57 



lasses, h cup of p::tato yeast, dessert spoonful of lard; 

 raised 9 hours; kneaded 10 minutes; baked li hours. 

 Made from Glen Mills Improved graham flour. 



Mrs. Laura Mafuta. 

 85 Lafayette St., Salem, Mass. 



SECOND PREMIUM GRAHAM BREAD. 



Hread made from Glen Mills Improved graham flour, 

 put up by N. N. Dummer, Rowley, Mass. 



Process of making : One quart Graham flour, one tea- 

 spoonful salt, one large spoonful sugar, piece of butter size 

 of walnut, I of a Vienna yeast cake, one pint new milk. 

 Rise over night ; in the morning knead, put in pan and 

 rise again one hour. Bake one hour in a moderately 

 heated oven. 



Mrs. N. E. Ladd, Groveland. 



THIRD PREMIUM GRAHAM BREAD. 



Graham bread made from Dummer's Glen Mills flour. 



Put two quarts of graham Hour into the bread bowl, make 

 a hole in the middle, pour in a pint of water, add half a 

 tablespoonful of butter, a little salt, a gill of molasses, one 

 half cake of compressed yeast, dissolved in one cup of 

 warm water, stir all together twenty minutes, and rise over 

 night; then mould into loaves, then rise in the pans ; bake 

 one hour and fifteen minutes. 



Mrs. D. EL Southwick, Peabody. 



FIRST PREMIUM WHITE BREAD. 



This bread was made as follows : To 3 quarts IJaxall 

 flour add one pint each of milk and water, milk warm, one- 

 half yeast cake, one tablespoonful of salt. Knead half an 

 hour and leave to rise over night. Knead again in morn- 

 ing and let rise. Mould into loaves and leave on pans for 

 an hour and a quarter. Then bake in a moderate oven one 

 hour. 



WlNNIEFRED E. MANNING, 



Age. 14 years. Topsfield, Mass. 



