Graham Yeast-Bread

Make a rather thick sponge of white flour, I cake or 1/2 cup yeast, 2 1/2 pints water, and 1 teaspoon salt. When light, stir in Graham flour till it is as thick as can be stirred with a spoon, and 1 cup sugar or molasses. Put immediately into the pans to rise for baking. It requires a slow oven and takes over an hour to bake. Sometimes, if the sponge is not quite as thick as intended, it is necessary to use more white flour, when stirring to put into the pans. Graham bread should never be kneaded.

Quick Graham Bread

Mrs. S. Lawton, Salamanca, N. Y.

1 quart sour milk. 1 cup molasses.

1 neaping teaspoon soda. 1 teaspoon salt.

Stir in Graham flour till as thick as can be stirred with a spoon. Bake in a quick oven. This makes 3 loaves.

Pumpkin Bread

Mrs. A. E. Owens, Louisville, Ky.

2 cups buttermilk.

3 cups wheat flour. 3 cups corn-meal.

1 cup stewed pumpkin.

1 cup molasses. 1/2 cup butter.

2 eggs.

1/2 tablespoon soda.

Steam 2 1/2 hours and brown in the oven.

Indian Bread

2 cups corn-meal.

2 cups rye flour.

2 cups Graham flour.

1/2 cup yeast or 1 yeast cake.

4 cups tepid water. 1 cup molasses. 1 teaspoon soda. 1 teaspoon salt.

Let rise and bake 3 hours.

New England Rye And Indian Yeast Bread

Mrs. O. Jones, South Royalston, Mass.

Scald 1 quart Indian meal. When cool, add same quantity of rye, 1/2 tea-cup molasses, teaspoon salt, a tea-cup good lively yeast, and small teaspoon soda. Mix well, add more water if needed. When risen bake 2 hours or steam 3 hours. Graham will answer in place of rye.

Corn Bread

I quart sifted white meal. 3 cups buttermilk. 1 teaspoon soda. 1/2 cup molasses.

1 egg.

1 tablespoon melted butter. 1 tablespoon flour. Pinch of salt.

Stir well, and bake in a 2-quart basin in a moderate over 1 hour.

Egg Bread

Mrs. H. H. Harvey, Bowling Green, Ky.

1 quart corn-meal, scalded, 1 cup sweet milk or water. 1 large spoon lard.

Bake in a shallow pan.

2 eggs.

1 teaspoon quick yeast.

1/2 teaspoon salt.

Prison Mission Brown Bread

Mrs. J. B. Wheeler, Peoria, Ill.

1 pint sour milk. 1 cup corn-meal. 1 cup Graham flour.

1 cup white flour. 1 teaspoon salt. 1 teaspoon soda.

1/2 cup molasse.

Steam 2 hours and bake I hour, in a 2-quart basin.

This recipe was given me by the wife of our United States Prison Missionary, Rev. W. D. A. Matthews, Onarga, Ill., who is doing so much for the welfare of prisoners.]

Boston Brown Bread

1 pint Graham. 1 cup corn-meal, 1 cup molasses, 1 cup sour milk.

1 cup sweet milk. 1 teaspoon soda. 1 teaspoon salt. Steam 3 hours.

Pauline's Brown Bread

Mrs. Dr. Cory, Chicago.

4 cups corn-meal. 2 1/2 cups of flour. 2 cups sour milk. 1 1/2 cups sweet milk.

2 1/2 teaspoons soda. I teaspoon shortening 1 teaspoon salt. Steam 3 hours.