The Pocumtuc housewife

Rye and Indian, Miss Louisa Stebbins. Put six or eight quarts each of Rye meal and Indian meal, and a little salt into the bread trough and stir them together. Wet with milk and a pint of emptins, making it very stiff. Let it rise over night, mould it into aves in the morning, and lo bake on the bottom of the oven. Put it way back with the bread slice so as to be out of the way. The longer it bakes the sweeter it tastes. Stewed Pumpkin stirred in with the milk is good. Rye Bread is made the same way. Flour Bread is not made quite so stiff and is baked in pans. If bread runs short before baking day comes, light cakes can be baked in the bake kettle or the tin baker. Draw out a solid mass of Coals, set the bake kettle over it, put in your biscuit, put on the lid, and cover it with a thick layer of coals. Ivaised Biscuit are made much like bread except that a little shortening is used and they are allowed to get lighter. In winter, biscuit dough can be kept on hand a long time. When company comes, cut off a piece, mold it up and bake it. Rolls (like Sally Lumm's). By a Lady, Phil. 1808. Warm one ounce of butter in half a pint of milk. Put to it a spoonful and a half of yeast of small beer, and a little salt. Put two pounds of flour into a pan and mix in the above. Let it rise an hour. Knead it well. Make into seven rolls and bake in a quick oven. If made in cakes three inches thick, sliced and buttered, they resemble Sally Lumm's as made at Bath. Muffins* Mrs. M. S. Allen. One quart of milk, one-half cup yeast, two eggs, tablespoon butter, little salt. Flour to mix very thick. Let it rise over night. In the morning stir in a little soda and bake half an hour.^ Rusk. Make a batter of one pint warm milk, one-half cup yeast and flour, one teaspoon salt and let it rise over night. In the morn- ing add one-half teacup butter, two well beaten eggs and flour enough to roll. Cut into round cakes. Put one on another to bake, let them stand half an hour, then bake. When done split open, pile lightly in a pan and dry in a slow oven till crisp. Sally Lunn. Mrs. Laura Wells One quart flour, butter size of an egg, three tablespoons sugar, two eggs, two teacups milk, two teaspoons cream tartar, one teaspoon soda, salt. Bake in a large pan and break up. Brown Bread, (Sweetened) Mrs. F. Stebbins Two cups Indian meal, four cups rye meal, one cup molasses, salt, one cup raisins, one teaspoon soda. Mix with buttermilk or sour milk, soft. Brown Bread. Two cups Indian meal, two cups rye, one cup flour, one and one-half pints sweet milk, one teaspoon soda, one tablespoon vinegar added last. Steam three hours, or boil. Remove lid and brown in oven ten minutes. Johnny Cake. One pint buttermilk, one pint meal, one pint flour, one egg, one heaping teaspoon soda, one tablespoon sugar, salt. A rice cake is made of Indian meal and water and a little salt, mixed very stiff and baked on a plate or a clean board before a very hot fire. Fire Cakes. Miss Louisa Stebbins. Make a dough like pie crust of flour, lard, salt, and water, only use less lard. Roll out thin and cover plates with it, pinching the edges to make it stick. Put a row of flat irons around a brisk fire and set the plates against them. — When they are brown one side, slip and turn them and brown the other.