bread
cells, afterwards allowing the heat to diminish somewhat, to permit a
slower and longer baking. Graham flour may be used in place of rye, if
preferred.

DATE BREAD.--Take a pint of light white bread sponge prepared with
milk, add two tablespoons of sugar, and Graham flour to make a very
stiff batter. And last a cupful of stoned dates. Turn into a bread pan.
Let it rise, and bake.

FRUIT LOAF WITH GRAHAM AND WHOLE-WHEAT FLOUR.--Dissolve one fourth
cake of compressed yeast in a pint of sterilized milk; and a pint of
white flour; heat thoroughly, and set to rise. When well risen, add
three and one fourth cups of flour (Graham and whole-wheat, equal
proportions, thoroughly mixed), or sufficient to knead. Knead well for
half an hour, and just at the last add a cup of raisins, well washed,
dried, and dusted with flour. Let the loaf rise in mass; then shape, put
in the pan, allow it to become light again, and bake.

RAISED CORN BREAD.--Into two cupfuls of hot mush made from white
granular corn meal, stir two cupfuls of cold water. Beat well, and add
one half cup of liquid yeast, or one half cake of compressed yeast,
dissolved in one half cup of warm water, and two teaspoonfuls of
granulated sugar. Stir in white or sifted Graham flour to make it stiff
enough to knead. Knead very thoroughly, and put in a warm place to rise.
When light, molded into three loaves, put into pans, and allow it to
rise again. When well risen, bake at least for three fourths of an hour.

CORN CAKE.--Sterilise a cupful of rich milk or thin cream. Cool to
lukewarm, and dissolve in it half a cake of compressed yeast Add two
small cupfuls of white flour; beat very thoroughly, and put in a warm
place to rise. When light, add a cup of lukewarm water or milk, and two
cups of best yellow cornmeal. Turn into a shallow square pan, and leave
until again well risen. Bake in a quick oven. A tablespoonful of sugar
may be added with the corn meal, if desired.

OATMEAL BREAD.--Mix a quart of well-cooked oatmeal mush with a pint
of water, beating it perfectly smooth; add a cupful of liquid yeast and
flour to make a stiff batter. Cover, and let it rise. When light, add
sufficient flour to mold; knead as soft as possible, for twenty or
thirty minutes; shape into four or more loaves, let it rise again, and
bake.

MILK YEAST BREAD.--Prepare the yeast the day before by scalding
three heaping teaspoonfuls of fresh cornmeal with boiling milk. Set in a
warm place