BREAD FROM MILK YEAST.

At noon the day before baking, take half a cup of corn meal and pour over it enough sweet milk boiling hot to make it the thickness of batter-cakes.  In the winter place it where it will keep warm.  The next morning before breakfast pour into a pitcher a pint of boiling water; add one teaspoonful of soda and one of salt.  When cool enough so that it will not scald the flour, add enough to make a stiff batter; then add the cup of meal set the day before.  This will be full of little bubbles.  Then place the pitcher in a kettle of warm water, cover the top with a folded towel and put it where it will keep warm, and you will be surprised to find how soon the yeast will be at the top of the pitcher.  Then pour the yeast into a bread-pan; add a pint and a half of warm water, or half water and half milk, and flour enough to knead into loaves.  Knead but little harder than for biscuit and bake as soon as it rises to the top of the tin.  This recipe makes five large loaves.  Do not allow it to get too light before baking, for it will make the bread dry and crumbling.  A cup of this milk yeast is excellent to raise buckwheat cakes.

GRAHAM BREAD.

One teacupful of wheat flour, one-half teacupful of Porto Rico molasses, one-half cupful of good yeast, one teaspoonful of salt, one pint of warm water; add sufficient Graham flour to make the dough as stiff as can be stirred with a strong spoon; this is to be mixed at night; in the morning, add one teaspoonful of soda, dissolved in a little water; mix well, and pour into two medium-sized pans; they will be about half full; let it stand in a warm place until it rises to the top of the pans, then bake one hour in a pretty hot oven.

This should be covered about twenty minutes when first put into the oven with a thick brown paper, or an old tin cover; it prevents the upper crust hardening before the loaf is well-risen.  If these directions are correctly followed the bread will not be heavy or sodden, as it has been tried for years and never failed.

GRAHAM BREAD. (Unfermented.)

Stir together three heaping teaspoonfuls of baking powder, three cups of Graham flour and one cup of white flour; then add a large teaspoonful of salt and half a cup of sugar.  Mix all thoroughly with milk or water into as stiff a batter as can be stirred with a spoon.  If water is used, a lump of butter as large as a walnut may be melted and stirred into it.  Bake immediately in well-greased pans.

BOSTON BROWN BREAD.

One pint of rye flour, one quart of corn meal, one teacupful of Graham flour, all fresh; half a teacupful of molasses or brown sugar, a teaspoonful of salt, and two-thirds of a teacupful of home-made yeast.  Mix into as stiff a dough as can be stirred with a spoon, using warm water for wetting.  Let it rise several hours, or over night; in the morning, or when light, add a teaspoonful of soda dissolved in a spoonful of warm water; beat it well and turn it into well-greased, deep bread-pans, and let it rise again.  Bake in a moderate oven from three to four hours.