Nut Bread

3 cups Gold Medal flour 3/4 cup sugar.

4 teaspoons baking 1/2 teaspoon salt.

1 cup chopped nut meats.

1 egg.

1 1/2 cups milk.

Mix dry ingredients. Add egg and milk and beat. Let rise twenty minutes and bake about forty-five minutes in a slow oven.

Mrs. H. Sailor.

Sour Milk Nut Bread

1 cup sugar.

1 egg.

1 cup sour milk.

2 1/2 cups Gold Medal flour.

1 teaspoon soda Pinch salt 1 cup chopped nuts 1 cup chopped raisins.

Dissolve soda in milk. Mix dry ingredients and add liquids, then nuts and raisins. Let stand in warm place twenty minutes. Bake one hour in slow oven.

Mrs. Ed Thompson.

Brown Sugar Nut Bread

1 cup brown sugar 1 cup nut meats chopped.

1 cup dates chopped.

2 cups graham flour.

2 cups Gold Medal flour.

1 teaspoon salt.

4 teaspoons baking powder.

2 cups milk 1 egg.

Mix dry ingredients well, then add egg beaten and mixed with milk. Let rise in two loaf pans for 15 minutes. Bake one hour.

Mrs. I E. Wood.

Hickory Nut Bread

1 egg.

1/2 cup sugar.

1 cup hickory nut meat.

2 1/2 cups Gold Medal flour.

1 cup milk.

2 teaspoons baking powder.

Pinch of salt.

Mix and sift the dry ingredients. Add milk and egg, and flour gradually. Add nuts last.

Mrs. W. L. Whipple.

Graham Nut Bread

3 cups graham flour 2 cups Gold Medal flour 1 cup sugar 1 teaspoon salt.

1 cup chopped English walnuts.

1 egg.

4 heaping teaspoons baking powder.

Sift dry ingredients and add walnuts. Stir milk in gradually, then well beaten egg. Let rise twenty minutes and bake in a slow oven about fifty minutes.

Mrs. W. A. Stevenson.

Nut Rye Bread

1 1/2 cups Gold Medal Flour.

2 1/2 cups rye flour measured after sifting.

3 or 4 times) 4 teaspoons baking powder.

1/4 cup sugar.

1 teaspoon salt 1/2 cup nut meats 1 1/2 cups milk.

1 egg.

Mix all dry ingredients together. Beat egg and add milk, then mix all together. Put in a bread pan and let stand, twenty minutes. Then bake for forty-five or fifty minutes.

Mrs. Robert S. De Golyer.