Make the Indian meal into a thick batter with scalding water; when cool add the white bread sponge, a little sugar and salt, and the soda, dissolved. In this stir as much rye as is possible with a spoon; let it rise until it is very light; then work in with your hand as much rye as you can, but do not knead it, as that will make it hard; put it in but- tered bread tins, and let it rise for about 15 min- utes; then bake it for 1^^ hours, cooling the oven gradually for the last 20 minutes. Corn Bread — Take 2 cups flour, 1 cup corn- meal, }4. cup sugar, 1 egg, 2 tablespoons butter, l}/£ cups sweet milk, 3 teaspoons baking-powder; quick oven. Corn Bread Steamed — Three cups cornmeal, boiling water, 1 cup flour, 2 cups sour milk, 1 cup molasses, 1 teaspoonful soda, a little salt. Scjald 2 cup's cornmeal with boiling water, add another cup of meal and remaining ingredients. Mix thoroughly, and steam 3 hours. Bread Omelet — A teacupful bread-crumbs, 1 teacupful sweet milk, 6 eggs, pepper, salt, a small lump of butter. Let the milk come to the boiling point, pour it over the crumbs and let it stand a few min- utes; take the eggs, beat them well and pour into the bread mixture; season with salt and pepper and a small lump of butter; when thoroughly mixed, butter a hot skillet and pour the mixture in, letting it fry slowly; when one side is browned nicely, cut it in squares and turn. Serve at once. 150 White Ribbon Cook Book. Barley Scones — Take l quart sweet milk and put it on in a pan with a little salt. When it boils, stir in barley-meal until it is as thick as porridge, pour out on the baking-board and let it stand till cold. Knead up ??ith barley-meal to a nice soft dough, roll out and cut to the size wanted, and bake. Rusks — One pint new milk, 2 tablespoonfuls yeast, flour, 2 tablespoonfuls butter, 1 cupful sugar, 2 eggs, 2 saitspoonfuls salt. Rusks require a longer time for rising than ordinary rolls or biscuits. Prepare a sponge of the yeast, milk and flour (suflBcient to make a thin batter) and allow it to rise all night. Next morning add eggs, butter and sugar (which must have been mixed well together), salt and flour enough to produce a soft dough. Shape into neat balls of equal size, place in a pan and allow to rise until very light. Flavor according to taste. Bake in a quick, steady oven till of a pretty brown color, glaze with the yolk of an egg and sprinkle with powdered white sugar. Butter Rolls — One quart flour, }4, teaspoon- ful salt, 2 teaspoonfuls baking-powder, 1 egg, 1 pint milk, 1 tablespoonful lard✪ Butter Rolls. Sift the flour, salt and baking powder together, rub in the lard cold, then add the egg and milk; mix as soft as possible. Roll it out i^ inch in thickness and cut with a plain, round biscuit cutter. Dip them in melted butter, fold }^ of each piece over the remainder and bake in a quick oven for 15 minutes. Tienna Rolls — One quart milk, }4 teaspoon- ful salt, 3 teaspoonfuls baking-powder, 1 table- spoonful lard, 1 pint milk. Mix into a dough easily to be handled without sticking to the hands; turn on the board and roil out to the thickness of 3^ Bread and Cakes. 161 with a large cake cutter, spread very lightly with butter, fold one-half over the other and lay them in a greased pan without touching. Wash them over with a little milk, and bake in a hot oven.

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Make the Indian meal into a thick batter with scalding water; when cool add the white bread sponge, a little sugar and salt, and the soda, dissolved. In this stir as much rye as is possible with a spoon; let it rise until it is very light; then work in with your hand as much rye as you can, but do not knead it, as that will make it hard; put it in but- tered bread tins, and let it rise for about 15 min- utes; then bake it for 1^^ hours, cooling the oven gradually for the last 20 minutes. Corn Bread — Take 2 cups flour, 1 cup corn- meal, }4. cup sugar, 1 egg, 2 tablespoons butter, l}/£ cups sweet milk, 3 teaspoons baking-powder; quick oven. Corn Bread Steamed — Three cups cornmeal, boiling water, 1 cup flour, 2 cups sour milk, 1 cup molasses, 1 teaspoonful soda, a little salt. Scjald 2 cup's cornmeal with boiling water, add another cup of meal and remaining ingredients. Mix thoroughly, and steam 3 hours. Bread Omelet — A teacupful bread-crumbs, 1 teacupful sweet milk, 6 eggs, pepper, salt, a small lump of butter. Let the milk come to the boiling point, pour it over the crumbs and let it stand a few min- utes; take the eggs, beat them well and pour into the bread mixture; season with salt and pepper and a small lump of butter; when thoroughly mixed, butter a hot skillet and pour the mixture in, letting it fry slowly; when one side is browned nicely, cut it in squares and turn. Serve at once. 150 White Ribbon Cook Book. Barley Scones — Take l quart sweet milk and put it on in a pan with a little salt. When it boils, stir in barley-meal until it is as thick as porridge, pour out on the baking-board and let it stand till cold. Knead up ??ith barley-meal to a nice soft dough, roll out and cut to the size wanted, and bake. Rusks — One pint new milk, 2 tablespoonfuls yeast, flour, 2 tablespoonfuls butter, 1 cupful sugar, 2 eggs, 2 saitspoonfuls salt. Rusks require a longer time for rising than ordinary rolls or biscuits. Prepare a sponge of the yeast, milk and flour (suflBcient to make a thin batter) and allow it to rise all night. Next morning add eggs, butter and sugar (which must have been mixed well together), salt and flour enough to produce a soft dough. Shape into neat balls of equal size, place in a pan and allow to rise until very light. Flavor according to taste. Bake in a quick, steady oven till of a pretty brown color, glaze with the yolk of an egg and sprinkle with powdered white sugar. Butter Rolls — One quart flour, }4, teaspoon- ful salt, 2 teaspoonfuls baking-powder, 1 egg, 1 pint milk, 1 tablespoonful lard. Sift the flour, salt and baking powder together, rub in the lard cold, then add the egg and milk; mix as soft as possible. Roll it out i^ inch in thickness and cut with a plain, round biscuit cutter. Dip them in melted butter, fold }^ of each piece over the remainder and bake in a quick oven for 15 minutes. Tienna Rolls — One quart milk, }4 teaspoon- ful salt, 3 teaspoonfuls baking-powder, 1 table- spoonful lard, 1 pint milk. Mix into a dough easily to be handled without sticking to the hands; turn on the board and roil out to the thickness of 3^ Bread and Cakes. 161 with a large cake cutter, spread very lightly with butter, fold one-half over the other and lay them in a greased pan without touching. Wash them over with a little milk, and bake in a hot oven.

The white ribbon cook book