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Graham and Rye Bread

One pint graham, one pint rye meal, one tablespoon molasses, one of shortening, one teaspoon salt, one-half ounce compressed yeast dissolved in two and one-third cups water. Make a sponge with the graham, and when light make stiff with the rye; it does not require long kneading and will always be slightly sticky. not put more than one and one-half pounds in a loaf. Bake one hour and a quarter in a moderate oven.

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— Mrs. I. R. Fitchett