ful salt. All dry mixture work with hands, add one and
one-half cups of sweet milk, one egg beaten light, place in pans, let
stand twenty minutes. Then bake forty-five minutes.

NUT BREAD

Mrs. H. D. Sheldon

Two cups of graham flour; one cup of white flour; three teaspoonfuls of
baking powder; one teaspoonful salt; one-third cup sugar, sifted
together. One tablespoonful melted butter; one and three-fourths cup of
milk; one cup of English walnuts. Mix in order given. Bake in bread tin
about an hour.

NUT BREAD

Mrs. W. F. Barnard

Three cups flour; four even teaspoonfuls baking powder; one cup sugar;
one teaspoonful salt; one egg; one and one-half cups sweet milk; one cup
nut meats. Bake slowly one hour.

NUT LOAF

Mrs. R. McNeil

Two cups of flour; three-fourths cup of sugar; one-half teaspoonful
salt; three-fourths cup walnuts crushed; three teaspoonfuls baking
powder; one egg. Beat egg with milk; add to the mixed and sifted dry
ingredients, let rise half an hour, and bake.

GRAHAM BREAD

Mrs. John T. Gilchrist

One cup white flour; two cups graham flour; one teaspoonful salt; one
teaspoonful soda; one-half cup dark molasses; one and one-half cups
sweet milk; one cup seeded raisins. Bake in a slow oven for forty-five
minutes.

RAISIN GRAHAM BREAD

Mrs. Clara A. Baldwin

One-half cup to one cup seeded raisins; one egg; two-thirds cup
molasses; one rounding teaspoonful soda dissolved in a little hot water;
two cups milk; four cups graham flour. Mix and bake one and one-half
hours in slow oven.

RAISIN BREAD

Mrs. T. D. McMicken

One and one-half cups sour milk; one and one-half teaspoonfuls soda;
one-fourth cup molasses; one-half teaspoonful salt; graham flour till
stiff enough to drop from spoon. One-half cup raisins.

SOUTHERN BROWN BREAD

Sue C. Woodman

One and one-half cups sour milk; one level teaspoonful soda; scant cup
brown sugar; two cups graham flour; one cup raisins; one teaspoonful
salt; bake one hour.

BOSTON BROWN BREAD

Mrs. Emma C. Portman

Two cups milk, sour; two cups graham flour; one cup wheat flour; three
tablespoonfuls molasses or sugar; one teaspoonful soda. Take pound
baking powder cans, lard them well and fill two-thirds full; put on lids
and set in a kettle which is half full of boiling water; put on the
kettle lid and keep boiling three hours; replenishing often with boiling
water.

BOSTON BROWN BREAD NO. 2

Mrs. M. A. Stewart

One