The royal baker and pastry cook

spoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, ¾ pint milk. Sift together corn meal, rye flour, sugar, salt, and powder. Rub in the shortening ; add the milk, and mix the whole into a batter. Put into greased tin (fig. XII), and bake about 40 minutes in rather hot oven. Protect at first with paper. Brown Bread, 2. — Mix together 3 cups Graham flour, 1 cup wheat flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt ; rub in 1 tablespoon butter or other shortening. Beat 3 eggs ; add 1 cup milk and 1 tablespoon molasses : stir into dry mixture. Add more milk if needed to make a drop batter. Put into a greased loaf-pan (fig. XII), smooth with knife dipped in cold water. Bake about 1 hour in j moderate oven. Boston Brown Bread. — ⅙ pint flour, 1 pint Indian corn meal. ½ pint rye flour, 2 potatoes, 1 teaspoon salt, 1 tablespoon brown sugar, 2 teaspoons Royal Baking Powder, ¾ pint water. Sift flour, corn meal, rye flour, sugar, salt, aud baking powder together thoroughly. Peel, wash, and boil well 2 mealy potatoes, rub them through a sieve, diluting with water. When this is quite cold use it to mix flour, etc., into a batter. Pour into well-greased mold (fig. VI) having a cover. Place it in I saucepan half full of boiling water, where the j loaf will simmer 1 hour, without water getting I into it. Remove it then, take oflf cover, finish I by baking in fairly hot oven about 30 minutes. I Boston Brown Bread, 2. — 1 cup corn meal, 2 heaping cups rye meal, 1 teaspoon salt, ½ teaspoon soda. 1 teaspoon Royal Baking Powder, 1 cup molasses. Mix dry ingredients ; add molasses and 1 pint warm water ; beat smooth. Pour at once into greased mold (fig. VI) with cover, steam or boil 3 hours. Uncover, set in oven 10 minutes. Boston Brown Bread, 3. — 2 cups yellow Indian com meal, 1 cup rye meal, 1 cup flour, 2 cups milk, 1 cup molasses, ⅛ teaspoon salt, j 3 teaspoons Royal Baking Powder. Mix well I together, pour into greased brown-bread mold, steam 4 hours. Dry oflf 10 minutes in moderate oven. Norwegian Bread (for Dyspeptics). — 1 pint barley meal, Mi pint Graham flour, ¼ pint flour, 1 teaspoon salt. 2 teaspoons Royal Baking Powder, 1 pint milk. Sift together barley meal, Graham flour, flour, salt, and powder ; mix into a firm batter with the milk ; pour into greased tin (fig. XII), bake in moderate oven about 40 minutes. Cover with paper 20 mintites. Oatmeal Bread. — ½ pint oatmeal, 1½ pints flour, Vi teaspoon salt, 3 teaspoons Royal Baking Powder, ¾ pint milk, Boil oatmeal in 1½ pints salted water 1 hour ; add milk ; set aside until cold. Then place in bowl, sift together flour, salt, and powder, and add. Mix smoothly and deftly. Bake in greased tin (fig. XII) about 45 minutes, protected with paper 20 minutes. Peculiars. — 1 pint flour, sifted with 1 teaspoon Royal Baking Powder and a little salt ; add 1 egg ; mix with 1 pint sweet milk, beat well to a batter, and bake quickly in buttered gem-pans already hot.