Rice Bread

1 1/2 cups cold cooked rice

(either brown or white) 2 1/4 cups wheat flour

1 teaspoon salt

1 tablespoon sugar

1/2 yeast cake

2 tablespoons scalded milk (or water drained from rice) I tablespoon shortening

Put rice through strainer, add dissolved yeast cake, melted shortening, scalded milk, and part of flour in which salt and sugar have been sifted. Add enough flour to knead on a board, knead thoroughly five minutes. Let rise until doubled in bulk. Cut down. Shape in loaves, put in bread-pan to rise again. Bake in a moderate oven about one hour.

Rye Bread

1 tablespoon shortening 1/2 tablespoon salt

2 tablespoons molasses 1/2 cup scalded milk

1/4 yeast cake dissolved in 1/2 cup lukewarm water

1 cup rye flour

2 cups (about) entire wheat flour

To the shortening, salt, and molasses add the milk. When lukewarm, add the dissolved yeast and flour. Mix thoroughly and let rise until dough doubles its bulk. Knead, or stir thoroughly, put into greased pan, and let rise until loaf doubles its bulk. Bake about 50 minutes in a moderate oven.

Soft Gingerbread

4 tablespoons shortening 1/2 cup sugar

1 beaten egg 1/2 cup N.O. molasses 112 cup milk, sour

2 cups pastry flour 1 teaspoon ginger 1 teaspoon allspice 1/2 teaspoon soda

Make like cake - mixture should be almost a pour batter; bake in a sheet in a moderate oven 20 to 30 minutes.

Old-Fashioned Soft Gingerbread

Break 1 egg in teacup; add 1 tablespoon melted butter, 3 tablespoons sour milk; fill up cup with molasses and pour into mixing-bowl. Add 1 cup flour, 1 scant teaspoon soda, I scant teaspoon ginger, and a little salt.

Fairy Gingerbread

Individual recipe

1 tablespoon butter

2 tablespoons sugar I tablespoon milk

5 tablespoons flour 1/4 teaspoon ginger 1/16 teaspoon soda

Large recipe 4 tablespoons 1/2 cup 1/4 cup 1 1/4 cups

1 teaspoon 3/16 teaspoon

Make like cake. The batter should be stiff enough to spread. Invert a pie pan, butter it, and spread the mixture 1/8 inch thick. Bake in a moderate oven, watching constantly. When light brown take from the oven and check off with a knife or roll up. The small recipe will cover two pans.

[Note: All cakes are improved by the addition of a little salt, even though the recipe does not call for it.]

Drop Ginger Cakes

I cup brown sugar 1 cup molasses 1 cup sour milk 3/4 cup butter 1 egg

4 cups flour (pastry)

1/2 teaspoon soda 4 teaspoons ginger 2 teaspoons cinnamon

1/2 teaspoon cloves

Put butter, water, molasses, and sugar in a saucepan over the flame, let it come to a boil, and cool slightly; then mix in thoroughly other ingredients. The mixture should not run when dropped an inch or more apart on a greased sheet. Sour milk would be preferred to water if the molasses were bought in cans and lacked acid. Bake in a hot oven.