Mrs. Lincoln's Boston cook book

flour. Knead fifteen minutes. Let it rise till light. Knead and shape into loaves or biscuit. When well risen, bake. Rye Bread. Make by rule given for Milk Bread, No. 3, adding rye flour or rye meal to the white-flour sponge. Raised Brown Bread. (Mrs. H. B. May.) 1 pint yellow corn meal. 1/2 cup yeast, cup molasses. teaspoonful salt. 1 saltspoonful soda. 1 pint rye meal. Put the corn meal in the mixing-bowl, and scald it with boiling water, just enough to wet it ; let it stand ten minutes, then add cold water enough to make a soft batter. When lukewarm, add the yeast, molasses, soda, salt, and rye meal. Beat it well, and let it rise over night, or until it cracks open. Stir it down ; put it in a buttered and floured tin to rise again ; sprinkle flour over the top. Bake in a moderate oven two hours. Brown bread made by this rule was first tested by the writer thirty years ago, when it was a wonder and delight to watch it as it was put on a wooden shovel and placed in the great brick oven. It has been made in the same house regularly every week since then, and proves just as good now as it was in the olden time. Thirded Bread. 1 cup white flour (St. Louis). 1 teaspoonful salt. 1 cup rye flour, or sifted rye meal. 3 tablespoonfuls sugar. 1 cup yellow corn meal. ^ cup yeast. Mix with milk (scalded and cooled) till thick enough to be shaped. Let it rise until it cracks open. Put into a brickloaf pan, and when well risen bake it one hour. The Boston Cook Book. Sour Milk Brown Bread, No. 1. (Mrs. Wm. B. Johnson.) 1 pint corn meal. 1 pint Graham flour. 1 teaspoonful soda. 1 teaspoonful salt. 1 pint sour milk. 1 cup molasses. Mix the meal with flour. Mash the soda and salt before measuring ; sift and mix thoroughly with the flour ; add the sour milk and molasses, and beat well. If not moist enough to pour, add a little warm water. Pour it into a well-greased mould or pail, filhng it only two thirds full. Cover it with a tight cover, also greased. Steam three hours in a steamer, or set the pail in a kettle of boiling water. Keep the water boiling ; and as it boils away replenish with boiling water to keep it at the same level. Remove the cover, and place the mould in the oven fifteen minutes to dry the crust. Sour Milk Brown Bread, No. 2. 1 cup white corn meal. 1 cup rye flour. 1 cup Graham flour. 1 teaspoonful salt. 1 full teaspoonful soda. cup molasses. 1 pint sour milk. Mix in the order given, sifting the soda, and adding more milk or water if not thin enough to pour. Steam three hours. One cup of raisins stoned and halved may be added to this, or any of the receipts for brown bread. Raised Biscuit and Rolls. The name "biscuit" is from the French, and means " twice baked." It was originally applied to a kind of hard, thin bread, made in that manner to deprive it of all moisture and insure its remaining in good condition for a long time. It was something like our crackers and ship bread. But in America it means an}' kind of bread made into small, round cakes and intended to be eaten hot or fresh. Raised biscuit may be made from any of the doughs made The Boston Cook Book,