Brown Bread With Yeast

Two cupfuls of cornmeal; two cupfuls of flour; one teaspoonful of salt; one teaspoonful of soda; one pint of hot water; one cupful of molasses; one-half yeast cake; one-half cupful of lukewarm water. Scald the cornmeal with the hot water. Add the flour, molasses, salt and the yeast and soda each dissolved in one-fourth cupful of warm water. Pour the batter into greased molds, filling each a little over half full. Let it rise to the top and then bake in the Caloric three hours, using two radiators.

Cinnamon Rolls

Sift together two cupfuls of flour, two teaspoonfuls of baking" powder and one teaspoonful of salt. Rub in two tablespoonfuls of butter and add enough milk to make a soft dough. Roll out in oblong shape, one-half inch thick, spread with melted butter and sprinkle thickly with sugar and cinnamon. Roll up the long way, like jelly roll, and cut in one-half inch pieces. Bake in a pan in the Caloric rack twenty-five minutes, using two radiators.

French Corn Bread

Cream two tablespoonfuls of sugar and one tablespoonful of butter and add one-half teaspoonful of salt. Add two well-beaten eggs and one cupful of milk. Stir. into this three-fourths cupful of white cornmeal into which has been sifted three teaspoonfuls of baking powder. Add one-half cupful of flour. Bake in the Caloric rack one hour, using very hot radiators.

Light Rolls

Two cupfuls of milk, heated lukewarm; two tablespoonfuls of sugar; two tablespoonfuls of butter dissolved in the warm milk; one cake of compressed yeast. Beat in four cupfuls of flour and add one egg well beaten. Then add flour enough to make a soft dough. Sift in with the flour one teaspoonful of salt. Let the dough rise until light, form into rolls, let it rise again and bake twenty minutes in the Caloric, using two radiators.

Nut Bread

Two cupfuls of flour; two teaspoonfuls of baking powder; one even teaspoonful of salt; two tablespoon-fuls of sugar. Sift all together and add one cupful of milk, one egg well beaten and one-half cupful of nut meats. Place the dough in a pan and let it rise one-half hour. Bake in the Caloric rack one hour, using two radiators.

Old Fashioned Strawberry Shortcake

One cupful of flour; one tablespoonful of butter; one teaspoonful of baking powder; one-half teaspoonful of salt; three-fourths cupful of milk; three-fourths cupful of granulated sugar. Bake in the Caloric rack one-half hour, using two radiators. Crush one box of strawberries and add sugar. When the cake is cold, split it and place the berries inside the cake and on the top.

Steamed Graham Bread

One and one-half cupfuls of sour milk; one-half cupful of molasses; one-half cupful of thick cream, or butter the size of an egg; one teaspoonful of soda; one cupful of white flour in which should be sifted one teaspoonful of baking powder; two cupfuls of graham flour; one cupful of raisins. Put in cans, set in a kettle with one quart of boiling water and steam two hours, using one radiator.

Strawberry Shortcake

Two cupfuls of flour; two tea-spoonfuls of baking powder; one teaspoonful of salt. Work in two tablespoonfuls of butter and enough sweet milk to make a soft dough. Divide the dough into two parts, roll it out to fit a pie pan and spread butter between the layers and on top. Bake twenty-five minutes in the Caloric rack, using two radiators. To three pints of strawberries add one and one-half cupfuls of sugar and spread between and on top of the shortcake^ Serve with whipped cream.

Strawberry Shortcake Baked in the Caloric