r, 3/4 cups of raisins may be
added, if liked. Bake in a bread pan in a moderately hot oven.

"STIRRED" OATMEAL BREAD

Early in the morning 1 cup of oatmeal porridge, left over from that
which had been cooked for breakfast, was placed in a bowl and added
gradually 2 cups of scalded, luke-warm milk, 1 tablespoon of a mixture
of lard and butter, 1/4 cup New Orleans molasses and one Fleischman's
yeast cake, dissolved in a little of the milk; stir in about 3 cups of
bread flour and stand in a warm place about 1-1/4 hours to rise; then
add 3-1/2 cups more of bread flour and 1 teaspoonful of salt. Stir
well with a spoon, and pour into three small bread tins; let rise,
when well-risen, bake about 3/4 of an hour in a moderately hot oven.
This is a delicious and wholesome bread and no kneading is necessary.
1-1/2 cups of the cooked oatmeal might be used, then use less white
bread flour when mixing.

NUT AND RAISIN BREAD

2 cups buttermilk, or sour milk.
1/2 cup brown sugar,
2 cups graham flour.
1 cup wheat flour.
1 teaspoonful of soda, dissolved in a little of the milk.
1 teaspoonful of baking powder, sifted with the wheat flour.

Mix all together, add one cup of seeded raisins, 1/4 cup of ground
peanuts and 1/4 cup chopped walnut meats. Bake in an ordinary bread
pan.

"SAFFRON" RAISIN BREAD

For this old-fashioned, "country" bread, set a sponge in the evening,
consisting of 1 cup of luke-warm water, 1 Fleischman's compressed
yeast cake and 2 tablespoonfuls of saffron water, obtained by steeping
1/2 tablespoonful of dried saffron flowers in a small quantity of
boiling water a short time. Use about 2 cups of flour to stiffen the
sponge. Cover bowl containing sponge and stand in a warm place until
morning, when add the following: 3/4 cup of soft A sugar, 1/4 cup lard
and 1/8 cup of butter (beaten to a cream); then add one egg. Beat
again and add this mixture to the well-risen sponge. Add also 3/4 cup
of seeded raisins and about 1-3/4 cups of flour.

The dough should be almost as stiff as ordinary bread dough. Set to
rise about one hour. Then divide the dough and mold into two shapely
loaves. Place in oblong bread pans. Let rise about 1-1/2 hours. Brush
melted butter over top of loaves and bake in a moderately hot oven, as
one would bake ordinary bread.

This bread is a rich, golden yellow, with a distinctive, rather
bitter, saffron flavor, well-liked by some people; saffron is not
unwholesome.

"Speaking of