Cheese Bread

Stir one cup of grated cheese in a sponge for two loaves of bread, mix and make the same as any of the above rules for bread.

Date Bread

1 cup of milk.

1/2 cake compressed yeast

1/4 cup of milk.

1 teaspoonful salt.

1/4 cup of molasses.

1 cup of dates.

2 cups of whole wheat flour and white flour to knead.

The milk is scalded and cooled. Mix the yeast with the one-fourth cup of milk. Add the rest of the milk with the salt, molasses and dates, chopped rather coarse. Then stir in the flour. At first put in two cups of whole wheat flour then add as much more as is required. When double in bulk shape into a loaf and when again light raise and bake one hour.

Walnut Bread

Stir one cup of chopped walnuts in a sponge for two loaves of bread, and proceed as above. Either of these two breads are good to serve with salads or Dutch luncheon.

Whole Wheat Bread

2 cups of milk scalded.

1 tablespoonful sugar.

2 teaspoonfuls salt. 1 yeast cake.

1 cup white flour. 5 or 6 cups of whole wheat flour, or enough to knead.

Make the same as milk bread with sponge.

Graham Bread

Make the same as whole wheat bread, using one cup of flour and the rest graham.

Graham is not as nutritious as whole wheat.

Bran Bread

Soften half cake of compressed yeast in one cup and a half of water. Add one cup and a half of scalded and cooled milk. Add also one tablespoonful of shortening and teaspoonful of salt. Two table-spoonfuls of molasses. Two cups of bran and three cups of white flour. (One of Graham and two of white flour may be used.) Mix all together thoroughly and turn into two bread pans. When light bake about sixty minutes.

Rye Bread

Rye bread may be made the same as whole wheat, using two tablespoonfuls of molasses in place of the sugar, if preferred.

Rolled Oats Bread

Pour two cups of scalded milk over two cups of rolled oats, two tablespoonfuls of molasses, one tea-spoonful of salt, and one teaspoonful of butter. Dissolve one yeast cake in half a cup of lukewarm water.

When cool add the yeast, and flour enough so the dough will drop from the spoon. Let rise double the size, cut down and let rise again the same; then put in small pans, let rise slowly twice the size, and bake for forty-five minutes.

Nut Bread

1 beaten egg. 2/3 cup of sugar.

1 cup of milk.

2 teaspoonfuls of baking powder.

1 scant cup of nuts. 1 teaspoonful of salt. 1 1/2 cups of flour.

Mix well and pour in pan. Let remain one-half hour. Then bake three-quarters of an hour.

Parker House Rolls

2 cups scalded milk. 4 tablespoonfuls butter. 2 teaspoonfuls salt.

2 tablespoonfuls sugar. 1 yeast cake.

Pour the hot milk over the sugar, salt. When cool, add yeast cake that has been dissolved in one-half cup of lukewarm water, then beat in thoroughly three cups of flour. Let rise until light and bubbly, then add butter and flour enough to knead. Knead about ten minutes. Let rise twice the bulk. Shape the rolls. Let rise in the pan until twice the size. Bake in a quick oven fifteen minutes.