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■STATEMENT OF MRS. LIZZIE J. WILSON DANVERS, FIRST, 

 PREMIUM, GRAHAM BREAD. 



One pint graham flour, one-half pint wheat flour, one- 

 half pint warm water, one-half pint compressed yeast 

 cake, one tablespoon molasses, one teaspoon salt. Mix as 

 stiff as can be stirred with a spoon. Let it rise over night 

 and bake about an hour in a moderate oven. This quan- 

 tity makes one loaf. 



STATEMENT OF MRS. BETSEY LYONS, GROVEL AND, SECOND 

 PREMIUM, GRAHAM BREAD. 



Flour, Glen Mills ''Graham Meal" and St. Louis fl 

 Time raised, eighteen hours; time kneaded, twenty min- 

 utes ; time baked, one hour, fifteen minutes ; warm water, 

 one quart ; yeast cake, one half "Fleischman's; "molasses 

 one scant teacupful; lard, the size of a hen's egg; salt, 

 two teaspoonfuls ; soda, one third teaspoonful ; Graham 

 meal, four coffeecupfuls ; St. Louis Hour, five coffeecup- 

 fuls. Mix at noon, bake next morning. Dissolve one- 

 half yeast cake in one cup of water taken from the quart 

 of warm water. Put molasses, lard, salt and soda into 

 the pan with the remainder of the quart of water and 

 mix thoroughly, add the yeast, then the meal and flour. 

 Stir briskly into a stiff dough but not stiff enough to 

 knead. Set in a warm place three hours, then in a cool 

 place until bedtime. At bedtime take on to the mould- 

 ing-board and add flour enough to knead and knead fif- 

 teen minutes, return to the pan, set in a cool place until 

 morning. Early in the morning, knead five minutes, 

 make into loaves, raise until light enough to bake, bake 

 one hour fifteen minutes. 



STATEMENT OF MRS. LIZZIE J. WILSON, DANVERS, MASS. 

 BEOWN BREAD. 



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

 two-thirds cup molasses, one pint milk — either sweet or 

 sour, one and one-half teaspoonfuls soda, one teaspoonful 

 salt, steam three hours. 



