ine-grained, sweet and wholesome. She always
cut several gashes across top of loaf with a sharp knife when loaves
were set to rise, to allow gas to escape.

EXCELLENT "GRAHAM BREAD"

At 6.30 A.M. place in a quart measure 1/2 cup of sweet cream and
3-1/2 cups of milk, after being scalded (1 quart all together). When
lukewarm, add 1 Fleischman yeast cake, dissolved in a little of the
luke warm milk, 3 tablespoonfuls sugar and 1 tablespoonful salt. Add 3
cups each of white bread flour and 3 cups of graham flour (in all 6
cups or 1-1/2 quarts of flour). Mix well together and stand in a warm
place, closely covered, a couple of hours, until well-risen. Then stir
sponge down and add about 2-1/2 cups each of graham and of white
flour. (Sponge for graham bread should not be quite as stiff as a
sponge prepared from white flour.) Set to rise again for an hour, or
longer; when light, stir down sponge and turn on to a well-floured
board. Knead well, divide into four portions, mold into four small,
shapely loaves, brush with soft butter, place in well-greased pans,
set to rise, and in about one hour they should be ready to put in a
moderately-hot oven. Bake about fifty minutes. Graham bread should be
particularly well-baked. Brush loaves, when baked, with butter, which
makes a crisp crust with a nutty flavor.

Should cream not be available, one quart of scalded milk, containing
one tablespoonful of butter, may be used with good results. If cream
be used with the milk, no shortening is required in the bread. Bread
is considered more wholesome when no shortening is used in its
preparation.

GRAHAM BREAD (AN OLD RECIPE)

2 cups sour milk
2 cups sweet milk or water.
1 teaspoon soda (Salaratus)
Graham flour.
1/2 cup molasses.
1 tablespoonful melted butter.
Pinch of salt.

Stiffen about as thick as ordinary molasses cake. Bake at once.

"MARY'S" RECIPE FOR WHEAT BREAD

1 cup sweet milk (scalded).
1 cup cold water.
1 cake Fleischman's yeast
(dissolved in a small quantity of luke-warm water).
1-1/2 teaspoonfuls sugar.
1 rounded teaspoonful salt.
1 tablespoonful butter.
Flour, about 1-1/2 quarts.

This makes good bread and, as bread is apt to chill if set over night
in a cold kitchen, or sour if allowed to stand over night in summer,
set this sponge early in the morning. Stiffen with flour and knead
about 25 minutes; place the dough in a covered bowl in a warm place to
rise about two hours and when well-risen and l