OATMEAL BREAD—­Cook one cup of rolled oats in water for serving at breakfast, and one cup of molasses, one and one-half cups of lukewarm water in which is dissolved one yeast cake and one teaspoon of salt.  Mix in enough flour to make a stiff dough, cover and let rise.  When very light stir down, put in pans, let rise light and bake in a slow oven.  The heat should be sufficient at first to check the rising, then the baking should be slow.

ORIENTAL OATMEAL BREAD—­Take two cupfuls of rolled oats, put in bread pan, turn on four cupfuls of boiling water, stir for awhile.  Add, while hot, a heaping tablespoonful of lard or one scant tablespoonful of butter and one of lard, two teaspoonfuls of salt and four tablespoonfuls of sugar and three of molasses.  Now add two cupfuls of cold water (making six cups of water in all) and, if cool enough, add one yeast cake dissolved in a very little water.  Now stir in all the white flour it will take until it is as stiff as you can manage it with the spoon.  Set in warm place over night, and in the morning with spoon and knife fill your tins part full, let rise to nearly top of pan, then bake an hour for medium size loaves.

RAISIN BREAD—­Scald three cups of milk and add one teaspoon of salt and two tablespoons of sugar.  Cool and add one-half yeast cake, dissolved in one-quarter cup of lukewarm water.  Mix in enough flour to make a drop batter and set to rise.  When this sponge is light put in two cups of seeded raisins and enough flour to make a soft dough, but stiff enough to knead.  Let rise again, then mold into two loaves.  Let the loaves double in size and bake slowly, covering with another pan for the first twenty minutes of baking.

STEAMED BROWN BREAD—­Beat one egg light, add one cup of cornmeal, one cup rye-meal and one and one-half cups of flour sifted with a half level teaspoon of salt.  Add one cup of molasses, and after it is turned out put in one level teaspoon of soda and fill with boiling water.  Add to the other one-third cup more of the water.  Pour into well buttered mold and steam four hours.

SOUTHERN CORNCAKE—­Mix two cups of white cornmeal, a rounding tablespoon of sugar and a level teaspoon of salt, then pour enough hot milk or milk and water to moisten the meal well, but not to make it of a soft consistency.  Let stand until cool, then add three well beaten eggs and spread on a buttered shallow pan about half an inch thick.  Bake in a quick oven, cut in squares, split and butter while hot.

STEAMED CORN BREAD—­Sift together one cup cornmeal and flour and a level teaspoon of salt.  Put one level teaspoon soda in one tablespoon of water, add to one-half cup of molasses and stir into the meal with one and two-thirds cups of milk.  Beat and turn into a greased mold.  Steam four hours, take off the lid of the mold and set in the oven fifteen minutes.