Rye Bread

1 cup liquid 1 teaspoon salt 2 cups rye flour

1/8 to cake yeast, softened in

cup lukewarm water 2 cups white flour

Note: The proportion of rye flour used may be increased to 3 cups of rye flour and cup of white if desired. This dough is soft and can be made into the old-fashioned flat loaf.

Long Process Scald the liquid, cool to lukewarm, add the salt, yeast and half the flour. Beat thoroughly, cover and let rise until very light. Then add the remainder of the flour, knead, cover and let rise until double in bulk. Shape into a loaf, cover and let rise again until double in bulk and bake.

Short Process Follow the directions as given above, but add all the flour at once.

This same method may be used for bread in which buckwheat flour is used. It may be substituted for to 2/3 of the wheat flour. The buckwheat bread is dark and has a characteristic flavor.

Barley Bread

1 cup liquid 1 teaspoon salt 2 1/3 cups white flour

1/8 to cake yeast, softened in

cup lukewarm water 1 1/6 cups barley flour

Long Process Scald the liquid, cool to lukewarm, add the salt, the softened yeast and half the flour. Beat thoroughly, cover and let rise until very light. Then add the remainder of the flour. Knead, cover and let rise until double in bulk. Shape into a loaf, cover and let rise again until double in bulk. Bake.

Short Process Follow the directions as given above, but add all the flour at once.

Peanut Bread

1 cup lukewarm liquid

1 teaspoon salt

3 cups flour (more if desired)

1 or 2 tablespoons syrup 1/8 to cake yeast softened in cuP lukewarm water

1 cup peanut meal* or flour

Long Process Follow the directions given for the long process under Corn-meal Bread, making the sponge with part of the liquid and flour, salt and yeast. When light add the rest of the liquid, the syrup, the peanut meal and the remainder of the flour. Knead until smooth and elastic, adding more flour if necessary to secure the proper consistency. Cover and let rise until double in bulk. Shape into a loaf, cover and let rise until 2 times the original bulk. Bake 50 to 60 minutes in a moderately hot oven (400° F.)

•Peanut meal may be prepared by shelling roasted peanuts, removing red skin, and crushing the buts with a rolling pin.

Short Process Dissolve the salt and syrup in the cup of lukewarm liquid. Add to it the softened yeast and add all to the mixture of flour and peanut meal. Knead until smooth and elastic. From this point follow the directions as given for long process

Cooked Cereal Muffins (10-12 Muffins)

1 cups flour

4 teaspoons baking powder

teaspoon salt

1 cup cooked rice

cup milk

1 egg

1 tablespoon melted fat

Sift together the dry ingredients. Add the milk, beaten egg and melted fat to the cooked rice. Beat thoroughly. Finally add the sifted dry ingredients Mix well. Bake in greased muffin tins about hour in a moderately hot oven.

Other cooked cereals or mashed potatoes may be used in this recipe. If the dough is too soft add a little more flour; if too thick, a little more liquid.