Oat Mead. Bread

Make sponge with one yeast cake, let stand over night; add three pints warm milk, salt, sugar, one teaspoon lard, dissolved in milk; add four cups Quaker Oats, then stiffen with flour; let rise the second time, make into loaves and bake one hour. - Mrs. George Barney, Williams, Ariz.

Rye Bread

Into a quart of warm water stir as much wheat flour as will make a batter as for griddle cakes; then add half a cup of home made yeast and let it rise over night. In the morning put about four quarts of rye flour in a mixing pan and into this pour the sponge set the night before; also add a teaspoonful of salt and half a teaspoonful of soda dissolved in. a cupful of lukewarm water. Make into a smooth dough, adding a little warm water if necessary. Knead it well, cover and let stand in a warm place for about three hours, then knead again and make into four medium sized loaves. Bake for one hour in a quick oven. - Mrs. George McDougall, Williams, Ariz.

The tramp should never complain of hunger when he can always enjoy a little loaf.