Yankee Brown Bread
For each good sized loaf being made, take 1 and 1/2 pts. corn meal, and pour boiling water upon it, to scald it properly; let stand until only blood warm, then put about 1 qt. of rye flour upon the meal, and pour in a good bowl of emptyings [salt-rising] with a little saleratus [baking soda] dissolved in a gill [1/2 cup] of water, kneading in more flour, to make of the consistence of common bread. If you raise it with yeast, put a little salt in the meal, but if you raise it with salt-risings, or emptyings, which I prefer, no more salt is needed.
Form into loaves, and let them set an hour and a half, or until light; in a cool place, in summer, and on the hearth, or under the stove, in winter; then bake about two hours. Make the dough fully as stiff as for wheat bread, or a little harder; for if made too soft it does not rise good. The old style was to use only one-third rye flour, but it does not wear if made that way; or, in other words, most persons get tired of it when mostly cornmeal, but I never do when mostly rye flour.
Pork Cake, without Butter, Milk, or Eggs
A most delightful cake is made by the use of pork, which saves the expense of butter, eggs, and milk. It must be tasted to be appreciated; and another advantage of it is that you can make enough, some leisure day, to last the season through; for I have eaten it two months after it was baked, still nice and moist.
Fat, salt pork, entirely free of lean or rind, chopped so fine as to be almost like lard 1 lb.; pour boiling water upon it 1/2 pt.; raisins seeded and chopped 1 lb.; citron shaved into shreds 1/4 lb.; sugar 2 cups; molasses 1 cup; saleratus [baking soda] 1 teaspoon, rubbed fine and put into the molasses. Mix these all together, and stir in sifted flour to make the consistence of common cake mixtures; then stir in nutmeg and cloves finely ground 1 oz. each; cinnamon, also fine, 2 ozs.; be governed about the time of baking it by putting a sliver into it-when nothing adheres it is done. It should be baked slowly.
You can substitute other fruit in place of the raisins, if desired, using as much or as little as you please, or none at all, and still have a nice cake. In this respect you may call it the accommodation cake, as it accommodates itself to the wishes or circumstances of its lovers.
When pork will do all we here claim for it, who will longer contend that it is not fit to eat? Who?