Vienna. Bread

Sift in a tin pan four pounds of flour, bank it up against the sides, and pour in one quart of warm milk and water, and mix into it enough flour to form a thick batter; then quickly and lightly add one pint of milk, in which is dissolved one tablespoonful of salt, one-half cake compressed yeast; leave the remainder of the flour against the sides of the pan, cover with a cloth, and set it in a place free from draught for three quarters of am hour; then mix in the rest of the flour until the dough will leave-the bottom and sides of the pan, and let it stand two and a half hours. Finally, divide the mess into one pound pieces, to be-cut, in turn, into twelve parts each. This leaves them in square pieces about three and one-half inches thick; take them up and fold over in the center, then lay them on a dough-board to rise for half an hour, when they are put into a hot oven and baked, ten minutes.

Superior Bread

Take about two-thirds of a common milk pan of sour milk, scald it and pour off the whey, to use in place of water. When this is cooled, stir in flour and one teacupful of yeast, let stand over night. Make as other bread.

Graham Bread. (No. 1.)

One quart of potato water, one teacupful of yeast, one tablespoonful of salt, one half teacupful of New Orleans molasses. Set the sponge as you would for white bread, or on baking day take one quart of the bread-sponge, and add the molasses and salt; work in enough Graham flour to make a thick batter (just beyond the point of stirring with a spoon), pour it into greased pans and let it rise even with the pans; when light, bake in a moderate oven. "When nicely browned, cover the bread with pans of equal size, and bake slowly till done, it will take one hour to bake if the loaves are large. The secret in making this bread is in having good flour. Use good Graham flour, and you will have sweet, light bread. It should be of a rich, yellowish white tinge, have an oily feeling under pressure, and roll off from the hand in feathery flakes. Bad Graham flour will be sticky, blue, plaster-like, and, like "white" flour, when squeezed in the hand, forms a tough ball. Make according to directions, and you cannot fail.

Corn Bread. (No. 1.)

One quart of boiling water, stir in corn meal enough to make a thick mush, boil twenty minutes stirring often; when cool enough so as not to scald the sponge, add one quart which has been set over night for white bread. Add one-half cup of brown sugar, add two teaspoonfuls of salt, then sift in white flour till the mixture is as stiff as you can stir with an iron spoon. Put it in pans and let it get very light - it must be even with the pans before baking; place in a hot oven and bake an hour. This amount makes two medium sized loaves.

Corn Bread. (No. 2.)

Four cups of sour milk, four cups of Indian meal, two cups of white flour, one heaping teaspoonful of soda and the same of salt. Add the soda to the milk, dissolved in a little warm water, next the molasses, then the salt, flour and Indian meal. Stir well, put it in a steamer and steam three hours. Be very careful to have the water boiling all the time. Add a half cup molasses.

French Rolls

Set a sponge with one pint of milk, made sufficiently warm to melt one cup of butter; one teaspoonful of salt, two eggs, one tablespoonful of white sugar, pulverized, and one small teaspoonful of soda, in sufficient flour to make a batter; beat briskly for ten minutes, adding four tablespoonfuls of lively yeast; cover warmly for several hours, or until the flour on top cracks, then add flour to form a soft dough, which knead until perfectly smooth; or better still, chop or gash as before described, until all the air-bubbles disappear; make into rolls, let them get light, bake for fifteen or twenty minutes in a quick oven; rub over the crust with a piece of butter; cover with a damp towel for a few moments, to soften the crust. These are the French rolls which have been enjoyed in the cafe in Paris and our own Centennial, and if properly made will be quite as delicious to the taste, and beautiful to the sight.