RECIPES. 671 



pinch of salt, baking-soda, and cream of tartar well together. Then add enough 

 buttermilk to make a firm dough. Mix quickly and put into steamer or basin, and 

 steam in fast boiling water for four hours. 



Baked Brown Bread. One pint wheat-meal, one pint Indian corn-meal, half a 

 cup of treacle, salt, one egg, two teaspoonfuls of baking-soda, two teaspoonfuls of 

 cream of tartar, milk or water. Mix wheat-meal, Indian meal, half teaspoonful salt, 

 baking-soda, cream of tartar, well together. Warm the treacle and add it, with the 

 milk (or water), to the dry ingredients. Put in floured tin, and bake five hours in 

 a moderate oven. A small quantity of good raisins will add much to the flavor of 

 brown bread. After they have once eaten it, children invariably ask for a " plum 

 loaf." 



Boston Brown Bread made with Sour Milk. Rye-meal, one-half pint; 

 Indian meal, one pint; sour milk, one pint; molasses, half a gill; teaspoonful alt; 

 one teaspoonful soda, dissolved in little hot water. Let rise one hour, and steam 

 four hours. 



Rye and Indian Bread. The Boston or Eastern brown bread is made thus: 

 One quart of rye, one quart of corn-meal, one cup of molasses, half a cup of distillery 

 yeast, or twice as much home-brewed; one teaspoonful of soda, and one teaspoonful 

 of salt. Wet with hot water till it is stiff as can be stirred with a spoon. This is put 

 in a large brown pan and baked four or five hours. It is good toasted, and improved 

 by adding boiled squash. 



Third Bread. This is made with equal parts of rye, corn-meal, and unbolted 

 flour. To one quart of warm water add one teaspoonful of salt, half a cup of dis- 

 tillery, or twice as much home-brewed yeast, and half a cup of molasses, and thicken 

 with equal parts of these three kinds of flour. It is very good for a variety, and some 

 people prefer it to white bread, for milk toast. 



Rye Bread. Take a quart of warm water, a teaspoonful of salt, half a cup of 

 molasses, and a cup of home-brewed yeast, or half as much of distillery. Add flour 

 till you can knead it, and do it very thoroughly. 



Oat-Meal Bread. Oat-meal is sometimes bitter from want of care in preparing. 

 When good, it makes excellent and healthful bread. Take one pint of boiling water, 

 one great-spoonful of sweet lard or butter, two great-spoonfuls of sugar; melt them 

 together, and thicken with two-thirds oat-meal and one-third fine flour. When 

 blood-warm, add half a cup of home-brewed yeast and two well-beaten eggs. Mould 

 into small cakes, and bake on buttered tins, or make two loaves. 



Pumpkin Bread and Apple Bread. These are very good for a variety. Stew 

 and strain pumpkins or apples, and then work in either corn-meal or unbolted flour, 

 or both. To each quart of the fruit add two tablespoonfuls of sugar, a pinch of salt, 

 and a cup of home-brewed yeast. If the apples are quite sour, add more sugar. 

 Make it as stiff as can be stirred with a spoon, and bake in patties or small loaves. 

 Children like it for a change. 



Corn-Meal Bread. Always scald corn-meal. Melt two tablespoonfuls of butter 

 or sweet lard, in one quart of hot water; add a teaspoonful of salt, and a teacup of 

 sugar. Thicken with corn-meal and one-third as much fine flour, or unbolted flour, 

 or middlings. Two well-beaten eggs improve it. Make it as stiff as can be easily 

 stirred with a spoon, or, as some would advise, knead it like bread of white flour. If 

 raised with yeast, put in a teacup of home-brewed yeast, or half as much of distillery. 

 If raised with powders, mix two teaspoonfuls of cream tartar thoroughly with the 

 meal, and one teaspoonful of soda in the water. 



