Corn Bread

1/2 cup corn-meal 1 3/4 cups water 1 1/2 teaspoons salt 2 tablespoons sugar 1 tablespoon shortening

1/2 cake compressed yeast, softened in 1/3 cup warm water

2 3/4 to 3 cups flour (enough to make medium dough)

Cook the corn-meal in the water ten minutes; add salt, sugar and fat to the mush. Cool until lukewarm, stirring occasionally to prevent a film. When cool add the yeast and beat well. Add the flour and mix well. Knead, using as little flour on the board as possible. Put into a greased bowl, let rise until it almost doubles in bulk. Work it down and let it rise again. Mold it into loaves, place in pan and let rise until it has almost doubled in bulk. Bake in a moderate oven (400° to 350° F.).

Raisin Bread

2 cups scalded milk 2 tablespoons shortening 1/4 cup molasses 1 1/2 teaspoons salt

1/2 to 1 yeast cake softened in 1/2 cup warm water

White flour to make a medium dough

3/4 cup raisins, chopped and floured

Follow general directions for making bread, either sponge method (page 100) or straight dough method (page 100). Add raisins after the bread is kneaded.

Graham Bread

2 cups scalded milk 1 1/2 teaspoons salt 2 tablespoons molasses or 2 tablespoons sugar

1/2 to 1 yeast cake softened in

1/2 cup warm water 1 cup wheat flour About 5 cups graham flour

Follow general directions for making bread, adding only the white flour at first. Let the mass stand in a warm place until light. Stir in graham flour to make a stiff batter. Pour into a baking-dish and when it has almost doubled in bulk bake for one hour in a moderate oven (400° to 3 50° F.). If a less moist bread is desired, enough flour, part white and part graham, may be used to make a dough and the bread may be made by the straight dough method (page 100).

Graham Bread 27

Whole-Wheat Bread

2 cups scalded milk

2 to 4 tablespoons sugar

1 to 2 tablespoons shortening

1 1/2 teaspoons salt

5 cups whole-wheat flour 2 to 3 cups white flour-enough to make a medium-stiff dough

1 yeast cake softened in 1/2 cup warm water

Follow general directions for making bread (page 100).

Rye Bread

Follow recipe for whole-wheat bread, using rye flour instead of whole-wheat and adding caraway seeds if desired.

Rolled-Oats Bread

1 cup rolled oats

2 cups boiling water

1/2 cup molasses or brown or white sugar 1 1/2 teaspoons salt

1 tablespoon melted shortening 1/2 to 1 yeast cake, softened in

1/2 cup lukewarm water 4 1/2 cups sifted flour

Let the rolled oats steam for an hour in the boiling water. Cool and add the yeast, molasses, salt, and melted fat. Then stir in the flour and set away to rise. When light, beat thoroughly, place in greased bread-pans, let rise again, and bake in a moderate oven (400° to 350° F.) one hour. If a less moist bread is desired, add enough white flour in the beginning to make a medium dough and follow directions for straight dough method (page 100).