Miss Parloa's kitchen companion

To some people half a cupful of molasses will be more satisfactory than a cupful. In case the smaller quantity be used, let the measure of soda be very scant. * Steamed Indian Bread. Mix three cupfuls of Indian meal, one of flour, and a teaspoonful of salt. Mix also two cupfuls of sweet milk and one of sour with two-thirds of a cupful of molasses. Dissolve a teaspoonful of soda in one table-spoonful of cold water, and stir into the milk and molasses. Now pour this mixture upon the dry one, and after beating thoroughly, pour into a buttered two-quart basin. Steam for three hours. This is especially nice to serve hot with roast pork. It is very good the second day if cut in slices and steamed or toasted. * Indian Bread. With the following-named materials there can be made two large loaves of Indian bread, which will be found delicious when fresh from the oven, or toasted and but tered, or in the form of brewis : one quart of Indian meal, one of flour, one of sour milk, one of buttermilk, two-thirds of a cupful of molasses, one-third of a cupful of cold water, two table-spoonfuls of butter, one tablespoonful of salt, and two even teaspoonfuls of soda. Mix the flour, meal, and salt, and mix the molasses, sour milk, and buttermilk. Dissolve the soda in the cold water, and stir the liquid into the mixture of molasses and milk. Pour the mixture upon the flour and meal, and stir well. Add a table-spoonful of melted butter, and beat thoroughly. Grease with the remaining butter two tin pans, each of which easily holds two quarts. Pour the mixture into these pans, and steam it for four hours and a half ; then transfer the pans from the steamer to the oven, and bake for half an hour. * Indian-Bread Brewis. Put a pint of cream and a pint of milk into a doubleboiler, and heat to the boiling-point without actually allowing the liquid to boil ; then add a table-spoonful of butter and a teaspoonf ul of salt. Keep the boiler in a warm place while toasting half a dozen slices of bread. Dip the slices singly into the milk and cream, and afterward lay them in a hot deep dish. Pour over them any milk and cream which may remain in the boiler, and serve the brewis hot. If cream be plentiful it will be well to use a quart instead of a pint of milk, and a pint of cream. Or a quart of milk may be used, and no cream, though in this case the slices of toast should be buttered lightly before being dipped. * Ground Rice Bread. To make a sheet of this bread one must take a cupful of ground rice, a cupful of wheat flour, half a teaspoonful of soda, a teaspoonful of cream-of-tartar, half a teaspoonful of salt, a table-spoonful of sugar, two table-spoonfuls of melted butter, an egg, and two gills and a half of milk. Mix all the dry ingredients, and rub them through a sieve. Beat the egg until light, and add the milk to it. Pour this mixture upon the first one, and after adding the butter, melted, pour the batter into a buttered shallow pan, and bake for twenty-five minutes or half an hour in a quick oven. This bread is designed for either luncheon or supper, and should be served hot. * Baltimore Corn Bread.