Gluten Bread

1 cake compressed yeast

1 tablespoon sugar

1 cup milk, scalded and cooled

1 cup lukewarm water

1 level tablespoon lard or butter

3 cups gluten flour

1 teaspoon salt

Dissolve the yeast and sugar in lukewarm liquid; add lard or butter, then flour, gradually, and salt. Knead thoroughly until smooth and elastic; place in well-greased bowl; cover and set aside in a warm place, free from draft, to rise until light, which should be in about two hours. Mold into loaves; place in greased pans, filling them half full. Cover; let rise again, and when double in bulk, which should be in about one hour, bake in moderate oven forty-five minutes.

This will make two one-pound loaves. For diet use all water and omit shortening and sugar.

Corn Bread

1½ cups corn meal ½ cup flour ½ tablespoon sugar ½ teaspoon salt

1 heaping teaspoon baking powder ½ tablespoon butter 1¼ cups milk 1 egg

Sift the dry ingredients together; add milk, beaten egg and butter. Pour into a shallow buttered tin and bake about half an hour.

Corn Bread With Yeast

Follow the recipe for corn muffins with yeast. Bake twenty minutes in well-greased, shallow pan, instead of muffin tins.

Canada Egg Bread

1 cup corn meal

1 cup flour

1 teaspoon baking powder

1 tablespoon butter 1 cup milk 3 eggs

Mix the dry ingredients; add the butter, warmed but not melted, and the milk and beaten eggs. The batter will be stiff. Bake in greased tins; mark into squares; break and serve hot.

Raisin Bread

1 cake compressed yeast 1 cup lukewarm water 1 cup milk, scalded and cooled 6 cups sifted flour

¾ cup sugar

4 level tablespoons lard

¾ cup raisins

1 teaspoon salt

Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add two cups of flour, the lard (or butter) and sugar, well creamed; and beat until smooth. Cover and set aside to rise in a warm place, free from draft, until light - about one and one half hours. Add raisins well-floured, the rest of the flour to make a soft dough, and last the salt. Knead lightly; place in well-greased bowl; cover and let rise again until double in bulk - about one and one half hours. Mold into loaves; fill well-greased pans half full; cover and let rise until light - about one hour. Glaze with egg diluted with water, and bake forty-five minutes,,

Cocoa Bread

1 cake compressed yeast

2 cups milk, scalded and cooled 1 tablespoon sugar 5½ cups sifted flour

1/2 cup sugar ½ cup cocoa ¼ cup butter 2 eggs

1/2 teaspoon salt

Dissolve the yeast and one tablespoon of sugar in lukewarm milk; add three cups of flour and beat until smooth. Cover and set aside to rise in warm place until light - about one and one half hours; then add butter and sugar creamed, eggs well beaten, cocoa, remainder of flour, or enough to make soft dough, and salt. Knead lightly; place in greased bowl; cover and set aside in warm place, free from draft, until double in bulk - about two hours. Mold into loaves; place in well-greased bread pans, filling them half full. Cover and let rise again until light - about one hour. Bake forty to forty-five minutes.

The recipe makes two loaves. Nuts or fruit may be added if desired. The bread may be used for making delicious sandwiches.

Buns may be made from the same dough and decorated with chocolate frosting.