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Bread With Mush

Pour two quarts hot corn-meal mush, made as for eating, over two quarts flour (wheat or Graham); when cool, add one quart sponge, one coffee cup molasses, one tea-spoon salt, half tea-spoon soda; mix well together; add more flour if needed, and knead thoroughly; mold into small loaves; let rise and bake in small dripping pans (a loaf in a pan), or pie-tins, in a moderate oven ; when done, rub over with butter, place on the side, wrap in a cloth, and when cold put in a jar or box. This recipe makes three goodsized loaves and keeps moist longer than all Graham bread.-Mrs. W. W. Woods, Marysville, Ohio.