=Rye and Indian Bread.=—The Boston or Eastern Brown Bread is made thus: One quart of rye, one quart of corn-meal, one cup of molasses, half a cup of distillery yeast, or twice as much home-brewed; one tea-spoonful of soda, and one tea-spoonful of salt. Wet with hot water till it is stiff as can be stirred with a spoon. This is put in a large brown pan and baked four or five hours. It is good toasted, and improved by adding boiled squash. =Third Bread.=—This is made with equal parts of rye, corn-meal, and unbolted flour. To one quart of warm water add one tea-spoonful of salt, half a cup of distillery or twice as much home-brewed yeast, and half a cup of molasses, and thicken with equal parts of these three kinds of flour. It is very good for a variety. =Rye Bread.=—Take a quart of warm water, a tea-spoonful of salt, half a cup of molasses, and a cup of home-brewed yeast, or half as much of distillery. Add flour till you can knead it, and do it very thoroughly. =Oat-meal Bread.=—Oat-meal is sometimes bitter from want of care in preparing. When good, it makes excellent and healthful bread. Take one pint of boiling water, one great-spoonful of sweet lard or butter, two great-spoonfuls of sugar; melt them together, and thicken with two-thirds Oat-meal and one-third fine flour. When blood-warm, add half a cup of home-brewed yeast and two well-beaten eggs. Mold into small cakes, and bake on buttered tins, or make two loaves. =Pumpkin Bread and Apple Bread.=—These are very good for a variety. Stew and strain pumpkins or apples, and then work in either corn-meal or unbolted flour, or both. To each quart of the fruit add two table-spoonfuls of sugar, a pinch of salt, and a cup of home-brewed yeast. If the apples are quite sour, add more sugar. Make it as stiff as can be stirred with a spoon, and bake in patties or small loaves. Children like it for a change. =Corn-Meal Bread.=—Always scald corn-meal. Melt two table-spoonfuls of butter or sweet lard in one quart of hot water; add a tea-spoonful of salt and a tea-cup of sugar. Thicken with corn-meal, and one-third as much fine flour, or unbolted flour, or middlings. Two well-beaten eggs improve it. Make it as stiff as can be easily stirred with a spoon, or, as some would advise, knead it like bread of white flour. If raised with yeast, put in a tea-cup of home-brewed yeast, or half as much of distillery. If raised with powders, mix two tea-spoonfuls of cream tartar _thoroughly_ with the meal, and one tea-spoonful of soda in the water. =Sweet Rolls of Corn-Meal.=—Mix half corn-meal and half fine or unbolted flour; add a little salt, and then wet it up with sweetened water, raise it with yeast, and bake in small patties or cups in a very quick oven.