Currant Bread (5 Hours)

2 cupfuls scalded milk

1 compressed yeast cake 1/2 cupful tepid water

3 cupfuls bread flour 3 egg yolks

1 cupful washed and dried currants

1 teaspoonful salt

2 tablespoonfuls butter or oleomargarine 6 tablespoonfuls sugar Bread flour to knead

Scald the milk and cool till tepid. Add the yeast dissolved in the warm water, and three cupfuls of flour, and set in a warm place to become light. Then add the currants, salt, sugar and melted shortening, and the egg yolks well-beaten. Stir thoroughly and beat in flour to knead. Let rise until double in bulk, shape into two loaves, and, when light, bake forty to fifty minutes in a moderate oven.

Swedish Sweet Bread (5 Hours)

2 cupfuls scalded and cooled milk

1 compressed yeast cake 1/2 cupful tepid water

3 cupfuls bread flour (for sponge)

1 tablespoonful cardamom seeds

1/2 cupful butter or oleomargarine 6 tablespoonfuls lard 1/2 cupful sugar 3 eggs Bread flour to knead

Dissolve the yeast in the tepid water, add to the milk and beat in the three cupfuls of flour. Let rise till spongy, add the melted shortening, then the cardamom seeds, sugar and the eggs well beaten and flour to knead. Let rise again, shape into long narrow loaves, and bake fifty minutes in a slow oven.

Yeast Brown Bread

4 cupfuls cornmeal (home-ground) 2 1/2 cupfuls boiling water 2 cupfuls rye or entire wheat meal

3/4 cupful Barbadoes molasses 1/2 compressed yeast cake dissolved in 1/4 cupful tepid water Salt

Scald the cornmeal with the boiling water, then cool, and stir in the molasses, the rye meal, the yeast dissolved in the tepid water, and enough extra tepid water to make a stiff dry batter. Then pour into medium-sized brown bread tins, let rise till light, and bake forty minutes in a quick oven; then cover and cook two hours in a slow oven.