32« DR. CEASE'S RECIPES. 



baked before dinner, is made of IJ^ pts. of sour milk; 2 scant tea-spoonfuls of 

 Boda, dissolved in a little hot water; J^ cup of New Orleans molasses; 1 tea- 

 spoonful of salt; and as much Graham flour as can be stirred in with a spoon. 

 Grease a large bread tin very evenly, as the molasses in the bread renders it 

 liable to stick, put into the oven and bake 2 hours. Have the oven hot when 

 the bread is put in, and toward the last half of the last hour let it cool gradually. 

 Or, this bread may be steamed \% hours, and be dried off in the oven 20 min- 

 utes. When it is taken from the oven, wrap a towel around the loaf, the tin 

 and all, and in 10 minutes remove from the tin, and keep the loaf wrapped in 

 the cloth until it is sent to the table. 



Remarks. — I am sorry I can not give credit for the originator of this plan, 

 but it is too good to lose on that account, especially as it will help some person 

 Who may find in the morning that they have not bread enough for dinner. 



Rye Bread. — Set in the evening, with good hops or other good yeast, 

 and mold it in the morning, just the same as wheat bread, only a little stiffer. 

 Let it rise and mold it down again. This makes it spongy. After this it will 

 come up very quick. Shape it into loaves, and, when light enough, bake it in 

 a moderate oven a little longer than ordinary wheat bread. 



Rye and Indian Bread. — Take Indian meal, 2 cups, make in a thick 

 batter with scalding water; when cool add a small cup of white bread sponge, 

 a little sugar and salt, and a tea-spoonful of soda, dissolved. In this stir as 

 much rye flour as is possible with a spoon; let it rise until it is very light; then 

 •work in with your hand as much more rye as you can, but do not knead it, as 

 that will make it hard; put it in buttered bread tins, and let it rise for about 15 

 minutes; then bake it for IJ^ hours, cooling the oven gradually for the last 20 

 minutes. 



Wheat and Indian Bread, Steamed.— Molasses, 1 cup; sour milk, 2 

 cups; soda, 2 tea-spnaonfuls; flour and Indian meal, of each 1 pt. Directions 

 —Beat well together, put into a buttered pan and steam 2 hours. — Mrs. Carrie 

 Case. 



Remarks. — Perfectly reliable, for I have eaten it of her own make, and I 

 shall never forget the " jolly time " we had while eating it the first time. 



Brown, or Rye and Indian Bread, Steamed.— Indian meal, 1 qt. ; 

 rye flour, 1 pt. ; stir these together and add sweet milk, 1 qt. ; molasses, 1 cup; 

 soda, 2 tea-spoonfuls; a little salt, and steam 4 hours. 



Brown, or Wheat and Indian, Baked.— Indian meal, 2 cups; stir 

 into it 3^ cup of cold water; stir well, and add 1 qt. of boiling water, allowing 

 it to cool; then add 1 cup of molasses and a small soaked yeast cake; then stir 

 in sifted flour to make it as thick as possible with the spoon and let rise over 

 night ; knead lightly in the morning, and bake slowly. 



Brown Bread, Rye and Indian, New England Style; or 

 Steamed and Baked.— Rye flour, 4 cups; Indian meal (the yellow is gener. 

 aUy used in making any of the brown breads), 3 cups; molasses, 1 small cup; 

 cream tartar, 3^ tea-spoonful; a little salt; mix very soft with sour milk or but- 

 termilk; steam four hours, and then bake two. 



