Light Biscuit

Dissolve one cake compressed yeast in one-half cup lukewarm water; scald one pint of milk when lukewarm add yeast add white flour enough to make batter; beat well and set aside for one hour; when raised, add two tablespoonfuls sugar or molasses, a teaspoonful salt and whole wheat flour enough to make a rather stiff dough. Put on molding board and knead until smooth and elastic. Put in well-greased pan and set aside to raise. This will take about three hours. When light, brush top with cold water and bake in moderate oven one hour.

Whole Wheat Bread

Scald one pint of milk; when lukewarm add one cake compressed yeast dissolved in one-half cup luke warm water; add one cup white flour, four tablespoonfuls molasses, one-half teaspoonful soda dissolved in a little water, three tablespoonfuls butter, one teaspoonful salt and whole wheat flour enough to make dough stiff enough to knead. Work in one cupful chopped walnuts. Knead until smooth; put in bowl to raise. When light, make into loaves, put into well-buttered pans; let raise again and bake one hour.

Nut Bread

Scald one pint milk; when lukewarm add one cake of compressed yeast dissolved in one-third teacupful lukewarm water; add white flour enough to make a batter; set aside for one hour to raise. Cream one-half cup sugar with three tablespoonfuls butter; add three eggs, one cupful molasses, one teaspoonful soda, dissolved in a little water, one teaspoonful salt and one cupful lukewarm milk; add these to sponge, with flour enough to make batter as for cake; sift in, one heaping tablespoonful ginger, one-half teaspoonful cinnamon, one-quarter teaspoonful each of allspice and nutmeg. Put in well-greased pans, let raise until very light, and bake in moderate oven forty minutes.

Raised Ginger Bread

Dissolve one cake compressed yeast in one cupful lukewarm milk; add flour to make batter; set aside for one hour. Put boiling water over one-half package saffron and let steep. Take one cupful sugar and cream with one-half cup butter and one-half cup lard; add one tea-spoonful salt, nutmeg to taste, three-fourths pound currants, three-fourths pound candied lemon peel and raisins, if desired; add saffron and water (there should be at least a cupful); water must be lukewarm; add flour enough to make dough you can dip out with hands. Stir well and set aside to raise; when light, put in pans as buns or make into loaves. Bake buns twenty minutes and loaves forty minutes. If boiling water is poured over lemon peel, it will slice very readily.-

Saffron Cake

Mrs. W. G. George, Grass Valley.

One pint of lukewarm milk and one pint of lukewarm water; dissolve one cake compressed yeast in one-third cup water and add to milk and water; add two table-spoonfuls sugar, same of butter and two quarts of sifted flour in which one pound of raisins has been thoroughly mixed. Be sure to dredge raisins with flour. Mix thoroughly and put on board and knead twenty minutes. Put in bowl to raise and when quite light, make into loaves, set in warm place to raise again and bake in moderate oven. More sugar can be added, if desired.