Rye Bread

Dissolve one cake yeast in one pint lukewarm water; stir in sifted flour to make a light sponge and stand in warm place until light. Then add to sponge one-half pint milk, one tablespoonful salt, two of sugar and two of melted butter. Mix into a soft dough and let stand in well-covered bowl until light. Then make into rolls, let stand for one-half hour, and bake.

Rolls

Dissolve one cake compressed yeast in one cup of lukewarm water; add one pint lukewarm milk; one teaspoon-ful salt and one egg, well beaten. Stir gradually three and one-half cups flour. Let rise three hours and bake in hot waffle rings.

Waffles

Dissolve one cake of compressed yeast in one-half cup lukewarm water; add two tablespoonfuls sugar; add one cup lukewarm sweet milk and flour enough to make a batter; set aside in warm place to raise. This will take an hour or more. Cream one and one-half cups sugar with one- half cup butter; add to sponge when raised; then add four well-beaten eggs, a teaspoonful vanilla and flour enough to make a batter as for any other loaf cake. Stir well and put in well-greased pans; cover and set aside until light. Bake in moderate oven.

Raised Plain Cake

Dissolve one cake compressed yeast in one cup lukewarm milk; dissolve one and one-half teaspoonfuls salt into one quart lukewarm milk, add one cup sugar, one tablespoonful butter, two eggs and flour enough to make rather stiff batter. Mix over night and bake in the morning.

Muffins

Dissolve one cake compressed yeast in one cup luke warm milk; add flour enough to make batter and set aside in warm place to rise. This will take about one hour. When light, add one cup strong black coffee, lukewarm, one cup sugar, one-half cup molasses, one-half cup butter, creamed with sugar, four well-beaten eggs; add one and one-half teaspoonfuls mixed spices with flour enough to make batter as for cake, put in well-buttered tins, and set in warm place to rise. This will take about three hours. When very light, bake slowly in moderate oven. This cake can be set over night, if desired. Put in all ingredients and set in kitchen.

Raised Coffee Spice Cake

Scald one-half cup cream, add two tablespoonfuls sugar and one-half tablespoonful salt. When mixture is lukewarm, add one cake compressed yeast, dissolved in a little lukewarm water (one-fourth cup). When thoroughly mixed, add one and one-half cups flour. Put on board and knead until smooth; cover, and set in warm place to raise. When very light, return to board and gently roll to one-half inch thickness; shape with a lady finger cutter, place in buttered pan so they will not touch. Let raise again, and bake in moderate oven. When they have been baking for ten minutes, take out and brush over with melted butter; return to oven for five minutes.

Finger Rolls

Scald two cups milk; when lukewarm add two table-spoonfuls sugar, one-fourth cup butter, one-half table-spoonful salt and one cake compressed yeast dissolved in one-fourth cup lukewarm water; add three cups flour, beat thoroughly; cover, set in warm place to rise; when quite light, add two and one-half cups flour, knead well; cover, let rise again; then put on board, roll out one-half inch thick, make into rolls; let rise again and bake.