Steamed Boston Brown Bread

2 cups of yellow corn meal, 2 cups of graham flour, 3 cups of sour milk in which has been dissolved 3 even teaspoonfuls of soda, 1 cup of molasses, 1 teaspoonful of salt. Fill pound baking powder cans about 3/4 full, put on covers, and steam about 3 hours. Raisins improve this bread.

Mrs. C. P. Wolcott.

Boston Brown Bread

1 full cup of graham flour, 1/2 cup of white flour, 1/2 cup of cornmeal, 1 cup of sour milk, 1 scant tea-spoonful of soda dissolved in the milk, 1/2 cup of baking molasses, a little salt. Bake in a slow oven about an hour in a pound coffee can with lid on. Raisins can be added if desired.

Brown Bread

Place 1 small cup molasses and 1 small teaspoonful soda on the stove until it foams. Add 1 pint sweet milk, 1 teaspoonful salt, 2 cups graham flour, 4 teaspoonfuls baking powder. Let stand 2 hours in tins before baking. Mrs. G. L. Terrasse.

Bran Bread

4 cups of bran, 1 cup of white flour, 1/2 cup of mo-lasses, 2 cups of sour milk in which is dissolved 2 even teaspoonsfuls of soda, 1 teaspoonful of salt. Raisins, if you like. Bake in a moderate oven for at least an hour.

Mrs. C. P. Wolcott.

Graham Bread

5 cups of warm water, 1/2 cup of lard, 1 tablespoonfu l salt, add 2 soaked yeast cakes; thicken with wheat flour, stand in a warm place until next morning. Then add 1 cup of warm water, 1 teaspoonful soda dissolved in the water, 1 cup of molasses, 1 cup of sugar. Thicken with graham flour as thick as can stir with a fork, smooth off with a knife dipped in hot water. Let rise and bake 40 minutes. This makes 5 loaves.

Mrs. M. Leonard.

Nut Bread

4 cups flour, 1 cup sugar, 5 level teaspoonfuls baking powder, 2 level teaspoonfuls salt, 1 cup chopped walnuts, 1 egg, 1 3/4 or 2 cups of milk. Sift flour, sugar, salt and baking powder together. Add nut meats, then the eggs and milk. Put in greased pan and let raise 20 minutes, then bake one hour in moderate oven.

Mrs. Emil J. Stout.

Nutbread

1 egg, 1 1/2 cup sweet milk, 1 cup sugar, 1 1/2 cups nuts, 4 cups flour, 4 teaspoonfuls of baking powder. Raise 40 minutes. Bake 45 minutes.

Miss Ethel Kohler, Hagerstown, Md.

Vienna Rolls

1 qt. flour, 1 tablespoonful of butter or lard, 2 large teaspoonfuls of baking powder. Add enough sweet milk to mix a soft dough, 1/2 teaspoonful of salt. Roll out 1/2 in. thick, cut round, then turn over to form half round, wet between the fold to make them stick, wash on top with sweet milk. Bake in hot oven 20 minutes.

Miss Anna Garber.

Milk Rolls

1 cup of yeast, 1 cup of sugar, 1 cup of sweet milk, 2 eggs, shortening size of walnut. Let rise second time, roll, cut in diamonds, put a dash of butter on the ends and turn up an inch or two. This will make 3 doz. cakes.

Miss Anna Garber.

Parker House Rolls

2 qts. flour, rub in large spoonful lard, 1 pt. cold boiled milk, 1/2 cup sugar, 3/4 cup yeast. Make hole in flour, put all in and stir together. Let rise a couple hours, then knead into a soft dough. Let rise a few hours again, then cut in squares and roll them; let rise until tea time. Bake 15 minutes.

Mrs. Cora Grabill.