BOSTON BROWN BREAD
% cup molasses; %-cup brown sugar; 2 cups sour milk with 1% tea-
spoons soda; 3 cups graham flour; 1 cup corn meal; 1 cup chopped
raisins and about 1 teaspoon salt. Steam three hours and dry in oven
tor a few minutes, —Mrs, Jas. J. Horn
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WHITE BREAD

Over-night Method. Six large loaves.

1 cake Royal yeast; 2 quarts water; 2 tablespoons sugar; 2 tablespoons
lard or butter melted; 6 quarts sifted flour; 2 tablespoons salt.

Method—Dissolve yeast and sugar in the water, which should be
lukewarm in winter and cool in summer. Add lard or butter, and halt
the flour. Beat until smooth, then add balance of the flour, or enough
to make moderately firm dough, add the salt. Knead until smooth and
elastic. Place in well-greased bowl and cover. Set aside to rise over-
night, or about nine hours.

In the morning mould into loaves. Fill well-greased pans half full;
cover and let rise until light, or until loaves have doubled in bulk, which
Will be in about one and one-half hours. Bake 40 to 50 minutes.

—Mrs, C, B. Hume
—_Q-————

RYE BREAD

At noon take potato water, 1 tablespoon sugar, 1 yeast cake; mix in.
Set in a warm place. Make a batter at night with wheat flour. In the
morning add 3 teaspoons salt, % cup molasses, 1 cup sugar. 1 sifter full
ot rye fiour. —Mrs. J. W. Middleton

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DINNER ROLLS

1 cake Fleischmann’s yeast; 1 cup milk, scalded and cooled; 1 table-
spoon sugar; 3 cups sifted flour; white of 1 egg; 2 tablespoons of butter;
% teaspoon Salt.

Dissolve the yeast and sugar in lukewarm milk; add 1% cups of
flour and beat until smooth. Add white of egg, well beaten; butter >
remainder of flour, or enough to make a moderately firm dough, placed
in @ well-greased bowl; let rise to double in bulk. In about two hours
mould into rolis and let rise 1% hours; bake about 12 minutes in hot oven,

—Mrs, T. Lindsay
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DATE AND NUT BREAD

; ‘1—2 cups dates; 1 typ. soda; 1 cup boiling water; let stand until
other ingredients are ready.
2.—Z tbsp. butter; 1 cup brown sugar; 1 egg; 2 cups flour; 4 tsp. bak-
ing powder; 1 cup nuts.
Creamed buster, sugar and egg, and part (1) to creamed part; then
add flour, baking powder and nuts. Bake in slow oven.
—Mrs, J. Jamieson
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MARSHMALLOW LOAF

Cut % Ib. marshmallows into small pieces; drop marshmallows into
% Cup thin cream; while marshmallows are soaking, roll % lb. graham
waters into finely-crumbled bits, then add crumbs, 1 cup chopped dates,
% Cup chopped nuts to the mixture. Knead into a roll in pulverized
sugar. Cut in slices after it is well set. —Jean Lawrance

~6b 5 fee