n to your taste. Set it on a clear
fire; keep it stirred till it boils, and then strain it off into moulds.

_Bread._

Forty pounds of flour, a handful of salt, one quart of yest, three
quarts of water; stir the whole together in the kneading trough. Strew
over it a little flour, and let it stand covered for one hour. Knead it
and make it into loaves, and let them stand a quarter of an hour to
rise, before you put them in the oven.

_Diet Bread, which keeps moist._

Three quarters of a pound of lump sugar, dissolved in a quarter of a
pint of water, half a pound of the best flour, seven eggs, taking away
the whites of two; mix the liquid sugar, when it has boiled, with the
eggs: beat them up together in a basin with a whisk; then add by degrees
the flour, beating all together for about ten minutes; put it into a
quick oven. An hour bakes it.

Tin moulds are the best: the dimensions for this quantity are six inches
in length and four in depth.

_Potato Bread._

Boil a quantity of potatoes; drain them well, strew over them a small
quantity of salt, and let them remain in the vessel in which they were
boiled, closely covered, for an hour, which makes them mealy: then peel
and pound them as smooth as flour. Add eight pounds of potatoes to
twelve of wheaten flour; and make it into dough with yest, in the way
that bread is generally made. Let it stand three hours to rise.

_Rice Bread._

Boil a quarter of a pound of rice till it is quite soft; then put it on
the back of a sieve to drain. When cold, mix it with three quarters of a
pound of flour, a tea-cupful of milk, a proper quantity of yest, and
salt. Let it stand for three hours; then knead it very well, and roll it
up in about a handful of flour, so as to make the outside dry enough to
put into the oven. About an hour and a quarter will bake a loaf of this
size. When baked, it will produce one pound fourteen ounces of very good
bread; it is better when the loaves are not made larger than the
above-mentioned quantity will produce, but you may make any quantity by
allowing the same proportion for each loaf. This bread should not be cut
till it is two days old.

_Rye Bread._

Take one peck of wheaten flour, six pounds of rye flour, a little salt,
half a pint of good yest, and as much warm water as will make it into a
stiff dough. Let it stand three hours to rise before you put it into the
oven. A large loaf will take three hours to bake.

_Scotch s