Two cups sour milk, two teaspoonfuls soda dissolved in little warm water, one-fourth cup sugar, one-half cup molasses, one egg, salt, three and one-half cups Graham flour. Bake one hour.
GRAHAM BREAD.
With one pint warm milk, one cake of yeast and white flour, make a sponge. One teaspoonful salt not heaped, one-half cup molasses. Let rise, then stir in sifted brown flour till partly stiff, put in baking pan, let rise, then bake.
GRIDDLE CAKES.
One-half pint milk, one-half pint warm water, one-half cake yeast, one teaspoonful salt, one egg, one tablespoonful melted lard, flour enough to make a batter like ordinary batter-cakes. Let rise over night and fry for breakfast.
KENTUCKY CORN BREAD.
One pint thick, sour milk, two teaspoonfuls salt, one egg. Mix with this enough cornmeal to make a batter not stiff. Use meal of medium fineness—not the very fine sold in most groceries. Beat well; add last one level teaspoonful soda dissolved in a little water. Allow a tablespoonful of lard to become very hot in baking pan; pour into the batter, stir, and turn into pan. Bake until cooked through.
MILK BREAD.
Scald one pint of milk, pour while hot over a tablespoonful of butter, one tablespoonful sugar, one teaspoonful salt. When nearly cold, add one-fourth cake of yeast, dissolved in one-half a cup of lukewarm water, add flour stiff enough to knead. Knead until smooth and elastic, cover, and let rise until morning, then shape into loaves, let rise again, bake from forty to fifty minutes; rolls from fifteen to twenty minutes.