Two cupfuls of Graham flour ; one cupful of white flour ; one yeast cake dissolved in a cupful and a half of warm water; three tablespoonfuls of molasses; one teaspoonful of salt.

Sift the white flour with the salt and mix with the unsifted Graham flour. Stir in the yeast, the warm water, and the molasses, and make all into as soft a dough as can be handled. Should it seem stiff with the above proportions, add a little warm water. Let the dough rise over night and in the morning knead it well and make it into small loaves. Set these to rise for a couple of hours and bake in a steady oven.

This bread should not be cut while hot. It is admirable for growing children, and makes excellent toast.

Graham Brewis

Two cupfuls of milk; one heaping tablespoonful of white flour; one tablespoonful of butter; slices of Graham bread; salt to taste.

Break the bread into small bits, spread it on a pan and set it in a slow oven for five or ten minutes, until quite crisp. Mean-while, heat the milk to scalding in a double boiler, and thicken it with the flour and butter rubbed together.

Into this stir the bread, and let it cook slowly until soft and smooth.

Should it become too thick to stir easily, add a little more milk. Salt to taste, and serve.

Brewis may also be made of white bread, or of white and Graham mixed.