Thoroughly mix together two cups of sour milk, one cup of sweet milk, two cups of Indian meal, two cups of graham flour, three-fourths of a cup of molasses, one teaspoon of salt, and one teaspoon of soda✪ Boston Brown Bread. Pour in a greased brown bread mold, fasten the cover on tight, bake in a moderate or slow oven three or four hours or longer. 228 THE HOME COOK BOOK BUTTERMILK BREAD Bring to boil two quarts of buttermilk. Have in an earthen jar or crock which is perfectly sweet from washing and scouring one teacup of sifted flour. Over this flour pour and stir in the hot buttermilk. When cooled to blood-heat stir in half a cup of fine yeast✪ Buttermilk Bread and flour enough to make a stiff batter. Stir thoroughly and beat thoroughly and set in a warm place. Next morning sift flour in your bread bowl or pan, pour in the batter and let stand an hour. Then mix and knead long and thoroughly. Set to rise, and when light quickly make into loaves ; let stand a few minutes and bake in a mod- erately heated oven. GRAHAM BREAD Mix into three pints of graham flour one heaping teaspoon of salt, one scant teacup of molasses, and one cup and a half of buttermilk✪ Graham Bread. Beat well together and add one heaping tea- Boston Brown Bread Mold spoon of soda dissolved in cold water. Grease the pans well and bake in separate loaves. Bake slowly for two hours. Set a pan of warm water in the upper oven above the bread. RYE BREAD Mix a large spoon of butter with a large spoon of sugar and a teaspoon of salt. Over this pour a pint of boiling milk, cover and set to cool. When lukewarm add a teacup of lively yeast✪ Rye Bread — or one yeast cake dissolved in a cup of warm water. BREAD 229 Add also wheat flour till you have a thin batter. Set over- night. Next morning- stir in rye flour to make a soft dough and set to rise. When the dough is light, add rye flour enough to make a firm dough. Set to rise again. Again knead well, make into loaves, and bake in an even oven. RYE AND INDIAN BREAD Dissolve a yeast cake in a cup and a half of water and add enough wheat flour to make a sponge. Set to rise over- night well covered in a warm place. Next morning scald together a quart of water and a pint of molasses and stir in four pints and a half of cornmeal. When this has cooled to lukewarm stir it in the sponge, and then add a heaping pint of ryemeal, a pint of wheat flour breadcrumbs soaked in water and mashed smooth, and lastly a teaspoon of soda✪ Rye and Indian Bread dis- solved in two tablespoons of warm water. Stir alt^together thoroughly and set in a warm place to rise. When light, separate into loaves, let rise again, and bake in a sure, mod- erate oven three hours. SALT-RISING BREAD Scald one cup of fresh milk, and when it is slightly cooled, pour it over two tablespoons of cornmeal in a pitcher. Beat well together, cover the pitcher with a saucer and stand it overnight in a pan or bowl of warm water in a warm place. Next morning add a cup of warm water, one teaspoon of salt, half a teaspoon of soda and flour to make a batter. Set in a pan of warm water and in a warm place till light, which will probably be in two or three hours. Put one quart of flour in a pan, add a tablespoon of lard✪ Salt-Rising Bread and one of salt, pour in the batter and knead well. Make into loaves, let rise, and bake.

AI-modernized reading of the original text

Thoroughly mix together two cups of sour milk, one cup of sweet milk, two cups of Indian meal, two cups of graham flour, three-fourths of a cup of molasses, one teaspoon of salt, and one teaspoon of soda. Pour in a greased brown bread mold, fasten the cover on tight, bake in a moderate or slow oven three or four hours or longer. BUTTERMILK BREAD Bring to boil two quarts of buttermilk. Have in an earthen jar or crock which is perfectly sweet from washing and scouring one teacup of sifted flour. Over this flour pour and stir in the hot buttermilk. When cooled to blood-heat stir in half a cup of fine yeast and flour enough to make a stiff batter. Stir thoroughly and beat thoroughly and set in a warm place. Next morning sift flour in your bread bowl or pan, pour in the batter and let stand an hour. Then mix and knead long and thoroughly. Set to rise, and when light quickly make into loaves ; let stand a few minutes and bake in a moderately heated oven. GRAHAM BREAD Mix into three pints of graham flour one heaping teaspoon of salt, one scant teacup of molasses, and one cup and a half of buttermilk. Beat well together and add one heaping tea- Boston Brown Bread Mold spoon of soda dissolved in cold water. Grease the pans well and bake in separate loaves. Bake slowly for two hours. Set a pan of warm water in the upper oven above the bread. RYE BREAD Mix a large spoon of butter with a large spoon of sugar and a teaspoon of salt. Over this pour a pint of boiling milk, cover and set to cool. When lukewarm add a teacup of lively yeast — or one yeast cake dissolved in a cup of warm water. BREAD 229 Add also wheat flour till you have a thin batter. Set overnight. Next morning stir in rye flour to make a soft dough and set to rise. When the dough is light, add rye flour enough to make a firm dough. Set to rise again. Again knead well, make into loaves, and bake in an even oven. RYE AND INDIAN BREAD Dissolve a yeast cake in a cup and a half of water and add enough wheat flour to make a sponge. Set to rise overnight well covered in a warm place. Next morning scald together a quart of water and a pint of molasses and stir in four pints and a half of cornmeal. When this has cooled to lukewarm stir it in the sponge, and then add a heaping pint of ryemeal, a pint of wheat flour breadcrumbs soaked in water and mashed smooth, and lastly a teaspoon of soda dissolved in two tablespoons of warm water. Stir all together thoroughly and set in a warm place to rise. When light, separate into loaves, let rise again, and bake in a sure, moderate oven three hours. SALT-RISING BREAD Scald one cup of fresh milk, and when it is slightly cooled, pour it over two tablespoons of cornmeal in a pitcher. Beat well together, cover the pitcher with a saucer and stand it overnight in a pan or bowl of warm water in a warm place. Next morning add a cup of warm water, one teaspoon of salt, half a teaspoon of soda and flour to make a batter. Set in a pan of warm water and in a warm place till light, which will probably be in two or three hours. Put one quart of flour in a pan, add a tablespoon of lard and one of salt, pour in the batter and knead well. Make into loaves, let rise, and bake.

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Boston Brown BreadButtermilk BreadGraham BreadRye BreadRye and Indian BreadSalt-Rising Bread

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