Where the bread is liked light like the baker's, this is a good rule; but if the bread be eaten for medicinal purposes the rule in the first part of the book is the best.

Half a cup of yeast, one pint of warm milk or water, and flour enough to make a thin batter. Let this rise over night and in the morning 6tir in half a cup of sugar, a little salt, one teaspoonful of saleratus dissolved in water and Graham enough to make a very stiff batter. All the other ingredients should be thoroughly beaten into the sponge before adding the Graham, then stir in the Graham a little at a time, and beat well. Much depends upon the beating. Shape into loaves with the hands, and place in the baking-pans. If the weather is warm and the sponge is light the loaves will be ready to bake in an hour and a half; but if not warm it will take longer. The oven should not be so hot as for white bread. Bake one hour and a half.

Graham Muffin. - Very Nice

Into a bowl put one and a half pints of Graham, half a cup of sugar, and a little salt. Now into the seive put half a pint of flour, one teaspoonful of saleratus and two of cream tartar. Mix thoroughly with the flour, and then sift on to the material in the bowl. Mix all the ingredients thoroughly while dry, and then add two well beaten eggs and milk enough to make a batter that will drop from the spoon readily. Fill the muffin-cups about two-thirds full, and bake in a quick oven.