New-York daily tribune., 1856-03-22

GooD BREAD AND How TO MAKE IT.-An old Yam
kee housewife gives us the following valuable d-
rectons for making home made or family bread:
JTheat and Indian Bread.-To two quarts Of sifted
Indian meal add hot water enough TO wet the same;
when sufficiently cooled add teaspoonfu or more
OF salt half pint of yeast and one half teacupiuu OF
molasses. Then add wheat -four enough to make into
loaves, lts should be kneaded WELL and when risen
light bake or steam it three or more hours if this
should get sour while rising add teaspOonul OF sugar
and little saerstus dissolved in water.
Brorn Bredd.-Take equal quantities of Indian
meal and rye -four; scald the meal, and when luke
warm add the -four adding one-half pint of good yeast
TO four quarts Of the mixture, atabespOon even full OF
salt, and half cup Of mOlasses, kneadng the mixture
we'll This kind of bread should be softer than wheat
-four bread; all the water added after scaldng the
meal should be lukewan. When it has risen well,
put it to bake in brick or stOve-the former
should be hotter than for -four bread if stove oven,
it should be steamed two hours then baked one hour
or more; when done, it is a dark brown The best
article for baking this kind of bread is brown earthen
ware-say pans eight or ten inches in hight, and diam
eer about the same grease or butter the pans, put
in the mixture, then dip your hand IN cold water, and
smooth the loaf after this, slash the loaf both ways
with knife quite deep. Some let it rise little
before they put it to bake. Many people prefer this
bread made of third rye flour, instead of one half
When it is difficult to get rye, wheat -four will answer
as substitute. 1t adds very much to the richness and
flavor ofthis kind of bread to let it remain in the oven
over night.
Firgi.i1 Corn Bread.-DissOlve one tablespoonful
Of butter in three and half pins Of boiling milk;
into this seald quart of Indian NEAL when cool,
add half pint of wheat -four, little sugar, tea
spoonful of salt, and two eggs well beaten; mix well
together and bake in two cake-ins well creased or
buttered.
Indian Breads called the 81. Charles Indian Bread,
because prepared at the 81 Charles HOtel, Ner-Or
hans.-Beat two eggs very light, mix them with one
pint of sour milk, (or butte with sweet milk will do,)
then add easpOonful of soda saleratus, then stir
in slowly pint of Indian meal and one tablespoon
full of melted butter; beat these well together; bake
in a common cake-pan, in a quick oven. The bread
can be made very good without eggs.
Mush or Hasty PaddiRg.-Str into half pint of
cold water enoueh Indian meal to make thick bat
ter put this TO three or four quarts of boiling water
over the fire. after this has boiled ten minutes stir in
deserspoonfu of sat and sifted meal until it is quite
thick; let il boil from 10 two hours stirring
often to prevent its burning .
Fried M1sb.-Nush to be fried should boil little
longer with half pint of flour, say 10 two quarts of
mush; put the mush in an esrthen dish dipped in cold
water; let it stand until perfectly cold; then cut in
slices half an inch thick and fry them brown on both
sides in little butter pork fat-lard will do with
little salt.
Indian Cakes-Take some mush, add milk or warm
water TO make batter, add -four enough to make the
cake hold together; two three eggs, two spoonsfu
of moasses sugar, little nutmeg or lemon, TO SUIT
the taste; bake on Il griddle or in oven.
Baked Indian Pudd,ng.-lnto one quart of boiling
milk scad ten ablespoonfus of Indian meal, when cod
add eacupful of nolasses, piece of butter the size
of an egg teaspoonful of salt also of ginger aud Gin
pgmon: bake in q pudding dish ftom to two hours
In a cook stove, or longer if in brick oven. When
done it has the appearance of brown bread.