Liberty Bread

1 cup sweet milk

2 teaspoons molasses 1/3 cake yeast

1 teaspoon

POOn fat l cup Graham flour

1 cup rye Hour up corn meal About 1/2 cup white Hour

Potato Flour Bread

1 cup sweet milk 1 teaspoon syrup

1/4 cake yeast

1 teaspoon salt

1 teaspoon fat

1/4 cup potato flour

About 1 1/2- cups white Hour

Do not use more potato flour than specified or bread will be heavy.

Potato Bread

1 cup sweet milk

1/2 cup hot mashed potatoes

2 teaspoons syrup

1 teaspoon salt

About 3 cups flour

Mix mashed potatoes with the scalded milk and proceed according to "General Directions."

Double Potato Bread

1 cup sweet milk 1/2 cup hot mashed po-toes poons syrup

1 teaspoon salt

1/8 cup potato flour

About 2 1/3 cups white flour

Follow directions for Potato Bread.

Raised Corn Bread

1 cup sweet milk

2 teaspoons syrup 1/4 cake yeast

1 teaspoon salt 1 teaspoon fat 1 cup corn meal

About 2 CUPS white flour

Barley Bread

1 CUP sweet milk

1 tablespoon sorghum

1/4 cake yeast

1 teaspoon salt

1/2 tablespoon fat 1 1/2- cups barley flour About 1 1/2 cups white flour 1/2 cup raisins

The barley flour gives the loaf a delicious flavor. If a lighter bread is desired, use 1 cup barley and 2 cups white flour. Good without raisins.

Crumb Bread

1 cup sweet milk 1 tablespoon syrup 1 cup stale bread crumbs 1/4 cake yeast

1 teaspoon salt

1 teaspoon fat

1/2 teaspoon cinnamon

About 2 1/4 cups white flour

If white bread is used for the crumbs, half the flour may be rye, barley, whole wheat or cornmeal, in which case omit the cinnamon. Made according to receipt this bread is excellent for toast.

Carrot Bread

1 cup sweet milk 1 cup hot mashed carrots 1/4 cake yeast

1 1/4 teaspoons salt 1/2 tablespoon fat About 3 cups white flour

No sweetening is needed because of the sugar in the carrots. This makes a beautiful yellow bread, and is an easy way to feed carrots to those fastidious people who think they do not like them. A cup of mashed carrots may be added to any of the dark breads.

Wheat And Banana Flour Bread

1 cup sweet milk 1 teaspoon syrup 1 teaspoon salt 1 cake yeast

1 teaspoon fat

1 cup banana flour

About 2 cups flour

This flour, which is a combination of bananas and wheat, requires more yeast than white flour. It should bake a little more slowly than white flour doughs.

Bread Sticks

1 cup sweet milk 1/3 cake yeast 1/4 cup syrup

1 teaspoon salt

2 tablespoons fat About 3 1/4 cups flour

Follow "General Directions" for bread baking until dough is ready to mold. Pinch off a piece of dough about the size of an un-hulled walnut and roll between the hands until it is the length of the bread stick pan and as thick as a clothespin. If preferred, two short sticks, instead of one long one, may be baked in each compartment. Let rise until doubled and bake thirty minutes in a hot oven. Any yeast or quick bread to be eaten hot is much more wholesome baked in bread stick pans than in muffin or gem pans.