1. Whole-Wheat Bread No. 1 (Excellent)

Two quarts flour, one quart lukewarm milk, one-half cake compressed yeast, one-half cup molasses, one tablespoonful shortening, two teaspoonfuls salt.

Dissolve the yeast in a little of the warm water. Sift and warm the flour, work in the shortening, and add other ingredients. Mix well, either with a spoon or with the hands. The dough will be too soft to knead, but must be mixed or beaten. Let it rise over night. In the morning mix well again. Put into two greased bread pans, cover and set in a warm place to rise again for about one hour or until risen to the tops of the pans. Bake 1¼ hours in a moderate oven.

2. Whole-Wheat Bread No. 2

Two-quarts flour, one-half pint lukewarm water, one pint warm milk, one-half cake yeast, one-half cup molasses, two teaspoonfuls salt, four potatoes.

Peel and boil the potatoes in as little water as possible. When soft, mash and add sufficient of the warm water and milk to make one quart liquid. Proceed as for wholewheat bread No. 1.

3. Graham Bread No. 1

One quart Graham flour, one pint white flour, one handful Indian meal, one-half cup molasses, one-half yeast cake, enough warm milk or milk water to mix to a dough as stiff as you can stir it. Let rise over night, covered, in a warm place. In the morning stir again and fill two bread pans about one-third full, and set to rise again for an hour or until the pans are full. Bake in a moderate oven 1 to 1½ hours.

4. Graham Bread No. 2

One-half yeast cake, one cup of molasses (or one-half cup, if you do not wish the bread so sweet), one tea spoonful salt, one tablespoonful shortening, one pint warm water, enough Graham flour to make a soft dough. Mix and stir well, and let rise over night. In the morning mix again, put in greased pan, let rise again and bake 1½ hours in moderate oven.

5. Rye Bread

One pint white flour, one tablespoonful shortening, one-third yeast cake dissolved in one pint warm water, one tablespoonful brown sugar. Mix well and set to rise over night. In the morning add one pint warm milk, one teaspoonful salt, a small pinch of soda dissolved in very little warm water and rye flour to make a pliable dough not quite stiff enough to handle. Mix well, put in a greased pan to rise again, and bake one hour in a moderate oven.

6. Aerated Or Peptic Bread

Two cups entire wheat flour, one cup sweet milk, two tea-spoonfuls baking powder, two tablespoonfuls brown sugar, one-quarter small teaspoonful baking soda, pinch salt. Sift baking-powder and soda with the flour; add the other ingredients and stir thoroughly and quickly. Put in well-greased pan and bake in a moderate oven 1¼ hours. When done, cover with a clean cloth while cooking.

7. "Peptic" Graham Bread

For one loaf. Three cups Graham flour, one cup white flour, one and one-half teaspoonfuls salt, two and one-half teaspoonfuls baking powder. Put these ingredients in a bowl, mix well with a spoon. Make a well in center, pour in one large tablespoonful New Orleans molasses and one pint of water. With a large spoon stir quickly and thoroughly together. When all the flour is wet stir it a moment longer, then turn at once into a well-greased baking pan. Smooth the top of the dough with a knife dipped in melted butter. Bake at once, in a moderate oven, one hour and a quarter. As soon as baked remove from the pan and wrap in a cloth until cool.