Graham Bread

To two pounds of graham flour allow one pint of milk, one pint of water, one wineglass of molasses, one teaspoonful of salt, and two tablespoonsful of liquid strong yeast, or one-half cake compressed yeast. Beat the yeast, molasses, soda and salt in lukewarm water and milk. Stir in the flour until too stiff to use a spoon. Knead and bake as usual.

Rye Bread

Make a rather stiff mush of corn meal, boiling it long and well; salt to taste. When milk-warm stir in yeast in just the proportion for wheat sponge. In cool weather this must be done over night, and in the morning, when light, work in as much rye flour as the sponge will hold. Do not get it too stiff, for it will adhere to the hands, even when stiff enough, and unlike wheat dough its stickiness is not a sign of the need of more flour. Let the dough rise, and do not attempt to mould it, but pour into well buttered tins.

Rye Bread (Steamed)

Haifa pint rye meal unsifted, one pint of sifted corn meal, the same quantity of sour milk, half a gill of molasses, one teaspoon-ful salt, and a large tablespoonful of soda, dissolved in a little warm water. Stir well together, adding the soda last. Steam it for four hours.

Virginia Rice Bread

Take one teacup of rice and boil it well. This will, when boiled, make one pint. Stir into the rice while warm one spoonful of lard or butter, and some salt. Take three eggs, beat whites and yolks separately, one pint of milk, half a pint of meal. Mix the yolks and milk together, add the rice, and last of all the whites. Butter the dish and put the batter in, filling the dish as full as it will hold, as it bakes better.

Oatmeal Porridge

Take one heaping cup of oatmeal to one quart of boiling water and one teaspoonful of salt. Boil twenty minutes. The water should be salted and boiling, and the meal sprinkled in with one hand, while it is lightly stirred in with the other. When all mixed let it boil, but only stir it occasionally to keep it from burning at the bottom and to mingle the grains two or three times, so that all may be evenly cooked. If much stirred the porridge will be starchy or waxy, and poor in flavor.

Crumpets (Sweet)

One pint raised dough, three eggs, three tablespoonsful butter, and half a cup of white sugar. When the bread has passed its second rising, work into the above-named quantity the butter (melted), then the eggs and sugar, beaten together till very light. Bake in muffin rings for about twenty minutes.

Boston Brown Bread

Three cups brown flour, three of rye flour, one of corn meal, one cup molasses, four sweet milk, two teaspoonsful of soda. Mix all together; salt enough to season. Bake one hour; if the loaves are pretty thick, bake a little longer.