BOSTON BROWN BREAD.--To make one loaf:--Rye meal unsifted, half a
pint; Indian meal sifted, one pint; sour milk, one pint; molasses,
half a gill. Add a teaspoonful of salt, one teaspoonful of soda
dissolved in a little hot water; stir well, put in a greased pan, let
it rise one hour, and steam four hours.

BOSTON BROWN BREAD.--One and one-half cups of graham flour, two cups
of corn meal, one-half cup of molasses, one pint of sweet milk, and
one-half a teaspoon of soda; steam three hours.

CORN BREAD.--One-half pint of buttermilk, one-half pint of sweet milk;
sweeten the sour milk with one-half teaspoon of soda; beat two eggs,
whites and yolks together; pour the milk into the eggs, then thicken
with about nine tablespoons of sifted corn meal. Put the pan on the
stove with a piece of lard the size of an egg; when melted pour it in
the batter; this lard by stirring it will grease the pan to bake in;
add a teaspoon of salt.

EXCELLENT BREAD.--Four potatoes mashed fine, four teaspoons of salt,
two quarts of lukewarm milk, one-half cake Gillett's magic yeast
dissolved in one-half cup of warm water, flour enough to make a
pliable dough; mold with hands well greased with lard; place in pans,
and when sufficiently light, it is ready for baking.

FRENCH BREAD.--With a quarter of a peck of fine flour mix the yolks of
three and whites of two eggs, beaten and strained, a little salt,
half a pint of good yeast that is not bitter, and as much milk, made a
little warm, as will work into a thin light dough. Stir it about, but
don't knead it. Have ready three quart wooden dishes, divide the dough
among them, set to rise, then turn them out into the oven, which must