Graham Bread

Make a sponge as for white bread of 1 pint sweet milk or water, 2 potatoes boiled, mashed and strained, I teaspoon salt, 1 tablespoonful butter or lard, 1/2 cake compressed yeast dissolved in 1 tablespoon water, 1/2 cup molasses. Boil the milk, add the mashed potatoes and shortening and salt. When sufficiently cool add the yeast. Add sufficient white flour to make a thin batter and let rise. When light, add 1/2 cup of molasses and sufficient graham flour to make quite stiff. Place in pans at once and let rise, then bake for about 3/4 of an hour.

Graham Bread

Two quarts graham flour, 1 quart white flour, 1 pint potato water, 1 tablespoon salt, 1 yeast cake, 1 small cup molasses or sugar, 1 tablespoon melted lard. Dissolve yeast cake in little lukewarm water. Mix all ingredients into as stiff a dough as can be stirred with a spoon, adding luke warm water to make it the proper consistency. Let it stand over night. In the morning stir it down with a spoon thoroughly. Have bread tins greased. Fill each one about 1/2 full and let rise to the top of the pans. Bake in moderate oven 1 hour for good sized loaves. - Mrs. G. H. F.

Lunch Rolls

Dissolve 1/3 compressed yeast cake in a little warm milk and add to 1 quart new milk warmed, or milk that has been scalded and allowed to almost cool. Add a generous tablespoon sugar, a small one of salt, and flour enough to make a firm dough that can be beaten well with a mixing spoon. The dough should be stiff enough so that it will not drop off the spoon. If it does the rolls will spread "flat" while being baked. After beating thoroughly for several minutes, cover and set in a warm corner over night. Early in the morning stir the dough down and allow it to rise again till about 9 o'clock. Divide the dough, rolling out 1/2 at a time. Spread on each piece a lump of butter the size of a large egg, fold over and roll. Repeat several times until the butter has been partially worked in. The butter used should not be too hard. Bake about 15 minutes on sheets of tin made to fit oven, placing rolls far enough apart so that they will not touch when done. Before putting the rolls to rise moisten tops with waer and cover with a towel that does not touch. They should rise slowly in a warm corner for 2 or 2 1/2 hours. If hurried, they will be coarse. When convenient, 1 large potato boiled and mashed and its water substituted for part of the milk, added to the dough at night, will improve the rolls noticeably. - Miss F.

Parker House Rolls

One-half cake compressed yeast (dissolve in tepid water), 1 pint warm milk, flour to make a stiff dough. Knead until creamy and will not stick to pan or board. Let rise until morning; then add 1 egg, 1 large tablespoon shortening, 2 tablespoons sugar and 1/2 teaspoon salt. Mix well and knead again (adding as little flour as possible), until creamy'and will not adhere to board. Let rise again in cool place until late in afternoon. Roll out carefully, cut with biscuit cutter or water glass, dip in melted butter and fold 1/2 over. Fill pan and let rise in warm place until very light (15 or 20 minutes). Bake in quick oven. - Mrs. E. D. K.