Rye Bread.
A quart of water, and as much milk.
Two teaspoonfuls of salt, and a tea-cup of Indian meal.
A tea-cup full of home-brewed yeast, or half as much distillery yeast.
Make it as stiff as wheat bread, with rye flour.
Rice Bread.—No. 1.
One pint of rice, boiled till soft.
Two quarts of rice flour, or wheat flour.
A teaspoonful of salt.
A tea-cup of home-brewed, or half as much distillery yeast.