To 2 cups light bread dough add a scant 1/2 cup butter and lard mixed, 1 cup sugar, 2 cups milk in which dissolve 1/2 teaspoon soda, 1 teaspoon each of cinnamon and vanil-la, and 1 cup of seeded raisins. Stir with flour as stiff as bread dough, let rise, mix, let rise again, then mould into loaves, score the tops several times with a sharp knife, brush with milk, sprinkle with sugar, let rise, and when light, bake. - Mrs. J. C. Appleton, Bartlett, 111.

German Cinnamon Bread

Make a rich biscuit dough with 1 qt. of flour, 1 teaspoon salt, 2 tablespoons baking powder, 2 teaspoons sugar, 3 teaspoons butter, 1 egg, 1 pt. of sweet milk, flavor with cream or vanilla. Mix all into a soft dough, roll 3/4 inch thick and put dough in a shallow pan, cover top with a mixture of sugar, cinnamon and melted butter. Bake in a quick oven. - Mrs. James Ellis, Palatine, 111.

German Sweet Bread

To 1 qt. of light bread sponge add 2 oz. of butter, 4 oz. of sugar, and 1 tablespoon each of cinnamon and caraway seed. Knead thoroughly, let rise, knead again 10 minutes, then put in greased 'baking pan, brush the tops with melted butter, and when light bake in a moderate oven. - Mrs. E. D. Adkins, Wheeling, 111.