Take 4 heaping cups of graham flour, 1 teaspoon of salt, 1 heaping teaspoon of saleratus, dissolved in hot water and stirred in 1/2 cup of molasses until it foams. Add enough milk to make the dough as stiff as cake mixture; put it into 2 pans and bake. - Mrs. C. J. Jeffries, Winnetka, 111.

Variation I

Add half a cup of granulated sugar to 1 beaten egg. Beat and add 1 cup of buttermilk or sour milk and 2 tablespoons of sour cream. Add 1 1/2 cups graham flour, mixed with 1 cup white. Beat in 1/2 teaspoon soda, dissolved in a little hot water. Bake slowly. - Mrs. B. Stiver, Palatine, 111.

Variation II

On baking day take out 2 cups of the sponge which 'has been set with the wheat flour - after the first rising. Put it in a howl, add 3 tablespoons of molasses, 1 pt. of graham flour, and 1/2 pt. of wheat flour; knead for 15 minutes, set it to rise again for 2 hrs., then form it into a loaf and let stand again for 1 hr. Bake in a slow oven for 3/4 of an hr Graham bread burns so easily it should not be put into a hot oven. - 'Mrs. E. D. Adkins, Wheeling, 111.

Graham Bread

At noon scald 2 cups white flour and let it stand until lukewarm. To this add 1 soaked yeast cake, then set in a warm place to rise. At night put 2 1/2 qts. warm water, 1 cup sugar, 4 breadspoons baking syrup and about 1 1/2 sifters white flour, with the sponge. Finish setting with graham flour. In the morning put in 2 handfuls salt, and stiffen with white flour and set to rise. It rises faster than white bread. Put in pan and let rise again. This will make 5 or 6 loaves. - Mrs. William Barnes, Bart-lett, 111.