Graham Bread No. 1

2 cups Graham flour 1 cup wheat flour 1 teaspoon salt

2 tablespoons syrup

1 teaspoon soda

Sour milk to make stiff dough

Mix in order given and bake slowly half an hour in moderate oven.

Graham Bread No. 2

3 cups Graham flour

1 cup white flour 3 teaspoon soda

1 teaspoon salt 1/2 cup molasses 2 1/2 cups sour milk

Sift white flour, soda and salt. Mix molasses and sour milk and add. Lastly stir in Graham flour. Bake in moderate oven.

Graham Bread No. 3

3 cups Graham flour 2 cups sour milk 1 teaspoon soda

1 egg

1/2 cup raisins 1/2 cup sugar Salt

Mix flour, sugar and salt, add milk in which soda has been dissolved, beaten egg and raisins. Bake one hour in moderate oven.

Graham Bread No. 4

2 cups Graham flour 2 cups white flour 1 cup sugar 1 teaspoon salt 4 rounded teaspoons baking powder

2 cups sweet milk 1 egg

1 cup chopped walnuts and raisins

Mix in order given. Let stand ten minutes and bake in moderate oven one hour.

Graham Bread, Raised

1 quart Graham flour 1 quart white flour 1 yeast cake

1 1/2 teaspoons salt 1/4 cup brown sugar 1 quart milk

Scald milk and pour over sugar and salt. When lukewarm, stir in the flour and yeast which has been dissolved in warm water. Beat hard and let rise in pan until spongy. This is a dough which is not stiff enough to knead, it simply requires a thorough stirring and beating. Put into greased pans, let rise and bake in an oven which is hot at first and cool during the latter part of the baking process. This dough may be used to drop into greased pans for muffins.