Gluten Bread

Scald a pint of flour; when lukewarm add half a compressed yeast cake dissolved in a quarter of a cupful of cold water; add half a teaspoonful of salt and the whites of two eggs well beaten; stir in slowly two cupfuls of gluten flour; beat thoroughly, and stand aside in a warm place, 75° Fahrenheit, for three hours; then add slowly as much flour as the dough will hold and enable you to stir it easily. Pour the batter in two square greased pans; cover and stand in the same warm place for one hour and a half, and bake in a moderate oven for three-quarters of an hour.

Oatmeal Brown Bread

Mix a pint of rolled oats, a pint of rolled wheat, half a pint of granulated, yellow cornmeal, half a pint of whole wheat fîour and one teaspoonful of salt. Dissolve a teaspoonful of bicarbonate of soda in two tablespoonfuls of warm water; add it to half a pint of New Orleans molasses; stir and add this to a pint of thick, sour milk; mix with the dry ingredients. Pour in a greased brown-bread mould, and boil or steam continuously for four hours.