WHOLE WHEAT OR GRAHAM BREAD.

1 pt. milk, scalded and cooled. 1 tsp. salt. 2 cups white flour. 2 tbsps. sugar. 5 or 6 cups whole wheat flour. 1/2 yeast cake or 1/2 cup yeast.

Mix in the same order as given in previous recipes.  Whole wheat flour makes a softer dough, consequently does not require so much kneading, otherwise it should be treated the same as other bread, allowing it a little longer time for baking; if too moist, a cupful of white flour may be added.

YEAST.

Steep 1/2 cup of loose hops in 1 quart of boiling water, in a granite kettle, 5 minutes.  Mix 1 cup of flour, 1/4 of a cup sugar and 1 tbsp. salt.  Strain the hop liquor and pour it boiling into the flour mixture.  Boil 1 minute, or till thick.  When cooled add 1 cup of yeast.  Cover and set in a warm place until foamy, which will be in 4 or 5 hours.  Pour into stone jars, which should be not more than half full, and keep in a cool place. (Three boiled potatoes may be mashed smoothly and added to this yeast if desired.)

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SAUCES AND MILK SOUPS.

WHITE SAUCE.

(For Vegetables, Eggs, etc.)

1 pt. milk. 4 (l.) tbsps. flour. 1/2 ssp. white pepper. 2 tbsps. butter. 1/2 tsp. salt.

Heat the milk over hot water.  Put the butter in a granite saucepan and stir till it melts, being careful not to brown.  Add the dry flour, and stir quickly till well mixed.  Add the milk gradually, stirring carefully (especially from the sides) until perfectly smooth.  Let it boil until it thickens, then add salt and pepper.

In using this sauce for creamed oysters, add 1/2 tsp. of celery salt, a few grains of cayenne pepper, and a tsp. of lemon juice.

DRAWN BUTTER SAUCE.

1 pt. hot water or stock. 1/2 cup butter. 1/2 ssp. pepper. 4 (l.) tbsps. flour. 1/2 tsp. salt.

Put the butter in the saucepan; when melted add the dry flour, and mix well.  Add the hot water or stock a little at a time, and stir rapidly till it thickens; when smooth add the salt and pepper.  Be careful to have all sauces free from lumps. (Hard boiled eggs may be added to this sauce for baked or boiled fish.  Two tbsps. of chopped parsley may be added if parsley sauce is desired.)

BROWN SAUCE.

1 pt. hot stock. 2 tbsps. butter. 1/2 tsp. salt. 1 tbsp. lemon juice. 2 tbsps. minced onions. 4 tbsps. flour. 1/2 ssp. pepper.  Caramel enough to color.

Mince the onion and fry it in the butter 5 minutes.  Be careful not to burn it.  When the butter is browned add the dry flour, and stir well.  Add the hot stock a little at a time; stir rapidly until it thickens and is perfectly smooth.  Add the salt and pepper.  Simmer 5 minutes, and strain to remove the onion.