Rice and Wheat Bread

One lb. rice, 2 quarts water, 4 lbs. flour, 4 large spoonfuls yeast, salt.

Simmer 1 lb. rice in 2 quarts water till it becomes perfectly soft; when it is of a proper warmth, mix it extremely well with 4 lbs. flour, and yeast and salt as for other bread; of yeast about 4 large spoonfuls; knead it extremely well; then set it to rise before the fire. Some of the flour should be reserved to make up the loaves. If the rice should require more water, it must be added, as some rice swells more than others.

French Bread

One-fourth pk. fine flour, yolks of 3 and whites of 2 eggs, salt, 1/2 pt. good yeast, 1/2 pt. milk.

With 1/4 pk. fine flour mix the yolks of 3 and whites of 2 eggs, beaten and strained, a little salt, 1/2 pt. of good yeast, that is not bitter, and as much milk, made a little warm, as will work into a thin, light dough; stir it about, but don't knead it; have ready 3 wooden quart dishes, divide the dough among them, set to rise, then turn them out into the oven, which must be quick. Rasp when done.

Sago Scones

Take a teacupful of sago and soak in cold water, put it on with 1 qt. sweet milk, let it boil till quite dissolved, stirring occasionally; add a little salt, then pour out on the baking-board and let it lie till cold. Mix up with flour, taking care not to make it too stiff; roll out quite thin, cut to the size wanted, and bake.

Brown Bread

One pt. corn meal, 1 pt. rye flour, 1 tablespoonful brown sugar, 1 teaspoonful salt, 2 of baking-powder, 1 tablespoonful lard, 3/4 pt. milk.

Sift together the above ingredients, excepting the lard and milk; rub into the mixture the lard and add the milk. Mix into a batter-like cake and bake 1 hour. Protect it with brown paper if it should brown too fast at first.

Boston Brown Bread

One and one-half cups yellow cornmeal, 1 cup rye flour, 1 cup Graham flour, 1 cup New Orleans molasses, 2 full teaspoonfuls baking-powder and a little salt.

Mix all to a consistency of a thick batter with either milk or water, pour into a buttered mold or tin pail, and steam in boiling water 4 hours.

Rye Bread

Two cups Indian meal, scalding water, a small cup of white bread sponge, sugar, salt, a teaspoonful of soda, rye.

Make the Indian meal into a thick batter with scalding water; when cool add the white bread sponge, a little sugar and salt, and the soda, dissolved. In this stir as much rye as is possible with a spoon; let it rise until it is very light; then work in with your hand as much rye as you can, but do not knead it, as that will make it hard; put it in buttered bread tins, and let it rise for about 15 minutes; then bake it for 1 1/2 hours, cooling the oven gradually for the last 20 minutes.

Corn Bread

Take 2 cups flour, 1 cup corn-meal, 1/2 cup sugar, 1 egg, 2 tablespoons butter, 1 1/2 cups sweet milk, 3 teaspoons baking-powder; quick oven.

Corn Bread Steamed

Three cups cornmeal, boiling water, 1 cup flour, 2 cups sour milk, 1 cup molasses, 1 teaspoonful soda, a little salt.

Scald 2 cups cornmeal with boiling water, add another cup of meal and remaining ingredients. Mix thoroughly, and steam 3 hours.

Bread Omelet

A teacupful bread-crumbs, 1 teacupful sweet milk, 6 eggs, pepper, salt, a small lump of butter.

Let the milk come to the boiling point, pour it over the crumbs and let it stand a few minutes; take the eggs, beat them well and pour into the bread mixture; season with salt and pepper and a small lump of butter; when thoroughly mixed, butter a hot skillet and pour the mixture in, letting it fry slowly; when one side is browned nicely, cut it in squares and turn. Serve at once.

Italian Bread

Mix 1 pt. each of milk and water and bring to a boil, add 1 teaspoon salt, and sprinkle m gradually 1 pt. meal and 2 tablespoonfuls of flour. Cook 2 hours. Pour to the depths of 1/2 inch in shallow pans to cool; when cold cut in round cakes; put in overlapping rows in pan; pour melted butter over, then grated cheese; brown in oven.

Aunt Patty's Egg Bread

Two cups white Indian meal, 1 cup cold boiled rice, 3 eggs well beaten, 1 tablespoonful melted butter, 3 cups sweet milk, 1 teaspoonful salt, and pinch of soda. Stir the beaten eggs into the milk, add meal, salt, butter, last of all the rice. Beat well a few minutes, and bake in shallow pan.