Receipt 11.—Seven pounds of wheat meal and two and a half pounds of good, mealy, and well boiled and pounded potatoes.
Receipt 12.—Equal parts of coarse meal from rye, barley, and buckwheat. This is chiefly used in Westphalia.
Receipt 13.—Seven parts of wheat meal (as in Receipt 11), with two pounds of split peas boiled to a soup, and used to wet the flour.
Receipt 14.—Wheat meal and apples, in the proportion of about three of the former (some use two) to one of the latter. The apples must be first pared and cored, and stewed or baked. See my "Young Housekeeper," seventh edition, page 396.
Receipt 15.—Wheat meal and boiled chestnuts; three quarts of the former to one of the latter.
Receipt 16.—Wheat meal, four quarts, and one quart of well boiled and pounded marrow squash.
Receipt 17.—Wheat, corn, or barley meal; three quarts to one quart of powdered comfrey root. This is inserted from the testimony of Rev. E. Rich, of Troy, N. H.
Receipt 18.—Wheat meal, three pounds, to one pound of pounded corn, boiled and pounded green. This is the most doubtful form which has yet been mentioned.
Receipt 19.—Receipt 7 describes rice bread. Bell, in his work on Diet and Regimen, says the best and most economical rice bread is made thus: Wheat meal, three pounds; rice, well boiled, one pound—wet with the water in which the rice is boiled.
I wish to say here, once for all, that any kind of bread may be salted, if you will have salt, except the patented bread mentioned in the beginning of the next section, which is salted in the process. Molasses in small quantity may also be added, if preferred.