Brown Bread

Two cups graham flour, sifted, 2 cups Henkel's white flour, 1 scant tablespoon soda, 1/2 teaspoon salt. Sift all together, add 1/2 cup syrup or molasses, 2 cups thick sour milk. Bake 1 hour in slow oven. This makes delicious bread for sandwiches with raisins, nut or cheese filling. Fruit or nuts can be added to bread. Mrs. C. C. Curtis.

Brown Bread. 2

Two cups sour milk, 2 cups graham flour, 2 cups Henkel's white flour, 1/2 cup molasses, 1 teaspoon salt, 1 teaspoon soda, 1/4 cup raisins. Bake 1 hour slowly in greased coffee cans with covers on. Mrs. Coulson.

Brown Bread. 3

Two cups milk or water, 1 cup molasses, 4 cups graham flour, sifted, or 3 1/4 cups graham flour and 3/4 cup Henkel's white flour, 2 1/2 rounded teaspoons Royal baking powder in flour, 1 teaspoon soda in milk, pinch of salt. Bake 1 hour.

Mrs. W. C. Lawrence.

Sour Milk Brown Bread

Two cups Henkel's white flour, 2 cups graham flour, 1/2 teaspoon salt, 1 level tablespoon soda. Mix thoroughly with dry ingredients. Add scant 1/2 cup molasses, 1 pint sour milk. Bake in slow oven about 1 hour.

Mrs. E. I. Chase.

Steamed Brown Bread

Four cups graham flour, 1 cup corn meal, 3 cups sweet milk, 2/3 cup molasses, 1 teaspoon soda. Stir soda in molasses, steam 2 hours. Mrs. H. Jessop.