The household (of the Detroit free press)

Take two quarts of corn meal ; scald with one quart of boiling milk or water ; when cool add one quart of Graham flour, one large spoonful salt, one cup brown sugar or best molasses, one cup home-made yeast, one cup flour. Mix with warm water as stiff as can easily be stirred ; put in deep basins ; steam two hours and bake one. Before baking, baste with a few spoonfuls of sweet cream or milk ; this makes a soft, tender crust. RAISED BROWN BREAD. Get Graham flour tresh from the mill in small quantities, as it soon molds. Make your sponge the night before, the same as for white bread, using white flour ; in the morning divide it, using for the brown one teaspoonful of salt and a scant cup of sugar ; use just enough Graham flour to get it together nicely, and no more ; when light make into small loaves ; have pie-pans well buttered ; grease the top of the bread by putting it on the pan first, then turn ; turn the sides under good and keep in a warm (not hot) place ; when light, bake. BOSTON BROWN BREAD, Two cups of Graham flour, two cups of corn meal, one cup of New Orleans molasses, three cups of milk, one teaspoonful of soda, two teaspoonfuls of cream tartar (sour milk is best, and if it is used you need no cream of tartar). Steam five hours and bake half an hour. Keep closely covered while steaming and the water boiling all the time. This makes a loaf large enough for ten persons. STEAMED BROWN BREAD. Four cups corn meal, two cups flour, one cup molasses, two cups sour milk, two and a half or three cups of sweet milk or water (some meal requires more wetting), one teaspoonful soda, one and a half teaspoonfuls salt ; steam three and a half or four hours. CORN BREAD. One egg, one cup molasses or sugar, one cup sour milk, two cups sweet milk, two cups wheat flour, three cups corn meal, one teaspoonful each. of soda and salt. Put in a two-quart basin, steam one hour, and bake one hour in a slow oven. It is best eaten warm for dinner, but is good cold, with either butter or milk. GRAHAM BREAD. 385 VIRGINIA CORN BREAD. Dissolve a tablespoonful of butter in three pints and a half of boiling milk, and into this scald one quart of India meal. When cool add half a pint of wheat flour, a little sugar, a teaspoonful of salt and two eggs> well beaten ; mix well together, and bake in two cake-tins, well buttered. CAPE MAY CORN BREAD. One pint sifted corn meal : pour on it one quart boiling water and two teaspoonfuls of salt ; three eggs, the whites beaten first as light as possible, and then add the yolks, unbeaten, to the whites, and beat all again until light ; bake very thin. BAKED INDIAN BREAD. One cup molasses, three cups flour, two cups sour milk, four cups sweet milk, five cups meal, one tablespoonful of salt, one tablespoonful of soda ; bake two hours. INDIAN LOAF. One pint corn meal, one pint flour, one pint buttermilk, one tea cup molasses, one teaspoonful soda, one teaspoonful salt ; bake slowly just two hours. GRAHAM BREAD.