The housekeeper's companion

Graham Bread. — One quart of wheat sponge; one even quart of graham flour; half a teacupful of brown sugar or molasses; half a teaspoonful of soda dissolved in a little hot water; and half a teaspoonful of salt. Pour the sponge in a deep bowl; stir in the molasses, etc.; and lastly the flour, which must never be sifted. The mixture should be so stiff that the spoon moves with difficulty. Bake in two loaves for an hour or an hour and a quarter, graham requiring longer baking than wheat. If no sponge can be spared, make as follows: One pint of milk or water; half a cupful of sugar or molasses; half a cupful of yeast; one teaspoonful of salt; one cupful of wheat flour; two cupfuls of graham. Warm the milk or water; add the yeast and other ingredients, and then the flour; and set in a cool place — about 60 degrees Fahrenheit — over night, graham bread souring more easily than wheat. Early in the morning stir well; put into* two deep, well-greased pans; let it rise an hour in a warm place and bake one hour. Old School Presbyterian Yeast. — Boil two good handfuls of good hops in three quarts of water. Strain. When cool pour in one quart of flour, one cupful of sugar, and a handful of salt. Cover this in a stone jar, and let it stand three days in a. warm place, stirring it occasionally. On the fourth day add one quart of nicely mashed potatoes. Let it stand until the day following, when it will be ready for use. A small teacupful is sufficient for five loaves of bread. This yeast, which has proved most reliable, needs nothing to start it, as it is self-raising, and, if kept in a cool place, will keep six weeks in the summer, and three months in cold weather. It does not foam as do other kinds of yeast, so that one who had not used it would think it worthless, but if once used its excellency will not be doubted. In making bread, a tablespoonful of white sugar to a quart of flour is a great improvement to all kinds of bread. Hop Yeast. — Of pressed hops, break up fine about enough to make a teacupful; boil them in one quart of water for half an hour. At the same time boil in another kettle ten or twelve potatoes (peeled) in a quart of water; when thoroughly done mash the potatoes and pour the water back over them. If the water is boiled away, restore the quantity. Have ready two quart of sifted flour; strain the hop water on to it, and add the potato gruel; when lukewarm put in a teacupful of good yeast. or a yeast cake, and a little salt. After it is thoroughly light it should be kept in a stone jug or jar in a cool place. Brown Bread. — One quart of corn meal, one pint of rye or graham flour, one quart of sour milk, one teacupful of molasses, and one teaspoonful of soda. Steam four hours, or bake one hour. This quantity will make two loaves. Corn Bread. — One quart of Indian meal, two ounces of butter, as much warm milk as will make a stiff batter, four eggs, a little salt. Beat the whole well together, and bake in shallow tins in a moderate oven.