Three cups of entire wheat flour, 2 cups of milk, 2 teaspoonfuls
sugar, 1 teaspoonful salt, 4 teaspoonfuls of baking powder.

Two lbs. of flour well dried and sifted. Mix with 1 lb. of
powdered sugar, 3 oz. of candied citron and orange peel cut into
small dice and 1/2 lb. of caraway comfits. Put 1/2 lb. of butter into
sauce pan over hot water, and when melted mix it with the flour.
Make it into a nice paste, roll it out about 1/2 inch thick, cut it
into cakes, prick them around the edge and on the surface and
bake slowly 1/2 hour.

One cup cream, 1/2 cup of milk, 1 egg, pinch of salt, 2 teaspoonfuls
of baking powder, 4 tablespoonsful of sugar, white and graham flour
to make a batter that will just drop from spoon, more graham than
white flour.

Two cups sour milk---quite sour, 3/4 cup of sugar, 1/2 teaspoon salt,
2 teaspoonfuls soda, 2 2/3 cups graham flour. Bake slowly about 1 hour.

Three cups bread sponge, 1/2 cup molasses, 1 teaspoonful soda. Stir in graham flour to make a stiff batter, and let rise and bake.

Two cups sour milk, 3/4 cup of brown sugar, 3/4 cup white
flour, 1/4 cup molasses, salt to taste, 1 teaspoon soda dissolved
in the molasses, graham flour sufficient to make a stiff batter. Bake
slowly. A little corn meal in the batter is good if one is fond of it.

Two cups of sour milk, 1/2 cup sugar, 1 teaspoonful soda,
1 cup of wheat flour, 2 cups of graham flour. Steam 1 1/2 hours
and bake 1/2 hour. Add more flour if needed. The batter should be
quite stiff.

Two measures of corn meal, 2 measures of rye, 2 even teaspoonfuls
of soda, mashed fine and put in the flour, 2 teaspoons
of salt. Mix all together. Add 1 cup of New Orleans molasses
and 3 cups of sour milk. Add last, in layers, a small cup of
seeded raisins. Steam the loaf in a mould from 6 to 9 hours,
being sure not to let the water stop boiling.

Beat together thoroughly 2 cups New Orleans molasses,
2 cups sweet milk, 1 cup sour milk. Add to this 1 heaping cup
each of corn meal, rye, and graham flour, 1 teaspoon salt, and
1 dessertspoon soda, thoroughly mixed together and sifted. Pour
into a well buttered tin mould or pail with a tight fitting lid
(the mixture should fill the mould about three-fourths full), place
in a kettle of cold water and boil 4 hours. See that the water
does not boil up to the top of the mould; also take care that it
does not stop boiling, or boil entirely away. To serve, remove
the lid of the mould and set it a few minutes in the oven to dry
the top; it will then turn out in perfect shape.

One cup of water, 1 cup of sour milk, 1 cup molasses, 2 cups
of graham flour, 2 cups corn meal, 1 cup wheat flour, 1 cup of
stoned rasins, 2 teaspoons soda. Steam 3 hours.