Rye Bread

Make a sponge in the evening with three pints of tepid water and rye flour to make a stiff batter; add a teacup of yeast; in the morning stir in with a spoon rye flour until you have it not quite as stiff as wheat bread; put it in greased pans, wet your hand in cold water and smooth the tops of the loaves, set them in a warm place to rise for an hour, or until to the tops of the pans; then bake. This quantity will make three good-sized loaves. Add a teacup of yeast to the sponge in the evening.

Bread Biscuit

When the bread is kneaded ready to go in the pans, set away in a cool place a pint-bowl of it; at twelve o'clock beat it with an egg, a piece of butter the size of an egg, and half a cup of rich milk. When thoroughly incorporated, stir in as much flour as you will need to roll them out, knead it into a loaf, and set it to rise in a warm place. When very light, turn it on to the paste-board, roll it out, and cut into biscuit; put them in pans, let them rise about half an hour longer, and bake about fifteen minutes in a quick oven.

Very Fine Biscuit

Two pounds of sifted flour, a quarter of a pound sf butter, a piece of lard the size of a walnut, three eggs, a teaspoon of salt.

Three boiled potatoes mashed fine, two-thirds of a pint of milk, and four tablespoons of yeast; keep out half a dredge-box of flour and make a sponge with the milk, flour, yeast and salt. Put the flour in a large bowl, make a hole in the middle of it, in which put the milk, yeast and salt, stirring it into a sponge at ten o'clock in the morning, if the biscuit are for tea. Beat very light the eggs, potato, butter and lard; mix them with the sponge at. twelve o'clock, make all up into a loaf and set in a warm place until four o'clock; then roll out, using the flour left out and no more; let them rise again, and bake in a quick oven ten or fifteen minutes.

Fayal Biscuit

Three cups of flour, one cup of milk, a piece of butter the size of an egg, three eggs beaten light, a teaspoonful of sugar, two teaspoonsful of cream of tartar dry in the flour, one of soda dissolved in a teaspoon of hot water and added just before baking. Mix the eggs, milk, sugar and salt together, stir in the flour, then the butter warmed, then the soda, and bake immediately, either in muffin-rings or roll-pan.

Soda Biscuit

Three pints of flour, a tablespoon of butter and one of lard, a teaspoon of salt, three teaspoons even full of cream of tartar, one of soda; sift the cream of tartar with the flour dry, rub the butter and lard very thoroughly through it; dissolve the soda in a pint of milk, and mix all together. Roll out, adding as little flour as possible; cut with a biscuit-cutter and bake twenty minutes in a quick oven.

Tea Biscuit

Take as much dough from the above recipe for bread, when moulding for the pans, as would make one loaf, work into it a quarter of a pound of butter, divide into biscuits, roll them round, flatten a little and place them in buttered pans; let them rise until very light, and bake. If you wish them hot, set the lump of dough in the cellar, or in a very cool place, until about four o'clock in the afternoon; then add the butter, work it thoroughly into the dough, mould out and set to rise.

Tea Biscuit, No. 2

Boil a quart of milk, and pour it over half a pound of butter and lard, equal quantities of each; add two tablespoonsful of sugar, and one grated potato; when nearly cool, stir in flour to make a thick sponge, add the salt with the flour; then stir in the whites only of two eggs and half a cup of yeast. When very light, roll out, using as little flour as possible; cut in biscuit, put in buttered pans, set in a warm place until very light, which will be in half an hour, and bake in a quick oven ten or fifteen minutes.

Potato Biscuit

Peel, wash and boil eight large potatoes, dry them off, and mash them, with a piece of butter the size of a large egg; add a teaspoonful of salt and milk enough to make a batter of them; stir in flour to make a stiff dough, with half a teacup of good yeast. When light, roll out and cut in biscuit; let them rise until very light. Bake in a quick oven ten or fifteen minutes.

Dried Bread

As pieces of bread will accumulate sometimes, it is well to know a use they may be put to. Spread the slices and pieces on a tin dish and set them in a moderate oven until perfectly dry and slightly brown; when nearly cold, roll them quite fine and keep them in a tin or wooden box. They are nice for frying oysters, or for sprinkling over a ham that is to be baked, or for any purpose you would use bread crumbs.

* Breakfast Rolls One pint of milk, three-quarters of a cup of butter, or butter and lard mixed, half a teacup of yeast, a little salt; make a thick sponge of these over night, using all the flour you will need, excepting what you use in rolling them out. In the morning flour a paste-board, turn them on it and roll out half an inch thick, cut them out with a biscuit-cutter, lay one or another (two deep), put them in the pans, which must be well greased, set them in a warm place, let them get very light, and bake fifteen minutes in a hot oven.