Walnut Bread

One egg, two cups milk, four cups flour, four teaspoons (not heap-ing) Royal Baking Powder, two teaspoons salt, one cup English al-nuts, one-half cup sugar. Pour into pan and let stand twenty minutes. Bake one hour. - Mrs. W. E. Brown.

Nut Bread

One well beaten egg, three-fourths cup granulated sugar, beaten well together, three-fourths cup sweet milk, with two heaping teaspoons Royal Baking Powder; two cups sifted flour, one heaping cup chopped nuts. Bake in a moderate oven for one hour. - Mrs. I. N. Price, Little Rock, Ark.

Nut Bread

One egg, two cups of milk, four cups of flour, four teaspoons of Royal Baking Powder, one teaspoon of salt, one-half cup of sugar, one cup of chopped nuts. Let stand twenty minutes and bake forty-five minutes. - Mrs. H. C. Mitchell.

Nut Bread

One pint of milk, one-third cup of molasses, two and three-fourths cups of white flour, three and three-fourths cups of entire wheat flour, one cup of nuts, one cake of yeast, one and one-half teaspoons of salt, scald milk, add yeast softened in one-fourth cup of lukewarm water; add flour and knead. Let rise until double its bulk. Add nuts broken in small pieces. Shape into loaves and bake in fifty minutes. - Mrs. H. C. Mitchell.

Nut Bread

(Fine).

Mix together two cups graham flour, one cup white flour, one-half teaspoon salt, one tablespoon brown sugar, one-half cup broken nut meats, one-half cup raisins, cut in small pieces. When well mixed, add two tablespoons molasses, one teaspoon soda, dissolved in one tablespoon hot water and one and one-half cups of sour milk. Bake three-fourths of an hour. Part dates can be used with raisins if desired.

Nut Bread

One egg, three-fourths cup sugar, one-half teaspoon salt, one and one-half cups milk, four cups flour, into which sift four teaspoons of Baking Powder, one and one-half cups chopped nuts. Set to raise one-half hour in warm place. Bake in slow oven. - Mrs. S. H. Melrose.

Coffee Cake

One cup of sugar, piece of butter or lard, one egg, one cup of milk (warm), one cup of yeast, salt; enough flour to thicken. - Minnie Shaw

Coffee Cake

Set sponge over night with one quart warm water, one-half yeast cake, one tablespoon salt. In the morning add one cup sugar, one egg, one teaspoon cinnamon, lard size of a walnut. Mix stiff and let rise. Roll out, put in pans, sprinkle with melted butter, sugar and cinnamon. When light, bake. - Mrs. Fred Schoeneman.

Brown Bread

Two-thirds cup Orleans molasses, one cup sweet milk, one cup sour milk, three teaspoons soda (or soda and Baking Powder), one cup flour, one cup corn meal, one cup Graham flour and pinch of salt. Steam three hours.

Graham Bread

One and one-half cups bread flour (sifted), one and one-half cups of Graham flour (not sifted). Put into these a pinch of salt, then add one-half of a cup of white granulated sugar, or two-thirds cup of molas-ses, and one and one-half cups of sour milk, in which one teaspoon of soda has been dissolved. Bake one and one-half hours in slow oven.-Mrs. H. L. Ronalds.