One cup Graham flour, one cup corn meal, one cup wheat flour, one large cup raisins, one teaspoon baking soda, one half cup warm water, one pinch of salt. Steam four hours: nice sliced and steamed for breakfast.
One cup Graham flour, one cup wheat, one cup yellow corn meal, one cup sweet milk, one half cup molasses. Pinch of salt and a teaspoon baking soda dissolved in milk. Mix the flour, stir in the molasses, then the milk and soda. Steam three hours.
Soak a cake of yeast in one quart of water, then add six pints of flour and two teaspoons of salt. Let it stand over night in a rather warm place. In the morning make it up with another pint of water and three pints of flour. Let stand for an hour or so, then knead it well and make into loaves, letting them stand another hour, or until well risen. (Buns made from part of the sponge.) Take a part of the sponge and add two teaspoonfuls of butter and one egg.
One pint of flour (sifted three times,) one teaspoon cream of tartar, one half teaspoon of soda, two teaspoons of sugar, pinch of salt, one dessert spoon of lard or butter, moisten with milk, and yolk of beaten egg.
Make a good biscuit crust, roll out rather thin spread with the following mixture. Three quarters of a cup brown sugar, one quarter of a cup of butter mixed together until smooth, roll as you would a roly-poly, cut in slices about an inch thick, and bake in rather a hot oven.
One and one half cups sugar, four eggs, leave out the whites of three for icing, three quarters of a cup of butter, one cup milk, one tablespoonful cinnamon, one teaspoon ginger, one half nutmeg, two cups flour, three teaspoonfuls baking powder. Bake in flat tin well greased. Icing. Take three whites of three eggs and beat to a stiff froth, then add a cup of light brown sugar, while the cake is hot spread this over, return to the oven and brown.
One quart of milk, one teaspoonful of salt, one small cup brewer's yeast, flour enough to make a stiff batter. Let it rise, and when very light, work in one egg and two spoonfuls of butter, and knead in flour till stiff enough to roll. Let it rise again, and when very light, roll out, cut in round or braids or any shape preferred. N. B. The egg and butter may be omitted.