Soyer's standard cookery

Two cups lukewarm water, one yeast cake, one-half tablespoonful of salt, one-half cup molasses, one cup rye flour, one cup granulated cornmeal, three cups of flour. Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again and bake as in first recipe. Rolled Oats Bread. Two cups boiling water, one-half cup molasses, one-half tablespoonful of salt, one tablespoonful of butter, one-half yeast cake dissolved in one-half cup lukewarm water, one cup rolled oats, four and a half cups of flour. Add boiling water to oats and let stand one hour; add molasses, salt, butter, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread-pans, let rise again, and bake. By using one-half cup less flour, the dough is better suited for biscuits, but, being soft, is difficult to handle. To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape. Rye Biscuits. One cup of boiling water, one cup rye flakes, two tablespoonfuls of butter, one-third cup molasses, one and a half teaspoonfuls of salt, one yeast cake dissolved in one cup of lukewarm water, flour. Make same as rolled oats bread. Rye Bread. One cup scalded milk, one cup boiling water, one tablespoonful of lard, one tablespoonful of butter, one-third cup of brown sugar, one and a half teaspoonfuls of salt, one-quarter yeast cake dissolved in one-quarter cup lukewarm water, three cups of flour, rye meal. To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake. Boston Brown Bread. One cup of rye meal, one cup granulated cornmeal, threequarter teaspoonful of soda, one teaspoonful of salt, one cup of Graham flour, three-quarters cup of molasses, two cups sour milk, or one and three-quarter cups sweet milk or water. Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mold, and steam three and one-half hours. The cover should be buttered before being placed on mold, and then tied down with string; otherwise the bread, in rising, might force off cover. Mold should never be filled more than two-thirds full. A melon-mold or one pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mold on a trivet in kettle containing boiling water, allowing water to come half-way up around mold, cover closely, and steam, adding, as needed, more boiling water. Bread Dumplings. Soak three thick slices of white bread in about a pint of broth, squeeze fairly dry, and beat up with a fork. Melt a tablespoonful of butter over the fire, add the bread, mix well, and season with pepper and salt to taste. When cool stir in two well-beaten eggs, a quarter of a grated nutmeg, and a little chopped parsley. Mix well, and then mold into small balls. Roll these lightly in flour, boil them lightly in broth for two minutes, and serve at once. Sweet French Rolls.