The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

is hot enough, if it turns black wait several minutes before you put in your things, if not hot enough, set in a furnace of live coals, after you have put your things in. 115. _Sponge Bread._ For four loaves of bread, take three quarts of boiling water and turn it into three quarts of flour. When lukewarm put in a cup of yeast, a table spoonful of salt, set it in a warm place to rise, when light knead in flour till stiff enough to mould up, then let it stand till risen again, before moulding it up. 116. _Rye Bread._ Wet up the rye flour with lukewarm milk, if you have it; if not water will do, and the same proportion of yeast as for wheat flour; put in a small piece of butter and a little salt. It should not be kneaded as stiff as wheat flour, as it will be hard when baked; let it stand in the pans, after it is moulded up, half an hour. Brown Bread is made by mixing, Indian meal and Rye flour. The Indian meal should be scalded; when cool, put in the rest of the ingredients, in the same proportion as for plain rye bread. Bake it between two and three hours. 117. _Rice Bread._ Boil a pint of rice till soft, then mix it with two quarts of rice flour, a tea cup of yeast, two tea spoonsful of salt, and milk enough to render it of the consistency of rye bread. When light bake it in small loaves. 118. _French Rolls, or Twists._ Turn a pint of lukewarm milk, into a pint of flour, mix them well together, then turn in a small tea cup of yeast, two tea spoonsful of salt, and flour enough to make a thick batter. Set it in a warm place to rise. When light, put in a piece of butter of the size of a hen's egg, and half a tea cup of lukewarm water, the butter should be melted before it is put in; knead in flour until stiff enough