CRISP WHITE CORNCAKE—Two cups scalded milk, one cup white cornmeal, two level teaspoons salt. Mix the salt and cornmeal and add gradually the hot milk. When well mixed, pour into a buttered dripping pan and bake in a moderate oven until crisp. Serve cut in squares. The mixture should not be more than one-fourth inch deep when poured into pan.
CROUTONS—Croutons made coarsely are no addition to a soup. For the best sort, cut out stale bread into half-inch slices, spread with butter, then trim away the crust. Cut into small cubes, put into a pan and set in a hot oven. If the croutons incline to brown unevenly shake the pan.
EGG BREAD—One pint of boiling water, half pint white cornmeal to teaspoon salt, two tablespoonfuls of butter, two eggs, one cup milk, bake in a moderate oven.
GRAHAM BREAD—Put one cup of scalded and cooled milk, one cup of water, two cups of flour and one-half yeast cake dissolved in one cup of lukewarm water into a bowl and let rise over night. In the morning add a level teaspoon of salt, two rounding cups of graham flour and one-half cup sugar. Beat well, put into two pans and let rise until light and bake one hour.
NUT BREAD—One and one-half cups of white flour, two cups of graham flour, one-half cup of cornmeal, one-half cup of brown sugar and molasses, one pint of sweet milk, one cup of chopped walnuts, two teaspoons of baking powder, one-half teaspoon of salt. Bake in a long pan for three-quarters of an hour.
OATMEAL BREAD—Over a pint of rolled oats pour a quart of boiling water. When cool add one teaspoonful suet, one teaspoon butter, one-half cup molasses and one-half yeast cake dissolved in a little water. Stir this thoroughly and then add two quarts sifted flour. Do not knead this and allow it to rise over night, and in the morning stir it again, and then put it in well buttered bread pans: let it rise until it fills the pans and then bake in a moderate oven. It takes a little longer to bake than white bread.
OATMEAL BREAD—Cook one cup of rolled oats in water for serving at breakfast, and one cup of molasses, one and one-half cups of lukewarm water in which is dissolved one yeast cake and one teaspoon of salt. Mix in enough flour to make a stiff dough, cover and let rise. When very light stir down, put in pans, let rise light and bake in a slow oven. The heat should be sufficient at first to check the rising, then the baking should be slow.
ORIENTAL OATMEAL BREAD—Take two cupfuls of rolled oats, put in bread pan, turn on four cupfuls of boiling water, stir for awhile. Add, while hot, a heaping tablespoonful of lard or one scant tablespoonful of butter and one of lard, two teaspoonfuls of salt and four tablespoonfuls of sugar and three of molasses. Now add two cupfuls of cold water (making six cups of water in all) and, if cool enough, add one yeast cake dissolved in a very little water. Now stir in all the white flour it will take until it is as stiff as you can manage it with the spoon. Set in warm place over night, and in the morning with spoon and knife fill your tins part full, let rise to nearly top of pan, then bake an hour for medium size loaves.
RAISIN BREAD—Scald three cups of milk and add one teaspoon of salt and two tablespoons of sugar. Cool and add one-half yeast cake, dissolved in one-quarter cup of lukewarm water. Mix in enough flour to make a drop batter and set to rise. When this sponge is light put in two cups of seeded raisins and enough flour to make a soft dough, but stiff enough to knead. Let rise again, then mold into two loaves. Let the loaves double in size and bake slowly, covering with another pan for the first twenty minutes of baking.
STEAMED BROWN BREAD—Beat one egg light, add one cup of cornmeal, one cup rye-meal and one and one-half cups of flour sifted with a half level teaspoon of salt. Add one cup of molasses, and after it is turned out put in one level teaspoon of soda and fill with boiling water. Add to the other one-third cup more of the water. Pour into well buttered mold and steam four hours.