Boston Brown Bread.
Set a sponge over night, with potatoes or white flour, in the following proportions:—
1 cup yeast.
6 potatoes, mashed fine with three cups of flour.
1 quart warm water.
2 tablespoonfuls lard (or, if you leave out the potatoes, one quart of warm water to three pints of flour).
2 tablespoonfuls brown sugar.
Beat up well and let it rise five or six hours.
When light, sift into the bread-tray—
1 quart rye-flour.
2 quarts Indian meal.
1 tablespoonful salt.
1 teaspoonful soda, or saleratus.
Mix this up very soft with the risen sponge, adding warm water, if needed, and working in gradually
Half a teacupful of molasses.
Knead well, and let it rise from six to seven hours. Then work over again, and divide into loaves, putting these in well-greased, round, deep pans. The second rising should last an hour, at the end of which time bake in a moderate oven about four hours. Rapid baking will ruin it. If put in late in the day, let it stay in the oven all night.