Self-Rising Bread

1/2 cup cornmeal

1/2 cup scalded milk

1/2 teaspoon salt

2 cups milk and water

2 1/2 cups flour 2 tablespoons butter 1 tablespoon sugar 1 teaspoon salt

Flour to make a stiff dough

Scald the meal and salt with one-half cup of milk, and let it stand in a warm place over night. In the morning, set the bowl in water, as warm as the hand can bear. During the whole process keep the bread at this temperature; when this is light, add it to the remainder of the scalded milk and water which has been allowed to cool. Add the butter, sugar, salt and flour, and beat this batter thoroughly. Set it in warm water again to rise; when light, add the flour to make a stiff dough, knead well, put in pans, and when risen again, bake for about 45 minutes.

Parker House Rolls

2 cups scalded milk

3 tablespoons butter 2-3 teaspoons sugar

1 1/2 teaspoons salt 1 yeast cake dissolved 1/4 cup lukewarm water

About 5 1/2 cups flour

To the hot milk, add the butter, sugar and salt. When lukewarm, add the dissolved yeast cake, and three cups of the flour. Beat thoroughly. Cover and let it rise until light. Cut down, and add about two and a half cups of flour to knead. Let it rise again. Toss on a slightly floured board. Knead and roll out to one-third inch in thickness. Cut with a large floured biscuit cutter. Dip the handle of the knife in flour, and with it make a crease through the middle of each piece. Brush one-half of each piece with melted butter, fold and press edges together. Arrange about one inch apart in buttered pans. Cover, let rise, and bake in a hot oven twelve to fifteen minutes until delicately browned.

Whole Wheat Bread

2 cups scalded milk 1 teaspoon salt

1 yeast cake dissolved in 1/4 Cup lukewarm water

3 cups whole wheat flour 2 cups white flour 1/4 cup molasses 1 tablespoon butter

Add the sugar and salt to the milk; when lukewarm add the yeast, butter and flour. Place on a floured board and knead lightly to prevent the dough sticking to the board. Put in a warm place, and let it rise. Form into loaves and let it rise again, then bake. Add the molasses after the first raising.

Boston Brown Bread, No 1

1 cup corn meal

1 cup rye meal

1 cup graham flour

2 cups sour milk 2 1/2 teaspoons soda 3/4 cup molasses

I teaspoon salt

Mix and sift the dry ingredients, excepting the soda, together; dissolve the soda in the sour milk, and add the molasses. Beat thoroughly, turn into buttered tins, and steam 3 1/2 hours.

Boston Brown Bread, No. 2

1 cup white flour

1 cup corn meal

1 cup graham flour

1 teaspoon salt

3/4 cup molasses

1 3/4 cups sweet milk

3/4 teaspoon soda

1 teaspoon baking powder

Mix dry Ingredients. To half of dry ingredients add soda, and to the other half, add molasses and milk, then the baking powder. Mix thoroughly. Add remaining dry ingredients, and steam in cans for three and one-.half hours. Dry in the oven for a few minutes before serving. This makes excellent toast.