Rolls

Are made as above, except that they are mixed with warm milk instead of water, and a little fresh butter rubbed into the dough.

Twist Bread

Before you put the dough into the baking pans, divide it equally into long thick rolls, (smaller at the ends) and plait or twist three together.

Bran Bread

Is made like any other, only of bran meal; and in setting the sponge, put wheat flour into the hole, and add to the liquid half a tea-cupful of nice brown sugar. Bran bread should look very brown. It should be eaten fresh. When stale, it is too dry and hard. Bran batter cakes are made and baked like buckwheat.

Rye Bread

Is made like wheat bread, but that it requires more kneading and baking. Rye batter cakes, made like buckwheat, should have one half corn meal.

Bread Biscuits

When making bread after the dough has risen very light, take from it a quart or more; knead into it a quarter of a pound of fresh butter, and form it into tall rolls. Bake them in an oven, and when done break them apart, but do not cut them with a knife or, bake them in flat biscuits, to be split and buttered. Bread dough, with some butter added to the mixture, will make plain cakes for children, with the addition of white sugar, powdered cinnamon, some good raisins, (stoned,) cut in half, and dredged well with flour, to prevent their clodding or sinking. A beaten egg mixed into the dough is an improvement. Children, (accustomed only to plain living,) like these cakes very well, but they must be light and well baked

Bread Cakes

Take slices of stale wheat bread, that has been well made and light. There should be enough to fill a pint bowl, closely packed. Put the bread into a deep dish, and pour boiling water upon it. While the bread is soaking, mix in a crock or jar a pint of milk, and a pint of wheat flour. Put the soaked bread into a cullender, and let the water drain off. "When the water is drained away, beat the bread lightly with a fork, but do not press or mash it. Beat two eggs very light and thick, and gradually stir them into the flour and milk. Then stir in the bread. Bake the mixture on a griddle in the manner of buckwheat cakes, and eat them hot with butter. This quantity is for a small family of four persons.

For a family of moderate size, take a quart of stale bread, a quart of milk, a quart of flour, and four eggs.

For a large family, two quarts of bread, two quarts of milk, two quarts of flour, and eight eggs. This quantity will not be more than sufficient for a large family, as they will all like these cakes.

If you have not enough of stale bread in the house, send for a stale loaf, rather than not have the proper proportion for the cakes.

Milk Biscuit

Warm a pint of milk on the top of the stove, and cut up in it half a pound of fresh butter, to soften, but not to melt. Sift into a pan two quarts of flour; make a hole in the middle of the flour, and pour into it the milk and butter. Beat two eggs till very thick and smooth, and pour them in also. Lastly, pour into the hole two wine-glasses of strong fresh brewer's or baker's yeast; or, three of good home-made yeast. Mix altogether with a broad knife, till it becomes a lump of soft dough. Then knead it well on your pasteboard, and make it into round rolls or balls. Knead every ball separately. Flatten them with your hand into thick biscuits, and prick every one with a fork. Lay them separately in buttered square pans, and set them to rise. If all is right, they will be light in little more than an hour. When quite light, (risen high and cracked all over) set them in a moderate oven, and bake them a light brown. They should be eaten quite fresh.