LANeUNUNEUNOUUOCUEUEDOEEONOOAUEAOOOROENDOLOOOUENEOEDORDOEYAEVEOOEOEOUSUOENAUAEDODUQELEDUEUUEOERUEOTECURDNUGHEHEOSUONDOSUOOLONUEEDTLONNONGUEROSUNDONENAGOEROEAUCHOOUORLIEUEEUEONEDEOHOLACUAOOHENECUAURUOEOURUCEANEDERORHUEOGEOHEDODQANUEDOOREOGeRONDORRUenONOsuRErouOOsUuenaEtoRnoNsEOaserenen

MANU

GRAHAM BREAD

HV

1 cake FLEISCHMANN’S 1 cup lukewarm water

YEAST 2 tablespoonfuls lard or i
1 cup milk, scalded and butter, melted :

cooled 4 cups Graham flour :
4 tablespoonfuls light brown 1 cup sifted white flour

sugar or molasses 1 teaspoonful salt

TTT TT TU ili. &

Dissolve yeast and sugar, or molasses, in lukewarm
liquid. Add lard or butter, then flour gradually, or
enough to make a dough that can be handled, and ~
the salt. Knead thoroughly, being sure to keep dough —
soft. Cover and set aside in a warm place to rise
for about two hours.

When double in bulk, turn out on kneading board,
mould into loaves, and place in well-greased pans,
cover and set to rise again—about one hour, or until
light. Bake one hour, in a slower oven than for white

bread.

If wanted for over night, use one-half cake of yeast
and an extra half-teaspoonful salt.

sv sneauenneny

II MMMM MMT

UULUALSUEOOLUAUOGUUEULOOAOAECEALL UO

TTT

OU

Page Eleven

0 eee jvuNDAEDunennecnsnovaunnesvennenennecnunsavenseneuntuvanvanenenenonsrsvannennenensecsscunsnuenosunssnnersenoeseensronsenrasssenscoeCienseesgOoeOVsn aa dNOVEEUROUETOELOOONUOEUUCOONDESOSOSRONEONEUARUNOEOOOBOEEOUEOSEOROSEUAOSEOUOGUOUET OOO OCLOCONOONOTENTEVND OOO VEO NeHORUNSCOnneEOeNeeDe rion geoneneEI vee