be quick. Rasp when done.

GRAHAM BREAD.--For one loaf, take two cups of white bread sponge, to
which add two tablespoons of brown sugar, and graham flour to make a
stiff batter; let it rise, after which add graham flour sufficient to
knead, but not very stiff; then put it in the pan to rise and bake.

ITALIAN BREAD.--Make a stiff dough, with two pounds of fine flour, six
of white powdered sugar, three or four eggs, a lemon-peel grated, and
two ounces of fresh butter. If the dough is not firm enough, add more
flour and sugar. Then turn it out, and work it well with the hand, cut
it into round long biscuits, and glaze them with white of egg.

RICE AND WHEAT BREAD.--Simmer a pound of rice in two quarts of water
till soft; when it is of a proper warmth, mix it well with four pounds
of flour, and yeast, and salt as for other bread; of yeast about four
large spoonfuls; knead it well; then set to rise before the fire. Some
of the flour should be reserved to make up the loaves. If the rice
should require more water, it must be added, as some rice swells more
than others.

SAGO BREAD.--Boil two lbs. of sago in three pints of water until
reduced to a quart, then mix with it half a pint of yeast, and pour
the mixture into fourteen lbs. of flour. Make into bread in the usual
way.

STEAMED BREAD.--Two cups corn meal; 1 cup graham flour; 1/2 cup N. O.
molasses; salt and teaspoonful of soda. Mix soft with sour milk, or
make with sweet milk and Gillett's baking powder. Put in tight mold in
kettle of water; steam three hours or more. This is as nice as Boston