hen bake an
hour for medium size loaves.

~RAISIN BREAD~--Scald three cups of milk and add one teaspoon of salt
and two tablespoons of sugar. Cool and add one-half yeast cake,
dissolved in one-quarter cup of lukewarm water. Mix in enough flour to
make a drop batter and set to rise. When this sponge is light put in two
cups of seeded raisins and enough flour to make a soft dough, but stiff
enough to knead. Let rise again, then mold into two loaves. Let the
loaves double in size and bake slowly, covering with another pan for the
first twenty minutes of baking.

~STEAMED BROWN BREAD~--Beat one egg light, add one cup of cornmeal, one
cup rye-meal and one and one-half cups of flour sifted with a half level
teaspoon of salt. Add one cup of molasses, and after it is turned out
put in one level teaspoon of soda and fill with boiling water. Add to
the other one-third cup more of the water. Pour into well buttered mold
and steam four hours.

~SOUTHERN CORNCAKE~--Mix two cups of white cornmeal, a rounding
tablespoon of sugar and a level teaspoon of salt, then pour enough hot
milk or milk and water to moisten the meal well, but not to make it of a
soft consistency. Let stand until cool, then add three well beaten eggs
and spread on a buttered shallow pan about half an inch thick. Bake in a
quick oven, cut in squares, split and butter while hot.

~STEAMED CORN BREAD~--Sift together one cup cornmeal and flour and a
level teaspoon of salt. Put one level teaspoon soda in one tablespoon of
water, add to one-half cup of molasses and stir into the meal with one
and two-thirds cups of milk. Beat and turn into a greased mold. Steam
four hours, take off the lid of the mold and set in the oven fifteen
minutes.

~STEAMED GRAHAM BREAD~--Put into a mixing bowl two cups of sour milk,
one cup of molasses, one level teaspoon of salt, two of soda and then
enough graham flour to make a batter as stiff as can be stirred with a
spoon, adding one-half cup of seeded raisins. Pour into a two-quart mold
or lard pail well greased, cover closely and set in a kettle of boiling
water that comes two-thirds the depth of the mold. Cover the kettle and
keep the water boiling constantly for four hours.

~WHOLE WHEAT BREAD~--Scald one cupful of milk and one teaspoonful of
butter, one of salt, one cup of water and one tablespoonful of sugar.
When lukewarm add half a cake of compressed yeast dissolved in a little
water and enough wheat flour to make