One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by placing in a pan and pouring just enough boiling water over it, stirring constantly with a spoon, to merely wet it, but not enough to make it into a batter), one-half tea-cup molasses, two tea- spoons salt, one of soda, one tea-cup yeast✪ Rye and Indian Bread; make as stiff as can be stirred with a spoon, mixing with warm water, and let rise all night; then put in a large pan, smooth the top with the hand — dipped in cold water, let it stand a short time, and _ bake five or six hours. If put in the oven late in the day, let it remain all night. Graham may be used instead of rye, and baked as above. In the olden time it was placed in kettle, alowed to rise, then placed om the hearth before the fire, with coals on top of lid, and baked.— Mrs. Charles Fullington,. Marysville, Ohio. Rye BREAD. Make a sponge of one quart warm water, one tea cup yeast, thickened with rye flour; put in warm place to rise over night; scald one pint corn meal✪ Rye Bread; when coul add it to sponge, and add rye flour till thick enough to knead, knead bud little, let rise, meld inte get ae a SAS i ee a SE le AAS Me ‘ =f BREAKFAST AND TEA CAKES. : 31 Joaves, place in deep pie-tins or small pudding-pans, let rise and bake; or, thicken the sponge with rye flour, and ees as above. Wheat ~ Delaware, Ohio. Rye Brean. Make sponge as for wheat bread, let rise over night, then mix it up with the rye flour (not so stiff as wheat bread), and bake. BREAKFAST AND THEA CAKES. To make biscuit, take a part ofthe dough left from bread-making when it is ready to mold into loaves, work in the lard and any other ingredients desired, such as butter, eggs, sugar, spice, etc., also using a little more flour; let rise once, then mix down and let rise again, turn out on *he bread-board, knead a few minutes, roll, and cut out with a biscuit-cutter or mold with the hand. Place in a well-greased dripping-pan, and when light bake in a quick oven from fifteen to twenty minutes. To make them a nice color, wet the top with warm water just before placing in the oven. To glaze, brush lightly with milk and sugar, or the well-beaten yolk of an egg sweetened, and a little milk added. Biscuit may be baked in eight minutes by making the oven as hot as can be without burning, and allowing it to cool off gradually as they, bake; this makes them very light, but one has to watch closely to keep them from being scorched. Any kind of bread or pastry mixed with water requires a hotter fire than that mixed with milk. Biscuit and rolls should be allowed to rise one-half longer than bread. loaves, because the loaves of the former, being smaller, are penetrated sooner by the heat, and, of course, the fermentation is stopped sooner, and the rolls do not rise so much in the oven. Biscuit for tea at six must be molded two hours before, which will give ample time for rising and baking. Parker House rolis for breakfast at eight must be made ready at five. Many think it Wt ay i _ whiter, and of a finer texture if these directions are followed.

AI-modernized reading of the original text

One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by placing in a pan and pouring just enough boiling water over it, stirring constantly with a spoon, to merely wet it, but not enough to make it into a batter), one-half tea-cup molasses, two teaspoons salt, one of soda, one tea-cup yeast; make as stiff as can be stirred with a spoon, mixing with warm water, and let rise all night; then put in a large pan, smooth the top with the hand — dipped in cold water, let it stand a short time, and _ bake five or six hours. If put in the oven late in the day, let it remain all night. Graham may be used instead of rye, and baked as above. In the olden time it was placed in kettle, allowed to rise, then placed on the hearth before the fire, with coals on top of lid, and baked.— Mrs. Charles Fullington,. Marysville, Ohio. Rye BREAD. Make a sponge of one quart warm water, one tea cup yeast, thickened with rye flour; put in warm place to rise over night; scald one pint corn meal; when cool add it to sponge, and add rye flour till thick enough to knead, knead but little, let rise, mold into get ae a SAS i ee a SE le AAS Me ‘ =f BREAKFAST AND TEA CAKES. : 31 loaves, place in deep pie-tins or small pudding-pans, let rise and bake; or, thicken the sponge with rye flour, and bake as above. Wheat ~ Delaware, Ohio. Rye Bread. Make sponge as for wheat bread, let rise over night, then mix it up with the rye flour (not so stiff as wheat bread), and bake. BREAKFAST AND TEA CAKES. To make biscuit, take a part ofthe dough left from bread-making when it is ready to mold into loaves, work in the lard and any other ingredients desired, such as butter, eggs, sugar, spice, etc., also using a little more flour; let rise once, then mix down and let rise again, turn out on the bread-board, knead a few minutes, roll, and cut out with a biscuit-cutter or mold with the hand. Place in a well-greased dripping-pan, and when light bake in a quick oven from fifteen to twenty minutes. To make them a nice color, wet the top with warm water just before placing in the oven. To glaze, brush lightly with milk and sugar, or the well-beaten yolk of an egg sweetened, and a little milk added. Biscuit may be baked in eight minutes by making the oven as hot as can be without burning, and allowing it to cool off gradually as they, bake; this makes them very light, but one has to watch closely to keep them from being scorched. Any kind of bread or pastry mixed with water requires a hotter fire than that mixed with milk. Biscuit and rolls should be allowed to rise one-half longer than bread. loaves, because the loaves of the former, being smaller, are penetrated sooner by the heat, and, of course, the fermentation is stopped sooner, and the rolls do not rise so much in the oven. Biscuit for tea at six must be molded two hours before, which will give ample time for rising and baking. Parker House rolis for breakfast at eight must be made ready at five. Many think it Wt ay i _ whiter, and of a finer texture if these directions are followed.

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