Steamed Brown Bread.
1 cup of Indian meal, 1 cup of molasses, 1 cup of rye flour, 2 cups Graham flour, 1¹⁄₂ pints of sour milk, 1 teaspoon of soda, 1 teaspoon of salt, 1 egg. Mix the dry ingredients together, dissolve the soda in two tablespoons of boiling water, add it to the milk, molasses stir well and pour in the other ingredients, beat the egg and add it. Mix thoroughly and pour into well buttered tin pan that holds 2 quarts. Steam 4 hours and then put in the oven for ¹⁄₂ hour.
Boston Brown Bread Baked.
1 cup corn meal, 2 cups of boiling water, 1 cup of Orleans molasses, 2 cups of sour milk or buttermilk. 1 teaspoon of salt, 2 quarts of Graham flour not sifted. Grease well five tall and narrow qt. buckets or cans, fill half full and cover tightly. Bake two and one half hours in moderate oven.
Baking Powder Graham Bread.
1 qt of Graham flour, ¹⁄₂ a cup of sugar, ¹⁄₂ teaspoon of salt, 1 tablespoon of melted lard, 2 heaping teaspoons of baking powder, 2 cups and ¹⁄₂ of milk or part water can be used. The wetting depends on the flour. It should be mixed quite soft. Bake in moderate oven in covered pan 1 hour.
Raisin Bread.
Dissolve yeast and 1 tablespoon of sugar in luke warm water. Take 2 cups of milk, scald and cool, then add ³⁄₄ cup of sugar, 2 tablespoons lard or butter, ³⁄₄ cup raisin, 1 teaspoon of salt, 6 cups of sifted flour, then add the yeast cake. Mix a stiff dough and put to rise in a greased bowl to rise overnight. In the morning knead out in loaves and put in greased pan to get light, then bake in a hot oven.
Nut Bread.
Dissolve yeast in a little warm water, take 2 cups of milk scalded and cooled, then add 1 large tablespoon of lard or butter ¹⁄₂ cup of sugar, 1 cup of chopped walnut, 1 teaspoon of salt, add 6 cups of flour or more, to make a stiff dough and set to rise over night, in the morning when light, knead and put in pans to rise again and when light bake in a hot oven.