Quick Graham Bread

2 cups Graham flour.

1/2 cup white flour.

1/3 cup sugar.

1 tablespoon baking powder.

1 teaspoon salt.

4 tablespoons melted lard.

1 1/2 cups sour milk.

1 teaspoon soda.

Mix and sift flour, sugar, baking powder, and salt; then add lard and sour milk mixed with soda. Turn into a buttered bread pan and bake from forty-five to fifty minutes.

Quick Nut Loaf

2 cups bread flour 1/2 cup sugar.

4 teaspoons baking powder 1 teaspoon salt.

3 tablespoons butter.

2 tablespoons lard.

1 egg.

Yolk 1 egg.

1 cup milk.

1/2 cup English walnut meats.

Mix and sift flour, sugar, baking powder, and salt. Work in butter and lard, using the tips of the fingers; then add egg and egg yolk well beaten, milk, and walnut meats, broken in pieces. Beat thoroughly and turn into a buttered bread pan. Let stand twenty minutes; then bake in a moderate oven forty minutes. A delicious bread for sandwiches.

Quick Pecan Nut Bread

2 cups unsifted Graham flour 1 cup pastry flour 2/3 cup brown sugar 1 teaspoon salt.

3 teaspoons baking powder 2 cups buttermilk 11/8 teaspoons soda 1 cup pecan nut meats, finely cut.

To Graham flour add pastry flour, sugar, salt, and baking powder. When thoroughly mixed add remaining ingredients. Turn into a buttered bread pan, cover and let stand twenty minutes. Bake in a moderate oven forty-five minutes.

Luncheon Caraway Bread

1/2 cup butter cup sugar.

1 egg.

1 2/3 cups flour.

1 tablespoon baking powder cup milk.

1 tablespoon carraway seeds teaspoon vanilla.

1/4 teaspoon salt.

Cream butter and add sugar gradually and egg well beaten. Mix and sift flour and baking powder, and add alternately with milk to first mixture; then add caraway seeds, vanilla, and salt. Turn into a buttered and floured cake pan, sprinkle with sugar, and bake in a moderate oven thirty-five minutes. Remove from pan, cut in squares, and serve hot.

Cinnamon Toast

Cut stale bread in one-fourth inch slices, remove crusts, and cut in three pieces, crosswise. Toast, spread with butter and sprinkle with sugar, mixed with cinnamon, using three parts sugar to one part cinnamon.

English Dumplings

1/4 pound beef suet.

1 1/4 cups flour.

3 teaspoons baking powder.

1 teaspoon salt.

1/2 teaspoon pepper 1 teaspoon minced parsley 1/2 teaspoon onion juice 1/3 cup cold water.

Force suet through meat chopper. Mix and sift flour, baking powder, salt, and pepper, and work in suet, using the fingers; then add parsley and onion juice, and moisten to a dough with water. Drop by spoonfuls into buttered timbale moulds, having moulds two-thirds full. Cover with buttered paper and steam one hour.