41 



Mix with spoon until stiff, then knead with hands thor- 

 oughly, then let it rise, and knead three times, and let rise 

 again, put in pans, and bake three-quarters of an hour. 



Sarah Ford. 



white bread. 



Two quarts best flour, one pint of warm milk, one-half 



compressed yeast cake, one tablespoonful salt, and two 



tablespoonfuls sugar. Mix and raise over night, in the 



morning put into pans, raise until light and bake one hour. 



Katherine Collins. 



flour bread. 

 Scald one tablespoonful lard, one tablespoonful sugar, a 

 pinch of salt, in one pint of milk, one pint cold water, one 

 cup yeast, mix with flour stiff enough to knead. 



Sarah J. Riley. 



GRAHAM BREAD. 



At noon make a sponge of one-half Warner's yeast cake, 

 warm water and flour. At night take one quart warm 

 milk which has been scalded, one-half cup of sugar, spoon- 

 ful of salt, and Glen Mills improved graham flour enough 

 for stiff dough, knead into shape, in the morning, cut 

 down, raise until night, then put in tins and bake one hour. 



A. C. HORSCH. 



GRAHAM BREAD. 



One quart graham flour, one quart white flour, one-half 

 yeast cake, tablespoonful salt and half cup of molasses. 

 Mix quite soft with warm water, and let raise over night; 

 put into pans, raise again and when light bake one hour 

 and ten minutes. 



Mrs. a. C. Wilson. 



brown bread. 

 Two cups of Indian meal, two cups of rye meal, one cup 



