Rice Bread.
Make a sponge of—
1 quart warm water.
1 teacupful yeast.
1 tablespoonful white sugar.
2 tablespoonfuls lard.
1 quart wheat flour.
Beat well together, and when it has risen, which will be in about five hours, add three pints of warm milk and three teacupfuls rice-flour wet to a thin paste with cold milk, and boiled four minutes as you would starch. This should be a little more than blood-warm when it is stirred into the batter. If not thick enough to make out into dough, add a little wheat-flour. Knead thoroughly, and treat as you would wheat bread in the matter of the two risings and baking.
This is nice and delicate for invalids, and keeps well. If you cannot procure the rice-flour, boil one cup of whole rice to a thin paste, mashing and beating it smooth.