The royal baker and pastry cook : $b A manual of practical cookery

Indian corn meal, 1 cup rye meal, 1 cup flour, 2 cups milk, 1 cup molasses, ½ teaspoon salt, 3 teaspoons Royal Baking Powder. Mix well together, pour into greased brown-bread mold, steam 4 hours. Dry off 10 minutes in moderate oven. =Norwegian Bread (for Dyspeptics).=—1 pint barley meal, ½ pint Graham flour, ½ pint flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 pint milk. Sift together barley meal, Graham flour, flour, salt, and powder; mix into firm batter with the milk; pour into greased tin (fig. XII), bake in moderate oven about 40 minutes. Cover with paper 20 minutes. =Oatmeal Bread.=—½ pint oatmeal, 1½ pints flour, ½ teaspoon salt, 3 teaspoons Royal Baking Powder, ¾ pint milk. Boil oatmeal in 1½ pints salted water 1 hour; add milk; set aside until cold. Then place in bowl, sift together flour, salt, and powder, and add. Mix smoothly and deftly. Bake in greased tin (fig. XII) about 45 minutes, protected with paper 20 minutes. =Peculiars.=—1 pint flour, sifted with 1 teaspoon Royal Baking Powder and a little salt; add 1 egg; mix with 1 pint sweet milk, beat well to a batter, and bake quickly in buttered gem-pans already hot. =Pennsylvania Brown Bread.=—Mix well together 1 quart Graham flour, 1 pint Indian corn meal, 2 scant teaspoons salt, 2 scant teaspoons Royal Baking Powder. Dissolve 1 scant teaspoon soda in 1 teaspoon boiling water; mix with 1 cup molasses. To the dry ingredients add 1 quart cold water, then the molasses. Beat 1 minute, pour into 2 well-greased molds, steam or boil 4 hours. Dry off on pan in moderate oven 10 minutes. =Graham Lunch Bread.=—1½ pints Graham flour, ½ pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, ¾ pint milk. Sift together Graham flour, flour, sugar, salt, and powder; add the milk; mix into smooth dough that can be easily handled. Flour the board, turn out dough, give it a quick, vigorous additional kneading to complete its smoothness; then divide into four large pieces, which form into long loaves, lay them just touching