Rye Bread

Make a sponge from wheat flour as directed in recipe for Milk Bread. In the morning add sufficient rye flour to make a soft dough. Knead lightly; then cut the dough in two loaves, mould, place in greased bread pans, cover and stand in a warm place to rise again. When light, bake in a moderate oven (300o Fahr.) for one hour.

Rye bread must not be as stiff as white bread, and does not require so much kneading.

Corn Bread

2 potatoes

1 tablespoonful of salt

1 pint of yellow corn meal

1 quart of milk 1 cup of yeast or half a compressed cake

Sufficient flour to make a dough

Pare the potatoes, put them in a saucepan with a quart of boiling water, and boil until very tender. Put one cup of flour in the bread pan, pour over it one cup of the boiling potato water, beat quickly. Mash the potatoes through a colander into this batter, beat again until smooth, and let stand until lukewarm; then add the yeast and the salt, mix well; cover and stand in a warm place (720 Fahr.) over night. Now put the corn meal in a bowl and pour over it just sufficient boiling water to moisten it; let it stand also over night. In the morning, scald the milk and stand aside until lukewarm; then add sufficient flour to make a batter that wilt drop, not pour, from a spoon; now add to this the scalded corn meal, then the potato mixture; beat all well together, then add sufficient flour to make a soft dough; knead lightly, using just enough flour to prevent sticking; then divide in fourths. Mould each fourth into a loaf, place each loaf in a greased bread pan, cover and stand in a warm place until light, then bake in a moderate oven (3000 Fahr.) for one and a quarter hours.

Norwegian Bread

1 pint of barley meal 1/2 pint of Graham flour

1/2 pint of wheat flour 1 teaspoonful of salt

1 cup of yeast or half a compressed cake

Scald the milk and let stand until lukewarm, then add the salt and yeast, mix, and add all the other ingredients. Beat thoroughly and continuously for ten minutes, then turn into a greased bread pan; cover with paper and stand in a place until very light and full of air bubbles, then bake in a moderately quick oven (3900 Fahr.) for forty minutes.

Graham Bread

Make a sponge at night as directed in recipe for Milk or Water Bread. In the morning add two large tablespoon-fuls of molasses and sufficient Graham flour to make a soft dough. Work well with the hand, mould into loaves, put into well-greased pans, let it rise again, and bake in a moderate oven (3000 Fahr.) for one hour.

Graham bread must be watched more carefully than white bread, as it sours quickly.

Boston Brown Bread

2 cups of Yankee rye meal 1 cup of molasses 1 teaspoonful of salt

2 cups of Indian meal 1 teaspoonful of soda or saleratus

1 1/2 pints of sour milk

Mix the rye and the Indian meal well together. Dissolve the soda or. saleratus in two tablespoonfuls of boiling water, then add it to the sour milk; add the molasses, mix, and pour it on the meal, add the salt and mix thoroughly. Pour into a well-greased two-quart brown bread mould, put the lid on, and steam five hours; then remove the lid, put in the oven, and bake thirty minutes.

Adirondack Corn Bread

1 cup of Indian meal 5 eggs

2 ounces of butter 1 pint of milk

1 cup of flour

1 tablespoonful of sugar

2 heaping teaspoonfuls of baking-powder

Soften the butter without melting. Beat the eggs separately until light, then add the yolks to the milk, d the meal and flour, beat until smooth; add the butter, mix; then add the sugar, whites of eggs and the baking-powder; stir lightly and swiftly. Grease a broad, shallow pan, turn in the mixture, bake in a moderately quick oven (3900 Fahr.) for forty minutes. Serve hot.

Hot Corn Bread

1 quart of corn meal 1 teaspoonful of salt

1 ounce of butter

2 eggs

1 pint of sour cream or buttermilk 1 teaspoonful of saleratus or soda

Put the corn meal in a large bowl, and pour over it just enough boiling water to scald it through, stir thoroughly and let stand until cold, then add the eggs well beaten, the cream or buttermilk, salt, and butter; beat thoroughly from the bottom of the bowl. Dissolve the saleratus or soda in two tablespoonfuls of boiling water, stir it into the mixture, turn quickly into a greased, square, shallow pan, put into a hot oven, and bake forty minutes.

Southern Rice Bread

2 cups of white Indian meal

3 eggs

1 1/4 pints of milk

1 cup of cold boiled rice 1 ounce of butter, melted 1 teaspoonful of salt

2 heaping teaspoonfuls of baking-powder

Beat the eggs without separating until very light, then add them to the milk; then add the meal, salt, butter and rice; beat thoroughly, add the baking-powder, mix. Grease three round, shallow pans, turn in the mixture, put quickly in a hot oven, and bake thirty minutes. Serve hot.