2 cups sour milk
1 cup brown sugar
1/2 cup Karo syrup
1 egg
2 teaspoonfuls soda
5 cups whole wheat flour, nuts, raisins or dates

(Two loaves.)

Two cups corn meal, 2 cups flour, 2 cups sour milk, 1/4 cup molasses and 1/4 cup sugar, 1 teaspoonful salt, 1 teaspoonful soda. Steam 1 hour, then bake 15 minutes.

Two cups rye flour, 1 cup white flour, 1/2 cup sugar, 1 1/2 cups sweet milk, 1 egg, 4 teaspoonfuls Royal baking powder. Raise 1/2 hour.

Crumble a yeast cake in a pint of lukewarm water. When dissolved add a cup of fresh milk that has been scalded, then cooled, and beat in sufficient rye flour to make a sponge, usually about a pint and a half additional. Beat well, cover and set to rise in a warm place out of a draft for 2 hours. When light stir in a tablespoonful of melted lard, or lard substitute, 2 1/2 cups additional of rye flour, a tablespoonful of salt and a half of wheat flour. Knead for 5 minutes, put in a floured bowl, cover and let rise for 2 hours, when it should be doubled in bulk. Shape in 2 long rolls or loaves. Put in greased pans and let rise for an hour. Mix the white of an egg with a tablespoonful of cold water and brush the loaves to give a gloss, then slash lightly across the tops in 3 diagonal cuts, and bake in a slow oven for an hour. Caraway seeds mixed in the dough, about 2 tablespoonfuls being used to the quantity given, are considered an improvement by many.

Pour 2 cups of boiling water over 2 cups rolled oats, cover and let stand until lukewarm. Dissolve 1 yeast cake and 1/4 cup brown sugar in 1/2 cup lukewarm water, add 2 tablespoonfuls lard or butter substitute, melted, and add this to the oatmeal and water. Add 1 cup flour, or enough to make an ordinary sponge. Beat well. Cover and set aside in a moderately warm place to rise for 1 hour, or until light.

Add enough flour to make a dough about 3 cups, and 1 teaspoonful salt. Knead well. Place in a greased bowl, cover and let rise in a moderately warm place until double in bulk-about 1 1/2 hours.

Mold into loaves, fill well-greased pan half full, cover and let rise again for about 1 hour. Bake 45 minutes in a hot oven.

One-half cup chopped nuts may be added if desired.

Toast stale bread. Melt 1 1/4 cup butter with 1/2 cup hot water. Dip toast in this, place on hot dish and pour remaining liquid over it. Serve hot.

One quart buckwheat flour
Four tablespoonfuls yeast
One teaspoonful salt
One handful Indian meal
Two tablespoonfuls molasses--not syrup

Warm water enough to make a thin batter. Beat very well and set to rise in a warm place. If the batter is in the least sour in the morning, stir in a very little soda dissolved in hot water. Mix in an earthen crock, and leave some in the bottom each morning--a cupful or so--to serve as sponge for the next night, instead of getting fresh yeast. In cold weather this plan can be successfully pursued for a week or ten days without setting a new supply. Of course you add the usual quantity of flour, etc., every night, and beat up well. Do not make your cakes too small. Buckwheats should be of generous size. Some put two-thirds buckwheat, one third oat-meal, omitting the Indian.

To every pound of flour allow two ounces of butter, one quarter pint of milk, two ounces of loaf sugar, three eggs, one tablespoonful of yeast. Put the milk and butter into a saucepan, and keep shaking it round until the latter is melted. Put the flour into a basin with the sugar, mix these well together, and beat the eggs. Stir them with the yeast to the milk and butter, and with this liquid work the flour into a smooth dough. Cover a cloth over the basin, and leave the dough to rise by the side of the fire; then knead it, and divide it into twelve pieces; place them in a brisk oven, and bake for about twenty minutes. Take the rusks out, break them in half, and then set them in the oven to get crisp on the other side. When cold, they should be put into tin canisters to keep them dry; and, if intended for the cheese course, the sifted sugar should be omitted.

Dissolve one rounded tablespoon of butter in a pint of hot milk; when lukewarm stir in one quart of flour, add one beaten egg, a little salt, and a tea-cup of yeast; work into dough until smooth. If winter, set in a warm place; if summer, in a cool one to rise. In the morning work softly and roll out one-half inch and cut into biscuit and set to rise for thirty minutes, when they will be ready to bake. These are delicious.

Break one egg into a cup and fill with sweet milk, mix with it half cup yeast, half cup butter, one cup sugar, enough flour to make a soft dough; flavor with nutmeg. Let rise till very light, then mould into biscuit with a few currants. Let rise a second time in pan; bake, and when nearly done, glaze with a little molasses and milk. Use the same cup, no matter about the size, for each measure.