Dutch Oven Bread

Two quarts of Indian meal scalded by placing in a pan and pouring over it just enough boiling water to merely wet it, but not enough to make it into a batter, stirring constantly with a spoon. One quart of graham flour, one-half cup of molasses, two teaspoons of salt, one of soda, one teacup of yeast. Make it as stiff as can be stirred with a spoon, mixing with warm water, and let rise all night or all of one day. Then put it into a large saucepan, smooth the top with the hand dipped in cold water. Let it stand a short time, and bake in an insulated oven. If put in the oven late in the day, let it remain all night. In our great-grandmother's days, this was placed in a kettle, allowed to rise, then placed in a covered iron pan upon the hearth before the fire, with coals heaped upon the lid to bake all night.

Graham Nut Bread

Two cups of graham flour, one cup of chopped English walnuts, one-half a cup of New Orleans molasses, one cup of sour milk, one-half a cup of raisins, scant teaspoon of soda and a small teaspoon of salt. Steam thirty-five minutes in greased baking powder cans and put in cooker five or six hours.

Miriam's Bread

Scald one pint of milk, and take one rounded tablespoon of sugar and the same of salt, also one rounded tablespoon of lard and one of butter. Put these ingredients into a pan and pour the scalded milk over them. Add one pint of cold water. Take one cake of compressed yeast and dissolve it in one-half cup of lukewarm water. Let first mixture cool until it is lukewarm, then add the yeast; add flour, making a batter, and beat until perfectly smooth. Add more flour until it can be handled. Turn out on board and knead until smooth.

Let rise until double its size, make out into loaves, and when light, place in a hot oven for about five minutes and bake slowly for one hour.

Peanut Bread

Take three pints of white flour, two teaspoons of salt and compressed yeast cake dissolved in a little luke warm water, one cup of peanut meats,

Stir with spoon to a soft dough, with a cup of warm milk. Set in cooker to rise and when very light mold in the peanuts, which should be ground. Let rise again and place in pans. Let stand a few moments and bake in a moderate oven. No sugar or shortening should go into this bread.

Whole Wheat Bread

Two cups of sweet milk, one cup of boiling water, four tablespoons of sugar, two teaspoons of salt. Add whole wheat flour enough to make a soft sponge at night, adding one cake of yeast foam. In the morning add more flour and make as stiff as you can stir with a spoon. Pour into two greased bread pans, let rise to top of pan. Bake two hours in cooker oven.

Baking Powder Biscuit

To one quart of flour take one teaspoon of salt, one tablespoon of butter and one of lard. Add to the flour five teaspoons of baking powder. Mix all together and mix with three-quarters of a pint of sweet milk. Roll out and cut with small round cutter. This will make twenty-four biscuits.