3 cupfuls graham meal

1/4 cupful sugar or Barbadoes molasses 1 teaspoonful salt 1 cupful, flour

1 teaspoonful soda 2 teaspoonfuls cream of tartar 2 eggs 2 cupfuls milk

Mix together the meal, sugar and salt. Sift in the flour, soda and cream of tartar. Mix well, add the eggs beaten light, and the milk, gradually. Beat thoroughly and bake in a bread pan or two-dozen muffin pans.

Ginger Graham Bread

2 cupfuls sour milk

2/3 cupful molasses

2 teaspoonfuls soda dissolved in 1 tablespoonful boiling water 2 teaspoonfuls ground ginger

1 cupful fine entire wheat flour

3 cupfuls graham meal 1 egg

1/2 teaspoonful salt

Mix together the milk, molasses, soda, salt and ginger. Add the egg unbeaten, and whip in the flour and meal gradually. Bake in two small bread pans in a moderate oven for fifty minutes. A cupful of nutmeats may be added if desired. Let stand at least twenty-four hours before using.