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Bread for Fruit Toast

At noon put to soak one cake of yeast in one-half pint lukewarm water and when thoroughly dissolved stir with it sufficient flour to thicken well into rather a stiff batter. Let rise till just before "bed time." Then add one quart and a half-pint lukewarm milk (or one five-cent can evaporated cream diluted to equal above quantity); one heaping tablespoon shortening; one dessertspoon salt; three-fourths cup sugar and flour to make a moderately stiff bread dough (as if for last working). Work just a little, then set to rise (covered) in place free from draughts. This will be ready to make up by about six o'clock next morning (depending somewhat of course upon the temperature). Work out into individual loaves and set to rise again. Bake three-quarters of an hour. Have oven at moderate temperature at first, then increase the heat as the loaves come up. This will make four "brick loaves."

To each loaf may be added one and a half cups of chopped nuts (preferably peanuts), but the nut bread must not be allowed to become stale or rancid. Served with fruit and the fruit juice this combination gives an excellent proportion of the food values required by the body for nourishment and in sufficient quantity is of itself a good luncheon or breakfast.