Cassell's dictionary of cookery

dough softer. The greater the proportion of com-meal, the longer the bread requires baking. The best way to mix the dough is to put the com-meal into a glazed earthen pan, sprinkle salt over it, pour on boiling water, work it till thoroughly wet, and when about milk-warni add the rye-flour with the yeast, and as much more warm, but not hot, water as is required. Work the dough until stiff, but not so stiff as flour dough. Put it then into a deep greased pan, put your hand in wann water, and pat down the top, set it to rise in a warm place by the stove in winter, but in the sim in summer. A\Tien it begins to crack on the top, which will be in an houi- or an hour and a half, put in a well-heated oven. To make the bread twothirds of corn-meal, take four quarts of sifted com-meal, sprinkle a table-spoonful of salt over it, and pour over it two quarts of boiling water, as directed above ; when lukewarm add two quarts of rye-meal, half a pint of lively yeast mixed in a pint of warm water ; add more water if necessary. Bake two or three hours. This makes a loaf weighing seven or eight pounds.' ' Rye as a Substitute for Coffee.— " Rye," says an old collection of recipes, " will be found a wholesome and economical substitute for coffee. It must first be well cleaned, and boiled till it becomes soft, care being taken that it does not burst, and then put to dry in the Sim or in an oven, and afterwards burnt and ground like coffee. To use it, take as much water as it is wished to have cups of coffee, and boil and strain it, adding a third of real coffee ; and the whole will resemble pure coffee from the Indies, and not require so much sugar as the common sort." Rye Batter Cakes. — Mix as much lukewarm milk with a pint of rye-meal as will make a thin batter. Beat this well, add a little salt and a quarter of a pint of home-made yeast. Let the dough rise, then bake the cakes on a griddle. Or take from the risen dough made for rye bread as much as will make a small loaf. Work into this a quarter of a pound of good dripping or butter, make the dough into a flat cake an inch thick, and bake in a quick oven. Time to bake, twenty minutes or more. Rye Bread. — Late in the evening, pour a quart of warm water into a large bowl, and stir into this as much flour as will make a smooth batter. Cover the bowl with a cloth, set it in a warm place, and let the sponge rise. In the morning, put into another bowl three pounds and a half of rye-flour. Scoop a hoUow in the centre, pour in the sponge, add a spoonful of salt and a small piece of saleratus dissolved in a spoonful of waim water, and knead the dough thoroughly till it no longer sticks to the bowl and the hands. In kneading it, add a little more warm water if necessary. Cover the bowl, and let the dough rise for three hours, or till it is light ; make it up into loaves, and bake these in a quick oven. Time to bake, three quarters of an hour to one hour, according to the size of the loaves. Rye Bread (another way). — "Rye," saj's Miss Acton, in her " English Bread Book,'* SYE (784) SAC