Oatmeal Bread.
Pour two cups of boiling water over oatmeal, cover and let stand until cool. Dissolve yeast in a little warm water and add this to the oatmeal and water with ¹⁄₄ cup of sugar, 1 tablespoon lard or butter, 1 teaspoon of salt, add 4 or 5 cups of flour enough to make a stiff dough. Then set to rise overnight and in the morning knead the bread and put in greased pan to rise until light. Then bake in hot oven 45 minutes.
Wheat Muffins.
2 eggs well beaten, add 1 large tablespoon of lard or butter, 1 large tablespoon of sugar, 1 level teaspoon of salt, beat this all together, then add 1 cup and ³⁄₄ of milk and flour enough to make a stiff batter to drop from the spoon, lastly 2 teaspoon of baking powder, place in hot greased muffin tins and bake a light brown.
Whole Wheat Muffins.
May be made in the same way as the above receipt using whole wheat instead of white flour or corn meal, graham all made the same.
Rice Bread.
Allow half a pint of ground rice to a qt. of milk, or milk and water, put the milk and water over the fire to boil, reserve enough to wet the rice. Stir out the lumps add a large teaspoon of salt and when the milk and water boil, stir in the rice, exactly as when you make gruel. Boil it up two or three minutes, stirring it repeatedly, then pour it out into your bread pan and immediately stir in as much flour as you can with a spoon. After it is cool enough and of this be very sure, as scalding the yeast will make heavy, sour bread, full of holes, add a gill of yeast and let it stand until morning. Then knead in more flour until the dough ceases to stick to the hands. It is necessary to make this kind of bread a little stiffer than that in which no rice is used, else there will be a heavy streak through the loaf. It is an elegant bread, keeps moist several days and is particularly good toasted.
English Muffins.
3 eggs beaten light, 2 cups of milk, 1 large tablespoon of melted butter, 1 teaspoon of salt, ¹⁄₂ compressed yeast cake dissolved in lukewarm water. Stir all together in a stiff dough, mix well and put in buttered pans, cover and set to rise. When light put in muffin pans to bake in a moderate oven.