Graham Puffs

2 cups graham flour 1 teaspoon sugar

1/2 teaspoon salt 2 cups milk

3 eggs

Mix the dry ingredients; add the milk, then the eggs beaten until very light; beat for three minutes; turn into hot buttered gem pans and bake in a moderate oven for about half an hour.

Zwieback

1 cake compressed yeast

1/2 cup milk, scalded and cooled

2 tablespoons sugar

2 eggs

1/4 cup melted lard

2 3/4 cups sifted flour

1/2 teaspoon salt

Dissolve the yeast and sugar in the lukewarm milk. Add three fourths of a cup of flour and beat thoroughly. Cover and set aside in a moderately warm place to rise for fifty minutes. Add lard (or butter), eggs well beaten, enough flour to make a dough - about two cups - and salt. Knead; shape into two rolls one and one half inches thick, and fifteen inches long. Protect from draft and let rise until light, which should be in about one and one half hours. Bake twelve minutes in a hot oven. When cool cut diagonally into half-inch slices. Place on baking sheet and brown in a moderate oven.

Bread Sticks

Take rusk or bread dough - rusk is better - and when light cut pieces from the side and roll under the hands to the length of the pan and the thickness of a lead pencil. Let rise until light; bake in a hot oven and when nearly done glaze with beaten egg.

Mollete

1/2 cup cold winter squash 1/2 cup milk 1 egg

1/2 cup corn meal 1/2 cup flour 1/4 teaspoon salt

2 teaspoons baking powder

Beat the squash with the milk and egg; add the other ingredients; mix all together into a smooth batter and bake in small cakes on a hot griddle. In Mexico these are served hot, with a little sugar sprinkled on each.

Drop Dumplings

2 cups flour

1/2 teaspoon salt

3 teaspoons baking powder 1 scant cup milk

Mix the flour, salt and baking powder; stir in the milk and drop the batter by spoonfuls into the boiling stew. Cover and cook for ten minutes.

If preferred, they may be dropped on a buttered plate and cooked in a steamer over boiling water. In either case they should be served immediately.

Rolled Dumplings

1/2 cup suet 1 cup flour

1/2 teaspoon salt 1/4 cup cold water

Chop the suet very fine; mix it with the flour and salt; then with a knife stir in the water, ice-cold. When thoroughly mixed roll the dough into tiny dumplings about the size of a marble; drop them into the soup; simmer for fifteen minutes and serve.

Table Syrup

2 cups brown sugar

2 cups water

1 teaspoon vanilla

Dissolve the sugar in the water and cook until it thickens slightly. When cool, add vanilla or maple flavoring. The syrup is an excellent substitute for maple or other table syrup.

Brioche

1 cake compressed yeast

1/2 cup milk, scalded and cooled

2 tablespoons sugar

1 cup butter

4 cups sifted flour

8 eggs

1 teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one cup of flour to make sponge. Beat well; cover and set to rise in warm place, free from draft, until light - about three quarters of an hour. To the rest of the flour add one tablespoon of sugar, butter softened, four eggs and salt. Beat all in well; add sponge and beat again thoroughly; add the other four eggs, unbeaten, one at a time, beating thoroughly. Cover and let rise until light - about four hours, and beat again. Chill in the refrigerator over night. In the morning, shape by rolling under hand into long strips about twenty-seven inches long and three fourths inch thick, bringing ends together, and twist like a rope. Form into rings; place on well-buttered pans to rise. When double in size, glaze with white of egg diluted with water. Bake in a moderate oven fifteen minutes. Ice while hot, with plain frosting. Spread with almonds.