Scald a pint of milk; add half a pint of water; when lukewarm add one yeast cake dissolved in half a cupful of water; add a tablespoonful of molasses, a level teaspoonful of salt, and suffi cient graham flour to make a batter that will drop from a spoon; beat for five minutes; cover and stand in a warm place, 75° Fahrenheit, for three hours. Add one pint of graham flour, beat again; pour in three greased square pans; cover and stand aside for one hour. Bake in a moderate oven for three-quarters of an hour.

Pulled Bread

To pull bread the bread must be baked in long loaves, the grain running from end to end; it must be perfectly baked and thoroughly cold, then pulled. French bread is best. Whittle off the outside crust, then with two forks pull the loaves in halves, divide each half in quarters, and the quarters in eighths. Place these strips, ragged edges upward, in a long shallow pan that has been lined with soft brown paper; stand the pan in the oven, leaving the oven door open until each strip is dry to the centre. Close the door, increase the heat, and bake until a golden brown. This will keep as long as zwieback. After the first day, however, reheat at serving-time.