Corn Bread

Take four ounces of yellow corn meal, six ounces of fine flour, four ounces of castor sugar, and rub well together; add three whole raw well-beaten eggs, one ounce of Cowan's Baking Powder and a pinch of salt, and mix with cold milk into a light dough; roll out quickly and stamp with a plain cutter about two inches in diameter, and bake in a quick oven for fifteen to twenty minutes. Serve for breakfast, tea, etc, hot or cold, but better hot.

Milk Bread

Mix one pound of Vienna flour till quite smooth with two and a half ounces fresh butter, a pinch of salt, and two ounces of castor sugar; add an ounce of Cowan's Baking Powder and half a pint of new cold milk and stir with the flour into a light dough, make up into fancy shapes, put on a slightly floured tin, and bake in a quick oven for fifteen to twenty minutes, then use for breakfast, tea, etc.

Rye Bread

Put into a large basin one pound of fine flour and a teaspoonful of salt, and rub into it till quite smooth one ounce and a half of butter. Put into another basin one and a half pints of new milk and mix with it one ounce and a half of German yeast; stir this into the flour and work it into a batter, cover it over, and set it in a warm place for twelve hours, then mix with it one and a half pounds of rye flour and three-quarters of a pint of tepid milk and water, knead it up into a dough, and leave it in the basin covered over with a cloth for three hours; knead it up again, and make it into two loaves (either long or cottage-loaf shape); cut the dough here and there, put it on a floured tin, and bake it in a moderate oven for one hour. Serve hot or cold.

Spiced Bread

Take half a pound of sifted fine flour, rub into it an ounce of good butter till smooth, then add enough ground cinnamon to cover a sixpenny-piece, the same quantity of ground cloves and one ounce of castor sugar; add three-quarters of an ounce of Cowan's Baking Powder and rather better than one and a half gills of cold milk to the flour, etc, and make into a light dough and roll up quickly into small loaves about the size of a chicken's egg, forming cottage or Coburg loaves; brush each over with a little cold milk that is well sweetened with castor sugar, and bake them on a floured tin in a rather quick oven for fifteen to twenty minutes, when they should be a nice brown colour and the outsides quite crisp; then take up and use either hot or cold, for afternoon tea, breakfast. etc.

Scotch. Shortbread

Take one pound of fine flour, a quarter-pound of finely-chopped or ground blanched almonds, a quarter-pound of very finely-chopped mixed candied peel, a quarter-pound of castor sugar, the finely-chopped peel of one lemon, and mix with four raw yolks of egg, and three-quarters of a pound of warm butter (or if preferred good clean beef dripping can be used); mix into a paste and then carefully roll out on a floured slab into the thickness of about a quarter of an inch. The paste may be cut out into rounds or squares, large or small; place the pieces on thick baking-tins that are covered with foolscap paper which has been rubbed or brushed over with warm butter; make a pretty border round each, either with a pastry marker or knife, garnish the top of each piece with any nice dried fruits or small mixed sweets, and bake in a moderate oven for fifteen to twenty minutes till a nice pale golden colour, and serve for tea, dessert, etc. The shortbread will keep a week or two if placed in a tin box and kept covered.