Bran Bread

One quart of bran, one pint of white flour, one-half cup molasses, one teaspoon soda (dissolved in part of molasses), one teaspoon salt, one pint of buttermilk, one egg. Mix all ingredients, add, if desired, one cup of currants, figs or raisins. Bake one hour.

Mrs. Kate L. Ballard.

Bran Bread

Two cups white flour, two cups graham flour, one cup bran, one-half cup sugar, one-half cup molasses, two cups sour milk, two teaspoons soda, one-half cup water, one-half cup raisins, salt. Let rise one-half hour; bake thirty to forty-five minutes. This makes two small loaves.

Mrs. W. T. Hughes.

Brown Bread

One cup New Orleans molasses, one cup hot water in which dissolve one teaspoon soda, one cup sweet milk in which dissolve one teaspoon baking powder, one quart graham flour (unsifted), a pinch of salt. Mix in order given. Bake one hour in three baking powder cans (or loaf), filling cans a little more than half full. Oven must be moderate. 0. K.

Brown Bread

Two cups sour milk, three-fourths cup molasses, one cup white flour, one teaspoon salt, one teaspoon soda, un-sifted graham flour to make a stiff batter, one-half cup seeded raisins. Mrs. L. B. Reed.

Brown Bread

One-half cup sugar, one-half cup molasses, two cups sour or buttermilk, one and one-half teaspoons soda, three cups graham flour, one cup raisins or nuts. Bake one hour in moderate oven. Mrs. Conn.

Russian Bread

Four and one-half cups flour, one cake compressed yeast, one and one-fourth cups scalded milk, one-fourth cup sugar, one and one-half cups raisins, two eggs, one-fourth cup butter, one teaspoon salt, cinnamon to taste. Dissolve yeast in scalded milk, cooled to eighty degrees; add one and one-half cups flour and mix until smooth; let stand until light and puffy. Add eggs, sugar, butter, raisins, salt, remainder of flour and cinnamon. Mix to a stiff dough and knead thoroughly. Let stand until double in volume. Divide into two equal parts for two loaves; cut each loaf into three equal parts; roll the parts into strips about twelve inches long and tapering to a point at each end; press ends together and braid. Place on buttered baking sheet, cover and allow to stand until light. Bake from one-half to three-quarters of an hour. When cool, ice with an icing made by mixing a few drops of hot water with powdered sugar, flavoring with vanilla.

Corn Bread

Two cups sour milk, one and one-half cups corn meal, one-half cup flour, two or three eggs, one teaspoon soda, one teaspoon salt, one tablespoon sugar. Sift dry ingredients together, excepting soda is put in sour milk. Melt two tablespoons bacon fat or butter in pan and add to mixture last thing. Ruth Vail,

Jacksonville, 111.

Sour Milk Corn Cake

Two cups of sour milk, one-half cup of sugar, two cups of corn meal, one cup of flour, two level teaspoons of soda dissolved in a little milk, a small piece of melted butter, a sprinkle of salt, one well beaten egg. Add the sugar and soda to the milk, then mix and sift the other ingredients, adding the well beaten egg and melted butter last. Bake in gem pans, in a hot oven.

Nut Bread

Three cups flour, four teaspoons baking powder, one-half cup sugar, one and one-half cups milk, one cup ground hickory nut meats. Mrs. J. P. Black.

Nut Bread

One quart flour, one pint milk, one-half cup sugar, one cup nut meats, four teaspoons baking powder, rounded, one teaspoon salt. Sift dry ingredients, add two eggs, well beaten, and milk. Let rise 20 minutes and bake three-quarters of an hour in slow oven.

Mrs. R. H. Clinton.

Nut Bread

Two eggs, one cup sugar, one-half teaspoon salt, two cups milk (or water), four cups flour, four teaspoons baking powder, one cup chopped nuts (floured). Let rise about 20 minutes. Bake in moderate oven about one hour. Mrs. W. H. Allen.

Nut Bread

Four cups flour, four rounding teaspoons baking powder, one and one-half cups sugar, (scant), one and one-fourth teaspoons salt, (level), one-half cup nuts, broken in pieces. Mix dry materials. Mix two cups milk and two well beaten eggs. Combine two mixtures. Pour in buttered pan, let stand 20 minutes before baking. Bake in slow oven one hour. When bread is nice and brown put pan of water on rack beneath it and finish baking. Mrs. Plummer.

Nut Whole Wheat Bread

Two and one-half cups entire wheat flour, one and one-half cups white flour, two cups sour milk, one-half cup molasses, one-fourth cup sugar, two level teaspoons soda, salt, one-half cup nuts, one-half raisins. Makes two small loaves. Let stand one-half to one hour. Bake one hour, slow oven. Mrs. Frank E. Ballard.

Nut Bread

One egg well beaten, two-thirds cup sugar, one cup sweet milk, one cup nut meats, chopped fine, two cups white flour (after it is sifted), four teaspoons baking powder, one cup graham flour, one teaspoon salt. Put in tin and raise for one-half hour. Bake three-quarters hour in moderate oven.

Oatmeal Bread

One cup oatmeal (Quaker Oats), one tablespoon butter, one tablespoon lard, one teaspoon salt, one-third cup molasses, brown sugar enough to make one-half cup altogether. Pour over this mixture two cups boiling water. Cool until lukewarm, add one yeast cake, one cup of nuts, broken in small pieces. Mix with white flour as stiff as can be stirred with a spoon and let it rise over night. In the morning cut down, put in two bread pans and let rise until very light. Do not knead at all and use as little flour as possible in handling.