Graham Bread

1 pt. of milk,

1 pt. of water,

1 cupful of yeast,

1/3 wheat and 2/3 graham flour,

A little salt. Stir very stiff and let rise over night. In the morning stir again, and when light bake in slow oven one-four hour longer than wheat bread.

Mrs. R. L. Porter.

Graham Bread

4 cupfuls graham flour, 1 cupful seeded raisins, 1 cupful New Orleans molasses, 1 teaspoonful soda mixed with syrup and sour milk to make thin batter, stiffer than for batter cakes.

Mrs. F. N. Noble, Pacific Grove.

Brown Bread

1cupful of sour milk,

2cupfuls of sweet milk, 1/4 cupful of molasses,

1 heaping teaspoonful of soda,

1teaspoonful of salt,

2cupfuls of flour,

2 cupfuls of cornmeal. Steam three hours and bake in quick oven fifteen minutes.

Mrs. H. J. Ball, San Jose.

Brown Bread

1pt, of sour milk,

1 1/2 cupfuls of molasses,

2teaspoonfuls of soda,

1teaspoonful of salt,

2l/2 cupfuls of yellow corn meal,

2cupfuls of graham flour,

1 cupful of stoned and chopped raisins. Butter empty baking powder cans and fill three-quarters full with this mixture, then steam three hours.

Mrs. H. M. Stanton, National City.

Boston Brown Bread

2cupfuls of Indian meal,

2 cupfuls of rye meal sifted, 1 cupful of flour, 1/2 cupful of molasses, 4 cupfuls of sour milk,

1tablespoonful of soda. Boil or steam three hours.

Mrs. G. B. Richmond.

Brown Bread

2 scant cupfuls corn meal, 1 scant cupful flour,

1 cupful boiling water poured over meal and flour; stir well and add 1/2 cupful of molasses, 1 cupful sour milk, 1 teaspoonful soda, A little salt. Beat well, steam two hours, then brown lightly in oven.

Mrs. H. H. Mason.

Mason's Bazaar for Stationery, etc.

Cousin Betty's Soft Corn Bread

1 pt. of white corn meal, 1 pt. of sweet milk, 4 eggs,

1tablespoonful of butter,

Scald meal; add butter first, then milk. (and cold hominy or bread if you like it), and lastly eggs beaten separately. Grease baking pan and put on stove to heat; then put in the mixture while dish is hot and stir constantly all the time for a minute to keep meal from settling at the bottom of the dish. Bake in hot oven from one-half to three-quarters of an hour. Serve immediately. This is very nice corn bread, but must be made with white meal, and stirred when put into baking pan to make it a success.

Mrs. H. W. Seale.