Pour the water into the milk, add the butter and salt and let stand until lukewarm. Then add the egg well beaten, the yeast dissolved, and enough gluten to make a soft batter✪ Gluten Bread. Cover and stand in a warm place to rise, then add enough gluten to make a soft dough and knead it well. Form it into 4 loaves and let rise again. Bake for 1 hour. GRAHAM BREAD. Yeast, 1 cake. Lard or butter. 2 tablespoons. Milk, 1 cup. Graham flour, 4 cups. Lukewarm water, 1 cup. White flour, 1 cup. Molasses. 4 tablespoons. Salt, 1 teaspoon✪ Graham Bread. Dissolve yeast and molasses in the lukewarm water and milk, which has been scalded and cooled, add butter or lard melted, and stir in flour and salt Gradually till dough is just stiff enough to be handled. Knead thoroughly keeping doutrh soft. Co\;er and lot rise in warm place for about 2 hours or until doubled in bulk. Then turn out on board, knead into loaves and place in well buttered pans. Let rise again till licrht and bake 1 hour in a slow oven. Mrs. Plain Face. 14 BREAD AND MUFFINS. ECONOMICAL BROWN BREAD. Slices of stale bread, 3. Molasses, i/2 CUP- Rolled oats, y2 cup. Soda, 1 heaping teaspoon. Cornmeal, V/2 cups. Salt, pinch. Soak the bread in hot water to cover until soft. Moisten the rolled oats and cornmeal with enough cold water to wet thoroughly. Combine the mixtures and add the molasses, soda and salt. Steam for three hours. Mrs. 8. D., Wellesley. STEAMED BRAN BREAD. Bran, i/2 cup. Molasses, 2 cups. Graham flour, iy2 cups. Hot water, l1/^ cups. Salt, y2 teaspoon. Soda, 1 teaspoon. Raisins, 1 cup. Mix all ingredients, dissolving soda in hot water before adding. Steam 4 or 5 hours in small greased tins. BREAD WITH A BREAD MIXER. Milk, 1 cup. Lard or butter, 1 heaping table- Water, 1 cup. spoon. Sugar, 1 heaping teaspoon. Flour, 5 or 6 cups. Salt, a pinch. Yeast cake, y2. Warm water, y± cup. Scald milk and pour over shortening to dissolve. Pour milk and water into bread mixer and, when lukewarm, add yeast dis- solved in warm water, sugar and salt. Stir until thoroughly mixed, then add 2 or 3 cups of sifted flour and beat thoroughly with a spoon till light. Add remaining flour, adjust the kneader and knead rather slowly for 15 minutes. There should be enough flour to form into a ball when kneaded, but not enough to make dough stiff and dry. Set to rise in a warm place well covered, over night. In the morning cut away from kneader with a knife and knead for 10 minutes or longer. Remove to floured board and knead with the hands for 5 minutes. Shape into loaves and place in bread pans. Let rise till nearly to top of pans, put in fairly hot oven, reduce the heat after 10 minutes and bake % of an hour. Makes 2 loaves. L. B. G., Allston. BREAD AND MUFFINS. 15 RYE BREAD. Rye flour, 1 pint. Salt, 1 teaspoon. Corn meal, y2 pint. Baking powder, 2 teaspoons. Wheat flour, y2 pint. Butter or lard, 1 tablespoon. Sugar, 1 teaspoon. Milk % pint. Sift together rye flour, cornmeal, wheat flour, sugar, salt and baking powder; rub in shortening, add milk. Mix into smooth batter. Pour into well greased tin, bake in moderate oven about 45 minutes. Protect loaf with paper first 20 minutes. ENTIRE WHEAT BREAD. Molasses, 1 cup. Sour milk, 1 quart. Soda, 2 teaspoons. Salt, y2 teaspoon. Whole wheat flour, 8 cups.

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Pour the water into the milk, add the butter and salt and let stand until lukewarm. Then add the egg well beaten, the yeast dissolved, and enough gluten to make a soft batter. Cover and stand in a warm place to rise, then add enough gluten to make a soft dough and knead it well. Form it into 4 loaves and let rise again. Bake for 1 hour. GRAHAM BREAD. Yeast, 1 cake. Lard or butter. 2 tablespoons. Milk, 1 cup. Graham flour, 4 cups. Lukewarm water, 1 cup. White flour, 1 cup. Molasses. 4 tablespoons. Salt, 1 teaspoon. Dissolve yeast and molasses in the lukewarm water and milk, which has been scalded and cooled, add butter or lard melted, and stir in flour and salt Gradually till dough is just stiff enough to be handled. Knead thoroughly keeping doutrh soft. Co\;er and lot rise in warm place for about 2 hours or until doubled in bulk. Then turn out on board, knead into loaves and place in well buttered pans. Let rise again till licrht and bake 1 hour in a slow oven. Mrs. Plain Face. 14 BREAD AND MUFFINS. ECONOMICAL BROWN BREAD. Slices of stale bread, 3. Molasses, i/2 CUP- Rolled oats, y2 cup. Soda, 1 heaping teaspoon. Cornmeal, V/2 cups. Salt, pinch. Soak the bread in hot water to cover until soft. Moisten the rolled oats and cornmeal with enough cold water to wet thoroughly. Combine the mixtures and add the molasses, soda and salt. Steam for three hours. Mrs. 8. D., Wellesley. STEAMED BRAN BREAD. Bran, i/2 cup. Molasses, 2 cups. Graham flour, iy2 cups. Hot water, l1/^ cups. Salt, y2 teaspoon. Soda, 1 teaspoon. Raisins, 1 cup. Mix all ingredients, dissolving soda in hot water before adding. Steam 4 or 5 hours in small greased tins. BREAD WITH A BREAD MIXER. Milk, 1 cup. Lard or butter, 1 heaping table- Water, 1 cup. spoon. Sugar, 1 heaping teaspoon. Flour, 5 or 6 cups. Salt, a pinch. Yeast cake, y2. Warm water, y± cup. Scald milk and pour over shortening to dissolve. Pour milk and water into bread mixer and, when lukewarm, add yeast dis- solved in warm water, sugar and salt. Stir until thoroughly mixed, then add 2 or 3 cups of sifted flour and beat thoroughly with a spoon till light. Add remaining flour, adjust the kneader and knead rather slowly for 15 minutes. There should be enough flour to form into a ball when kneaded, but not enough to make dough stiff and dry. Set to rise in a warm place well covered, over night. In the morning cut away from kneader with a knife and knead for 10 minutes or longer. Remove to floured board and knead with the hands for 5 minutes. Shape into loaves and place in bread pans. Let rise till nearly to top of pans, put in fairly hot oven, reduce the heat after 10 minutes and bake % of an hour. Makes 2 loaves. L. B. G., Allston. BREAD AND MUFFINS. 15 RYE BREAD. Rye flour, 1 pint. Salt, 1 teaspoon. Corn meal, y2 pint. Baking powder, 2 teaspoons. Wheat flour, y2 pint. Butter or lard, 1 tablespoon. Sugar, 1 teaspoon. Milk % pint. Sift together rye flour, cornmeal, wheat flour, sugar, salt and baking powder; rub in shortening, add milk. Mix into smooth batter. Pour into well greased tin, bake in moderate oven about 45 minutes. Protect loaf with paper first 20 minutes. ENTIRE WHEAT BREAD. Molasses, 1 cup. Sour milk, 1 quart. Soda, 2 teaspoons. Salt, y2 teaspoon. Whole wheat flour, 8 cups.

Mary Jane's cook book