Farm and home cook book and housekeeper's assistant

Scald 1 cup white corn meal with just enough boiling water to moisten it. Let stand about 10 minutes, then add enough cold water to make a soft batter. When lukewarm add V2 cup liquid yeast, % cup molasses, ^^ teasp each salt and soda, and 1 pt rye flour. Beat well, cover, and let rise until the mixture cracks on top, then stir it down, pour into buttered and floured tins, let rise again, sprinkle the top lightly with flour, and bake 2 hours in moderate oven. — [Mrs. D. W. C, British Columbia. Richmond Corn Bread Put 2 tablesp lard in a small, deep, tin pan and place in a liot oven. Beat 1 egg thoroughly in another dish, add ^/^ cup CORN AND SWEET BREAD 25 sweet milk or water, and then sift in 1 cup white corn meal with 1 scant teasp baking powder and a little salt. Beat well and then pour in the melted lard which had been placed in the tin pan in the oven, stir well, and then pour the mixture into the hot pan. Some people like a slice of bacon placed on top of the batter. Bake 15 minutes in a quick oven. Serve with fried fish or chicken. — [Mrs. H. L., Va. Chesterfield Corn Bread This is to the south what fried mush is to the north, but we think it more palatable and hygienic. To 1 cup corn meal add pinch salt and 1 scant teasp baking powder. Mix well, then stir in water enough to make a batter that can be poured out. Have a large pie pan with 1 tablesp lard in the oven getting hot while preparing the batter. Pour the batter into the hot pan, and bake in a quick oven until nicely browned. This can also be baked on top of the stove on a hot, well greased skillet, and turned, to brown both sides evenly. — [Mrs. H. L., Va. Sweet Bread To 1 qt light bread sponge add 2 ozs butter, 4 ozs sugar, and 1 tablesp each cinnamon and caraway seed. Knead thoroughly, let rise, knead again 10 minutes, then put in greased baking pan, brush the tops with melted butter and when light bake in a moderate oven. — [Mrs. J. B., Kan. German Bread To 2 cups light bread dough add scant V2 cup butter and lard mixed, 1 cup sugar, 2 cups milk in which dissolve Vz teasp soda, 1 teasp each cinnamon and vanilla, and 1 cup seeded raisins. Stir with flour as stiff as bread dough, let rise, mix, let rise again, then mould into loaves. Score the tops several times with a sharp knife, brush with milk, sprinkle with sugar, let rise, and when light, bake. — [G. L. N., N. Y. Swedish Bread Take any desired quantity of light bread dough, roll out about V2 inch thick, rub with melted butter, sprinkle with sugar and raisins or currants, and a dusting of nutmeg or cinnamon. Roll up, let rise Vz hour in a well buttered pan, then rub a little melted butter on the outside of the loaf, and bake in a hot oven V2 hour. — [M. B. G., Wis. Scotch Bread When making bread reserve enough for a small loaf and when the dough is ready for the last rising roll out and spread with a mixture of i/4 cup butter and % cup sugar. Roll up and i:nead till smooth, using as little flour as possible, then roll out ! again and spread with V2 or % cup seeded raisins. Roll up \ -and knead as gently as possible, till the fruit is well mixed with I the dough, then put in well greased pans, let rise till very light, , brush the top lightly with melted butter, sift over with some ;