Baked Graham Bread

To 1/2 cup molasses or scant 3/4 cup brown sugar add 1/2 cup each white flour and corn meal, 2 cups each graham flour and sour milk, and 1 teasp soda dissolved in a little warm water, added last. Bake in 1-lb baking powder cans, about 3/4 hour. -[Mrs. B. W. A., Cal.

Steamed Graham Bread

To 1 3/4 cups graham flour add 1 cup wheat flour, 1/2 cup corn meal, 1 teasp baking powder, 1/2 cup sugar, 1 egg, 2 tablesp butter, 1 cup each sweet milk and buttermilk in which dissolve 1 teasp soda, 1 1/2 cups molasses, and a pinch salt. Steam 2 hours, then bake 20 minutes.-[Mrs. E. V., N. Y.

Raised Graham Bread I

Early in the morning scald 1 pt fresh milk, and while hot add 1 teasp butter or lard, and small pinch soda. When lukewarm add 1 cake compressed yeast dissolved in a little lukewarm water. Mix well, then add 1 qt graham flour, 1 pt Wheat flour, 1/2 cup sugar, and 1 teasp salt. The ingredients should all be lukewarm. Mix well, and if there is not quite enough wetting, add a little more lukewarm water. Cover, and set in a warm place to rise. When light (which ought to be in a few hours) divide into two loaves, mould on a well floured board, just enough to shape them into loaves. Put in greased tins, cover with a cloth, and set in a warm place to rise again. When light, bake about 1 hour, and when done, remove from the tins immediately and place on a clean cloth until cold.- [Mrs. A. C., Mass.

Raised Graham Bread II

To 1 pt light bread sponge add 1 pt lukewarm water, and then stir in 1 qt graham flour, a little salt, and 1/2 cup sugar. Knead to the proper consistency with white flour, and let rise the same as white bread. This will make two loaves.- [Mrs. J. W. M., Pa.