Milk Yeast Bread

Take 1 pint of Graham flour. Stir in 1 tablespoonful white sugar, 1 tablespoonful ginger, 1 teaspoonful saleratus, 1 teaspoonful salt. Set this away in a covered dish or glass fruit can to keep from the air. The night before baking take 2 tablespoonfuls of this dry mixture and pour on boiling water until it is a thick batter, set in a warm place to rise. In the morning take 1 quart in equal parts of boiling water and new milk, add the yeast. Then stir in flour until it is a stiff batter. Set the pan over a kettle of hot water, not too hot or the dough will stick to the pan. If hot enough it will be foaming in two or three hours. Stir in flour enough to knead, put in tins and let rise again until the whole top of the loaf will move by laying the hand softly on it. Bake in a moderately hot oven, wrap in a wet cloth and the result will be nice white bread.

Vienna Bread

2 pounds sifted flour banked around the pan, ½ pint of milk, ½ pint of water; mix a thin batter, quickly add ½ pint milk, in which has been dissolved ½ ounce of salt, and ½ ounce of compressed yeast; leave remainder of flour against side of pan; cover and keep free from air forty-five minutes; then mix in rest of the flour until dough leaves side and bottom of pan. Let stand for two and a half hours. Divide into 1 pound pieces. Subdivide into 12 pieces. Fold corner of each piece to center; turn over to rise for thirty minutes. Put in hot oven; bake twenty minutes.

Rye Bread

To 1 quart of warm water stir as much corn-meal or Graham as will make a smooth batter; stir into it half a cupful of baker's yeast and set in a warm place to rise. Let this sponge be mixed in a vessel that will contain twice the quantity. In the morning put 3 quarts of rye flour into a bowl, hollow out the center, pour in the sponge, add a teaspoonful of salt, and half a teaspoonful of saleratus dissolved in a little water; make the whole into a smooth dough with as much warm water as may be necessary; knead well, cover, set in a warm place for three hours, knead again and make into two or three loaves. Bake in a quick oven one hour.

Quick Buttermilk Bread

1 pint of buttermilk. l½ teaspoonfuls of soda. ½ cupful of shortening. 1 teaspoonful of white sugar. And a little salt. Flour to make a medium dough.

Bake at once.

Graham Yeast Bread

1 cake of dry yeast dissolved in 2 cupfuls of lukewarm water. Make stiff sponge with 2 pints of water and white flour, adding the dissolved yeast. Do this at night. In the morning add 1 teaspoonful of salt, ½ teaspoonful of soda, 1 cupful of brown sugar or molasses and 1 tablespoonful of lard. Stir in Graham flour stiff as possible and let rise; stir again and put in buttered pans, shaping with the spoon; let rise. (Never knead the dough for Graham bread.) Place in the oven and bake a little longer than white bread. When done, dampen the bread-cloth and roll lightly, with a dry towel outside. This will soften the crust.

A bowl of white bread sponge may be used instead of yeast. Add a bowl full of warm water to this and proceed as directed.

Or the white sponge may be stirred stiff with Graham flour the night before and the other ingredients added, and it will only need stirring down in the morning, when it may rise again and be put in baking-tins.