Thirded Bread

1 cup white flour (St. Louis).

1 cup rye flour, or sifted rye meal.

1 cup yellow corn meal.

1 teaspoonful salt.

3 tablespoonfuls sugar.

½ cup yeast.

Mix with milk (scalded and cooled) till thick enough to be shaped. Let it rise until it cracks open. Put into a brickloaf pan, and when well risen bake it one hour, flour, and beat well. Let it rise over night, or, if mixed in the morning, about three hours. Then add from two to three cups of flour, or enough to knead it, and knead half an hour. Let it rise in the bowl, and again after being shaped into loaves or rolls, and bake as usual.

Whole-wheat or rye bread or gems can be made from this sponge the same as in the preceding rule.

Whole-Wheat Or Graham Bread

1 pint milk, scalded and cooled.

2 tablespoonfuls sugar. 1 teaspoonful salt.

½ cup yeast.

5 or 6 cups fine granulated wheat flour, or

2 cups white flour, and

3 or 3½ cups sifted Graham flour.

In the morning mix, in the order given, into a dough, a little softer than for white bread; let it rise till light, stir it down, pour it into well-greased pans, or, if stiff enough, shape it into loaves; let it rise again, and bake a little longer and in a less hot oven than white bread. Graham or whole-wheat flour rises more rapidly than white flour, as it contains more gluten. It is liable to become sour if mixed over night, and then the cooks resort to the soda. For the true remedy use less yeast, and use sugar instead of molasses, or mix in the morning. Always sift the flour, notwithstanding all cook-books say to the contrary. Use a coarse sieve or squash strainer. Sift once, and, if you observe the character of the refuse, you will be glad to do so always. Bake part of this as biscuit or rolls. When made with ordinary Graham flour, the bread is much lighter if at least one third white flour be used.

Squash Bread

1 cup squash, stewed and sifted.

2 tablespoonfuls sugar. 1½ cups scalded milk. 1 teaspoonful salt.

1 tablespoonful butter.

½ cup yeast.

Flour enough to knead it.

Mix the sugar and salt with the squash, add the butter melted in the hot milk, and when cool add the yeast and flour. Knead fifteen minutes. Let it rise till light. Knead and shape into loaves or biscuit. When well risen, bake.

Eye Bread

Make by rule given for Milk Bread, No. 8, adding rye lour or rye meal to the white-flour sponge.

Raised Brown Bread. (Mrs. H. B. May.)

1 pint yellow corn meal. ½ cup yeast. ½ cup molasses.

½ teaspoonfulsalt 1 saltspoonful soda. 1 pint rye meal.

Put the corn meal in the mixing-bowl, and scald it with boiling water, just enough to wet it; let it stand ten minutes, then add cold water enough to make a soft batter. When lukewarm, add the yeast, molasses, soda, salt, and rye meal. Beat it well, and let it rise over night, or until it cracks open. Stir it down; put it in a buttered and floured tin to rise again; sprinkle flour over the top. Bake in a moderate oven two hours. Brown bread made by this rule was first tested by the writer thirty years ago, when it was a wonder and delight to watch it as it was put on a wooden shovel and placed in the great brick oven. It has been made in the same house regularly every week since then, and proves just as good now as it was in the olden time.

Thirded Bread

1 cup white flour (St. Louis).

1 cup rye flour, or sifted rye meal.

1 cup yellow corn meal.

1 teaspoonful salt.

3 tablespoonfuls sugar.

½ cup yeast.

Mix with milk (scalded and cooled) till thick enough to be shaped. Let it rise until it cracks open. Put into a brickloaf pan. and when well risen bake it one hour.

Sour Milk Brown Bread, No. 1. (Mrs. Wm. B. Johnson.)

1 pint corn meal. 1 pint Graham flour. 1 teaspoonful soda.

1 teaspoonful salt. 1 pint sour milk. 1 cup molasses.

Sour Milk Brown Bread, No. 2

Mix the meal with flour. Mash the soda and salt before measuring; sift and mix thoroughly with the flour; add the sour milk and molasses, and beat well. If not moist enough to pour, add a little warm water. Pour it into a well-greased mould or pail, filling it only two thirds full. Cover it with a tight cover, also greased. Steam three hours in a steamer, or set the pail in a kettle of boiling water. Keep the water boiling; and as it boils away, replenish with boiling water to keep it at the same level. Remove the cover, and place the mould in the oven fifteen minutes to dry the crust.

1 cup white corn meal. 1 cup rye flour. 1 cup Graham flour 1 teaspoonful salt.

1 full teaspoonful soda. ½ cup molasses. 1 pint sour milk.

Mix in the order given, sifting the soda, and adding more milk or water if not thin enough to pour. Steam three hours. One cup of raisins stoned and halved may be added to this, or any of the receipts for brown bread.