The household cook book

Take 2 cups sour milk, 2 cups cornmeal, ^ cup white flour, 4 tablespoons molasses, 2 teaspoons soda, a little salt; steam 1^ hours, and bake ^ hour. WHITE CORN BREAD (Southern). 2 cups white cornmeal, 1 teaspoon salt. 1 cup white flour. 1 teaspoon sugar. 1 tablespoon baking powder. Butter size of an egg. Use milk or water to make a soft dough; bake in a loaf, or if preferred, in shallow baking-tins. KENTUCKY EGG CORN BREAD. Take 2 pints cornmeal, 3 cups buttermilk, 1 or 2 eggs, 1 teaspoon soda (scant), 1 teaspoon salt, 1 tablespoon lard; mix well, and bake quickly. RICE BREAD. Boil 1 lb. rice till tender in water or milk (milk is best) and mash it; then with the hands, rub the rice into 4 lbs. flour, in the same manner that butter is rubbed in, mixing it thoroughly; add 3 teaspoons sugar, 1 tablespoon salt, and 1 cake compressed yeast dissolved in 2 pints lukewarm milk or water, have the dough soft to the touch, knead thoroughly, and let it rise, then knead again thoroughly, form into loaves, put into greased pans, let rise, and bake in a good oven. Excellent, especially if made with milk. CAROLINA RICE BREAD. Take 3 well-beaten eggs, add 3 cups sweet milk, 2 cups white cornmeal, ^ pint cold boiled rice; 1 tablespoon butter, melted, 1 teaspoon salt; beat together well, and add 1 tablespoon baking powder; mix all thoroughly, put in greased pans, and bake | hour. GRAHAM BREAD. 3 cups sour milk. 1 cuj) molasses. 2 teaspoons soda. 1 egg. 1 teaspoon salt, Graham flour to make a stiff dough; bake slowly. GRAHAM BREAD No. 2. Make a stiff batter of 1 cup warm water thickened with graham flour; add to it ^ cup of yeast; let it rise over night; in the morning add a small piece of butter, ^ cup sugar, and wheat flour to mold; put it in well greased pans, let it rise, and bake slowly 1 hour. Graham bread bakes slower than white bread. GLUTEN BREAD. Scald 2 cups milk and add, when lukewarm, 1 teaspoon salt and i cup good yeast; make it to a thick batter by adding gluten flour, and beat thoroughly; add the well beaten whites of 2 eggs, and enough flour to make a soft dough. Knead (without adding more flour), let stand until light; turn into well greased pans, let rise again, and then bake in a moderate oven | hour. OATMEAL BREAD. Boil 2 cups oatmeal as for porridge, add ^ teaspoon salt, and when cool, ^ cup molasses, and 1/2 a yeast cake or ^ cup yeast; stir in enough wheat flour to make as stiff as it can be stirred with a spoon; put it into 2 well greased tin pans, and let stand in a warm place till very light; bake about 1^ hours. Do not cut until the day after it is baked. This will make delicious thin slices; butter each slice before cutting it from the loaf, and then cut as thin as possible with a very sharp knife. 272 BREADS RYE BREAD. Bread made of bolted rye flour is made in the same manner as white wheat bread; that made from rye meal is made according to recipes for graham bread. Rye bread is often made with 4 parts rye flour, 1 part cornmeal, and a handful of wheat flour. It should bake 2 or 3 hours in a slow oven; or steam it 2 hours, and then bake 1 hour. PUMPKIN BREAD. Make a plain corn-bread batter; beat into it 1 cup of stewed pumpkin (that left from dinner will do). Bake in either the bread pan or in gem tins. SQUASH BREAD.