Boston Brown Bread.

One cup sour milk, 1 cup molasses, 11/4 cups graham flour, 1 egg, 1 heaping teaspoon soda dissolved in hot water, 1 cup sweet milk, 1 cup corn meal, 2-3 cup white flour, 1 small teaspoon salt. Mix milk, eggs and molasses, add salt and soda. Mix flour, corn meal and graham together in another dish and add to first mixture slowly, stirring thoroughly. Steam 2 hours and bake 1/2 or 3/4 hour. Use large cup.

Mrs. J. I. Countryman.

Nut Bread.

Four cups of flour, 1 teaspoon salt, 1 cup milk, 1 cup sugar, 6 teaspoons baking powder, 1 cup of English walnut meats, 2 eggs. Chop nut meats into small pieces and mix with dry ingredients. Add milk and well beaten eggs; put in 2 buttered bread pans and let stand 20 minutes; then bake as any raised bread. This recipe makes 2 loaves. A part of the dough baked in gem pans is very desirable. This recipe will make 1 loaf and fill 9 or 10 gem pans. Either white or entire wheat flour can be used and found very nourishing.

Mrs. M. V. Stickney.

Nut Bread.

One egg, 1 cup milk, 1 cup sugar, 2-3 cup nuts (before chopping), a cupful flour, 2 teaspoonfuls baking., powder. Beat egg very light, add nut meats, sugar, flour and baking powder together. Let all stand in a greased pan 20 minutes. Then bake in moderate oven 3/4 to 1 hour. Covering the pan the first fifteen minutes, makes the bread shiny.

Mrs. Gilmer.

Nut Bread.

Two cups milk, 1 egg well beaten, 1 cup sugar, 1 cup chopped English walnuts, 4 cups sifted flour, 4 teaspoons baking powder. 1 teaspoon salt. Mix well in order given, putting baking powder and salt into flour. This makes two loaves. Bake 1/2 hour.

Mrs. G. A. Retter.

Graham Nut Bread.

Two cups graham flour. 2 cups white flour. 2-3 cup molasses, 1 1/2 cups sour milk, 1/4 teaspoon salt. 1 rounding teaspoon soda, 1 cup walnuts. Bake 45 minutes in slow oven.

Mrs. Morton Tyrrell.

Nut Loaf.

Two cups sour milk, 1/2 cup sugar, 1/2 cup molasses, 2 small teaspoons melted lard, 4 cups graham flour, 1 cup English walnuts, chopped. Bake forty minutes in slow oven. This makes one large and one small loaf.

Mrs. F. H. Jenness.

Sandwich Bread.

Three-quarters cup sugar, 2 cups sweet milk, 4 cups flour, 1 cup ground, walnuts, 2 eggs, 1/2 teaspoon salt. 4 tablespoons baking powder. Mix well. Raise 20 minutes. Bake 1 hour. This is good with butter or peanut butter.

Mrs. C. F. W. Palmer.

Coffee Bread.

One coffee cup bread yeast, 1 cup sugar, pinch of salt, 1 small pint sweet milk heated a little, 3/4 cup butter. Flour for soft dough. Set this at night. In the morning put in the pans to raise. Put melted butter, sugar and cinnamon on each cake. Bake about 20 minutes. Sprinkle with sugar after baked. Will make about four good sized cakes.

Mrs. Countryman.

Egg Corn Bread.

One cup corn meal, 1 cup flour, 1 teaspoon soda, 1 teaspoon salt, 1 heaping teaspoon baking powder, sifted together, and add 1 cup sour milk and 1 egg. Beat thoroughly and bake in a buttered and floured pan.

Mrs. McKnight.

Corn Cake.

Half cup corn meal, 1 cup milk; scald milk and pour on corn meal. When cool add 1/2 teaspoon salt, 1 tea-spoon sugar, 1 tablespoon melted butter and yolks of 2 eggs, lastly the whites beaten stiff. Bake 1/2 hour in slow oven.

Mrs. S. J. Chapman.

Bran Bread.

Two cups bran, 1 cup whole wheat, 11/4 cups sweet milk, 1 tablespoon New Orleans molasses, 1 teaspoon baking powder, 1/2 teaspoon soda, 1/2 teaspoon salt. Bake 3/4 of an hour.

Dr. Mary J. Green.