BOSTON  BEOWN  BREAD

One  pint  of  yellow  cornmeal,  scalded  with  a  small  quantity  of
boiling  water,  just  enough  to  wet  it  thoroughly.  Let  it  stand
ten  minutes.  Then  add  enough  cold  water  to  make  a  soft  bat-
ter. Add  one  quarter  pint  of  brewer's  yeast,  one  quarter  pint  of
molasses,  one  pint  of  rye  meal,  one  half  teaspoonful  of  salt,  and
one  saltspoonful.  of  soda.    Beat  it  well  together,  and  set  it  to


238  THE  CENTURY  COOK  BOOK

rise  over  night.  When  light,  stir  it  thoroughly,  put  it  into  a
buttered  tin,  sprinkle  a  little  flour  over  the  top,  and  set  it  to
rise  again.  Bake  about  two  hours.  It  is  excellent  cut  into
sHces  and  toasted.
DABS

CONNECTICUT

A  pint  of  cornmeal,  thoroughly  scalded  with  hot  water.  Rub
into  it  a  dessertspoonful  of  butter,  two  eggs  beaten  very  light,  a
wineglassful  of  cream  or  milk,  and  a  little  salt.  Butter  a  tin
pan,  and  drop  the  mixture  from  a  spoon  upon  it.  Bake  in  a
moderate  oven.
CREAM  OATMEAL

Boil  oatmeal  for  an  hour  as  for  breakfast  use.  Rub  it
through  a  fine  sieve,  add  a  little  milk,  and  cook  it  very  slowly
in  a  double  boiler  for  haK  an  hour  longer.  When  perfectly
smooth,  add  a  little  salt  and  cream.
This  is  the  most  delicate  preparation  of  oatmeal  that  an  inva-
lid can  take.
ZEPHYRS

Prepare  a  thin  mush  of  Indian  meal,  water,  and  salt,  and  boil
till  smooth.  Drop  this  batter  into  iron-clad  pans,  made  very  hot
and  buttered,  and  bake  tiU  brown.
SaUASH  PIES

Pare  and  cut  into  pieces  a  Hubbard  squash,  and  steam  it  tiU
thoroughly  soft ;  then  rub  it  through  a  coarse  sieve.
