Rye Biscuit

1 cup boiling water

1 cup rye flakes

2 tablespoons butter 1/3 cup molasses

1 1/2 teaspoons salt

1 yeast cake dissolved in

1 cup lukewarm water

Flour

Make same as Rolled Oats Bread.

Rye Bread

1 cup scalded milk 1 cup boiling water 1 tablespoon lard 1 tablespoon butter 1/3 cup brown sugar

1 1/2 teaspoons salt

1/4 yeast cake dissolved in

1/4 cup lukewarm water

3 cups flour

Rye meal

To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.

Date Bread

Use recipe for Health Food Muffins (see p. 67). After the first rising, while kneading, add two-thirds cup each of English walnut meats cut in small pieces, and dates stoned and cut in pieces. Shape in a loaf, let rise in pan, and bake fifty minutes in a moderate oven. This bread is well adapted for sandwiches.

Boston Brown Bread

1 cup rye meal

1 cup granulated corn meal

1 cup Graham flour

3/4 tablespoon soda 1 teaspoon salt 3/4 cup molasses

2 cups sour milk, or 1 3/4 cups sweet milk or water

Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours. The cover should be buttered before being placed on mould, and then tied down with string; otherwise the bread in rising might force off cover. Mould should never be filled more than two-thirds full. A melon-mould or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mould on a trivet in kettle containing boiling water, allowing water to come half-way up around mould, cover closely, and steam, adding, as needed, more boiling water.

New England Brown Bread

1 1/2 cups stale bread 3 1/4 cups cold water 3/4 cup molasses 1 1/2 teaspoons salt

Rye meal

Granulated corn meal Graham flour 3 teaspoons soda

1 1/2 cups each

Soak bread in two cups of the water over night. In the morning rub through colander, add molasses, dry ingredients mixed and sifted, and remaining water. Stir until well mixed, fill buttered one-pound baking-powder boxes two-thirds full, cover, and steam two hours.

Indian Bread

1 1/2 cups Graham flour 1 cup Indian meal 1/2 tablespoon soda

1 teaspoon salt 1/2 cup molasses 1 1/2 cups milk

Mix and steam same as Boston Brown Bread.

Steamed Graham Bread

3 cups Arlington meal

1 cup flour

3 1/2 teaspoons soda

1 teaspoon salt

1 cup molasses (scant)

2 1/2 cups sour milk

Mix same as Boston Brown Bread and steam four hours. This bread may often be eaten when bread containing corn meal could not be digested.