Peanut Butter Bread

2/3 cup peanut butter 1/2 cup corn syrup 1 cup barley flour

1/2 cup rice flour

4 teaspoons baking powder

1 teaspoon salt

1 cup milk

Add corn syrup to peanut butter and mix thoroughly. Mix and sift barley flour, rice flour, baking powder, and salt, and add to first mixture alternately with milk. Mix thoroughly and put in greased bread pan. Bake about fifty minutes in moderate oven. If peanut butter is not at hand, peanuts put through the nut-butter cutter of the food chopper may be used. Slice when cold.

Quick Nut Bread

1 cup barley flour

1/2 cup corn flour

5 teaspoons baking powder

1 1/2 teaspoons salt

1 cup oat flour

1 egg

1/4 cup raisins, seeded and cut in pieces 1/2 cup nut meats, broken in pieces 1 cup milk 1/3 cup molasses

2 tablespoons melted shortening

Mix and sift barley flour, corn flour, baking powder, and salt; then add oat flour or ground rolled oats without sifting. Add raisins and nut meats, milk, molasses, melted shortening, and egg well beaten. Beat thoroughly, and put in greased baking pan. Let stand twenty minutes and bake in moderate oven one hour. The egg may be omitted but bread will not slice quite as well. The raisins or nuts or both may be omitted. If the three flours are not at hand, the two and one-half cups of flour called for may be made up of two kinds.

Irish Bread

1 1/4 cups barley flour

1/2 teaspoon salt

1/2 tablespoon sugar

1 tablespoon baking powder

1 1/2 tablespoons shortening

1/2 cup raisins, seeded and cut in pieces 1/2 tablespoon caraway seeds

5/8 cup milk

Mix and sift flour, salt, sugar, and baking powder. Work in shortening with tips of fingers; add raisins, caraway seeds, and milk. Mix thoroughly and bake in a greased iron frying pan. Serve hot or cold.

Wheatless Boston Brown Bread

1 cup oat flour 1 cup barley flour 1 cup corn meal

2 teaspoons soda 1 teaspoon salt 3/4 cup molasses

1 3/4 cups water or 2 cups sour milk

Put rolled oats through food chopper and use one cup oat flour thus made. Add barley flour and corn meal mixed and sifted with soda and salt; then add molasses, and milk gradually. Mix thoroughly, fill greased baking powder tins two-thirds full, cover, put on trivet in kettle of boiling water, and steam three hours. Serve hot, cold, reheated, toasted, for cheese sandwiches, or make into milk toast. Dry brown bread crumbs may be added to ice cream.

Steamed Bread

1 cup barley flour

1/2 cup rice flour

4 teaspoons baking powder

1 teaspoon salt

1 cup milk

2 tablespoons syrup 1 egg

1 tablespoon melted shortening

Mix and sift dry ingredients; add gradually milk, syrup, egg well beaten, and shortening. Fill greased half-pound baking powder boxes two-thirds full, cover, and steam one and one-half hours.

Other combinations of flour may be used, - namely, one cup ground oats and one-half cup corn flour; one cup buckwheat flour and one-half cup rice flour; or one cup corn flour and one-half cup barley flour. Steamed bread keeps moist longer than other kinds and may be cut in very thin slices for sandwiches.