BREADS.

      All measurements level, with the exception of baking powder, which is measured rounding with the side of the can.

      Sift flour before measuring.

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      One-half the amount of yeast can be used in the following receipts if preferred, allowing more time. In all of the receipts given for bread or rolls with the amount of yeast used the bread or rolls can be started in the morning and finished by noon.

      ROMAN WAR BREAD.

      Put in a mixing bowl two cups of Roman meal, one cup of graham meal, and one-half cup of white flour, two teaspoonfuls of salt. Pour over it two cups of scalded milk, or half potato, or rice water, hot. Add one yeast cake that has been dissolved in a half cup of lukewarm water. Beat thoroughly for a few minutes, put in a warm place to rise over night; in the morning add enough white flour to knead. After a thorough kneading, set to rise well covered, until double the bulk. Make out in loaves, let rise again twice the size, bake one hour. This amount will make two loaves of bread and a pan of biscuits.

      WAR CORN MEAL BREAD.

      Into a sauce pan put one cup of milk and one cup of water that potatoes or rice have been boiled in. Add one cup of water. Let this come to a boil, adding two teaspoonfuls of salt, one tablespoonful of sugar. Then stir in one cup of yellow corn meal, cook for five minutes, stirring, dissolve one yeast cake in half a cup of lukewarm water. When the corn meal mixture is cool add the dissolved yeast, cover, set in a warm place to rise over night.

      In the morning stir in one cup of corn meal, one of whole wheat flour, and one-half cup of white flour, if needed. Take out on the board, knead until bubbly, let rise double the bulk, make into loaves, let rise double the bulk again. Bake one hour in moderate oven.

      MILK BREAD.

      2 cups of milk (scalded).

      1 cake of compressed yeast, dissolved in half a cup of lukewarm water.

      2 teaspoonfuls salt.

      1 tablespoonful of sugar.

      Flour enough to make a stiff dough—6 or 7 cups.

      Pour the hot milk over the sugar and salt. When cool add the dissolved yeast cake, then with a knife cut in the flour and knead for twenty minutes. Put in a warm place to rise. When risen twice the bulk, cut down and let rise again. Make out in two loaves and a pan of biscuits, rise double the bulk in the pan. Bake the bread forty-five minutes.

      MILK BREAD (With Sponge).

      Pour two cups of scalded milk onto one tablespoonful of sugar, two teaspoonfuls of salt. When cool add one yeast cake dissolved in one-half cup of lukewarm water. Stir in three cups of flour, beat well. Let rise until light and bubbly, about an hour, then add enough flour to knead, and knead twenty minutes. Let rise and bake the same as milk bread.

      WATER BREAD.

      2 tablespoonfuls butter.

      2 teaspoonfuls salt.

      1 tablespoonful sugar.

      2 cups boiling water.

      1 yeast cake.

      Put butter, sugar and salt in mixing bowl, add the boiling water; when cool add dissolved yeast cake, then put in enough flour to knead. Knead and let rise the same as directed for milk bread.

      CHEESE BREAD.

      Stir one cup of grated cheese in a sponge for two loaves of bread, mix and make the same as any of the above rules for bread.

      DATE BREAD.

      1 cup of milk.

      1/2 cake compressed yeast.

      1/4 cup of molasses.

      1 teaspoonful salt.

      1/4 cup of milk.

      1 cup of dates.

      2 cups of whole wheat flour and white flour to knead.

      The milk is scalded and cooled. Mix the yeast with the one-fourth cup of milk. Add the rest of the milk with the salt, molasses and dates, chopped rather coarse. Then stir in the flour. At first put in two cups of whole wheat flour then add as much more as is required. When double in bulk shape into a loaf and when again light raise and bake one hour.

      WALNUT BREAD.

      Stir one cup of chopped walnuts in a sponge for two loaves of bread, and proceed as above. Either of these two breads are good to serve with salads or Dutch luncheon.

      WHOLE WHEAT BREAD.

      2 cups of milk scalded.

      1 tablespoonful sugar.

      2 teaspoonfuls salt.

      1 yeast cake.

      1 cup white flour.

      5 or 6 cups of whole wheat flour, or enough to knead.

      Make the same as milk bread with sponge.

      GRAHAM BREAD.

      Make the same as whole wheat bread, using one cup of flour and the rest graham.

      Graham is not as nutritious as whole wheat.

      BRAN BREAD.

      Soften half cake of compressed yeast in one cup and a half of water. Add one cup and a half of scalded and cooled