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Welcome to snoozecast. The podcast is designed to help you fall asleep.

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This episode is brought to you by molasses and cinnamon.

Tonight, we'll read selections about baking breads and cakes from the Charlotte Sunshine Cookbook published in 1906.

This episode starts with a long-form poem about baking bread, then into bread recipes.

If you stay awake for the second half, you will hear cake recipes including several using hickory nuts.

A relative of walnuts and pecans, there are many varieties of hickory tree nuts.

And not all of them are edible or palatable to humans.

But if you forage for wild hickory nuts of the right time, they are supposed to be one of the most delicious nuts in Canada.

Let's get cozy, close your eyes, relax your body into the softness of your bed.

Now, take a few deep breaths.

Bread, we're going to show the steps to take, so you may learn good bread to make.

First, mix a lukewarm quart, my son or daughter, one half of milk, and one half of water.

To this, please add two cakes of yeast, or the liquid kind, if preferred, in the least.

Next, stir in a teaspoonful of nice, clear salt.

If this bread isn't good, it won't be our fault.

Now add the sugar, table spoonfuls three, mix well together, for dissolved they must be.

Pour the whole mixture into an earthen bowl.

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