Place in an earthen vessel which is wider at the top than at the bottom, a pound and a half of flour and half a pint of fresh brewers' yeast, mixing it with a pint of lukewarm water, when it may be set one side for three or four hours until it rises and falls again. Place a little salt in a couple of quarts of water and mix it well with the above and add about nine pounds of flour, work together well and leave it until light when it may be shaped into loaves. It should first be put into a hot oven, allowing it to cool afterwards.

American Brown Bread

Mix together two parts flour and one part each of corn-flour, rye-meal and molasses, beat thoroughly and add a well-beaten egg; mix and pour into a buttered-tin holding about two quarts and let it steam in a slow oven for four hours, and then bake in a quick oven for half an hour.

Boston Brown Bread

Take an equal quantity of corn-flour and rye-meal, a few tablespoonfuls of pumpkin, a little salt and a teaspoonful of bicarbonate of soda, half a cupful of yeast and a similar quantity of molasses, stirring in some warm water until it forms a paste. Have ready two well-buttered iron-pans and pour in this mixture, smooth the top with the hand, and when it has risen, bake in an oven quickly.

Corn Bread

Scald the desired amount of white cornmeal and mix with it an egg and two tablespoonfuls of melted lard to each breakfast cupful of meal used and a little milk or cold water, with an equal quantity of hot water, a teaspoonful of baking-powder and a little salt, beat all together thoroughly; pour this batter into a hot, ungreased pan and bake for half an hour quickly.

Dyspepsia Bread

Mix the desired quantity of unsifted wheat meal with some soft warm water, with a quarter of that amount of molasses and fresh yeast, a teaspoonful of carbonate of ammonia, and shape into loaves and bake for an hour.

Egg Bread

Take an equal amount each of rice and hominy, mash them well together and add the yolks of some eggs well beaten with a little flour and some sweet milk, with a lump of butter. Whisk the whites of the eggs well and, just before forming into loaves, add them. Bake until done in a quick oven.

Gluten Bread

Mix a pound and a half of fresh, moist gluten, three and a quarter drachms of bicarbonate ot ammonia, a little salt and some powdered caraway and four and a half ounces of wheaten flour, an ounce and a quarter of powdered bran and four ounces of salt butter. Mix well and place in flat tin pans; bake on a moderately heated hearth.

Graham Flour Bread

Mix six breakfast cupfuls of Graham flour with a little sugar and salt, half a cupful of yeast, and work to a dough, adding a pint of scalded milk (cool), and make a little softer than white bread. Raise till light and then stir down, pour it into well-greased pans, or, if stiff enough, shape into loaves, let it rise again and bake a little longer in a slightly cooler oven than that used for white bread. Graham flour rises more quickly than white bread.