Nut Bread

2 cups (1/2 lb.) flour 2 cups (12 ozs.) buckwheat flour 4 teaspoons baking powder 1 teaspoon salt

1/2 cup (4 ozs.) grated maple sugar

1 egg, beaten

2 cups (1 pt.) milk

1 cup (4 ozs.) chopped English walnut meats

Into a bowl sift flours, baking powder, salt, and sugar, add egg, milk, and nuts. Mix well, divide into two greased and floured cake tins, allow to rise twenty minutes, then bake in moderate oven fifty minutes.

When sliced thin, buttered, and made into sandwiches, this bread is delicious for afternoon tea.

When using buckwheat flour in bread recipes, use the plain buckwheat flour, not self-rising buckwheat flour.

Pulled Bread

New loaves bread

Remove crusts from bread and pull out pieces of the crumb with two forks. Place these pieces on a baking tin and bake in moderate oven until they are crisp and biscuit-colored. These are good with coffee, chocolate, soups, or cheese. The dried pieces keep well in an air-tight tin. The crumb of fresh biscuits left over can be treated in the same way. They should be heated in the oven when served.

Raisin Scones

2 cups (1/2 lb.) flour

1 cup (4 ozs.) barley flour

1/2 teaspoon salt

4 teaspoons baking powder

1/2 cup (4 ozs.) butter or lard

6 tablespoons (3 ozs.) sugar or honey 1/2 cup (3 ozs.) Sultana raisins

1 teaspoon grated lemon rind

2 eggs, beaten

3/4 cup (1 1/2 gills) milk

Into a bowl sift flours, salt, and baking powder, cut and rub in butter or lard, add sugar, raisins, rind, eggs, and milk. Mix and turn out on to a floured baking board, divide into three pieces, make each portion into a smooth round, roll out and cut into four scones. Lay on greased tins, brush over with a little milk, and bake in a moderate oven for twelve to fifteen minutes.

Tea Scones

2 eggs, beaten 1/2 teaspoon salt 2 tablespoons (1 oz.) butter substitute

1/2 cup (3 ozs.) brown sugar

1 cup (1/2 pt.) milk

4 teaspoons baking powder

2 cups (1/2 lb.) flour

2 cups (1/2 lb.) barley flour

Beat eggs with salt. Cream butter substitute and sugar together, add eggs and milk. Sift baking powder with flours and stir in one half and beat well; then stir in rest of flour. Turn on to a floured baking board and roll to one half inch in thickness, cut in triangles, brush tops with milk, put on greased pans, and bake in a hot oven ten to twelve minutes.

Wheat Bread

1 yeast cake

3 cups (1 1/2 pts.) lukewarm water

10 1/2 cups (2 lbs. 10 ozs.) flour

2 tablespoons (1 oz.) butter substitute, melted 2 tablespoons (1 oz.) sugar

1 tablespoon salt

Dissolve yeast in one and one half cups of the water, add two and one half cups of the flour, and beat well. Allow to rise until top of batter is covered with large bubbles, then add remainder of flour, remainder of water, butter substitute, sugar, and salt. Knead well on a lightly floured board, allow to rise until it doubles its bulk, and divide into two greased bread pans; let rise again, brush over with warm milk, and bake in moderate oven one hour.