The household cook book

make a thin batter. Put the pitcher in a klettle of warm water, and keep it at an even heat— about 70° to 80°. Cover the pitcher with a saucer, and in about 5 hours it will begin to rise (not frothy, like hop yeast, but with very fine bubbles); then add 1 qt. water with a little more salt, and mold in flour to make a soft dough, and put it in 3 brick'shaped baking-tins to rise. When it has risen to nearly twice its bulk in the pans, it is ready to bake. This bread requires great care in making, and much time. It gives off a disagreeable gas while rising, but that is all driven off in the baking, leaving a fine-grained, most delicious bread. BUTTERMILK BREAD. Take 2 cups sour buttermilk, warm it, and add 1 cake of yeast and 1 teaspoon soda (scant); add 2 teaspoons sugar, 1 teaspoon salt, 1 tablespoon butter and form to a soft dough with warm flour; knead well, let it rise, knead again, put in greased tins, let rise and bake about 1 hour, BROWN BREAD, 2 cups cornmeal. 1 cup graham flour. 1 cup milk. 1 teaspoon soda. 1 cup rye meal.. 1 cup molasses. 1 cup water. A little salt. Bake 2 hours in a covered tin. BROWN BREAD No. 2. 2 cups sweet milk. 4 cups cornmeal. 1 cup molasses. 2 teaspoon-s salt, scant. 2 cups sour milk. 2 cuids flour. ^ cup sugar. 2 teaspoons soda. Steam 3 hours, and bake ^ hour. BROWN BREAD No. 3. 8 cups sour milk. 1 teaspoon soda. 2 cups cornmeal. 1 cup graham flour. -| cup molasses. A little salt. Steam 3 hours and bake ^ hour. If the milk is very sour, use ^ sweet milk. BROWN BREAD No. 4. 1 cup sour milk. | cup wheat flour. 2 cups graham flour. 2 tablespoons brown sugar. 1 teaspoon salt. 1 large teaspoon soda. ^ cup molasses, scant. Steam 2| hours, and bake -| hour in a slow oven. BOSTON BROWN BREAD. Take 1 cup each of cornmeal, rye meal and graham meal; mix all three together; mix in 1 cup molasses, 3 cups rich sour milk, 1 dessertspoon soda, 1 teaspoon salt. Put it in a covered pail, leaving room for it to rise, set it in a kettle of cold water, putting a ring under the pail to keep it from burning; boil 4 hours, and do not once et the water stop boiling, and do not remove the cover till done. BOSTON BROWN BREAD No. 2. Take 2 cups cornmeal, and the same of either rye or graham flour; sift together with 1 teaspoon salt; add 1 cup molasses, f cup sour milk or cream, 1 teaspoon soda (dissolved in a little boiling water); mix all well and add 2^ cups cold water; pour into a well greased pan and steam 4 hours. It will look thin when ready to steam, but will come out all right. CORN BREAD. Warm 1 pint of milk, stir in enough cornmeal to make a thin batter, add ^ cup shortening, 3 eggs, 1 heaping teaspoon of baking powder; heat the tins it is to be baked in, and bake quickly. It is splendid, and bakes promptly. As a rule corn bread requires a longer time to bake than either graham or wheat bread. CORN BREAD No. 2. Mix ^ cup cornmeal with 1 cup white flour, and add 1 teaspoon salt. Beat together till light, 1 egg and 2 tablespoons sugar; add 3 tablespoons melted butter, and | cup sweet milk; then stir in the above flour mixture, beat smooth and add 2 teaspoons baking powder. Put into greased pans, and bake ^ hour in a moderately quick oven. STEAMED CORN BREAD.