Graham Bread
2 cups scalded milk 2 tablespoons brown sugar 1 teaspoon salt 1 yeast cake dissolved in 1/4 cup luke warm water 2 cups graham flour 2 cups Gold Medal flour Put the sugar into mixing bowl and add scalded milk. When luke warm add the dissolved yeast; make a batter with the flour and meal, beating vigorously. Let it rise until spongy; add the salt and more meal gradually until it is as thick as can be worked with a stiff knife. Place in greased pans, cover and let rise. In baking it should be set in a quick oven, the heat reduced in ten minutes. This rule is good baked as muffins.