Rye Bread
| 1 cup scalded milk | 11/2 teaspoons salt |
| 1 cup boiling water | 1/4 yeast cake dissolved in |
| 1 tablespoon lard | 1/4 cup lukewarm water |
| 1 tablespoon butter | 3 cups flour |
| 1/3 cup brown sugar | Rye meal |
To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.
Date Bread
Use recipe for Health Food Muffins . After the first rising, while kneading, add two-thirds cup each of English walnut meats cut in small pieces, and dates stoned and cut in pieces. Shape in a loaf, let rise in pan, and bake fifty minutes in a moderate oven. This bread is well adapted for sandwiches.
Boston Brown Bread.
| 1 cup rye meal | 3/4 tablespoon soda |
| 1 cup granulated corn meal | 1 teaspoon salt |
| 1 cup Graham flour | 3/4 cup molasses |
| 2 cups sour milk, or 13/4 cups sweet milk or water | |
Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours. The cover should be buttered before being placed on mould, and then tied down with string; otherwise the bread in rising might force off cover. Mould should never be filled more than two-thirds full. A melon-mould or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mould on a trivet in kettle containing boiling water, allowing water to come half-way up around mould, cover closely, and steam, adding, as needed, more boiling water.
