Vienna Bread

Flour,

One pint of wetting (half milk and water),

One compressed yeast cake. One teaspoonful of salt.

Dissolve the yeast in half a cupful of cold water; add the salt to the wetting, which should be lukewarm, or at a temperature of about eighty degrees, then add the yeast; stir in flour enough to make a stiff batter; beat thoroughly; add enough more flour to make a soft dough; turn out on a well-floured bread board and knead until soft and velvety; when it will not stick to the hands or board there is sufficient flour; put into a buttered bowl; brush the top with melted butter or drippings; cover with a towel and let rise for three hours, or until it is double its bulk; the dough should be kept at a temperature of seventy-five degrees; when the dough is light, shape into loaves or rolls and put in the pans; butter the top and allow it to stand one hour, or until it is light; bake in a hot oven; the oven for baking bread should be hot enough to brown a small quantity of flour in two minutes;. bake until nicely browned all over; it requires from forty-five minutes to one hour to bake a loaf of bread.

Soup Sticks

Take a small bit of Vienna bread dough about one inch and a half square; roll into a long stick: lay in buttered soup-stick pans, or about half an inch apart in a fiat pan; butter the top lightly; bake immediately in a hot oven until nicely browned; serve with soup.

Milk Bread

One quart of milk.

One compressed yeast cake,

Two teaspoonfuls of salt,

Flour enough to make a soft dough.

Dissolve the yeast in one-half cupful of cold water, heat the milk to about eighty degrees; add the salt and dissolved yeast; mix in flour enough to make a soft dough; beat well; turn out on bread hoard and knead until soft and velvety; put into a buttered bowl; brush the top with melted fat; cover and let rise for five hours, or until double its bulk; shape into loaves; butter the lop and let rise one hour; bake.

Graham Bread

One pint milk and water (equal parts), One compressed yeast cake,

One tablespoonful of sugar, One teaspoonful of salt.

Dissolve the yeast in one-half cupful of cold water; have the wetting lukewarm and add to it the yeast, sugar and salt; mix in enough graham flour, sifted, to make a soft dough; flour the board well with white flour; turn out the dough and knead until it ceases to stick to the board; let rise for three hours, then shape into loaves; let rise one hour, or until it is light; then bake.

Whole Wheat Bread

Make the same as graham bread, using half whole-wheat flour and half white flour.

Boston Brown Bread

Two cupfuls of cornmeal, Two cupfuls of graham flour, One cupful of molasses,

One teaspoonrul or salt. Two teaspoonfuls of soda. Three cupfuls of buttermilk.

Mix the cornmeal, graham flour, salt and soda together; add the molasses and the buttermilk gradually; fill mould two-thirds full; steam in single mould six hours - in small moulds, two or three hours.

German Coffee Cake

One and one-half yeast cakes,

Three eggs,

Three tablespoonfuls of sugar,

One teaspoontul of salt.

One pint of milk,

Three tablespoonfuls of butter

Cover the yeast with cold water; beat the eggs until light; heat the milk scalding hot; pour the hot milk over the beaten egg; add the sugar and salt and allow it to stand until cool (about 80 degrees); add the yeast, and flour enough to make a soft dough; turn out on a well-floured bread board and knead until smooth; put into a buttered bowl; cover and let rise three hours, or until light; soften the butter and mix it thoroughly into the dough; allow it to rise again for two hours; roll into a sheet one inch in thickness and put into a buttered pan; spread with melted butter; dredge with sugar and cinnamon and let rise one hour; bake in a moderate oven thirty-five minutes.

Buns

Take a piece of coffee-cake dough; shape into round buns; place half an inch apart on a buttered pan; brush the top with melted butter; let rise one hour and bake in a moderate oven.

Jenny Lind

Take a large piece of coffee-cake dough and mix with it half a cupful of currants or stoned raisins; roll into a sheet half an inch in thickness; cut in circular shape; brush the top with melted butter; fold over, having the edges meet; raise one hour; bake in a moderate oven from thirty to forty-five minutes.

Baking-Powder Biscuit

One quart of flour.

Two teaspoonfuls of baking powder, One teaspoonful of salt.

Two tablespoonfuls of butter, Sweet milk enough to make a soft dough.

Sift the flour before it is measured; add salt and baking-powder to flour and sift together; rub the butter into the flour with the fingers; add the milk and mix to a smooth dough; turn out upon the bread board; dust with flour and roll into a sheet three-quarters of an inch in thickness; cut into small biscuit; butter the biscuit pan and dust lightly with flour; lay the biscuit close together and bake in a hot oven ten minutes.