GRAHAM BREAD.

Haifa pint of milk, half a pint of water, a pint
and a half of white flour, an even teaspoonful of salt,
half a yeast cake dissolved in tepid water. Scald the
milk and add the half pint of boiling water, set away
to cool. Put the flour into the bread pan, add milk
and water when lukewarm and the dissolved yeast ;
beat well. In the morning add half a cup of Porto
Rico molasses and Graham flour enough to knead
well, let it rise for three hours, knead again, make
into loaves and set in a warm place to rise. When
light bake in a moderate oven nearly an hour.

RYE BREAD.

Dissolve half a yeast cake, two heaping tea-
spoonfuls of sugar and one of salt in a cup and a
third of tepid water, then stir into it a pint of white
flour, and when smooth add enough rye flour to
make a dough rather stiffer than that of white
bread. Knead thoroughly about fifteen minutes and
set to rise. In the morning make into a loaf and put
in a crusty bread pan.

QUICK WHITE BREAD.

Three pints of flour, an even teaspoonful of salt,
two cakes of compressed yeast dissolved in tepid
water and enough milk to make a soft dough. Set
in the morning, it will require about an hour and a
half to rise, and, after making into loaves, about ten
minutes.

DATE BREAD.

Break the dates apart, wash and drain them in a
colander, shake them well, set in a warm place to
dry. Stone and chop enough to make a cupful, and
knead into a loaf of white bread just before setting
to rise for the last time.

COFFEE BREAD.

One pound of flour, two eggs, six tablespoonfuls
of melted butter, six ounces of sugar, a teaspoonful
of soda, a teaspoonful of cream of tartar mixed dry
in the flour, and one cup and a half of milk. Beat
the butter and sugar together, add the eggs well
beaten, a few grains of cardamom, half a cupful of
raisins seeded, and a tablespoonful of citron cut fine,
if liked, then add the milk and flour. Bake in crusty
bread pans or shallow pans, as convenient.

COFFEE BREAD.-No. 2.

Half a pound of flour, one egg, two teaspoonfuls
of sugar, a small pinch of salt, three tablespoonfuls of
melted butter, three-quarters of a cup of milk, one
even teaspoonful of soda, two scant teaspoonfuls of
cream of tartar. Mix and bake in a crusty bread
pan in a good oven, not too quick, from twenty to
twenty-five minutes.

Tags: southern cooking, low fat recipes, healthy cooking, Healthy Food, dutch oven cooking