f pint white cornmeal to
teaspoon salt, two tablespoonfuls of butter, two eggs, one cup milk,
bake in a moderate oven.

~GRAHAM BREAD~--Put one cup of scalded and cooled milk, one cup of
water, two cups of flour and one-half yeast cake dissolved in one cup of
lukewarm water into a bowl and let rise over night. In the morning add a
level teaspoon of salt, two rounding cups of graham flour and one-half
cup sugar. Beat well, put into two pans and let rise until light and
bake one hour.

~NUT BREAD~--One and one-half cups of white flour, two cups of graham
flour, one-half cup of cornmeal, one-half cup of brown sugar and
molasses, one pint of sweet milk, one cup of chopped walnuts, two
teaspoons of baking powder, one-half teaspoon of salt. Bake in a long
pan for three-quarters of an hour.

~OATMEAL BREAD~--Over a pint of rolled oats pour a quart of boiling
water. When cool add one teaspoonful suet, one teaspoon butter, one-half
cup molasses and one-half yeast cake dissolved in a little water. Stir
this thoroughly and then add two quarts sifted flour. Do not knead this
and allow it to rise over night, and in the morning stir it again, and
then put it in well buttered bread pans: let it rise until it fills the
pans and then bake in a moderate oven. It takes a little longer to bake
than white bread.

~OATMEAL BREAD~--Cook one cup of rolled oats in water for serving at
breakfast, and one cup of molasses, one and one-half cups of lukewarm
water in which is dissolved one yeast cake and one teaspoon of salt. Mix
in enough flour to make a stiff dough, cover and let rise. When very
light stir down, put in pans, let rise light and bake in a slow oven.
The heat should be sufficient at first to check the rising, then the
baking should be slow.

~ORIENTAL OATMEAL BREAD~--Take two cupfuls of rolled oats, put in bread
pan, turn on four cupfuls of boiling water, stir for awhile. Add, while
hot, a heaping tablespoonful of lard or one scant tablespoonful of
butter and one of lard, two teaspoonfuls of salt and four tablespoonfuls
of sugar and three of molasses. Now add two cupfuls of cold water
(making six cups of water in all) and, if cool enough, add one yeast
cake dissolved in a very little water. Now stir in all the white flour
it will take until it is as stiff as you can manage it with the spoon.
Set in warm place over night, and in the morning with spoon and knife
fill your tins part full, let rise to nearly top of pan, t