Superior Graham Bread

1 quart Graham flour (not sifted).

1 pint white flour. 3 teaspoonfuls salt.

2 tablespoonfuls brown sugar.

3/4 tablespoonful butter or lard (softened).

1/2 cupful molasses.

2 cupfuls tepid water.

1 cupful yeast (shaken).

Mix and make like other bread. Makes two small loaves.

Boston Brown Bread

1 cupful corn meal.

2 cupfuls rye or Graham flour (or better still, one of each).

1 teaspoonful salt.

4 tablespoonfuls molasses.

1 pint milk.

1 teaspoonful soda (dissolved).

Mix in this order. With a spoon beat hard. Butter a large tin pail or pudding-boiler. Put in the mixture, filling the pail only half-full. Tie down the cover and set the pail into a pot of boiling water. Do not let the water reach to the top of the pail, as no water must be allowed to get inside. Boil steadily for three hours. See "To Boil Puddings." At the end of three hours uncover the pail, and set it in a warm oven for half an hour to dry. To warm over, see "Boiled Puddings." This is the boasted brown bread of Boston, which is expected on Sundays with baked beans.

Steamed Brown Bread

2 cupfuls Graham flour.

1 cupful corn meal.

1/2 cupful sugar.

1/2 cupful molasses.

1/2 cupful butter (melted).

2 eggs (beaten light).

1 teaspoonful salt.

1 3/4 cupfuls sour milk.

1 teaspoonful soda (dissolved).

Mix and beat hard. Steam three hours, as in "Boston Brown Bread."

Stick Bread. (For Luncheon Or Dinner.)

1 quart flour.

l 1/2 tablespoonfuls sugar.

1/2 tablespoonful salt.

1/4 cupful yeast (shaken). 1/2 tablespoonful butter. 1 cupful milk (scalded).

Mix together the flour, sugar, salt, and yeast. Add the milk (with the butter melted in it) when cooled till tepid. Knead well in the pan, adding no more flour than is necessary. The dough will seem very stiff, but do not add more wetting. Cover, and rise over night in a warm place.

In the morning, when very light, put it on the board. Cut off a piece of dough rather larger than an egg. With the palms of both hands roll it on the board till one foot long and evenly round, having the hands buttered instead of floured. Lay the rolls in a greased dripping-pan about one inch apart. Let them rise till light. Then wash the entire surface with melted butter, and bake in a hot oven about fifteen minutes.

This is the proper size for Stick Bread, but I think it is easier to manage, both in making and serving, if each stick is (before rising) about as large around as your middle finger, and twice the length. Then, each one can be rolled in a plate of melted butter before putting it in the pan, which makes the crust very crisp and delicate.

Eat fresh, laying one at each person's place at dinner, or on a plate at luncheon.

Braid Of Bread

Make like Stick Bread, but form larger and longer rolls. Lay three of them side by side. Pinch the top ends together and braid. Lay in a pan, and rise to twice its original bulk. Bake in a hot oven about twenty-five minutes.