Miss Corson's practical American cookery and household management

Sift together one pint each of Indian meal and Graham flour, and a heaping teaspoonful of salt ; mix with them a pint of sour milk and a scant half-pint of molasses in which a heaping teaspoonful of saleratus is dissolved; when all these ingredients are thoroughly mixed, pour them into a buttered brown-bread mould, or a buttered tin pail, which [illustration: SECOND-COURSE SWEETS] can be tightly covered, and steam the bread for two hours ; the mould or pail, closely covered, may be set in a covered saucepan containing enough boiling water to reach twothirds up the sides of the tin, if a regular steamer is not available ; after the bread has been steamed for two hours, remove the cover from the mould, and bake the bread in a hot oven until a crust is formed ; use it either hot or cold. RAISED GRAHAM BREAD. Sift together one pint of wheat flour, one quart of Graham flour, and two tablespoonfuls of salt ; add to them half a cupful each of molasses and liquid yeast, or an ounce of compressed yeast dissolved in half a cupful of warm water ; then stir in enough warm water or milk to make a batter thick enough to hold a drop let fall from the mixing-spoon, and cover the bowl containing this sponge with a folded towel, keeping it in a moderately warm place until it is light and foaming ; when the sponge is quite light, stir in as much more Graham flour as can be readily mixed in with a spoon, and put the dough into well-buttered baking-pans ; cover the pans with a folded towel, put them where the dough will be kept warm, — in some place not too hot to rest the hand for a minute without burning it, — and let them stand until the dough has risen to double its original volume ; then put the bread into a moderate oven, and bake it for an hour and a half, taking care that it does not burn. RAISED SWEET-POTATO BREAD. Boil, peel, and mash sweet potatoes enough to yield a quart of pulp after they are mashed ; to a quart of mashed sweet potatoes add a pint of milk in which has been dissolved half an ounce of compressed yeast, and two teaspoonfuls each of salt and sugar, together with a pint of boiling water, and just enough flour to make a thick batter ; put this batter in a warni place near the fire to rise until it is double its first quantity, keeping it covered with a thick towel folded several times. When the batter has risen to twice its original bulk, mix with it enough more flour to make a soft dough ; knead it for five minutes, then put it into three buttered iron pans, filling each half full, and again cover it, and let it rise to double its size ; then bake the loaves in a moderate oven until they are quite done. Use the bread hot or cold. SWEET-POTATO PONE. Peel and grate sweet potatoes enough to fill a quart bowl, working very quickly, so that they may not become discolored ; mix with the grated potato half a pint of sweet milk, three tablespoonfuls of powdered ginger, and half a pound of butter beaten to a cream with half a pound of sugar ; if oranges are in season, add the grated rind and juice of one ; pour the batter thus made into a buttered pan, and bake the pone in a moderate oven for about an hour, or until the potato is quite done. WHEAT MUFFINS.