RYE AND INDIAN.
One quart boiling water, 1 quart cold water, flour enough to make a batter. When sufficiently cool, put in 1/2 cup yeast, teaspoon salt, and flour to knead. Knead smooth and place in a well-greased pan. In winter cover with a dish, in summer with a cloth; do this at night. In the morning make into loaves without using any more flour than barely necessary to handle, place in the baking-tins, greasing the top and sides of each loaf with butter or sweet lard. Let it rise until little holes may be seen when it is pressed gently back from the tin, and put into a hot oven. Keep the heat uniform for 30 to 45 minutes. This bread is just as good as if kneaded for 1/2 hour.
Take 3 tablespoons flour, 2 of salt, 2 of sugar, and scald with 1 pint boiling water. When cool, add 2 yeast cakes or a cup of soft yeast. Boil and mash 12 good-sized potatoes, add 3 quarts hot water, let cool and add the above yeast. Let stand over night. Now, for 3 loaves of bread, take 3 pints of the mixture, stir it into sifted flour till of the right consistency to knead. Knead it into loaves and put into greased tins, let rise, and bake. The mixture will keep 2 weeks. If raised biscuit are wanted for tea, mix shortening with the flour, stir in the yeast. Mix into biscuit, let rise, and bake.
Mrs. Keith Berry, Maysville, Kentucky.
Stir 1 heaping tablespoon corn-meal into 1/2 cup scalding fresh milk, at night. Put it in a tin-cup and set it in a warm place. In the morning take 1 pint warm water - not scalding - a pinch of soda, and make up a batter with flour so it will drop off a knife. Stir in the mixture that has stood over night, beat it well, set it in a kettle of warm water, and keep at an even temparature. It will be light in about 2 hours. Then add 1 1/2 pints warm water, a teaspoon salt, and flour to work into loaves. Knead it until smooth, put into bread-pans. Set over warm water, or in some other warm place to rise, then bake.
Take a pint of wheat middlings, stir into it 1 tablespoon each of white sugar and ginger; 1 teaspoon each of salt and soda. Put this in something that will exclude the air. The day before you are to make bread, take 2 tablespoons of this dry mixture, put into a cup, pour boiling water on it to scald, make it about the consistency of yeast, and set where it will keep warm. Do this at noon, and by night it will be light, though not risen high. The next morning take a cup of new milk and 1 of boiling water, a pinch salt; stir in flour till as thick as fritters, add the yeast set the day before. If it looks dark it will not discolor your bread. Set it in a kettle of water as hot as you can bear your hand in, and in 2 or 3 hours it will be up and foaming, then mix your bread, put in the pans to rise, which will take about an hour, and then bake about 40 minutes.