"Dinner may be pleasant,

So may social tea;

But yet me thinks the breakfast

Is best of all the three."

Yeast Bread

Boil 1 pint of milk; add 1 pint water; when liquid is luke warm add 1 cake compressed yeast dissolved in a little warm water; 1 tablespoon lard; 1 tablespoon sugar; 1 tablespoon salt; add flour just sufficient to knead. Knead lightly 15 or 20 minutes; place in bowl; grease top with lard or butter and place in a warm even temperature to rise until it doubles itself (about 3 hours); mould into loaves; let stand about an hour and then bake one-half to one hour, depending upon size of loaf. This can be made with 2 potatoes cooked and mashed instead of milk if preferred - Tested.

Fruit Bread

One cup of granulated sugar; 1 egg; 1 cup of sweet milk; 1 cup of nuts; 4 cups of flour; 2 teaspoonfuls of baking powder; let stand 20 minutes; bake 45 minutes, slow; loaf pan - Mrs. Rhoads.

Johnny Cake

Two-thirds teaspoon soda; 3 tablespoons sugar; 1 teaspoon cream tartar; 1 egg; 1 cup sweet milk; 6 tablespoons Indian meal; 3 tablespoons flour and little salt - Mrs. Stephen Stepanian.

Oatmeal Bread

One cup rolled oats; 1/2 cup molasses; 1/2 tablespoonful lard; 2 cups boiling water. When cool add 1 teaspoonful salt; 1 cake compressed yeast; 4 heaping cups of white flour. Let raise in mixing crock, then put in pans and let raise until ready to bake; then bake 40 minutes. Enough for 2 loaves in oblong pans - Mrs. Evelyn L. Rood.

Whole Wheat Bread

Scald 1/2 pint milk; add 1/2 pint of water and 1/2 teaspoonfui of salt. When lukewarm add 1 compressed yeast cake dissolved in warm or cool water. Now add 3 half-pint cups of sifted whole wheat flour and beat for five minutes. Cover and let it stand in a warm place for two hours. Then add slowly 3 more half-pints and knead for ten minutes. Divide into two loaves; put in greased pans; cover and let rise for 1 hour or until light. Bake for 45 minutes - Mrs. J. E. Ryder.

Virginia Spoon Bread

Here's a delicate and delicious bread that is easily made. A pint of the milk must be heated to the boiling point and have stirred into it the corn meal and salt. Cook for five minutes, then beat the butter and half a cupful of the cold milk into the mush, and, after adding the eggs, beat well once more. Gradually beat in the rest of the milk. Put the mixture into a well-buttered granite or tin dish and bake for half an hour in rather a hot oven. And be particular to serve at once in the baking dish. Too many good things are ruined simply through a little carelessness in this respect. One quart sweet milk; 1 cupful white corn meal; 1 teaspoon salt; 2 well-beaten eggs; 2 tablespoonfuls butter.

Salt Rising Bread

At Noon - Scald 2 tablespoons corn meal with rather hot milk.

Next Morning - Take 1 pint very warm water; 1/4 teaspoon salt; 1/2 tsp. sugar; soda size of pea; thicken, then beat in raised corn meal; put in air-tight vessel; keep warm.

Three quarts flour; 1 1/2 pints warm water; 1 tablespoon of sugar; 1/2 tablespoon salt; lard size of egg. Make up rather soft; put in pans soon as through kneading; put lard on top of loaf; keep warm, let rise, Bake 35 minutes - Nell McKee.

Bran Gems

Two cups bran; 1 cup white flour; 1 teaspoon of salt; 3 tablespoons Orleans molasses; 1 teaspoon soda; 1 1/2 cups buttermilk; 1 tablespoon of butter. Bake in very slow oven for one hour - Mrs. F. B. Allen.

Graham Wafers

One egg, well beaten; 1 tablespoon melted butter; 1 tablespoon sugar; 3/4 cup sweet milk; 1 cup graham flour; 2 teaspoons baking powder; salt - Tested.

Waffles

Two eggs; 1 1/2 pints buttermilk; 1/2 teaspoon soda; salt; 1 tablespoon melted lard; flour - Mrs. A. R. Markel.