2 cups Indian meal, 2 cups rye meal, 1 cup flour, 1 cup molasses, 2 teaspoonfuls saleratus and sour milk enough to make it the consistency of Indian cake. Put some of the saleratus in the molasses and stir till it foams. Put the remainder in the sour milk. Boil three hours. Remove from the pan, place on a tin and bake fifteen minutes, to dry off the steam.
Brown Bread—No. 2.
3 cups corn meal, 3 cups of Graham meal, 2/3 cup syrup, 1 teaspoonful soda, and salt to taste. Sufficient milk to make a thin batter. Boil three hours.
Brown Bread—No. 3.
2 cups Indian meal, 1 cup rye meal, 1 cup molasses, 1 cup sour milk, 2 cups sweet milk, pinch of soda, and salt to taste. Steam four hours.
Muffins—No. 1.
2 eggs, well beaten, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 2 cups milk, 4 cups flour, 2 teaspoonfuls baking powder, pinch of salt (baking powder and salt sifted with flour). Bake in a quick oven.
Muffins—No. 2.
1 1/2 cups flour, scant cup milk, 1 teaspoon cream of tartar, 1/2 teaspoon soda, 1 tablespoon butter melted, but not oily, 1 tablespoon sugar, 1 egg. Add butter the last thing.