Mile Bread

1 Pint of scalded milk.

1 Tablespoon of sugar.

1 Teaspoon of salt.

1/3 Cup of liquid yeast, or

1/5 Cake of Fleischmann's yeast.

Measure the milk after scalding, but otherwise proceed exactly as in the making of water bread.

1 Oven thermometers may be obtained of Joseph Davis & Co., Fitz-roy Works, London, S. E., England. 400° Fahr. is a good temperature for the first fifteen minutes. Some writers give 380°, but the higher temperature is better, provided it can be gradually decreased; it should not fall below 250° until the loaf is done.

Rusk

1 Tablespoon of sugar. 1/2 Teaspoon of salt.

1 Cup of scalded milk.

1/4 Cup of liquid yeast, or

1/6 Cake of compressed yeast.

Flour enough to make a soft dough.

Mix the above ingredients together, and let the dough rise overnight in the usual time given to bread. Then beat one-fourth of a cup of butter, one-fourth of a cup of sugar, and one egg together, and work the mixture into the dough, adding a little more flour to make it stiff enough to mold. Set it to rise a second time; then shape it into rolls or tiny loaves, allow them to rise again until quite light, or for an hour in a warm place, and bake like bread.

Dried Busk

Cut the rusk when cold into thin slices, dry them slowly in the oven, and then brown them a delicate golden color.

Dried rusk is exceedingly easy of digestion, and makes a delicious lunch with a glass of warm milk or a cup of tea.

Graham Bread

1 Pint of milk.

2 Tablespoons of sugar.

1 Teaspoon of salt.

1/5 Cake of compressed yeast,

2 Cups of white flour.

Enough Graham flour to make a dough.

Scald some milk, and from it measure a pint; to this add the sugar and salt. While it is cooling sift some Graham flour, being careful to exclude the chaff or outside silicious covering of the grain, but nothing else. When the milk has become lukewarm, put in the yeast, which has previously been dissolved in a little cold water, and the white flour (sifted), with enough of the Graham to make a dough which shall be stiff, but yet not stiff enough to mold. Mix thoroughly, and shape it with a spoon into a round mass in the dish. After this follow the same directions as for water bread, letting it rise the same time, and baking it in the same manner.

After the dough has risen, although it is soft, it can be shaped into a loaf on the bread-board, but not molded.

Snow-Cakes

1/2 Tablespoon of butter.

1 Tablespoon of sugar.

Whites of two eggs.

1 1/2 Cups of flour.

1 Saltspoon of salt.

1 1/2 Teaspoons of baking-powder.

1 Cup of milk.

Measure each of the ingredients carefully, then sift the flour, salt, and baking-powder together four times. Cream the butter and sugar with a little of the milk, then add the whites of the eggs well beaten, the rest of the milk, and last the flour. Bake this batter in hot buttered gem-pans from twenty minutes to half an hour. These cakes are delicious eaten hot for lunch or tea. This mixture may also be baked in small, round earthen cups.