Soft Brown Bread

Two pounds coarse brown flour, one quarter pound of white flour, two large spoonsful of yeast, a little salt, and a teacupful of boiled grits, a piece of lard or butter the size of an egg. Make it up with tepid milk and water. Bake slowly in loaves when light. If compressed yeast, use one-half cake.

Brown Bread

Two pints of brown flour, half pint of corn meal, half pint of white flour, one teacupful of yeast, or quarter cake of compressed yeast, a piece of lard the size of an egg, and a pinch of salt. Mix with warm water, and add a tablespoonful of black molasses. Set it to rise at night, and bake in a hot oven.

Gems

One pint new milk, one pint flour, one egg beaten very light. Mix well, and fill the irons nearly full after they have been heated and greased. Put them to bake at once in a quick oven. They are very nice made of graham flour. Good for dyspeptics.

Sally Lunn

One and a half pints of flour, one quarter of a pound of butter, one teacupful of sugar, one pint milk, three eggs, two teaspoonsful of Royal Baking Powder to be put in the last thing. Bake one hour and a half in a slow oven.

Sally Lunn

One quart flour, one-quarter pound of butter, two eggs, one teaspoonful salt, half a teacupful of sweet milk, and sufficient flour to mix the dough to a proper consistency. Make it up about nine o'clock in the morning in winter, and eleven o'clock in summer. Work it over at about four o'clock, and make it in a round shape into pans, and bake for seven o'clock tea. Butter it before sending to table.

Sally Lunn Without Yeast

Beat three eggs separately, two pints of flour, a lump of butter the size of an egg, one teaspoonful soda, two teaspoons-ful of cream of tartar. Make it up with sweet milk to a batter, and bake quickly. Instead of cream tartar and soda use two teaspoonsful of Royal Baking Powder.

Sally Lunn

Four cups of flour, two of white sugar, one cup of milk, quarter of a pound of butter, four eggs, two teaspoonsful of cream of tartar, one of soda, or two teaspoonsful of Royal Baking Powder, one nutmeg.

Sally Lunn

To one and a half pounds of flour add six eggs, beaten separately, one pint of new milk, two teacupsful of white sugar, one cup butter, one of yeast. Beat all together. Grease the tins well and bake slow. Give six hours to rise.

Irish Lunn

Take one pint of milk (made milk-warm), add quarter of a pound of butter, six eggs beaten light, one teaspoonful of salt, two tablespoonsful of sugar, a wineglass of rose water, and half a cup of yeast, or one-quarter cake compressed yeast. Then add flour enough to make a stiff batter, put it to rise, grease the pans, and bake in a hot oven.

Graham Bread

Two pints of graham flour, a little meal, quarter of a pound of white flour, a small piece of lard, a little salt. For bread, add a teacupful of yeast, make it with milk-warm water, and set it to rise over night. Bake in a loaf for breakfast. For biscuits, a large iron spoonful of lard, roll out, prick with a fork, and bake quickly.