The Monmouth Baptist ladies' cook book

Two cups of graham flour, one cup of white flour, one and one-half cup of sour milk, one-half cup of molasses, one cup of nuts, salt, one teaspoon of soda. Beat together and put into greased bread pan. Bake forty-five minutes or longer. NUT BREAD. Mrs. R. A. Wilson. Four cups of flour, four tablespoons of sugar, four teaspoons of baking powder, one teaspoon of salt, one cup of chopped nuts, one and one-half cup of milk or water and milk. Mix and let stand fifteen minutes in greased pan and bake one hour. Cover for fifteen minutes, then uncover. SALT RISING BREAD. Mrs. San Delong. Scald one heaping tablespoon of corn meal with two tablespoons of new milk. Let rise over night. In the morning take two-thirds of cup of new milk, one cup of hot water, one-half teaspoon of soda, flour enough to make sponge. Add corn meal, stir well, put in warm place to rise. When very light add one cup of milk, one quart of hot water, one teaspoon of salt. Put ■ all together, knead thoroughly, but not as stiff as for yeast bread. Place in pans. When light bake in moderate oven one-half hour. Care should be taken not to ;use too hot water. Bread must be kept warm until iready for oven. SALT RISING BREAD. Mrs. J. M. Turnbull. To one and a half pints of boiling water add onequarter of a pint or eight tablespoons of fresh sweet milk, a pinch of salt and one of sugar. Let this cool a few minutes, then add three tablespoons ful of corn meal and flour enough to make a stiff batter. Place the vessel containing this batter (I use a Mason quart jar) in a larger one partly filled with warm water, in order to secure even temperature, which must be about 90 degrees. Beat this with a spoon four times thirty minutes apart. Then set this aside to raise, taking care to keep the above temperature. Have the flour sifted and warmed when the sponge reaches the top of the Mason jar, pour it into the center of the flour, adding two quarts of warm water (not scalding), or equal parts of sweet milk and water. Stir this with a spoon until quite thick, then carefully draw the edge of flour over the top. Then set this also aside until the sponge bursts through its covering. Now add a heaping tablespoonful of lard and knead into soft dough ; put into well greased and warm pans and keep warm until loaves have doubled in size. Bake in a quick oven forty-five minutes. This makes five loaves of bread. VIRGINIA BATTER BREAD. One pint of meal, two eggs, one and a half pint of sweet milk, lard size of an egg. Scald meal with boiling hot water to a stiff dough ; melt lard ; beat eggs very light; add milk and beat all together. Bake quickly and serve in the dish it is baked. PULLED BREAD. Take the crust from a loaf of bread that is twentyfour hours old. Pull the crumb into long pieces, lay a clean piece of paper over on a tin pan, spread the bread on. and set in a moderate oven. Leave the door open at first and after the bread is thoroughly dry close the oven until the bread is crisped just a little. WHOLE WHEAT BREAD.