Whole Wheat Bread

1 pint milk,

1/2 cup sugar,

1 teaspoonful salt,

1 compressed yeast cake.

1 pint water.

Scald the milk and add the water. When luke warm add salt, sugar, yeast cake (dissolved in 2 tablespoons water) and sufficient Gold Medal Whole Wheat flour to make a batter that will drop from the spoon. Beat continuously for 5 minutes. Cover and let stand in a warm place for 3 hours; then add sufficient Whole Wheat flour to make a dough. Knead at once into loaves. Put in small greased pans, cover and stand in warm place for an hour. Bake in a moderately quick over 45 minutes.

Graham Bread

2 quarts Gold Medal Graham Flour,

1 tablespoonful salt,

2 cups potato water,

1 small cup molasses or sugar,

1 yeast cake,

1 tablespoonful melted lard.

1 quart Gold Medal Flour,

Dissolve yeast cake in lukewarm water. Mix all ingredients into as stiff a dough as can be stirred with a spoon, adding lukewarm water to make it the proper consistency. Let it stand over night. In the morning stir it down with a spoon thoroughly. Have bread tins greased. Fill each one about 1/2 full and let rise to the top of the pans. Bake in moderate oven 1 hour for good-sized loaves.

Rye Bread

1 pint milk,

1/2 teaspoonful salt,

1 pint water,

1 compressed yeast cake.

Scald the milk, add the water and salt, and when the mixture is luke-warm add the yeast, moistened in two tablespoons warm water. Add sufficient Rye Flour to make a batter, and beat thoroughly for ten minutes. Cover and stand in a warm place for 21/2 hours. Knead this dough quickly until it loses its stickiness. Divide it into three or four loaves, put each loaf in a square pan; cover and stand for an hour in the same warm place, about 75 Fahr., until it has doubled in bulk, brush the top quickly with warm water and put it in a hot oven. When brown, reduce the heat and bake 3/4 of an hour. Turn each loaf from the pan; stand on a board covered with a cloth but do not cover the loaves. It is better to tip the board so that the air may circulate around the entire loaf. This makes a nice crisp crust.

Muffins

Break 2 eggs in a dish, salt them, and add 2 cups sweet milk, 2 cups flour, piece butter half the size of an egg melted. Leave in lumps after stirring and bake in hot iron gem pans.

Rolls

To 1 pint bread sponge add 1/2 cup water, 1 egg, 1/4 cup butter, rubbing butter and sugar together. Let rise after mixing; roll out; rise again and bake.