Steamed Boston Brown Bread

Two cups of corn meal; one cup of graham flour; three cups of sour milk; one-third cup molasses; teaspoonful of soda, dissolved in the molasses; a little salt. Steam four hours or longer.

Mrs. L. B.

Brown Bread

Two cups of bread dough after raising; one-half cup of molasses; two tablespoonfuls of brown sugar, one-half tea-spoonful of soda, dissolved in hot water. Stir soft with graham flour, and let it rise once.

Mrs. J. C. C.

Boston Brown Bread

One cupful each of corn meal, Sperry's rye flour and wheat flour, one-half teaspoonful salt, two teaspoons soda; mix thoroughly; add two cups New Orleans molasses and two cups sour milk; mix well and steam four hours.

A. E. P.

Boston Brown Bread

Two cups Sperry's graham flour, one cup Sperry's white flour, one cup corn meal, one-half teaspoon salt, one cup molasses, one and one-half teaspoon soda, one-quarter cup cold water, one tablespoon melted lard, one and one-half cupfuls sour milk.

Mrs. F. R. Farrier.

Yankee Brown Bread

One cup of white Sperry Flour, two cups of graham flour, two cups corn meal, one teaspoonful of soda, one cup of molasses, three and one-half cups of sour milk, salt spoon of salt. Beat well and steam four hours.

Graham Muffins

One pint of graham flour; one pint of wheat flour; two eggs, beaten light; one tablespoonful of melted butter; one teaspoonful of sugar; a pinch of salt; two teaspoonfuls of Folger's Golden Gate Baking Powder; milk enough to make a thick batter.

Mrs. L. L. M.

English Muffins

One pint of warm water, dissolve one-half cake of compressed yeast; one pint of milk; no salt; the beaten whites of four eggs; Sperry Flour enough to make a stiff batter. Set it to rise over night, and bake in rings on buttered griddle. Toast cold ones next morning.


One-half cup of sugar; one-half cup of milk; two eggs; two tablespoonfuls butter; two heaping teaspoonfuls of Folger's Golden Gate Baking Powder. Sperry Flour enough to make like cake.

Mrs. E. P. S.

Graham Muffins

One egg, one-half cup sugar, piece of butter size of an egg, one cup milk, three tablespoonfuls Folger's Golden Gate Baking Powder, graham meal to make a stiff batter to drop in rings without spreading. Thoroughly mix Folger's Golden Gate Baking Powder with meal, melt butter and mix well with the sugar and egg; add the milk and gradually stir in the meal.

Graham Gems (Best of All)

One-half cup of sugar, two well-beaten eggs, one pint of sour milk, one teaspoonful of soda, two tablespoonfuls of melted butter, one saltspoonful of salt, one cupful of white Sperry Flour, one-half cupful of corn meal, two cupfuls of graham flour. Bake in quick oven, 20 minutes.

Ginger Bread

One egg; one cup sugar; one cup lard; one cup sour milk; four teaspoonfuls soda; two tablespoonfuls Folger's Golden Gate Ginger; Sperry Flour to roll soft.