BOSTON BROWN BREAD.
Three cups graham flour, one cup Indian meal, one cup molasses, two cups sweet milk, one cup sour milk, one teaspoon soda. Steam three hours and bake two hours.
GRAHAM BREAD.
Soak half a cake of compressed yeast, stir it into one quart warm water and two quarts graham flour. Put into a deep sheet iron bread pan which has been well greased. When light bake one hour or more. If compressed yeast cannot be obtained, use home-made or baker’s yeast. The dough should be as stiff as can be stirred with a spoon. Make bread from fine flour of the entire wheat the same way, only a trifle stiffer.
YEAST BREAD FROM WHITE FLOUR.
Make a sponge by boiling one pound of potatoes in two quarts of water; stir up a pint of sifted flour as for starch, and pour the boiling water over it, adding the potatoes when well mashed; when cool, add a cup of yeast, or two ounces dried yeast soaked, and a table-spoon of salt. Make this the day previous to baking; it will save labor to do it at the same time you boil potatoes for dinner.
To make the bread, take three quarts sifted flour warmed, and wet with the sponge, adding no more liquid or salt; knead at least half an hour, keeping the dough soft and warm; put it in the baking pans, which are well greased, and when it is light it is ready for the oven. Bake forty minutes. The dough must be soft and thoroughly kneaded.
This method preserves the gluten.
OATMEAL SNAPS.
Mix one cup sweet cream and three table-spoonfuls sugar; add fine oatmeal till stiff; knead slightly; roll to the thickness of an eighth of an inch; cut in shapes; bake crisp in moderate oven.—Hygienic Cookery.