The Pattern cook-book

Dissolve the soda in a little cold water, slightly warm the molasses, and add to it the soda. Stir the salt into the sponge, and beat well with a strong spoon ; then put in the molasses and soda, and when these have been thoroughly beaten in with the sponge, add Graham flour until a very thick mixture is formed. This is not kneaded like other kinds of yeast bread, but should be so thick with graham as to be difficult to stir. Beat the batter well for three or four minutes, turn it into two well greased tins, and set it in a warm place ; when it has risen to be half again its original size, bake an hour in a rather slow oven. This bread will not rise so rapidly as that made of wheat flour, as it has more " body " to carry. It is mixed so soft that the dough takes the form of the pans in which it is baked. The success of graham bread depends largely upon thorough beating. RYE-AND-INDIAN BREAD. Three cupfuls of rye flour. Two cupfuls of Indian meal. One cupful of molasses. One pint of water. One tea-spoonful of soda. One tea-spoonful of salt. Sift the two kinds of meal well together, adding the salt. Slightly warm the water, dissolve the soda in it, add the molasses, and when these are well mixed, stir in the meal, a little at a time. Beat well until the whole is thoroughly mixed. Then place the batter in a round tin, set this in a steamer, and steam for four hours over a kettle of boiling water. If a crust is preferred, bake the bread half an hour after the steaming. The batter must be steamed immediately after it is mixed or it will be heavy. RAISED BROWN BREAD. One pint of corn meal. One-half cupful of yeast, or one-half a cake. One-half cupful of molasses. One-half tea-spoonful of salt One salt-spoonful of soda. One pint of rye-meal. Place the corn meal in a mixing-bowl, and scald it with just enough boiling water to wet it. Let it stand ten minutes ; then put in cold water enough to make a soft batter. When the batter is lukewarm, add the yeast and the molasses, the soda dissolved in a little cold water, the salt and the rye-meal. Beat the mixture well, and let it rise over night ; or if made in the morning, let it rise until it cracks open. Then stir it down, put it in a buttered and floured tin to rise again, and sprinkle flour over the top. Bake in a moderate oven for two hours. This recipe is very reliable. CORN BREAD. Two eggs. One and a-half cupful of milk. One large cupful of corn meal. One-half cupful of wheat flour. One and a-half table-spoonful of melted butter. Two tea-spoonfuls of baking powder. One-half tea-spoonful of salt. Beat the whites and yolks of the eggs first separately, and then together. Sift the flour and meal well together, put in the powder, and sift again. Place the milk in a cake bowl, add to it the beaten yolks, the salt and the sugar, and then the meal and flour. Mix all very thoroughly together, and when well beaten stir in the beaten whites. Bake half an hour in a well buttered tin. The above quantities will make one medium-sized loaf, and the bread is always good. It is most palatable when warm, but it can be steamed and warmed over after it is cold, so that it will be almost as good as at first. BREAKFAST BREAD. One-half cupful of butter.