Gluten Bread

2 cups boiling water 2 cups scalded milk 2 teaspoons butter 2 teaspoons salt.

1 egg.

¼ yeast cake.

¼ cup warm water.

3 cups gluten.

Mix water, milk, salt and butter. When lukewarm, add dissolved yeast cake, egg well beaten, and gluten. Let rise, when spongy beat well, add enough more gluten to shape. Knead, let rise, shape in loaves, let rise, and bake one hour.

Date Bread

Add one cup chopped dates to Graham or Entire Wheat Bread.

Walnut Or Filbert Bread

Add two cups chopped nuts to Graham or Entire Wheat Bread, just before putting into pans.

Brown Bread

1 cup corn meal 1 cup graham flour 1 cup rye flour.

1½ teaspoons salt ½ cup molasses 2 cups sour milk.

1½ teaspoons soda.

Sift the soda through a very fine sieve, add to dry ingredients and sift again. Add molasses and sour milk, beat well. Pour into buttered molds and steam three hours. If a hard crust is desired, remove bread from molds and bake fifteen minutes.

Raised Brown Bread

2 cups corn meal ¼ yeast cake 2 cups rye ½ cup molasses.

1 teaspoon salt ⅛ teaspoon soda.

¼ cup lukewarm water.

2 cups boiling water.

Pour boiling water on corn meal. When lukewarm add dissolved yeast cake and remaining ingredients. Beat well, let it rise over night, beat and pour into a buttered brown-bread tin. Bake in moderate oven from one and one half to two hours.

Sweet Milk Brown Bread

1 cup flour.

1 cup graham flour.

1 cup entire wheat flour.

1½ teaspoons salt ¾ cup molasses 1¾ cups milk.

¾ teaspoon soda.

Sift the soda through a very fine sieve, add to dry ingredients and sift again. Add molasses and milk, beat well. Pour into buttered mold and steam three hours.

Buns

4 cups flour 1 cup milk ⅓ cup sugar ⅓ cup butter.

1 teaspoon salt.

½ yeast cake.

¼ cup lukewarm water.

3 eggs.

Mix salt, sugar, butter and milk. "When lukewarm, add dissolved yeast cake, yolks well beaten, whites well beaten and flour. Knead thoroughly; let rise over night; knead, roll into flat cake, fold in three pieces. Knead and fold in this way four separate times. Add one cup cleaned currants. Cut off small pieces, shape into rolls, and brush with butter; let rise. Bake in a moderate oven thirty minutes; brush with molasses or sugar dissolved in milk; return to the oven to dry.

Brioche

4 cups flour.

1 teaspoon salt.

2 tablespoons sugar ½ cup butter.

1 yeast cake.

¼ cup lukewarm water.

8 eggs.

1 cup milk.

Scald milk; when lukewarm add dissolved yeast cake; add remaining ingredients and beat well for one half hour. Let rise to double its bulk; cut down; keep in ice box over night; in the morning, shape.

For Coffee Cakes, make into biscuit, then into finger shapes, twist ends in opposite directions, shape in crescents, let rise in pan. Bake in moderate oven. Brush with confectioners' sugar dissolved in boiling water.

This mixture may be used for Buns.