Family Bread (Brown.)+

I wish it were in my power, by much and earnest speaking and writing, to induce every housekeeper to make brown bread - that is, bread made of unbolted, usually called Graham flour - a staple article of diet in her family. I only repeat the declaration of a majority of our best chemists and physicians when I say that our American fondness for fine white bread is a serious injury to our health. We bolt and rebolt our flour until we extract from it three-quarters of its nutritive qualities, leaving little strength in it except what lies in gluten or starch and consign that which makes bone and tissue, which regulates the digestive organs, and leaves the blood pure, the brain clear, to the lower animals. Growing children especially should eat brown bread daily. It supplies the needed phosphate to the tender teeth and bones. If properly made, it soon commends itself to their taste, and white becomes insipid in comparison. Dyspeptics have long been familiar with its dietetic virtues, and, were the use of it more general, we should have fewer wretches to mourn over the destroyed coats of their stomachs. It is wholesome, sweet, honest and should be popular.

Prepare a sponge as for white bread, using potatoes or white flour. My rule is to take out a certain quantity of the risen sponge on baking day, and set aside for brown bread. Put into a tray two parts Graham flour, one-third white, and to every quart of this allow a handful of Indian meal, with a teaspoonful of salt Wet this up with the sponge, and when it is mixed, add, for a loaf of fair size, half a teacupful of molasses. The dough should be very soft. If there is not enough of the sponge to reduce it to the desired consistency, add a little blood-warm water. Knead it diligently and long. It will not rise so rapidly as the white flour, having more " body " to carry. Let it take its time; make into round, comfortable loaves, and set down again for the second rising, when you have again kneaded it. Bake steadily, taking care it does not burn, and do not cut while hot. The result will well repay you for your trouble. It will take a longer time to bake than white bread. Brown flour should not be sifted.

Boston Brown Bread

Set a sponge over night, with potatoes or white flour, in the following proportions : -

1 cup yeast.

6 potatoes, mashed fine with three cups of flour.

1 quart warm water.

2 tablespoonfuls lard (or, if you leave out the potatoes, one quart of warm water to three pints of flour).

2 tablespoonfuls brown sugar.

Beat up well and let it rise five or six hours. When light, sift into the bread-tray -

1 quart rye-flour.

2 quarts Indian meal. 1 tablespoonful salt.

1 teaspoonful soda, or saleratus.'

Mix this up very soft with the risen sponge, adding warm water, if needed, and working in gradually

Half a teacupful of molasses. Knead well, and let it rise from six to seven hours. Then work over again, and divide into loaves, putting these in well-greased, round, deep pans. The second rising should last an hour, at the end of which time bake in a moderate oven about four hours. Rapid baking will ruin it. If put in late in the day, let it stay in the oven all night.