Oatmeal Rolls

Milk. 1 cup. Rolled oats, 1 cup. Butter, 3 tablespoons. Sugar, 1 tablespoon.

Salt, 1/2 teaspoon. Yeast, 1 cake. Lukewarm water, 1/4 cup. Egg whites, 2.

Flour.

Scald the milk and pour over the oats, add butter, sugar and salt. 'When cool add yeast dissolved in the lukewarm water, well beaten egg whites and flour enough to knead well. Let rise till double in bulk and shape into small rolls. Let rise again and bake.

Baking Powder Oatmeal Bread

Oatmeal, 1/2 pint. Flour, 1 1/2 pints. Salt, 1/2 teaspoon.

Baking powder, 3 teaspoons. Milk, 3/4 pint. Water, 1 1/2 pints.

Boil the oatmeal in the water, well salted, 1 hour, add milk. and set aside until cold. Then place in bowl and add the flour mixed and sifted with the salt and baking powder. Mix very smooth. Bake about 45 minutes in medium oven.

Prune Brown Bread

Whole wheat flour, 2 1/2 pounds. Brown sugar, 3 tablespoons. Milk, 3 cups.

Melted butter, 3 tablespoons. Yeast cake. 1. Prunes, 1 cup.

Scald the milk and let cool somewhat, add sugar, yeast and flour and let rise till doubled in bulk. Then add butter and prunes, washed, stoned and chopped fine. Knead well, and shape in bread pan. Let rise once more and bake in slow oven. South Natick.

Sugar Gingerbread

Sugar, 1 1/2 cups. Shortening, 1 cup. Milk, 1 cup.

Ginger, 1 teaspoon. Baking powder, 2 teaspoons Salt.

Flour.

Mix ingredients and add flour enough to make quite stiff. Just before baking sprinkle sugar over top. Serve hot.

Nut Bread

Flour, 3 cups. Sugar, 3/4 cup. Baking powder, 4 teaspoons.

Salt, 1 teaspoon. Egg, 1. Milk, 1 cup.

Chopped walnut meats, 3/4 cup.

Sift together flour, sugar, baking powder and salt, add egg, well beaten, milk and walnut meats. Mix all thoroughly, turn into bread tin and let stand for 20 minutes. Bake in medium oven.

Nut Bread

Graham flour, 2 cups White flour, 1 cup. Sour milk, 1 1/2 cups. Soda, 1 rounding teaspoon.

Warm water, 1 tablespoon. Molasses, 3/4 cup. Salt, 1 teaspoon. Nuts, 3/4 cup.

Dissolve soda in warm water and chop nuts before adding. Bake in a slow oven for 1 hour. Mrs. E. P. G., Beading.

Eggless Gingerbread

Shortening, 1-3 cup. Molasses, 1/2 cup. Brown sugar, 1/2 cup. Sour milk, 1/2 cup.

Soda, 1 teaspoon. Ginger, 1 teaspoon. Cinnamon, 1 teaspoon. Salt, 1/2 teaspoon.

Flour, 2 cups.

Cream shortening, molasses and sugar until smooth, add milk and soda dissolved in a teaspoon of hot water. Sift spices and salt with flour. Bake in a tubed pan in a moderate oven for 40 min-utes. One-half cup of seeded raisins may be added if desired.

Lancaster Gingerbread

Sugar, 1 cup. Butter, 2-3 cup. Eggs, 3. Molasses, 1 cup.

Sour milk, 1 cup. Ginger, 1 teaspoon. Soda, 1 1/2 teaspoons. Flour, 3 1/2 cups.

Cream butter and sugar, add eggs well beaten, molasses and sour milk, and soda and ginger sifted with the flour. This makes three small or two large loaves.