Entire Wheat Bread (From Compressed Yeast)

With 1 qt. of lukewarm water dissolve 1 cake of compressed yeast, 3 tablespoons of New Orleans molasses, 2 teaspoons of salt and 2 tablespoons of 'butter. When thoroughly dissolved add about 8 cups of entire or whole-wheat flour, enough to (make a stiff dough, kneading until it works clean from the hands. Set in a warm place to rise for about 3 hrs. Then work well and let it stand till light, knead into 4 loaves and place in well-greased pans. Grease the top to prevent a crust forming, cover with a cloth, and let stand till light - 1 1/2 hrs. Bake for 35 minutes in a moderately hot oven. Mrs. E. D. Kelley, Winnetka, 111.

Braided Bread

When bread dough is ready to shape into loaves, divide it into quarters or eighths, knead slightly and roll the strands evenly, prick with a fork, twist and braid. Place each braided loaf in a floured pan to rise until very light. Brush over the top with the yolk of a well-beaten egg, to which a tablespoon of cold water has been added and sprinkle with poppy seeds. Bake about an hr. - Mrs. Alex. Drexel, Park Ridge, 111.

Bran Bread

1 pt. of standard wheat bran, 1/2 pt. of white flour, 1/2 teaspoon salt. Mix these together well. Add 1 1/4 cups of sweet milk, 3 teaspoons of molasses, 1/2 teaspoon of soda. Pat into a loaf and bake for 1 hr. Pains must be taken not to get the crust of this too stiff, for it will not cut well - the crumb separating from the crust - and the bread is not then so attractive when served. This is a matter of the baking entirely. - Mrs. J. Dono-hoe» Winnetka, 111.

Variation I

Mix together thoroughly 1 qt. clean bran, 1 pt. white flour, 1 pt. sweet milk, 6 oz. New Orleans imolasses, 1 beaten egg, 2 teaspoons bicarbonate soda. Bake in gem tin. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

Gluten Bread

Make a sponge with 3 cups of milk or water, lukewarm, 1 yeast cake dissolved in a pt. of water and a pt. of gluten flour, when light add 1/2 teaspoon salt, 2 tablespoons melted butter, 2 tablespoons sugar, and enough gluten flour to make batter stiff enough to knead. Knead until smooth and elastic, form into loaves and bake 1 hr. - Mrs. H. B. Sanborn, Bartlett, 111.

Hominy Bread

Boil 1 pt. of fine hominy until soft; when cool, add 1 tablespoon of butter, 3 tablespoons of cornmeal, 3 eggs well beaten, a teaspoon of salt, and 1 pt. of milk. Melt a teaspoon of butter in a baking pan, pour in the batter and 'bake in a quick oven about 10 minutes. - Mrs. C. C. Clancy, Kenilworth, 111.

Oatmeal Bread

Soak 2 cups rolled oats in 1 qt. hot water (at noon), let stand until night; add 2/3 cup molasses, salt, yeast cake, 1 qt. flour. Mix into loaf, and let rise till morning. Bake in a moderate oven. This makes 2 loaves. - Mrs. Chas. Johnston, Des Plaines, 111.

Rye Bread

Put 2 qts. of rye flour into a stone jar, stir into it 1 cup of yeast, 2 teaspoons salt and enough water to moisten well. Let it rise over night in a warm place. In the morning, stir it down well. Do not add more flour. Put into the pan as soon as light. Bake in a slow oven. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Squash Bread

To 1 cup of stewed and sifted squash add 2 tablespoons granulated sugar, 1 tablespoon ibutter, melted, 1 1/2 cups of scalding milk; when cool flour enough to make a batter and add 1/2 cup liquid yeast; stir quickly, and add 1 teaspoon salt. Knead 20 minutes and set to rise. Make into a loaf or biscuits, let rise again and then bake. - Mrs. Ethan Earle, Mayfair, 111.