Three great spoonfuls of molasses, or a tea-cup of brown sugar.
One teaspoonful of salt, and one teaspoonful of saleratus, dissolved in a little hot water.
Mix the above, and stir in enough unbolted wheat flour to make it as stiff as you can work with a spoon. Some put in enough to mould it to loaves. Try both. If made with home-brewed yeast, put it to rise over night. If with distillery yeast, make it in the morning, and bake when light.
In loaves the ordinary size, bake one hour and a half.
Mix stewed and strained apple, or grated apple uncooked, with an equal quantity of wheat flour; add yeast enough to raise it, and mix sugar with the apple, enough to make it quite sweet. Make it in loaves, and bake it an hour and a half, like other bread.
Stew and strain some pumpkin, stiffen it with Indian meal, add salt and yeast, and it makes a most excellent kind of bread.
One quart of sour milk, and one teaspoonful of salt.
One teaspoonful of pulverized saleratus, and one tea-cup of molasses put into the milk.
Thicken with unbolted wheat, and bake immediately, and you have first-rate bread, with very little trouble.
A large tea-cup of home-brewed yeast, or half as much distillery yeast.
Set it to rise, and when very light, work in one egg and two spoonfuls of butter, and knead in flour till stiff enough to roll.
Let it rise again, and when very light, roll out, cut in strips, and braid it. Bake thirty minutes on buttered tins.
Rub half a pound of butter into a pound of flour.
Two great spoonfuls of distillery yeast, or twice as much home-brewed.
Wet it up with enough warm milk to make a soft dough, and then work in half a pound of butter. When light, mould it into round cakes, or roll it out and cut it with a tumbler.
One coffee-cup of yeast. (Potato is best.)
Flour enough to make it as thick as you can stir with a spoon.
Let it rise till _very_ light, but be _sure_ it is not sour; if it is, work in half a teaspoonful of saleratus, dissolved in a wine-glass of warm water.
When thus light, work together three quarters of a pound of sugar and nine ounces of butter; add more flour, if needed, to make it stiff enough to mould. Let it rise again, and when _very_ light, mould it into small cakes. Bake fifteen minutes in a quick oven, and after taking it out, mix a little milk and sugar, and brush over the rusk, while hot, with a small swab of linen tied to a stick, and dry it in the oven. When you have weighed these proportions once, then _measure_ the quantity, so as to save the trouble of weighing afterward. Write the measures in your receipt-book, lest you forget.