Bread Nuts, Or Pulled Bread

Take the crust off a new loaf while warm, and pull the crumb into rough pieces, measuring about two inches each way; lay them on a sheet of paper, and bake in a slow oven till crisp through, and of a golden brown color.

Common Gingerbread

Half a pound of butter, half a teacupful of ginger, one pint of molasses, two pounds of flour, one tablespoonful of salseratus. Rub the flour and butter together, and add the other ingredients. Knead the dough well, roll it out, cut it in cakes, wash them over with molasses and water, and bake them in a moderate oven.

New England Brown Bread

Take equal quantities of Indian meal and rye flour, scald the Indian meal, and when lukewarm, add the rye flour. Stir in enough lukewarm water to form a dough a little softer than for wheat bread. Add half a pint of good yeast and half a teacup of molasses. When it has risen, bake it well in a moderate oven.

Soda Bread

Three pints of flour, two teaspoon-fuls of cream of tartar, one teaspoonful of bicarbonate of soda, dissolved in half a teacup of warm water. Rub the cream of tartar in the flour, add a little salt, and stir in gradually some sweet milk and the soda, so as to form a dough. Mould it out into loaves, and bake in a moderate oven, so as to let it rise. It requires about three-quarters of an hour to bake, and should be a light brown.

Mush Bread

Boil some Indian mush in the usual way, and when lukewarm add to it some salt, yeast and enough wheat flour to form a soft dough. Let it rise; when light, knead it with only enough flour to prevent it adhering to the board. Make it into loaves, put them in the pans, let them rise again, and bake them. This is a more economical bread than that made with wheat.

Corn Bread

To two quarts of meal add one pint of bread sponge; water sufficient to wet the whole; add half a pint of flour and a tablespoonful of salt; let it rise; then knead well for the second time, and place the dough in the oven, and allow it to bake an hour and a half.

Milk Bread

Procure good yeast, put it into your flour with sufficient salt. Warm the milk, add to it half a teaspoonful of bi-car-bonate of soda, and knead the dough for three quarters of an hour. Let it rise very light, then knead it again fifteen or twenty minutes. Place it in your bread pans and bake it in a moderate oven without letting it rise the second time.