One teaspoonful of pulverized saleratus, and one tea-cup of molasses put into the milk.
Thicken with unbolted wheat, and bake immediately, and you have first-rate bread, with very little trouble.
French Rolls, or Twists.
One quart of lukewarm milk.
One teaspoonful of salt.
A large tea-cup of home-brewed yeast, or half as much distillery yeast.
Flour enough to make a stiff batter.
Set it to rise, and when very light, work in one egg and two spoonfuls of butter, and knead in flour till stiff enough to roll.
Let it rise again, and when very light, roll out, cut in strips, and braid it. Bake thirty minutes on buttered tins.