Indian Rye Bread

Two quarts of Indian meal. Two quarts of rye meal. - Three pints of milk or water. Two teaspoonfuls of salt. - Half a pint of strong fresh yeast. Having sifted the rye and Indian meal into a large pan, mix them well together, adding the salt. Boil the milk or water in a sauce-pan, and when scalding hot pour it on the meal, and stir the whole very hard. If too stiff, add a little more warm water. Let it stand till it becomes only of a lukewarm heat, and then stir in the yeast. Knead the mixture into a stiff dough, and knead it long and hard for at least half an hour. Then cover the pan with a thick cloth that has been previously warmed, and set it near the fire to rise. When the dough is quite light, and cracked all oyer the top, take it out of the pan; divide the mass in half; make it into two loaves; knead each loaf well for ten minutes or more; and then cover and set them again near the fire, for about half an hour. By this time have the oven ready, put in the loaves directly, and bake them at least an hour and a half. This bread is considered very wholesome.

Should you find the dough sour, you may rectify it by kneading in a tea-spoonful of soda or pearlash, dissolved in a little warm water.

Indian Wheat Bread

This is made in the above manner, substituting wheat for rye flour.

In any sort of home-made bread (either white or brown) a handful or more of Indian meal will be found an improvement, rendering it moist and sweet.

Boston Rye And Indian Bread

Two quarts of Indian meal. - Two quarts of rye meal. - Half a pint of strong fresh yeast. - Half a pint of West India molasses. - A small table-spoonful of salt. Sift the rye and Indian meal into a large pan or wooden bowl; and mix them well together, adding the salt. Have ready half a pint of water, warm but not hot. Mix with it the molasses, and then stir into it the yeast. Make a hole in the middle of the pan of meal; pour in the liquid; and then with a spoon work into it a portion of the flour that surrounds the hole, till the liquid in the centre becomes a thick batter. Sprinkle the top with rye meal; lay a thick cloth over the pan, and set it in a warm place to rise. In three or four hours it should be light enough to appear cracked all over the surface. Then pour into the middle (by degrees) about a pint of warm water, (it must not be hot,) and as you pour, mix it well all through the dough, till the whole becomes a round mass. Sprinkle some rye flour on the dough, and having floured your hands, knead it long and hard, (at least half an hour, and after it ceases to stick to your hands,) turning it over as you proceed. Then sprinkle the dough again with flour, cover it, and again set it in a warm place to rise. Have the oven ready, and of the proper heat, so that the bread may be put in as soon as it has completely risen the second time. When perfectly light, the dough will stand high, and the surface will be cracked all over. This quantity will be sufficient for a common-sized loaf. Set it directly into the oven, and bake it about two hours. When bread has done rising, it will fall again if not put into the oven. As soon as it is done, wrap it immediately in a clean coarse towel wrung out of cold water, and stand it up on end till it is cool.

This is a palatable, cheap, and wholesome bread.

It may be mixed thinner, with a larger portion of water, and baked in a deep tin or iron pan.

If the dough should have stood so long as to become sour (which it will, if mixed over night) restore it by kneading in a small tea-spoonful of pearlash or sal-eratus melted in a little warm water.

Egg Pone

Three eggs. - A quart of Indian meal. - A large table-spoonful of fresh butter. - A small tea-spoonful of salt. - A half-pint (or more) of milk. Beat the eggs very light, and mix them with the milk. Then stir in, gradually, the Indian meal; adding the salt and butter. It must not be a batter, but a soft dough, just thick enough to be stirred well with a spoon. If too thin, add more Indian meal; if too stiff, thin it with a little more milk. Beat or stir it long and hard. Butter a tin or iron pan. Put the mixture into it; and set the pan immediately into an oven, which must be moderately hot at first, and the heat increased afterward. A Dutch oven is best for this purpose. It should bake an hour and a half or two hours, in proportion to its thickness. Send it to table hot, and cut into slices. Eat it with butter, or molasses.