English Tea Cake

Take a light bread dough, enough for a small loaf, mix with it one tablespoonful of lard, one of sugar, one large spoonful of currants; let rise again until very light, then bake; cut into round slices and toast them; butter while hot.

Brown Loaf

One coffeecup of molasses, one teaspoonful of soda dissolved in one-half teacup-ful of boiling water, stir into the molasses until it foams, then mix into it graham flour and corn meal (in the proportion of three to one) enough to make a thick batter, and then add one tablespoon-ful of lard. Pour into a mould and steam four hours. To be eaten hot. Very nice as a pudding with sauce.

Steamed Graham Bread

Two cups of graham flour, one egg, one tablespoonful melted butter, three-quarters of a cup of milk, one-half cup of molasses, two teaspoonfuls of baking-powder. Steam one and a half hours.

Mrs. M. Brown Bread

Scald one pint of brown flour, make it thick as stiff mush; then put in half a cup of yeast, and let this sponge stand over night; in the morning mix it up with white flour, and sweeten to taste. This quantity makes two small loaves. It requires longer to bake than white bread.

Graham Muffins

One quart of graham flour two teaspoonfu's of baking-powder, a piece of butter the size of a walnut, one egg, one table-spoonful of sugar, one-half teaspoonful of salt, milk enough to make a batter as thick as for griddle-cakes.

Graham Biscuit

One pint of sweet milk, one-half cup of butter, one-half cup of sugar, two eggs, Hour enough to make stiff, and a spoonful baking powder; drop on buttered tins.

Boston Brown Bread

One quart of rye meal (not flour), two quarts of corn meal, two-thirds of a cup of molasses, into which beat a teaspoonful of soda, add a teaspoonful of salt, and mix quite soft with boiling water, and bake.

Graham Puffs

One egg, one pint sweet milk, one pint graham flour, and a pinch of salt; beat the egg thoroughly; add the milk, then the flour gradually; beat the whole mixture briskly with an egg-beater; pour into cast-iron gem pans, well greased and piping hot; bake in very hot oven; this mixture is just sufficient for twelve gems.

Graham Muffins

Two cups of graham flour, one cup of milk, one-third of a cup of sugar, one egg, butter the size of an egg, two teaspoonfuls of baking-powder; bake in rings twenty or thirty minutes in a hot oven.

Graham Crackers

Seven cups graham, one cup thick sweet cream (or butter), one pint sweet milk, two teaspoonfuls baking powder; rub the baking-powder into the flour; add the cream with a little salt, then the milk; mix well, and roll as thin as soda crackers; cut in any shape; bake quickly; then leave about the stove for a few hours to dry thoroughly.

Graham Biscuits

Take one quart water or milk, butter the size of an egg, three tablespoon-fuls sugar, two of baker's yeast, and a pinch of salt; take enough white flour to use up the water, making it the consistency of batter cakes; add the rest of the ingredients, and as much graham flour as can be stirred in with a spoon; set it away till morning; in the morning grease pan, flour hands; take a lump dough the size of a large egg; roll lightly between the palms; let them rise twenty minutes, and bake in a tolerably hot oven.

German Puffs

Two cups of sweet milk, two cups of flour, three eggs and a little salt.

Graham Gems

One quart of graham flour, three teaspoonfuls of baking-powder, two eggs beaten light, butter the size of an egg, (melted), one tablespoonful brown sugar, a little salt, and milk enough to make a batter.

Brown Bread

One cup of corn meal, one cup of graham flour, one cup of sour milk, one cup of warm water, one-half cup of molasses, one teaspoonful of soda, a little salt; steam two hours. Serve at table hot.

Boston Brown Bread

Take three teacups of corn meal, stir into it two cups of boiling sweet milk; when cold, add one teacup of molasses, one cup of wheat flour, and one cup of sour milk: into the sour milk stir well one teaspoonful of soda; add one-half teaspoonful of salt; steam three hours.