Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

PLAIN WHITE FAMILY BREAD. Take one pint of flour and half a pint of good hop yeast and stir it together about five o'clock in the afternoon; at nine put one-half gallon of flour in a tray, put the sponge in the middle of the flour with a piece of lard as large as a walnut. Knead it all up with tepid water made salt with two teaspoonfula or more to taste; work it well, and put it in a jar to rise. Next morning knead it over with a little flour; make it in two loaves; and set it in a warm place or oven until ready; then put it to bake, aud when done, wrap it in a nice coarse towel If you have no sugar in the yeast you use, stir a large teaspoonful in it before putting it in the flour. Mother's Cook Book. GRAHAM BREAD. Take a little over a quart of warm water, one-half cup brown sugar or molasses, one-fourth cup hop yeast, and one and one-half teaspoons salt; thicken the water with unbolted flour to a thin batter; add sugar, salt and yeast, and stir in more flour until quite stiff. In the morning add a small teaspoon soda, and flour enough to make the batter stiff as can be stirred with a spoon, pot it into pans and let rise again; then bake in even oven, not too hot at first; keep warm white rising; smooth over the loaves with a' spoon or knife dipped in water. BOSTON BROWN BREAD. One heaping coffee-cup each of corn, rye and Graham meal. The rye meal should be as fine as the Graham, or rye flour may be used. Sift the three kinds together as closely as possible, and beat together thoroughly with two cnps New Orleans or Porto Rico molasses, two cups sweet milk, one cup sour milk, one dessertspoon soda, one teaspoon salt; pour into a tin form, place in a kettle of cotd water, put on and boil four hours. Put on to cook as soon as mixed. It may appear to be too thin, but it is not, as this receipt has never been known to fail Serve warm, with baked beans or Thanksgiving turkey. The bread should not quite fill the form (or a tin pail with a cover will answer), as it must have room to swell. See that the water does not boil up to the top of the form ; also take care ft does not boil entirely away or stop boiling. To serve i\ remove the lid and set it a few moments into the open oven to dry the top, and it will then turn out in perfect shape. This bread can be used as a pudding, and served with a sauce made of thick sour cream, well sweetened and seasoned with nutmeg, or it is good toasted the next day. Mother's Cook Book. CORN BREAD. Sift three quarts of corn meal, add a tablespoonful of salt, one teaspoonful baking powder, and mix sufficient water with it to make a thin batter. Cover it with a breadcloth and Bet it to rise. When ready to bake stir it well, pour it into a baking-pan, and bake slowly. Use cold water in summer and hot water in winter. STEAMED BROWN BREAD. One quart each of milk and Indian meal, one pint rye meal, one cap of molasses, two tablespoonfuls of soda. Add a little salt and steam four hours. PARKER HOUSE ROLLS. One teacup home-made yeast, a little salt, one tablespoon sugar, a piece of lard size of an egg, one pint milk, flour sufficient to mix. Put the milk on the stove to scald, with the lard in it. Prepare the flour with salt, sugar and yeast. Then add the milk, not too hot. Knead thoroughly when mixed at night; in the morning but very slight kneading is necessary. Then roll out and cut with large biscuit cutter. Spread a little butter on each roll and lap together. Let them rise very light, then bake in a quick oven. FRENCH ROLLS.