Take 5 pounds stale bread, put in cold water and let soak 15 minutes, then drain off the water. Have chopped fine 2 pounds raw onions; 1 ounce sage, ground; salt and pepper to taste; ½ pound lard, butter, suet, or bacon grease. Thoroly mix together and set in oven and let bake about 1 hour. When ready to dish up pour 2 quarts beef stock over the dressing and then serve.
French toast or fried bread (for 20 men).
Take 2 loaves old bread left, and cut in slices. Beat 3 eggs well together. Add ½ pint milk, and season with salt and pepper. Add 2 tablespoonfuls of sugar. Put on stove in frying pan with 2 ounces butter. Dip the slices of bread in the egg batter and put in pan and fry a nice brown. Serve hot.
Rye and graham bread.
Take ½ wheat flour, ½ graham (or rye) flour, add 1 quart molasses for 100 pounds dough. Use sponge and dough system. Make sponge of wheat flour.
English tea biscuit (for 80 men).
Take 16 pounds flour, 2 pounds lard, 2 quarts cold water, 3 pounds granulated sugar, 2 ounces caraway seed, 2 ounces ammonia, “for baker’s use,” 2 ounces baking powder. Cut with regular or fancy cutters. Bake in moderate oven. Ammonia “for baker’s use” can be had in any reliable drug store, 4 ounces for 10 cents.
Biscuits (for 20 men).
Take 4 pounds flour, 2 pounds lard, 2 ounces baking powder, 3 quarts water (cold), 1 ounce salt. Mix together like dough, making medium stiff dough. Grease pan before putting in biscuits. Roll dough ½ inch thick. Place in pan close together and bake for 15 minutes or till they are twice their original size.
Before baking biscuits punch them with a fork to have them hold their shape.