INDIAN AND RYB BREAD. 21$
pour in the batter to the size and thickness desired. When the underside is brown turn it with a knife or cake-turner. Remove and put on a hot plate and butter it, and grease the griddle again and put on another cake ; when done lay it on the other and butter it, and thus continue as long as the cakes are wanted.
INDIAN AND RYE BREAD.
Indian Rye Bread.—Four pints of corn meal, 4 pints of rye flour, 1 1-2 pints of milk or water, 1-2 tablespoonful of salt, 1 cup of good, fresh yeast. After sifting the rye flour and meal together add the salt and pour the milk scalding hot on the mixture and stir it very hard until all are well-mixed. If the dough is too stiff, add some warm water, let it stand until it becomes milk-warm, then stir in the yeast. Knead the compound into a stiff dough for 30 minutes, then cover the pan with a thick cloth folded several times, that has been warmed; and set it in a warm place or before the fire to rise; when the dough is quite light and cracked on the top, take it out of the pan and put it on a tray and knead it again for 10 or 15 minutes, divide it into 2 loaves, then set it near the fire cover it, let it remain for 30 minutes. Having the oven ready, put in the loaves immediately and bake 1 1-2 hours. If the dough is sour, sweeten it by adding 1 teaspoonful of soda dissolved in a little hot water.
Indian Wheat Bread can be made in the same manner by using wheat flour instead of rye. A little Indian meal is a great improvement to homemade bread, as it keeps it moist and sweet.
Boston Rye and Indian Bread.—Eight cups each of corn meal and rye flour, 2 cups of good, strong yeast, 1 cup of niolasses, 1 dessert spoonful of salt. After sifting, mix the meal and rye flour with the salt in a large wooden bowl or tray; have ready 1 cup of warm, but not too hot water; mix the molasses and stir in the yeast. Make a hole in the center of the meal, then with a spoon stir in all the flour that surrounds the hole till it forms a thick batter; put the compound in a pan and sprinkle the top with rye meal; place a thick cloth over the pan and set it in a warm place to rise. In 3 or 4 four hours it will be cracked all over the top ; in this case it is light enough ; then open the middle and gradually pour in two cups of warm water; as you pour in, work it till the whole is so mixed as to become a round mass of dough. Then flour hands and work it for 30 minutes until the dough ceases to stick to your hands ; turn it over, then sprinkle it again with rye flour, and again set it in a warm place to rise. Have your oven at a proper heat, so that the bread may be put in as soon as it rises the second time. When light the dough will stand high and the surface cracked all over.