BREAD. 327 



Boston Brown, Baked.— Take 4 cupfuls of Indian meal and 4 cupfvds 

 •f rye meal (not flour); sift through a coarse wire sieve; add 2 tea-spoonfuls of 

 soda, a little salt, 1 cupful of molasses; 1 cupful of sour milk, and water suflS- 

 dent to make a soft dough. Bake 4 hoiirs in a moderately heated oven, or what 

 would be better, 2 hours in a brick oven. 



Brown, or Minnesota Com Bread, Steamed and Baked.— Corn 

 meal and flour, each 2 cupfuls; sweet and sour milk, each 1 cupful; moksses, 

 J^ cupful; salt and saleratus, or soda, each 1 tea-spoonful. Put into round tin 

 cans, and steam 1 hour and bake 3^ an hour. 



Brown, or Indian Bread, Baked for Tea.— Sour milk, 1 pt. ; sweet 

 milk, ^ pt.; molasses, 1 cupful; butter, ^ cupful; eggs, 3; saleratus, 2 tea- 

 spoonfuls, or its equivalent in soda; salt,|l large tea-spoonful; Indian-meal, 1 

 qt. ; flour, 1 pt. Mix all according to general rules, and bake in a deep basin, 

 •with oven same heat as for cake, for 1^ hours, or thereabouts. 



Indian Bread, Baked. — Take 2 qts. Indian meal, add 1 large spoonful 

 of butter, 1 of sugar, a little salt; mix together; pour upon the whole 1 qt of 

 boiling water; then cool with cold water sufficiently to add 3^ cupful of good 

 yeast. Let it rise for 2 hours, then add wheat flour (if the dough is not thick 

 enough) so as to give it the consistency of "pound cake." Put it into deep 

 dishes, let it rise for 1 hour. Bake in a stove oven. You will flnd it delicious. 

 —Mrs. L. B. Arnold, Ithaca, N. Y. 



Indian Bread, Extra, Steamed.— Buttermilk, sweet milk and Indian 

 meal, each 3 cups; flour, 2 cups; soda, 2 tea-spoonfuls; salt, 1 tea-spoonfuL 

 Mix, put into a greased or buttered pan (as all should be), and steam 3 hours. 



Old-Pashioned Indian, or Corn Bread.— This is from Mrs. S. K 

 Ross, Sparta, O., in Toledo Blade: "The recipe which I have is the nearest to 

 the old Dutch-oven corn bread of anything that can now be baked: Two pt. 

 cups of Indian meal, 1 pt. cup of flour, 2 pt. cups of sweet milk, 1 pt. cup of 

 sour milk, % pt. cup of sugar, 1 tea-spoonful of salt, 1 tea-spoonful of soda. 

 Mix, and bake slowly 1}^ hours." 



Corn Bread, Southern, Par-Pamed. — The following recipes, ob- 

 tained through the Blade, give you the different plans of making the celebrated 

 "Southern Corn Breads "and "Southern Corn Dodgers," and will be found 

 very satisfactory, as well as a very healthful form of bread. The first is from the 

 "Old Lady" who always knows how to do things in the "Household" 

 line, while the second claims to be an improvement upon that, and the third, 

 the latest style of corn dodger, i. e., baked on tins or in a pan, while the old 

 style or plan was to wrap them in corn husks, or paper, wet, and then bake 

 them in the embers or upon the hot hearth. The " Old Lady " says: 



"Take 2 eggs, beat them well; add 1 pt. of water, and stir well; put in 

 1 tea-spoonful of salt, same of yeast powders, and add meal enough to make a 

 batter that will pour out of the pan. Put a table-spoonful of lard into the bak- 

 ing pan, set it in the oven and let it get hot; pour the batter in it and bake a 

 nice brown. I assure you you will never make any other kind after eating 

 this."— OZd Lady, Mobile, Ala. 



