One teaspoonful of salt, and one teaspoonful of saleratus, dissolved in a little hot water.
One tea-cup of yeast.
Mix the above, and stir in enough unbolted wheat flour to make it as stiff as you can work with a spoon. Some put in enough to mould it to loaves. Try both. If made with home-brewed yeast, put it to rise over night. If with distillery yeast, make it in the morning, and bake when light.
In loaves the ordinary size, bake one hour and a half.
Apple Bread.
Mix stewed and strained apple, or grated apple uncooked, with an equal quantity of wheat flour; add yeast enough to raise it, and mix sugar with the apple, enough to make it quite sweet. Make it in loaves, and bake it an hour and a half, like other bread.
Pumpkin Bread.
Stew and strain some pumpkin, stiffen it with Indian meal, add salt and yeast, and it makes a most excellent kind of bread.
Walnut Hill’s Brown Bread.
One quart of sour milk, and one teaspoonful of salt.