EYE BREAD

Make a sponge of one quart warm water, one tea-cup yeast, thickened with rye flour: put in warm place to rise over night: scald one pint corn meal: when cool add it to sponge, and add rye flour till thick enough to knead, knead but little, let rise, moid into loaves, place in deep pie-tins or small pudding-pans, let rise and bake; or, thicken the sponge with rye flour, and proceed as above. Wheat sponge may be used instead of rye.

BPxOTTX BREAD. — Mrs. K.

2 cups corn meal. 2 cups rye.

2 cups Graham. 1 cup molasses.

4 cups* cold water.

2 tea-spoons soda, dissolved in hot water: salt: steam four hours; then turn out of kettle and set in oven a few moments to dry up.

Bread -Making.

BOSTON BROWN BREAD— No. I.— Mrs. Lambing, Titus-

ville. Pa.

One heaping coffee-cup each of com. rye and Graham meal. The rye meal should be as fine as the Graham, or rye flour may be used. Sift the three kinds together as closely as pos- sible, and beat together thoroughly with two cups New Orleans or Porto Rico molasses, two cups sweet milk, one cup sour milk, one dessert-spoon soda, one tea-spoon salt; pour into a tin form, place in a kettle of cold water, put on and boil four hours. Pat on to cook as soon as mixed. It may appear to be too thin, but it is not, as this recipe has never been known to fail. Serve warm, with Thanksgiving turkey. The bread should uot quite fill the form, (or a tin pail with cover will answer,) as it must have room to swell. See that the water does not boil up to the top of the form ; also take care it does not boil entirely away or stop boiling. To serve it, remove the lid and set it a few moments into the open oven to dry the top.

BOSTON BROWN BREAD— No. 2.

2 cups Indian meal. 2 cups Graham flour. 1 cup molasses. 1 quart sour milk.

1 tea-spoon soda. Little salt.

Stir well and bake three hours.

BOSTON BROWN BREAD— So. 3.

3 cups Indian meal. 1 cup rye.

1 cup molasses. 1 tea-spoon soda.

1 quart milk or water.

BOSTON BROWN BREAD— No. 4.

Two cups Indian meal, even, one cup rye meal, one cup flour, one quart (small) sweet milk, one and a half cups mo- lasses, pinch of salt, one tea-spoon soda dissolved in a tea- spoon of water, two tea-spoons cream of tartar — or, if baking- powder is preferred, two heaping tea-spoons. Steam in a cov- ered tin four hours. The water must be boiling when the tin is put in the pot, and must not be allowed to stop boiling during the four hours. This is sure to be good if the water is kept boiling.

Bread -leaking

CORN BREAD— No. 1.— Mrs. J. H. S.

T;like one quart buttermilk, and one heaping pint corn meal, one tea-spoon soda, one tea-spoon salt, one table-spoon sugar and three eggs; have the stove very hot, and do not bake in too deep a pan. The batter seems too thin, but bakes very nicely.

CORN BREAD— No. 2,— Mrs. Dawson.

Two quarts corn meal, scalded with sweet milk; after cool- ing add one quart flour, one pint sour milk, one table-spoon soda, one cup sugar, one cup molasses. Bake six hours or steam.

CORN BREAD— No. 3.

One pint yellow Indian meal, one pint flour, through which thoroughly mix one table-spoon lard, one table-spoon sugar, (or more," according to taste), two eggs, one pint sour milk or buttermilk, in which has been stirred one tea-spoon soda pre- viously dissolved in a little water. Bake in a quick oven.

CORN BREAD— PLAIN.

One pint corn meal, one of sour or buttermilk, one egg, one tea-spoon soda, one of salt; bake in dripping or gem-pans. If preferred, one heaping table-spoon of sugar may be added.

CORN BREAD— STEAMED.

Two cups each corn meal, Graham flour, and sour milk, two-thirds cup molasses, one tea-spoon soda; steam two hours and a half.