GRAHAM BREAD.
One quart of Graham flour; one quart of wheat flour; one tablespoonful of lard; one tablespoonful of molasses; one quarter of a cup of sugar; one teaspoonful of salt; one cent's worth of yeast; water enough to make a stiff batter; stir, and rise until morning; in the morning stir a little, and put in tins. — Mrs. J. S. Webber.
RYE BREAD.
One pint of milk; four tablespoonsful of homemade yeast; one small tablespoonful of sugar; stir in rye flour enough to make a stiff batter; let rise over night; in the morning stir in as much more rye flour as you can; let rise; then knead, put in pans and rise again; bake threequarters of an hour. — J. W.
TOGUS LOAF.
Three cups of sweet milk; one cup of sour milk, four cups of Indian meal; one cup of flour; one cup of molasses; one teaspoonful of salt; one teaspoonful of soda; steam four hours; then put it in a buttered twoquart pan, not cover the pan, but cover the kettle you set the pan in; after it is steamed set in the oven half an hour; serve warm. — Mrs. E. W. Bartlett.
SHORT BREAD.
One pound of butter; onehalf pound of sugar; two pounds of flour; no water. — Jennie Watson.
ABERNETHEYS.
Four pounds of flour; one pound of lard; onehalf pound of sugar. — Jennie Watson.
STEAMED BROWN BREAD.
One cup of rye meal; one cup of flour; two cups of Indian meal; one cup of molasses; one pint of sweet milk; one teaspoonful of soda; salt; steam four hours. — Mrs. W. B. C. Pearsons.
BROWN BREAD.
One pint of sour milk; one pint of sweet milk; four cups of Indian meal; two cups of rye meal; twothirds cup of molasses; two teaspoonsful of soda; salt; steam four hours. — Mrs. Geo. H. Perry.
One quart of Indian meal; one pint of rye meal; one pint of sour milk; one pint of warm water; onehalf pint of molasses; three teaspoonsful of soda; one teaspoonful of salt; steam for five hours. — Mrs. N. C. Newell.
Two cups of rye meal; three cups of Indian meal; one half cup of molasses; one quart of sweet milk; one teaspoonful of soda; salt; steam three hours. — Mrs. N. H. Whitten.
