Mix all the dry ingredients, and stir well. Add molasses and milk, stir and beat well. Turn into well- buttered mould, and steam from three and a. half to four hours. You can use one pound baking-powder tins to steam this in if you wish, to use it for sandwiches. In steaming, you want to place your mould in the kettle of boiling water on a trivet and allow the water to come half way up the mould. Cover closely and see the water is renewed when it boils away. Rye Bread. 1 cup scalded milk. 1 teaspoon salt. 1 cup boiling water. 1 yeast cake in J^ cup 2 tablespoons lard or butter. lukewarm water. }i cup brown sugar. 3 cups white flour. Enough rye meal to make the dough stiff enough to knead. Knead thoroughly, let rise, shape in loaves, rise again, and bake Sweet Rusks. 2 cups scalded milk✪ Graham Bread. 1 whole Qgg. % cup butter. Yolks of 2 eggs. % cup sugar. 2 yeast cakes in yi cup water. Enough flour to make soft dough. Raise twice, shape in little round rolls after the first raising, and place in shallow buttered pans, some distance apart, and let them get very light before you put them to bake. When nearly done, brush with white of Q^g with tablespoon of 'water added to it. Sprinkle with powdered sugar and cool on wire bread-rest. 20 SCIENTIFIC COOKING. German Coffee Bread. 1 cup scalded milk. 1 egg. }£ cup butter. 1 yeast cake (dissolved). y^ cup sugar. }4 cup raisins stoned and cut into pieces. Flour enough to make a stiff batter✪ German Coffee Bread, and add the raisins. Cover and let rise; spread on well-buttered pan; let rise again Before baking brush with egg, and cover with three level tablespoons butter, two tablespoons sugar one teaspoon cinnamon. Bake in oven not too hot. When done, sprinkle with powdered sugar. Swedish Bread. 2 cups scalded milk. }4 cup sugar. 1 yeast cake. 1 egg well beaten. 1^ cup melted ^butter. 3^ cup almonds }4 teaspoon salt. blanched and chopped. Enough flour to make a soft dough✪ Swedish Bread. To the scalded milk add the butter, sugar and salt, and enough flour to make a drop batter. When cool, add the yeast cake that has been dissolved in one-fourth cup lukewarm water. Cover and let rise; when light, add enough more flour that you can knead, being care- ful not to get the dough too stiff. Toss on a floured board, and knead until well covered with blisters, then let it rise the second time. Turn on an unfloured board, and roll very thin. Spread with melted butter, and sprinkle with sugar and the blanched and chopped al- monds, or cinnamon, if preferred. Then, with a thin knife, loosen from the board and roll up same as jelly roll; cut piece from each end and form ring, place on a buttered sheet, and with scissors cut into pieces half- inch thick, letting them lie close together; lighten again and bake in moderate oven. Just before putting in the oven you can brush with one egg diluted with one table- spoon of cold water. BREAD AND BREAD-MAKING. 21 Hot Cross Buns. 1 cup scalded milk. % teaspoon salt. 3^ cup sugar. 1 teaspoon cinnamon. 1 yeast cake dissolved 1 Qgg. in lukewarm water. 3^ cup each currants and 2 tablespoons butter. raisins stoned and cut fine. 3 cups flour. ✪ Hot Cross Buns

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Mix all the dry ingredients, and stir well. Add molasses and milk, stir and beat well. Turn into well- buttered mould, and steam from three and a. half to four hours. You can use one pound baking-powder tins to steam this in if you wish, to use it for sandwiches. In steaming, you want to place your mould in the kettle of boiling water on a trivet and allow the water to come half way up the mould. Cover closely and see the water is renewed when it boils away. Rye Bread. 1 cup scalded milk. 1 teaspoon salt. 1 cup boiling water. 1 yeast cake in J^ cup 2 tablespoons lard or butter. lukewarm water. }i cup brown sugar. 3 cups white flour. Enough rye meal to make the dough stiff enough to knead. Knead thoroughly, let rise, shape in loaves, rise again, and bake Sweet Rusks. 2 cups scalded milk. 1 whole Qgg. % cup butter. Yolks of 2 eggs. % cup sugar. 2 yeast cakes in yi cup water. Enough flour to make soft dough. Raise twice, shape in little round rolls after the first raising, and place in shallow buttered pans, some distance apart, and let them get very light before you put them to bake. When nearly done, brush with white of Q^g with tablespoon of 'water added to it. Sprinkle with powdered sugar and cool on wire bread-rest. 20 SCIENTIFIC COOKING. German Coffee Bread. 1 cup scalded milk. 1 egg. }£ cup butter. 1 yeast cake (dissolved). y^ cup sugar. }4 cup raisins stoned and cut into pieces. Flour enough to make a stiff batter, and add the raisins. Cover and let rise; spread on well-buttered pan; let rise again Before baking brush with egg, and cover with three level tablespoons butter, two tablespoons sugar one teaspoon cinnamon. Bake in oven not too hot. When done, sprinkle with powdered sugar. Swedish Bread. 2 cups scalded milk. }4 cup sugar. 1 yeast cake. 1 egg well beaten. 1^ cup melted ^butter. 3^ cup almonds }4 teaspoon salt. blanched and chopped. Enough flour to make a soft dough. To the scalded milk add the butter, sugar and salt, and enough flour to make a drop batter. When cool, add the yeast cake that has been dissolved in one-fourth cup lukewarm water. Cover and let rise; when light, add enough more flour that you can knead, being care- ful not to get the dough too stiff. Toss on a floured board, and knead until well covered with blisters, then let it rise the second time. Turn on an unfloured board, and roll very thin. Spread with melted butter, and sprinkle with sugar and the blanched and chopped al- monds, or cinnamon, if preferred. Then, with a thin knife, loosen from the board and roll up same as jelly roll; cut piece from each end and form ring, place on a buttered sheet, and with scissors cut into pieces half- inch thick, letting them lie close together; lighten again and bake in moderate oven. Just before putting in the oven you can brush with one egg diluted with one table- spoon of cold water. BREAD AND BREAD-MAKING. 21 Hot Cross Buns. 1 cup scalded milk. % teaspoon salt. 3^ cup sugar. 1 teaspoon cinnamon. 1 yeast cake dissolved 1 Qgg. in lukewarm water. 3^ cup each currants and 2 tablespoons butter. raisins stoned and cut fine. 3 cups flour.

Scientific cooking with scientific methods