Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

Mrs. Woodbury.

BROWN BREAD.

One quart of sour milk, one-half cup of molasses, one-half cup of sugar, two eggs, three tablespoons of melted butter, one teaspoon of soda. Mix with brown flour as stiff as you can stir it with a spoon.

To make gems or puffs for breakfast, use a little less flour, and bake in muffin rings or gem pans.

BOSTON BROWN BREAD.

One and one-half pints Indian meal, one and one-half pints rye meal, one cup molasses, two tablespoons vinegar, one teaspoon salt, two teaspoons saleratus, one quart lukewarm water. Boil or bake five hours.

Mrs. E. W. Sage.

GRAHAM BREAD.

One bowl soft bread sponge, one-half cup brown sugar, three tablespoons butter, very little soda. Dissolve in warm water; stir to a thick batter with Graham flour; put in tins, and let rise until very light; then bake.