On the evening before make the following batter: Mix and allow to cool.

1 cup boiling water, 1 cup sweet milk, 2 tbsps. molasses.

Add: 1/2 cake compressed yeast (dissolved in water), 2 cups pure buckwheat flour, 1/2 cup yellow corn meal, 1 tsp. salt.

Beat until batter is free from lumps and set in a warm place to rise. In the morning add 1/2 tsp. baking soda (dissolved in water), 1 tbsp. melted butter. Beat well and allow to stand 10 minutes before baking on a hot griddle. Serve with maple syrup or honey.

Mix one-fourth cup of sugar, 1 teaspoon of salt in 1 cup of
hot milk. When cool, add one-fourth of a cake of yeast dissolved
in one-fourth cup of water, and one well beaten egg, then beat in
flour enough to make a stiff dough. Let rise over night or till
light. Then add one well beaten egg in the morning, pull off
small, irregular pieces of the dough and drop them into deep fat,
and cook until a light brown.

One cup white flour, 1 cup rye flour, 1 cup yellow corn meal,
3 tablespoonfuls of sugar, 1 teaspoonful salt, 1/2 cake compressed
yeast dissolved in scant 1/2 cup water. Mix these ingredients with milk, scalded and cooled till thick enough to be shaped in a loaf. Let the loaf rise till it cracks open. Put into a pan, and when light bake 1 hour.

One cake of compressed yeast soaked in 1/3 cup of tepid milk.
Sift and weigh two lbs. of flour. Early in the morning make a
small hole in the flour and put in it the milk and yeast, stirred into
a batter. Let this stand until light, from 1 to 3 hours. Then take
1/2 lb. of washed butter, 1 small teacup of sugar, 1 small teacup of
milk, the grated rind of a lemon, and 7 eggs. Put this in the
bowl with the flour and yeast, and stir until thoroughly mixed.
Set aside to rise. Separate into 2 parts, each of these into 3 parts,
pull these into long rolls and braid. Put into 2 buttered pans and
let rise. When ready to put into the oven brush over with milk
and egg (stirred together) and sift sugar on top.

One cake of compresed yeast (Fleischman's) dissolved in 4
tablespoonfuls of warm water, 1/2 pt. of water and 1/2 pt. of milk,
both lukewarm. Into this stir the yeast with 1 teaspoonful salt.
Stir in sifted flour, until the dough will not stick to the bowl, knead
about 5 minutes, till it will not stick to the board, put in a warm
(75°) place for 3 hours. Put in pans to rise 1 hour. Makes 2
loaves.

Set a thick sponge at night with warm water, not milk, using
1 yeast cake for 3 loaves; beat the sponge thoroughly. In the
morning take 2 tablespoonfuls of white sugar dissolved in 1/2 cup
of melted butter, 1 tablespoonful salt and flour enough to make a
soft dough. Mould vigorously. Let it rise until very light, mould
again. Let it rise again, less time. Make in loaves, rub each
one with melted butter and bake in a good oven. Bread made in
this way is deliciously light and tender.

Sift 3 qts. of flour into a pan, take out 3 tablespoonfuls of
this flour, and scald it with boiling water. Cool this paste with
3 tablespoonfuls of new milk, and a little cold water; then add 1
egg, 1 tablespoonful of sugar, and 1 of salt. Make an opening in
center of your pan of flour, pour in the above mixture, with a
cupful of well risen yeast, add enough water to make a moderately
stiff dough, and knead it well. The water should be blood warm
in winter and cold in summer. Put your bread to rise in a bucket
with a close fitting lid. There are 3 good tests by which to find
if the bread be sufficiently light: 1. It should be twice its
original size. 2. It should feel like a lightly stuffed cotton
cushion. 3. When touched on one side, it should shake through
the whole mass. Now, mould your loaves, or rolls, let them
rise as before, with the 3 tests. Wet them over with cold water,
and bake immediately. Bake slowly.

One cake of compressed yeast to every pt. of wetting. Wetting---1/2 new milk and 1/2 water 75° to 80° when mixed. Pour enough cold water over the yeast to dissolve it. Mix stiff, using Pillsbury flour, the wetting of milk and water and the dissolved yeast. Add, during the kneading, a level teaspoonful of salt. Knead till perfectly smooth---it will take at least 1/2 hour. Put in a greased bowl, rub the top over with melted butter and keep at a temperature of 75° for 3 hours. Make into loaves and rub over with melted butter. Let the loaves rise for 1 hour and then bake 1 hour. Fine rolls may be made by adding a little butter and a very little sugar to some of this dough; 1 1/2 hours before the rolls are wanted the dough should be rolled out about 1/4 of an inch thick, cut out with a cake cutter, rubbed over with melted butter and folded over. They should be allowed 1 hour for rising and should be baked in a quick oven for 20 minutes.

To 1 qt. of new milk scalded, add 1 tablespoonful of butter
and 1 of sugar and a good pinch of salt. Cool a little and stir
in enough flour to make a thick batter, and beat 1/2 hour. Add
1 compressed yeast cake, dissolved, and let rise over night. In
the morning knead, form into loaves and let rise again, and when
ready for the oven wet each loaf on top with cold water. Bake
in a moderate oven 1/2 hour.

Boil 2 medium sized potatoes, mash fine, wet 2 1/2 cups of flour with the water in which they were boiled. If not enough remaining, add clear water sufficient to make a batter like cake batter, put into this the finely mashed potatoes, and when lukewarm add 1 cake of yeast well soaked in 1/2 cup of lukewarm water. For 4 loaves use 1 1/2 cakes. Do this after dinner and let rise. Use 1 coffee cupful for a loaf of bread. Bread:---For 2 loaves of bread use 1 1/2 qts. of flour, 2 teaspoonfuls of granulated sugar, 2 teaspoonfuls of lard, 2 teaspoonfuls of salt; sift flour and salt together, mix or rub the sugar and lard into this as for pie crust. Stir to a thick batter with milk previously scalded and allow to become lukewarm. Part water may be used, or all water. Add the yeast prepared as above.