RICE AND WHEAT BREAD.
Simmer 1 lb. of rice in 2 quarts of water until quite soft. Let it cool sufficiently to handle, and mix it thoroughly with 4 lbs. of wheatmeal; work in also 1/2 oz. of yeast dissolved in a very little lukewarm water or milk. Add a teaspoonful of salt. Knead well and set to rise before the fire 1-1/2 hours. Bake in a good hot oven.
ROCK SEED CAKES.
1 lb. of wholemeal, 4 oz. of sugar, 4 oz. of butter, 1 oz. of ground carraway
seeds, about 3/4 of a cupful of milk, and 3 eggs. Rub the butter into the meal, add sugar, seeds, the eggs well beaten, and the milk. Place the mixture in lumps on floured tins, and bake the cakes for half an hour in a hot oven.
SALLY LUNN.
3/4 of lb. of Allinson wholemeal flour, 2 oz. salt butter, 1 egg, 1-1/2 gills of milk, 1/4 an ounce of German yeast. Warm the milk and butter in a pan together, rub the yeast smooth with 1/2 a teaspoonful of sugar, add the milk and butter. Stir this mixture gradually into the flour, add the egg slightly beaten, mix till quite smooth. Divide into two, put into well-greased tins, set these in a warm place for 1 hour to rise. Put into a quick oven, and bake about 15 minutes.
SEED CAKE (1).
1/2 lb. fine wholemeal flour, 6 oz. butter, 6 oz. castor sugar, 2 eggs, 1/4 oz. carraway seeds. Beat the butter and sugar to a cream, add the eggs well beaten, and dredge in the flour, add a little cold water it too dry. Bake for 1/2 an hour.