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Rye Bread

One large cup of milk, one large cup of water, a mixing spoon two-thirds full of lard, and two and a half of molasses, what salt one can hold in the hand, half a Fleischmann yeast cake; add enough flour to make a smooth batter, and let rise over night. In the morning add more flour, mix with a spoon as long as you can, then with a knife; do not make too stiff. Put in pans, let rise and bake in a moderate over, as it has to bake slower than wheat bread.

— Mrs. William Joesbury