really to invite streaky bread, lumps of hard dough, holes, etc. Grease both bread and fingers, and in this way avoid raw flour in moulding bread. BAKING. It is important to have the oven very hot. 400 to 425 degrees Ze F.-for the first fifteen minutes, Then reduce gradually to about 300 degrees — ~ # An oven thermometer will prove helpful in arriving at these tempera-. tures. Bread should bake for about fifty minutes, The bread is done when it leaves the sides of the pan freely. COOLING. Remove loaves from pan as soon as baked; cool uneovered: Bread must be thoroughly cooled before being placed in pread box. 2 THN YEARS IN USE, GOOD AS NEW oF red. merdusor. Riley Brook, N.B., says:—I have used my Cream Separ- _ ator eee ten years and find it is as good as new. ~41 Baking Time Table LO al SBread ane vce Muni he eee 40 to 60 minutes. Grahanreprer. dacs tat so wo eee 35 to 45 minutes, WHITE BREAD SPONGE. One cake of yeast, 1 pint of lukewarm water, 1 quart (1 pound) flour, In the evening soak yeast 20 minutes in lukewarm water. Mix with flour to medium sponge, Cover. Let rise in warm place over night. Potatoes may be used in this sponge if desired. Dough:—One pine lukewarm water, 2 teaspoons salt, 1 tablespoon sugar, 1 tablespoon lard, about 2 quarts flour✪ White Bread Sponge, Early in the morning mix sponge,. as above, with water, salt, sugar and lard. Add flour and mix to medium dough. Knead about 15 minutes; let rise 2% to 3 hours. Knead down again; let rise about an hour. Mold into 5 loaves; let rise to double size, bake 45 to 60 minutes in a moderate oven. Warm flour before mixing. Avoid ma- terials being chilled. Rolls and coffee cake may be made by adding sugar and shortening to part of the bread dough.—Mrs, A. Watson, Medicine Hat, Alta. BROWN LOAF. One cup yellow sugar, 1% cups graham flour, 1% cups white flour, 1 cup sour milk, 1 cup sour cream, 1 teaspoon soda, 1 cup of raisins✪ Brown Loaf. Bake 1 hour in a slow oven.—Mrs. Leslie Cowan, Gainsboro, Sask. BROWN SUPPER BREAD. Two eggs, 1 cup molasses, 1 cup brown sugar, 1 cup milk, 1 spoonful soda, 2 cups flour, 1 cup raisins✪ Brown Supper Bread.—Mr. Jos. Bour- bonnis, St. Polycarpe, Que. BRAN LOAF. Two cups bran, 2 cups flour, 3 tablespoons butter, 1 cup of raisins, % cup brown sugar, 2 teaspoons soda, 2 cups buttermilk or sour milk✪ Bran Loaf.—Mrs. J. H. Birkin, Hamilton, Ontario. BOSTON BROWN BREAD. Three cups Graham flour, 1 cup corn meal, 1 teaspoon salt, 4% cup brown sugar, 1 cup syrup, 2 cups buttermilk, 1 cup raisins, 1 teaspoon soda✪ Boston Brown Bread. Steam three hours in baking powder tins.—Miss R. Rothwell, Gilford, Ontario. DATE BREAD. One cup of dates, 1 teaspoon, baking soda, 3-4 cup of boiling water. Sprinkle soda over dates, add boiling water and let stand until cool; 1 tablespoon butter, 3-4 cup white sugar, yolk of egg, 1 tablespoon vanilla, 1 3-4 cups of flour, 4% cup chopped walnuts✪ Date Bread.—Mrs. E. Francis, Smith’s Falls, Ontario. SOUTHERN GRAHAM BREAD. Two-thirds cup brown sugar, 2 table-, spoons molasses, 1144 cups sour milk, 1 teaspoon baking powder, 1 teaspoon soda, 1 teaspoon salt, 2 cups Graham flour, 4% cup seeded raisins✪ Southern Graham Bread, Bake in a slow oven for 1 hour—Miss Florence Taylor, Marmora, Ontario. NUT BREAD. One cup sugar, 2 eggs, 1 cup sweet milk, 2 teaspoons cream of tartar, 1 teaspoon soda, % teaspoon salt, 1 cup walnuts, chopped fine, 4 cups flour✪ Nut Bread. Mix as for cream of tartar biscuit, set to rise for twenty minutes, then bake till done.—Mrs. Dingwall Jenkins, Vernon River Bridge, P; Fe 1; GOOD NUT BREAD. One egg, 1 cup sweet milk, % cup sugar, 1 tea- spoon soda, 2 teaspoons cream of tartar, 3 cups flour, 4%4 teaspoon salt, 1 cup of chopped walnuts, Mix all dry ingredients. Let rise 20 minutes in pan. Bake 1 hour in a slow oven.—Miss HE. Smith, Youville, Que. ✪ Good Nut Bread

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really to invite streaky bread, lumps of hard dough, holes, etc. Grease both bread and fingers, and in this way avoid raw flour in moulding bread. BAKING. It is important to have the oven very hot. 400 to 425 degrees Ze F.-for the first fifteen minutes, Then reduce gradually to about 300 degrees — ~ # An oven thermometer will prove helpful in arriving at these tempera-. tures. Bread should bake for about fifty minutes, The bread is done when it leaves the sides of the pan freely. COOLING. Remove loaves from pan as soon as baked; cool uneovered: Bread must be thoroughly cooled before being placed in pread box. 2 THN YEARS IN USE, GOOD AS NEW oF red. merdusor. Riley Brook, N.B., says:—I have used my Cream Separ- _ ator eee ten years and find it is as good as new. ~41 Baking Time Table LO al SBread ane vce Muni he eee 40 to 60 minutes. Grahanreprer. dacs tat so wo eee 35 to 45 minutes, WHITE BREAD SPONGE. One cake of yeast, 1 pint of lukewarm water, 1 quart (1 pound) flour, In the evening soak yeast 20 minutes in lukewarm water. Mix with flour to medium sponge, Cover. Let rise in warm place over night. Potatoes may be used in this sponge if desired. Dough:—One pine lukewarm water, 2 teaspoons salt, 1 tablespoon sugar, 1 tablespoon lard, about 2 quarts flour, Early in the morning mix sponge,. as above, with water, salt, sugar and lard. Add flour and mix to medium dough. Knead about 15 minutes; let rise 2% to 3 hours. Knead down again; let rise about an hour. Mold into 5 loaves; let rise to double size, bake 45 to 60 minutes in a moderate oven. Warm flour before mixing. Avoid ma- terials being chilled. Rolls and coffee cake may be made by adding sugar and shortening to part of the bread dough.—Mrs, A. Watson, Medicine Hat, Alta. BROWN LOAF. One cup yellow sugar, 1% cups graham flour, 1% cups white flour, 1 cup sour milk, 1 cup sour cream, 1 teaspoon soda, 1 cup of raisins. Bake 1 hour in a slow oven.—Mrs. Leslie Cowan, Gainsboro, Sask. BROWN SUPPER BREAD. Two eggs, 1 cup molasses, 1 cup brown sugar, 1 cup milk, 1 spoonful soda, 2 cups flour, 1 cup raisins.—Mr. Jos. Bour- bonnis, St. Polycarpe, Que. BRAN LOAF. Two cups bran, 2 cups flour, 3 tablespoons butter, 1 cup of raisins, % cup brown sugar, 2 teaspoons soda, 2 cups buttermilk or sour milk.—Mrs. J. H. Birkin, Hamilton, Ontario. BOSTON BROWN BREAD. Three cups Graham flour, 1 cup corn meal, 1 teaspoon salt, 4% cup brown sugar, 1 cup syrup, 2 cups buttermilk, 1 cup raisins, 1 teaspoon soda. Steam three hours in baking powder tins.—Miss R. Rothwell, Gilford, Ontario. DATE BREAD. One cup of dates, 1 teaspoon, baking soda, 3-4 cup of boiling water. Sprinkle soda over dates, add boiling water and let stand until cool; 1 tablespoon butter, 3-4 cup white sugar, yolk of egg, 1 tablespoon vanilla, 1 3-4 cups of flour, 4% cup chopped walnuts.—Mrs. E. Francis, Smith’s Falls, Ontario. SOUTHERN GRAHAM BREAD. Two-thirds cup brown sugar, 2 table-, spoons molasses, 1144 cups sour milk, 1 teaspoon baking powder, 1 teaspoon soda, 1 teaspoon salt, 2 cups Graham flour, 4% cup seeded raisins, Bake in a slow oven for 1 hour—Miss Florence Taylor, Marmora, Ontario. NUT BREAD. One cup sugar, 2 eggs, 1 cup sweet milk, 2 teaspoons cream of tartar, 1 teaspoon soda, % teaspoon salt, 1 cup walnuts, chopped fine, 4 cups flour. Mix as for cream of tartar biscuit, set to rise for twenty minutes, then bake till done.—Mrs. Dingwall Jenkins, Vernon River Bridge, P; Fe 1; GOOD NUT BREAD. One egg, 1 cup sweet milk, % cup sugar, 1 tea- spoon soda, 2 teaspoons cream of tartar, 3 cups flour, 4%4 teaspoon salt, 1 cup of chopped walnuts, Mix all dry ingredients. Let rise 20 minutes in pan. Bake 1 hour in a slow oven.—Miss HE. Smith, Youville, Que.

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