Milk to make it so as to mould like wheat bread.
Rice Bread.—No. 2.
Three half pints of ground rice.
Two teaspoonfuls (not heaping) of salt.
Two gills of home-brewed yeast.
Three quarts of milk, or milk and water. Mix the rice with cold milk and water to a thin gruel, and boil it three minutes. Then stir in wheat flour till as stiff as can be stirred with a spoon. When blood warm, add the yeast. This keeps moist longer than No. 1.
Bread of Unbolted Wheat, or Graham Bread.
Three pints of warm water.
One tea-cup of Indian meal, and one of wheat flour.
Three great spoonfuls of molasses, or a tea-cup of brown sugar.