ie The CANADA STARCH Co,, Limited | Fey

GRAHAM OR WHOLE WHEAT BREAD

8cups Graham Flour, % cup Crown Brand Syrup

unsifted 1 Yeast Cake
2 cups Sifted Bread Flour 2 cups Lukewarm Water
2 teaspoons Salt 2 cups Milk, Scalded and
lf cup Brown Sugar Cooled

2 tablespoons Mazcla

ISSOLVE yeast, sugar and Crown Brand Syrup

in lukewarm water. Add Mazola, then flour
and salt gradually. Knead very thoroughly and set
in warm place to rise until doubled ia bulk. This
requires about two hours. Turn dough on to knead-
ing board and mould into three loaves. Cover
and let rise about one hour. Bake one hour in
slower oven than used for white bread.

CORN BREAD

114 cups Cornmeal 1 Egg
34 cup Sifted Bread Flour 2 tablespoons Mazola
1 teaspoon Salt 3 tablespoons Crown Brand
14 teaspoon Soda Syrup
2 teaspoons Baking 1 cup Sour Milk or
Powder Buttermilk

Girt together all dry ingredients. Add egg, Mazola,

Crown Brand Syrup, and milk, and stir until
thoroughly mixed. Bake in a hot oven about twenty-
five minutes.