make from
three to four loaves of bread.--Mrs. Southard.

GRAHAM BREAD.--Make the yeast sponge as above but add one half cup
cooking molasses and a little more sugar. Do not make sponge too thick
with white flour. Mix in evening, with graham flour but not quite as
stiff as white bread. Graham bread is very slow to raise.

DATE BREAD.--One cup of chopped dates, two cups milk, one third cup
sugar, one fourth yeast cake, one fourth cup luke warm water, one half
teaspoon salt, five cups of sifted flour. Mix and knead like bread and
bake in loaves.

POCKET BOOK ROLLS.--Warm one quart new milk, add one cup butter or
lard, four tablespoons sugar and two well beaten eggs. Stir in flour
enough to make a moderately stiff sponge. Add a small cup of yeast and
set in a warm place to rise, which will take three or four hours, then
mix in flour enough to make a soft dough and let rise again. When well
risen dissolve a lump of soda, size of a bean, in spoon of milk and
work into the dough and roll into sheets one half inch thick. Spread
with butter, cut into squares and fold over, pocket book shape. Put in
tins, let rise a while and bake.--Mrs. L. L. Lampman.

ROLLS.--Take two teacupsful of light sponge. Add to it one half cup
shortening, one cup of sugar and two cups of warm water. Mix with flour
and knead but do not make a very stiff dough. Let raise all day. In
evening form rolls and let them raise all night. Bake in moderate
oven.--Mrs. Harry Hanson.

RAISED BISCUITS.--One cup of flour scalded with generous pint of hot
potato water. (Boil potatoes and drain water for this). When cold add
one cake of yeast dissolved in luke warm water. Mix this at noon and
let it stand, uncovered, until night, then add one pint of warm water
and enough flour to make a light sponge, beating well. Let stand until
morning in a warm place or in a covered bread pan well wrapped to
retain the heat. Add to this sponge in the morning one small cup of
sugar, two eggs and one half cupful lard and a generous tablespoon of
salt. Mix stiff with flour. Let stand until light then knead well, let
raise an hour and knead again and make into biscuits. Put in greased
baking pans and let raise until very light. Bake in a moderate
oven.--Mrs. George W. Newton.

ALMOND WREATH.--Two ounces of flour; two cakes of yeast; one pint of
luke warm milk; a tablespoonful of salt. Mix into a light sponge and
let it rise all night. In the morning add six ounces of butter and