Boil a handful of hops in three pints of water ten minutes, strain and pour half of it gradually on nine tablespoons of flour, then add the remainder of the water. Add one-half cup of molasses or sugar, one teaspoon of salt. When cool add one cup of liquid yeast or one cake of condensed yeast.
Take some yeast, make it thick with India meal. Cut out, dry in wind. Put away in bags. One cake will mix four quarts of flour.
Three good sized potatoes, one cup of flour, one-fourth cup of sugar, two teaspoons of salt, one and a half quarts of boiling water. Peel and grate the potatoes, adding the flour, salt and sugar. Place on the stove, and stir constantly while pouring on the boiling water; the amount of water will depend somewhat on the quality of the potatoes and flour. When nearly cold add one cupful of old yeast or one yeast cake.
Take some milk bread dough, shape into balls about the size of a walnut. Roll out with the palm of the hand to about a foot long. Leave on the board to rise slowly. Put into moderate oven to dry. When the color of crackers, and about as brittle, take up. Eat with soup or coffee.
One pint of yellow meal, one pint of rye meal, one-half cup of yeast, one-half cup of molasses, one-half teaspoon of salt, one saltspoon of soda, one pint of warm water. Mix well rye, corn meal, salt, molasses, yeast and water together. If compressed yeast is used dissolve in warm water. Fill the baking-pan a little more than half full. Let it rise until full. Bake in a moderate oven four or five hours. In New England it is baked in a brick oven.
One and one-half cups of corn meal, the same of graham flour, one-third of a cup of molasses, three cups of warm water, one teaspoon of soda, two teaspoons of vinegar, one-half teaspoon of salt; (add the soda to the molasses.) Fill a tin two-thirds full, boil in a kettle three hours, and then bake half an hour.
One cup of Indian meal, one cup of rye meal, one-half cup of white flour, one-half teaspoon of salt, two teaspoons of baking powder, one-quarter of a cup of molasses, one and one-half cups of sweet milk. Mix well in order given, and steam in a buttered mould two and one-half hours.
One-half cup fine white corn meal, one saltspoon of salt. Add gradually enough scalding hot milk to swell the meal and make a soft dough, a little stiffer than for griddle cakes.
Drop a tablespoon in hot salt pork or beef drippings. The mixture should be just thick enough to stay in shape. Turn and brown both sides. They do not brown so well in beef drippings as in salt pork.
One cup of flour, one saltspoon of salt, one egg, one cup of milk. Mix salt and flour, add half the milk gradually. Add egg well beaten, with remainder of milk, then beat all vigorously. Bake in hot iron gem pans, well buttered, for twenty minutes.
Beat the yolks of three eggs as light as possible, and add to them one pint of milk, one tablespoon of sugar, one teaspoon of salt; mix one cup of sifted graham flour, one cup of white flour and two teaspoons of baking powder in a bowl. Add gradually the milk mixture. Beat smooth and light, and then add one tablespoon of melted butter, and beat again. Have the whites beaten, and fold in. Heat earthenware cups, butter them, and fill two-thirds full. Bake thirty minutes in a moderate oven.
One cup of sifted rye meal, one cup of white flour, one-fourth of a cup of sugar, one-fourth teaspoon of salt, two teaspoons of baking powder, two eggs, two cups of milk. Mix the dry ingredients, the baking powder. Add the beaten egg to the milk, and stir gradually into the meal and flour mixture. Bake twenty-five minutes in hot iron gem pans.
Dissolve in one pint of warm milk one-half a cake of yeast; add to one pint of flour. Mix over night. In the morning add half teaspoon salt, teaspoon of sugar, two tablespoons of melted butter, two eggs, beaten separately. Serve with lemon sauce.
Cook one cup of sugar with one-half cup of water till it thickens; add a tablespoon each of butter and lemon juice.