Kirmess cook book

One quart of sour milk, or buttermilk, one cup of molasses (not syrup), one small tablespoon of soda, or saleratus, one teaspoonful of salt, graham flour, and half cup of corn-meal. Place the sour milk in a large bowl, stir in the molasses. Dissolve the soda in a little warm water and add. Lastly stir in sufficient graham flour to make a batter stiff enough for the spoon to stand upright in. The meal can be omitted, if not at hand, but is considered a great improvement. Bake one hour in a moderate oven, in one large, or two small pans. BOSTON BROWN POTATO BREAD. Excellent, Rye, N. Y. One cupful of flour, two cupfuls of Indian meal, three cupfuls rye flour, one teaspoon salt. Sift well together, then add two cupfuls of water, two cupfuls of milk, one-half cupful of molasses, one teaspoon of soda dissolved in half cupful of milk. Mix all' together, put into greased tins, and steam five hours. INDIAN MEAL BREAD. Mrs. W. S. Gould, New YorJc. Three cups Indian meal, one cup molasses, one cup wheat flour, one pint sweet milk, one small teaspoonful of soda dissolved in a little hot water and stirred in the molasses. Steam two and one-half hours. INDIAN BREAD. Mrs. W. A. Durrie. Make a sponge at night with one pint of water, wheat flour and yeast. In the morning put one pint of boiling water in a sauce pan and stir thick with Indian meal. When cool, add one small cup of molasses, piece of butter size of an egg, and salt. Add a pinch of soda to the sponge and mix with the Indian meal. Knead with wheat flour same as other bread, and put in pans to rise. Bake when very light. It makes two large loaves. RYE BREAD. Mrs, W. A. Durrie. To a pint of thin milk, add a tablespoon of butter, a heaping tablespoon of light brown sugar, and a teaspoon of salt. Scald this and when lukewarm add a little more than half a yeast cake, dissolved in tepid water, and enough wheat flour to make thick batter. Beat thoroughly^ cover, and let stand in warm place till light. Then add rye flour to make a soft dough, that you can knead lightly. Put into pan and let stand until it doubles in bulk. Bake in slow oven one hour and a half. It is better to have the oven quite hot the first ten minutes, then cool it without chilling the bread. DUTCH DRIED BISCUIT. Mrs, W. p. Watson, One quart of milk, three-fourths pound of butter, four eggs, flour to knead soft enough to roll out. Mix well together. Allow to rise and become very light. Then make into biscuits and allow to rise the second time, placing one on the other, two deep, with a little butter spread between. When baked, separate them. Place them in a pan in a moderate warm oven and dry hard. BREAD. Mrs. Frank Fletcher, Detroit, Mich, To three large potatoes, one scoop of ordinary flour, one tablespoon of lard, one teaspoon butter, one teaspoon sugar. Dissolve a yeast cake in a little warm water and milk. Save the potato water pretty warm and make a thin batter. Make a stiff sponge at night, using patent flour. A little salt. CHAPEER XIX BREAD FOR SANDWICHES.