Graham Bread.

Take one teacupful of wheat flour, a half teacupful each of molasses and of good yeast, a teaspoonful of salt, and a pint of warm water. Mix these and add sufficient Graham flour to make the dough as stiff as can be stirred with a strong spoon. Set this over night, and in the morning add one teaspoonful of soda, dissolved in a little water. Mix well, and pour into two medium-sized pans, which should be about half full. Let stand in a warm place until the dough rises to the top of the pans, then bake one hour in a fairly hot oven.

The loaves should be covered when first put into the oven with a thick brown paper, or an old tin cover; this prevents the upper crust hardening before the loaf is well risen. If these directions are correctly followed the bread will not be heavy or sodden.

Graham Bread.

Mix the sponge or batter, using a pint of lukewarm water, half a teaspoonful salt, half yeast cake and one cup flour. When light, stir in three tablespoortfuls molasses and beat until it is thoroughly mixed; then add enough Graham flour to make a soft dough. Knead it ten minutes, shape it into two loaves, and put it in greased pans to rise. When light, bake in a moderate oven about thirty minutes. The bread may be made without any white flour.

Soft Graham Bread.

Mix together two cupfuls Graham flour, one cupful white flour, one teaspoonful salt, four tablespoon-fuls molasses, one tablespoonful butter or lard and lukewarm water to make a soft dough, add half a yeast cake dissolved in halt a cupful of lukewarm water. Beat thoroughly and allow it to double its bulk. Beat again, and pour into greased pans. Let it double its bulk. Bake in moderate oven.