Water Bread (Four Loaves)

4 cups water

2 tablespoons syrup

1 cake yeast

2 tablespoons fat

1 teaspoons salt

About 12 cups (3 lbs. flour)

The fat may be omitted if desired, and the bread, while not quite so tender, will still be palatable and satisfactory.

Milk Bread (One Loaf)

1 cup sweet milk

2 teaspoons syrup 1/2 cake yeast

1 teaspoon fat 1 teaspoon salt About 3 cups flour

Milk Bread (Four Loaves)

4 cups sweet milk 2 tablespoons syrup 1 cake yeast

4 teaspoons fat 4 teaspoons salt About L2 cups Hour

Whole Wheat Or Graham Bread

1 cup sweet milk

2 tablespoons sorghum poon fat poon salt 2 1/4 cups unsifted Graham or whole wheat flour 1/4 cup chopped prunes

Scald milk, remove from stove and cool. Add the sorghum, fat and salt, then lightly break in the yeast, allowing to stand until yeast rises to top of liquid. Put in the flour, and before mixing drop the prunes into it. Beat vigorously, cover, and let rise until doubled in bulk.

Beat again and turn into well greased loaf or gem pans. Let rise until not quite doubled in bulk and bake. If gem pans are used, thirty-five minutes baking will be sufficient; if loaf pan, bake one hour. Altho coarse in texture, this bread is palatable and wholesome.

Whole Wheat, Or Graham, And White Flour Bread

1 cup sweet milk 1 tablespoon syrup 1/4 cake yeast

2 teaspoons fat 1 teaspoon salt 1 cup white flour

2 cups Graham or whole wheat flour

The addition of white flour makes a lighter loaf than one made entirely of the whole wheat or Graham. If a still lighter loaf is desired, sifted whole wheat or Graham may be used (the bran sifted out should be saved for other use) and the bread will closely resemble that sold on the market under that name.

Raised Bran Bread

1 cup sweet milk or

1 cup prune juice

2 tablespoons sorghum 1/2 cake yeast

1 teaspoon salt

1/2 cup white flour

1/2 cup unsifted Graham flour 1 cup bran 1/2 cup chopped figs or prunes

Use chopped prunes with the prune juice, and figs with the milk. This is especially good for anyone suffering from constipation.

Rye Bread

1 cup sweet milk 1 teaspoon syrup 1/4 cake yeast

1 teaspoon fat 1 teaspoon salt 1 cup white flour

About 2 cups rye flour

Oatmeal Or Rolled Oats Bread

1 cup oatmeal or rolled oats

1 cup milk or water

2 teaspoons syrup 1/4 cake yeast

1 teaspoon fat 1 teaspoon salt About 2 cups flour Fruit if desired

Pour the scalding hot liquid over the oats, cover and let stand until lukewarm, then finish according to "General Directions for Bread Making."

Oatmeal-Rye-Raisin Bread

1 cup oats 1 cup liquid 1 tablespoon sorghum or Orleans molasses 1/3 cake yeast

1 tablespoon fat

1 teaspoon salt 1 1/4 cups rye flour

1/2 cup raisins About 3/4 cup white flour

Make according to directions for Oatmeal or Rolled Oats Bread.