Follow
the rule just given, substituting rye for graham, but use enough rye to
make a dough which can be turned out. It will take a quart. Use wheat
flour for the molding-board and hands, as rye is very sticky; and knead
only long enough to get into good shape. Raise, and bake as in rule for
graham bread.
RYE MUFFINS.
Make by above rule, but use only one pint of rye flour, adding two eggs
and a spoonful of melted butter, and baking in the same way. A set of
earthen cups are excellent for both these and graham muffins, as the heat
in baking is more even. They are used also for pop-overs, Sunderland
puddings, and some small cakes.
BROWN BREAD.
Sift together into a deep bowl one even cup of Indian meal, two heaping
cups of rye flour, one even teaspoonful of salt, and one of soda. To one
pint of hot water add one cup of molasses, and stir till well mixed. Make
a hole in the middle of the meal, and stir in the molasses and water,
beating all till smooth. Butter a tin pudding-boiler, or a three-pint tin
pail, and put in the mixture, setting the boiler into a kettle or saucepan
of boiling water. Boil steadily for four hours, keeping the water always
at the same level. At the end of that time, take out the boiler, and set
in the oven for fifteen minutes to dry and form a crust.
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