"'Tis passing good: I prithee let me have it"

Apple Bread

1/2 compressed yeast cake 1/2 pint (1 cup) milk 1 lb. (4 cups) flour 3 ozs. (3 heaping table-spoonfuls) sugar.

6 ozs. (3/4 cup) butter 3 eggs Apple sauce.

At night dissolve the yeast cake in the milk. The milk should be heated to boiling point, then cooled to lukewarm. Sift the flour into an earthenware basin, add the sugar, and rub the butter well into them. Add the milk, the eggs well beaten, and beat with a wooden spoon until the dough is blistered.

Cover and set over night in a warm place. The next day roll the dough in two cakes, each about half an inch thick; spread the lower one with tart apple sauce, then butter the other slightly and lay over it, and let them rise together in a buttered fireproof dish for half an hour.

Bake in a moderate oven till the bread is ready.

When taken from the oven spread with more apple sauce; dredge with sugar and return to the oven to glaze. Serve hot.

Coffee Bread

1/2 pint (1 cup) scalded milk 4 ozs. (1/2 cup) butter 4 ozs. (1/2 cup) sugar 1/2 teaspoonful salt.

1 compressed yeast cake.

1 gill (1/2 cup) warm milk.

1 egg.

1 cupful Sultana raisins.

Flour.

Scald the milk, add the butter, sugar, and salt to it; when lukewarm, add the yeast cake dissolved in the lukewarm milk, the egg well beaten, the raisins, and enough sifted flour to make a stiff batter.

Turn into a well-buttered casserole, cover, and allow to rise overnight. In the morning spread in another buttered fireproof dish, cover, and allow to rise again.

Before baking, brush over with a beaten egg, and cover with the following mixture: Melt three table-spoonfuls of butter, add one-third of a cupful of sugar and one teaspoonful of powdered cinnamon. When the sugar is almost melted, add three heaping table-spoonfuls of flour.

Bake in a hot oven for thirty-five minutes.

Corn Bread

3 gills (1 1/2 cups) yellow corn meal 1/2 pint (1 cup) sweet milk 1/2 pint (1 cup) buttermilk.

1/2 teaspoonful baking soda 1 teaspoonful salt 2 eggs.

Mix the milks, soda, salt, and the eggs well beaten, then beat them into the meal.

Butter a casserole, set it in the oven till hot, pour in the batter to the depth of three-quarters of an inch, and bake in a hot oven till ready.

Soft Gingerbread

6 ozs. (3/4 cup) butter.

6 ozs. (3/4 cup) sugar.

1/2 pint (1 cup) milk (sour preferred) 1/2 pint (1 cup) molasses 2 eggs 2 teaspoonfuls powdered ginger.

2 teaspoonfuls powdered cinnamon.

1/4 teaspoonful grated nutmeg.

1 teaspoonful baking soda.

3 tablespoonfuls hot water 11 ozs. (2 3/4 cups) flour.

Cream the butter and the sugar together, then add the eggs well beaten, milk, molasses, spices, flour, and the soda dissolved in the hot water. Mix well, turn into a buttered and floured shallow earthenware dish.

Bake in a moderate oven for three-quarters of an hour.

Raisin Bread

1 1/2 pints (3 cups) yellow corn meal 3/4 pint (1 1/2 cups) Graham flour 3/4 pint (1 1/2cups) white flour 1/2 pint (1 cup) molasses.

1 teaspoonful baking soda 1 gill (1/2 cup) hot water 1 teaspoonful salt 3/4 pint (1 1/2 cups) Sultana raisins Sour milk.

Put the corn meal into a basin, add the flours, raisins, salt, the soda mixed with the molasses and water; make into a soft batter with the sour milk.

Fill a buttered casserole half full with the mixture, cover, and steam for three hours.