English Nut Bread

One egg, one cup brown sugar, two cups sour milk, four cups Globe A-l flour, one teaspoonful soda, a pinch of salt, one tablespoonful cinnamon, one cup chopped nuts and raisins; bake one hour in slow oven (until straw can be drawn out dry). It is better after standing in bread box for day or two. - Mrs. Frank K. Mott.

Nut Bread

One cup brown sugar, one and one-half cups milk, three cups Globe A-l flour, one cup nuts (walnuts) chopped, four teaspoons Halifax Quality baking powder (use less of this powder than other powders); mix together and put in greased pan; let stand 15 minutes before baking. Bake one hour. Do not open door of oven for one-half hour. - Mrs. Nicholas H. Bath.

Graham Nut Bread

Two cups Globe A-l graham flour, one-half cup Globe A-l white flour, one-half cup cornmeal, one-half cup molasses, one-half cup brown sugar, two cups sour milk, one large cup chopped nuts, two level teaspoons soda, one teaspoon Halifax Quality baking powder (use less of this powder than other powders), one teaspoon salt; mix Hallifax Quality baking powder, nuts, flour, cornmeal and sugar; dissolve soda in sour milk, then mix together. Bake in two pans in a slow oven about one hour. - Mrs. F. V.

Nut Bread

One cup Globe A-l flour, a little salt, two cups graham flour, one and one-half cups sour milk, small teaspoon soda, one-half cup molasses, nuts and raisins. Bake 40 minutes or one hour. - Mrs. C. H.

Nut Bread

Three cups flour, one cup brown sugar, one cup chopped nuts, one and one-half cups sweet milk, a little salt, four teaspoons Halifax Quality baking powder (use less of this powder than of other powders); let stand 15 minutes before putting into oven. Bake in moderate oven one hour. Do not open door for one-half hour. - Mrs. Horton.