To make bran bread or gems, beat three eggs without separating, add to them a half pint of milk, then stir in three ounces of bran flour. Add a half teaspoonful of ground ginger, 35 grains of bicarbonate of soda and three drops of dilute hydrochloric acid. Pour into greased gem pans or into a small square bread pan and bake in a moderate oven about three-quarters of an hour.
Beat three eggs without separating. Mix with six ounces of bran flour half teaspoonful of ginger, 35 grains of bicarbonate of soda; add one tablespoonful of molasses and the eggs to a half pint of water and stir into the bran. Knead using more bran flour if necessary, roll out in a very thin sheet, cut into squares, bake lightly until thoroughly crisp. These will keep for a long time in a tin box.
Moisten bran flour, prepared according to the first recipe, with a little cold milk. The dough must be stiff enough to roll, when well worked. Roll it out the length of your finger and a little larger than a lead pencil. Place on greased paper in a baking pan, and bake in a slow oven.
Beat two tablespoonfuls of butter to a cream. Dissolve a saltspoonful of soda in a tablespoonful of water, add it to the butter, add two tablespoonfuls of milk and one beaten egg; stir in sufficient bran flour to make a very stiff dough. Knead well and roll it out into a sheet as thin as a wafer; cut it into squares of two inches, lift with a broad knife, place on greased paper, in baking pans, and bake in a very slow oven until crisp and slightly brown.