Bran Bread

From Mrs. Philip Rice

Two cupfuls Ralston bran, 1 cupful white flour, 1 cupful sweet milk, 1 teaspoonful baking powder, 1/2 teaspoonful soda, 1/2 teaspoonful salt, 2 tablespoon fuls molasses. Bake in moderate oven 1 hour.

Graham Bread

From Mrs. G. J. Wright

Two and a half cupfuls graham flour, 1 cupful yellow corn meal, 1 cupful white flour, 1 teaspoonful baking powder, 1 teaspoonful salt, sifted with the white flour. Mix these very thoroughly. In another bowl dissolve 1 teaspoonful soda in 2 3/4 cupfuls sour milk or buttermilk. Add 1 tablespoonful olive oil and 1/2 cupful molasses. Stir in the flour, beating well. If desired, a cupful of raisins may be added. Bake in 2 loaves, in a slow oven.

Southern Corn Bread

From Mrs. Monroe Salisbury

Two cupfuls well cooked granulated hominy, 1 cupful well cooked white corn meal, 4 tablespoonfuls butter, enough milk to make a very soft batter, salt to taste, 2 teaspoonfuls baking powder, 3 eggs. Heat and butter pan. Cook in medium hot oven for 40 minutes.

Parker House Rolls

From Mrs. Grover

Boil 1 pint of sweet milk. When partly cooked melt into it half a cupful of white sugar (better without sugar) and 1 or more tablespoonfuls of butter or lard. When luke-warm add 1/2 cupful of yeast. Make a hole in 2 quarts of flour and pour this mixture in. If for tea set to rise over night. In the morning mix well and knead for half an hour. Set to rise again. At 4 o'clock in the afternoon knead for 10 minutes. Roll out and cut as for biscuit, only thinner. Rub melted butter over half the surface, mould over, and set to rise. Bake when light.

Baking Powder Biscuits

From Mrs. Franklin A. Zane

One quart of flour sifted, 1 cupful milk, 2 heaping teaspoonfuls baking powder, 1 heaping teaspoonful lard, 1 even teaspoonful salt.