Mix together 2 cups of graham flour, 1 cup cornmeal, 1 teaspoon salt, 1/2 cup molasses and 2 cups sour milk in which has been dissolved 1 teaspoon of soda. Bake in a moderate oven. - Mrs. C.K.Wurtz, 216, 2nd Ave., Maywood, 111

Variation I

Mix 2 cups graham flour, 1 cup white flour, 1/2 cup of English walnuts, 1 cup brown sugar and 1 teaspoon salt with 2 cups sour milk in which 2 level teaspoons of soda has been dissolved. Bake 1 hr. in a moderate oven. Nice for sandwiches. - Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.

Variation II (Excellent Brown Bread)

3 cups of boiling hot water, 1 teaspoon of soda dissolved in the water, 3/4 cup of molasses and a scant teaspoon of salt; thicken graham flour to a rather stiff batter. When cold enough not to scald, stir in 1 pt. of yeast or bread sponge. Set in a warm place to rise. Knead and bake in a moderate oven. This makes 2 loaves. - Mrs. Ella Fairchild, Palatine, 111.

Variation III

Mix thoroughly together 2 cups of cold left-over oatmeal porridge, a teaspoon of salt and a heaping teaspoon soda. Add 1 cup of liquid yeast and flour enough to make a stiff batter. Bake 1 1/4 hrs. in a moderate oven. - Mrs. Ella Fair-child, Palatine, 111.

Variation IV

Scald 1/2 cup each of cornmeal and oat-imeal with 2 cups milk; when cool add 1 cup molasses, 1 cup yeast, and 1 cup milk; add a teaspoon salt and knead down. Let stand over night and put in pans in the morning without kneading. - Mrs. Chas. Eggleson, Wheeling, 111.

Variation V

Add 1 teaspoon soda to 1 cup molasses and stir unitil it looks like molasses candy, add 2 cups sweet milk, 1 teaspoon salt, 3 cups graham flour, 1 cup white flour in which have been sifted 2 teaspoons of baking powder. Mix thoroughly and bake very slowly for 2 hrs. - Mrs. Waldon Emmery, Glencoe, 111.

Variation VI

Add 2 beaten eggs to 1 cup brown sugar, mix well and add 3 cups sour milk, 2 teaspoons salt, 2 teaspoons soda, 1 1/2 cups white flour, 4 cups graham flour. Beat all together for 5 minutes. Bake in a slow oven. This makes a large quantity and half of the quantities may be used. - Mrs. Jane Evers, Win-netka, 111.

Never-Fail Brown Bread

Mix together 1 cup graham flour, 1/2 cup white flour, 1/2 cup cornmeal, and add 1 cup sour milk, in which a scant teaspoon of soda is dissolved. Bake 1 hr. in slow oven in a lb. coffee can. Grease can well and bake with cover on about 1 hr. - Mrs. C. C. Cleveland, Bartlett, 111.

Steamed Brown Bread

Mix together 1 cup corn-meal, 1 cup graham flour, 1 cup white flour, 1/2 cup molasses, 1 small teaspoon salt, a level teaspoon soda and 1 1/2 cups sweet milk. Steam 2 1/2 hrs. - Mrs. C. E. Rawlings, Glen View, 111.

Variation I

Mix thoroughly together 2 dips graham flour, a little salt and 1 cup raisins; add 1 cup milk, 3/4 cup molasses in which a teaspoon of soda has been dissolved. Beat vigorously and steam 3 hrs. and bake 1/2 hr. - Mrs. C. E. Westinghous, May-fair, 111.

Variation II

Mix 1/2 cup molasses and 2 teaspoons soda thoroughly together; add 1 1/2 cups buttermilk, 1 tablespoon salt, 2 tablespoons lard, 3 cups graham flour and 1 lb. dates. Mix well and steam 3 hrs. - Mrs. Charles Ellis, Winnetka, 111.