Note

All measurements are level and flour is sifted once before measuring. One-half pint measuring cup is used.

Superior Sandwich Bread

1 1/2 cups flour.

2 cups graham flour.

1/2 cup corn meal.

1/2 cup brown sugar.

2 teaspoons baking powder.

1 teaspoon soda.

1 teaspoon salt.

1/2 cup chopped walnuts.

1 cup seedless raisins. 1/2 cup molasses.

2 cups sour milk or buttermilk.

Mix and sift dry ingredients, but do not discard bran from graham flour which will not go through the sieve. Add remainder of materials in order named. Put into 2 small, well-greased bread pans, allow to stand 15 minutes, then bake about 40 minutes in a moderate oven.

This makes an excellent sandwich bread and keeps well.

Nut Bread

2 cups flour.

1/2 teaspoon salt.

4 teaspoons baking powder.

1/2 cup chopped walnuts.

1 cup milk.

1/4 cup sugar.

l egg.

1 tablespoon melted shortening.

Sift dry ingredients, except sugar; beat egg, add sugar gradually, then milk. Combine with dry ingredients and add nuts. Put in a well-greased bread pan and allow to stand 20 minutes before baking. Bake about 35 minutes in a moderately hot oven.

Cool before cutting.

Prune Bread

1 cup yellow corn meal.

2 cups graham flour.

1 teaspoon salt. 1/4 teaspoon soda.

2 teaspoons baking powder. 2 tablespoons brown sugar.

1/2 cup New Orleans molasses. 1 cup pitted, chopped, uncooked prunes. 1 cup milk. 1 tablespoon melted shortening.

Mix dry ingredients; add prunes; molasses and milk. Pour into 2 well-greased covered molds. Steam about 1 hour, keeping water boiling constantly.

Boston Brown Bread

1 cup graham flour.

1 cup corn meal.

1 cup rye flour or meal.

1 teaspoon salt.

1 teaspoon baking powder.

1 teaspoon soda. 3/4i cup molasses.

2 cups of sour milk or 1% cups of sweet milk.

Sift dry ingredients, add molasses and milk. Put in 2 well-greased molds with tight covers and steam 1 1/2 hours, keeping water constantly at boiling point.

1 cup of seedless raisins may be added.

Gingerbread

2 cups flour.

1 teaspoon soda.

1 teaspoon cinnamon.

3 teaspoons ginger. 1 teaspoon salt.

1 teaspoon baking powder.

1 cup molasses.

1/2 cup milk (sweet or sour).

l egg.

1/3 cup shortening.

Mix and sift dry ingredients. Put molasses and shortening into a sauce pan and heat slowly until shortening is melted and mixed with molasses. Beat egg, add milk, then molasses mixture and dry ingredients. Bake in well-greased shallow pan or muffin tins in a moderate oven 25 minutes.

Gingerbread is greatly improved by adding the grated rind of an orange or 2 tablespoons of orange marmalade to the batter before baking. One-third cup chopped walnuts or raisins may be added also.