Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

place for an hour longer. Bake in an even oven. The loaves should be covered with thick wrapping-paper during the first half-hour they are in the oven, then allowed to brown. This bread is especially nice when made with a potato sponge, keeping fresh and sweet much longer than when the plain sponge is used. Graham bread (No. 2) Make a sponge as for white bread, over night, and in the morning add to it three scant tablespoonfuls of molasses and enough graham flour to make a soft dough. Knead thoroughly, and after forming into loaves and putting these into well-greased pans, set them to rise. When risen, bake in a tolerably hot oven. Old-fashioned rye bread Dissolve half a cake of yeast in a quarter-cup of lukewarm milk, with a small teaspoonful of white sugar. Pour this into a wooden bowl, add a pint of lukewarm water, a heaping teaspoonful, each, of salt and caraway seed, and a pint of rye flour. Stir well with a wooden spoon and set to rise in a warm place for two hours. When sufficiently risen it will be full of bubbles. Add then flour enough to make a very stiff dough. Beat this for at least ten minutes and set to rise for two hours more. Knead on a floured board, let it rise in the pan again until it begins to crack. Dip your hand in cold water, wet the loaf and put it into the oven. It must bake one hour. Do not open the door for ten minutes after it goes in. The oven should be very hot at first, and as soon as the bread is browned it should be covered with stout paper. If you like, you may omit the caraway seeds. Some people dislike them exceedingly. Others would not relish rye bread “all of ye olden time” without them. Rye and Indian bread Make a soft sponge of potatoes, or a plain sponge. (See Bread No. 2.) When light, sift together two cupfuls of rye flour with one of Indian meal, a teaspoonful of salt, an