Select good wheat from the granary or grist-mill, wash it, and remove all foreign substances. Soak it overnight. Put it in a cloth sack, and steam it until plump, but not soft. Spread thin on tins, and roast in the oven until well dried, and somewhat brown. Grind through the mill, not making an effort to have it very fine. It should be rather coarse.
To 1 quart of caramel-cereal coffee, add 2 level table-spoonfuls of nut butter. When boiling, stir into it 1/2 cup of rye flour, 1/2 cup of corn-meal, 1/3 cup of sugar, and a pinch of salt, all of which have been well sifted together. When again boiling, remove from the fire, and stir into it enough of the prepared wheat to make a very stiff substance. Compactly press into an oiled pan, cover, and steam three hours. Dry in the oven a few minutes, and serve hot.
Take 1 cup of malt extract, 1 pint (2 cups) of nut cream (raw peanut). This must be quite thin cream. If thick cream is used, use half water. Take 1 cup of white flour, 2 cups of corn-meal. Heat the thin cream in the double boiler until it is hot; but it is not necessary to cook it. Then add the corn-meal and malt, and lastly mix in the white flour. Steam for three hours, and then place in the oven to brown for a little while. The cream of any nuts may be used, or the cream made from the diluted nut butter. Sugar may be used instead of malt if desired.
The great objection to yeast bread is the yeast germ which it contains. In baking, the cooking process can not be continued long enough to kill all the germs; but by steaming the bread instead of baking it, the cooking can be continued for two or three hours, or even longer. Any yeast breads may be steamed. After removing from the steamer, place in the oven to brown.
Breads cooked in this way are very light, and much sweeter than when baked.
Take 4 cups of hot water, put in the inner cup of a double boiler, and set on the stove until it boils. Then stir in 1 cup of corn-meal, adding a little salt if desired. Let it boil until it thickens, and then place in the outer part of a double boiler, 'and cook for two hours. Pour the mush while hot over 1 quart of graham flour, and mix well. When cool, add 1 pint of sponge, 1/2 cup of malt extract, and 1 teaspoonful of salt. Mix thoroughly, adding more flour if needed, and knead ten or fifteen minutes. Make into loaves, having only one loaf in a pan, and let rise. Bake in a moderate oven. This recipe will make two loaves.
Make a sponge as for white bread, using good white flour. When perfectly light, add a little salt and enough of chestnut flour to knead well. After kneading it thoroughly, form into loaves, put into well-oiled tins, and let it rise until twice its first size, and bake in a moderate oven for one hour.
Take 1 quart of sifted flour, 1 pint of warm nut milk, 1/2 cake of yeast, 1 teaspoonful of salt. Set at nine o'clock at night. In the morning push it down with a spoon. When light again, pull for ten minutes, using as little flour as possible. Make it into small biscuits; place on an oiled pan a little distance apart. When very light, bake fifteen or twenty minutes.