Boston Brown Bread

2 3/4 cups graham flour 1/2 cup molasses 1/2 cup sugar 1 egg

2 teaspoons soda 1 cup sour milk 1 teaspoon salt

Add sugar and molasses to beaten egg. Mix with rest of ingredients. 1/2 cup raisins may be added.

Place in three one-pound baking powder cans, well greased.

Steam for two hours or more. See that can covers fit very close.

Dark Bread

1 1/2 cups graham flour 3/4 cup wheat flour 1/4 cup nuts, chopped 1/3 cup dark molasses

1/2 teaspoon salt 1 1/2 cups sour milk 1 1/2 teaspoon soda

Mix dry ingredients with the milk, add the molasses and last the nut meats. Stir well. Place in a greased bread pan and bake in a moderate to low oven (325 degrees F.) for one hour.

Graham Bread

3 cups graham flour 1 cup wheat flour 3/4 cake compressed yeast 1/4 cup sugar

2 tablespoons butter

1 teaspoon salt

1 1/2 cups lukewarm water

Dissolve the yeast in lukewarm water.

Mix flour, sugar, butter and salt in mixing bowl. Knead lightly and place dough in warm place to rise. When dough has risen, knead once more and then place in floured pans. Allow to rise once more and bake in a moderate oven (350 degrees F.). This dough is very light and should be beaten well to get in plenty of air bubbles. If a very soft dough is desired, more wheat flour may be used and dough poured into pans after thorough beating.

Light Nut Bread

1/2 cup nut meats, chopped

2 1/2 cups flour

1 egg

1/2 teaspoon salt

1/2 cup sugar

1 cup milk

4 teaspoons baking powder

Beat the egg into the milk, add the dry ingredients and let stand fifteen minutes in a greased bread pan. Bake in a moderate oven (350 degrees F.) for one-half hour or more.

Nut and Raisin Bread

1 1/2 flour

2 cups corn meal

1/2 cup brown sugar

1 teaspoon salt

4 teaspoons baking powder

3/4 cup chopped nuts 1 cup milk 1/2p molasses 1/4 teaspoon soda

Sift together all dry ingredients, add nuts and raisins, add milk and mix well, then add molasses and soda which have been mixed together. Bake in two small greased loaf pans in moderate oven about 45 minutes.

Oatmeal Bread

1 1/2 cups rolled oats

1 cake compressed yeast

5 cups wheat flour

1/4 cup sugar 2 teaspoons salt 2 cups hot water

Dissolve yeast in additional 1/4 cup warm water. Soak oats in boiling water, add salt and sugar and let cool to tepid temperature. Add the dissolved yeast, then the flour. Knead well until dough is smooth. Cover and allow to rise to twice its bulk. Shape into loaves and place in well floured pans (should make two loaves). Allow again to stand and double bulk. Bake in a moderate oven (350 degrees F.) for one hour.

Whole Wheat Prune Bread

2 1/2 whole wheat flour 1/4 cup sugar

4 teaspoons baking powder 1 teaspoon salt

1 cup milk

1 tablespoon shortening

1 cup prunes

Wash prunes, soak several hours, drain, stone and chop. Mix and sift flour, sugar, salt and baking powder; add milk and beat well. Add prunes and melted shortening. Put into greased bread pans. Allow to stand 20 to 25 minutes in warm place, and bake in moderate oven 1 hour. Dates, raisins or nuts may be used instead of prunes.