Dutch Cake

Dissolve one cake compressed yeast in one pint of lukewarm milk; add flour to make sponge; let rise until it begins to drop. Rub together butter the size of an egg and one teacupful sugar; add this to sponge with a cupful of warm milk. Now add flour to make dough as soft as can be handled; roll out about one inch thick, spread thickly with butter, sugar and cinnamon. Roll as for jelly cake and cut off pieces from one end of dough. Put in pan so they will not touch each other, let raise for one-half hour then bake in moderate oven twenty minutes.

Raised Cinnamon Rolls

Take three pints of whole wheat flour and the same amount of yellow corn meal; take one-half teacupful of molasses, two teaspoonfuls salt, one of soda and one cake of compressed yeast dissolved in one-third teacupful lukewarm water; add lukewarm water enough to make a dough as stiff as you can stir with a spoon ; butter pans well and fill two-thirds full of dough; brush with cold water to smooth loaves and set aside in warm place to raise. They must be very light. Bake in moderate oven one hour.

Grandmother's Brown Bread

Allow one-half pint of ground rice to one quart of milk; put one pint of milk over fire; add one teaspoonful salt; dissolve rice in remainder of milk and add this to the pint of boiling milk, stirring constantly. Allow to boil four minutes, then at once stir in as much flour as you can with a spoon. When lukewarm add one cake compressed yeast which has been dissolved in one-third cupful of lukewarm water; stir well. Let stand till morning, then knead in more flour until it does not stick to molding board. After thoroughly kneading, put into well-greased pans and let raise until very light. Bake in moderate oven.

Rice Bread

Put one pint of milk over the fire to boil. When boiling, stir in two-thirds of a cupful of corn meal; cook as you would mush; take from fire and add one pint of scalded milk and a teaspoonful salt. When lukewarm add one cake compressed yeast dissolved in one-third cupful lukewarm water; add a pint of white flour and beat thoroughly; cover and let stand in warm place until very light. Now add flour enough to make a dough, adding two tablespoonfuls sugar and one rounding table-spoonful butter. Knead until it loses all stickiness. Make into loaves and set in warm place until very light. Brush with cold water and bake in moderately hot oven three-quarters of an hour.

Raised Corn Meal Bread

Scald one pint of milk and add one-half pint of water; when lukewarm add one cake compressed yeast dissolved in one-third cupful lukewarm water; add one-half tea-spoonful salt and stir in sufficient white flour to make a batter; beat thoroughly; cover and stand in a warm place for one hour, or until very light. Now add rye flour enough to make a dough; put on molding board and knead twenty minutes. Make into loaves; cover and set in a warm place one and one-half hours. Brush with cold water to smooth loaves and bake in moderately hot oven three-quarters of an hour.