Same as the first bread dough, only leave tne sugar out✪ French Stick (without Sponge). Mould up in long sticks; lay each separate on a cloth; bake on bottom or tile; wash first and cut crosswise. Millc Broad. To cottage dough add more milk, a little extra sugar; mould up, not too old; set on dusted cooky tins and cover over with a square bread pan, in bottom of which holes are punched. This bread will not get a hard crust. Graham Bread (without Sponge). Three ounces of compressed yeast, seven quarts of luke warm water, one and one-half pints of the darkest Porto Rico molasses, three ounces of salt, three and one-half pounds of graham flour, and sufficient wheat flour to make medium dough✪ Graham Bread (without Sponge). Let it stand over night; in the morning throw it on the board, cut in pieces and mould up at once. Let it raise well in the tins and bake slow. Graham Bread {with Sponge). Take two quarts of sponge from the cottage bread, add one quart of warm water, one-half pint of dark Porto Rico molasses, three ounces of salt, two quarts of graham flour, and enough wheat flour to make a soft dough✪ Graham Bread (with Sponge). Let it stand about two hours. Mould and bake as above. — 81 — Boston Brown Bread with Yeast. One pint of corn meal, one-half of a pint of rye meal, one-half of a pint of graham flour, one-half of a pint of wheat flour; mix all with one teaspoonful of salt. Dissolve one yeast cake with one-half of a cup of molasses and one quart of buttermilk or sour milk and one- half of a teaspoonful of soda✪ Boston Brown Bread with Yeast. If fresh milk is used, take a little more yeast and no soda; mix all well, and if too stiff add a little water. Make no stiffer than corn muffins; put in well greased, deep tins, with cover; do not fill them half full. Set in a pan with one and one- half inches of water, so as to steam or boil from bottom, or bake in a steamer. Bake three or four hours in a medium oven; after two hours cool down the oven to 360 degrees. Boston Brown Bread with Baking Powder. Ingredients are the same as above, only use in place of the yeast two tablespoonfuls of good baking powder. American Rye Bread. American bakers generally use the same formula as for the gra- ham bread, only they take rye flour in place of graham. German bakers make a separate dough and bake it like Vienna bread. French Rolls. In the evening set a stiff dough of three ounces of compressed yeast, four quarts of luke warm milk, three quarts of water, two ounces of salt, two ounces of sugar, four ounces of lard, four ounces of butter and sufficient flour (not too strong). In the morning, push down the dough, break off a little smaller than biscuits, roll up, let it spring a little, then press down well in center with a thin rolling pin, wash with a little melted butter, and double over. Set to raise and bake hot; 400 degrees. Raised Biscuits. You can take either of the bread doughs; add a little extra milk and lard or butter, and roll up round. — 82 — Finger Rolls or L,ady Washington Rolls. ✪ Corn Muffins

AI-modernized reading of the original text

Same as the first bread dough, only leave the sugar out. Mould up in long sticks; lay each separate on a cloth; bake on bottom or tile; wash first and cut crosswise. Milk Bread. To cottage dough add more milk, a little extra sugar; mould up, not too cold; set on dusted cooky tins and cover over with a square bread pan, in bottom of which holes are punched. This bread will not get a hard crust. Graham Bread (without Sponge). Three ounces of compressed yeast, seven quarts of luke warm water, one and one-half pints of the darkest Porto Rico molasses, three ounces of salt, three and one-half pounds of graham flour, and sufficient wheat flour to make medium dough. Let it stand over night; in the morning throw it on the board, cut in pieces and mould up at once. Let it raise well in the tins and bake slow. Graham Bread (with Sponge). Take two quarts of sponge from the cottage bread, add one quart of warm water, one-half pint of dark Porto Rico molasses, three ounces of salt, two quarts of graham flour, and enough wheat flour to make a soft dough. Let it stand about two hours. Mould and bake as above. — 81 — Boston Brown Bread with Yeast. One pint of corn meal, one-half of a pint of rye meal, one-half of a pint of graham flour, one-half of a pint of wheat flour; mix all with one teaspoonful of salt. Dissolve one yeast cake with one-half of a cup of molasses and one quart of buttermilk or sour milk and one-half of a teaspoonful of soda. If fresh milk is used, take a little more yeast and no soda; mix all well, and if too stiff add a little water. Make no stiffer than corn muffins; put in well greased, deep tins, with cover; do not fill them half full. Set in a pan with one and onehalf inches of water, so as to steam or boil from bottom, or bake in a steamer. Bake three or four hours in a medium oven; after two hours cool down the oven to 360 degrees. Boston Brown Bread with Baking Powder. Ingredients are the same as above, only use in place of the yeast two tablespoonfuls of good baking powder. American Rye Bread. American bakers generally use the same formula as for the graham bread, only they take rye flour in place of graham. German bakers make a separate dough and bake it like Vienna bread. French Rolls. In the evening set a stiff dough of three ounces of compressed yeast, four quarts of luke warm milk, three quarts of water, two ounces of salt, two ounces of sugar, four ounces of lard, four ounces of butter and sufficient flour (not too strong). In the morning, push down the dough, break off a little smaller than biscuits, roll up, let it spring a little, then press down well in center with a thin rolling pin, wash with a little melted butter, and double over. Set to raise and bake hot; 400 degrees. Raised Biscuits. You can take either of the bread doughs; add a little extra milk and lard or butter, and roll up round. — 82 — Finger Rolls or Lady Washington Rolls.

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French Stick (without Sponge)Graham Bread (without Sponge)Graham Bread (with Sponge)Boston Brown Bread with YeastCorn MuffinsBoston Brown Bread with Baking PowderFrench RollsFinger Rolls or Lady Washington Rolls

Perfection in baking