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Baking-Powder Breads: Graham

If the Graham flour is very coarse, sift it and throw away the bran. Add the salt, pour in the molasses, milk, beaten egg, and the soda dissolved in a little water. If you desire bread that is not very dark or sweet, use 2 tablespoonfuls molasses and 1 teaspoonful sugar. Steam for two and a half-hours in pound baking-powder can. Give it three hours if steamed in a quart pail.

Sunday-Morning Loaf. 2 cupfuls Graham flour, 1 cupful wheat flour, 1 cupful Indian meal, 1 teaspoonful salt, 1 cupful molasses, 1½ teaspoonfuls soda, cupful cold water, 1 tablespoonful melted lard, 1 cupful sour milk, 1½ cupfuls sweet milk.

Sift the dry materials together, add the molasses, lard, soda melted in water, and milk. Beat thoroughly; pour into a buttered mold, and steam for three hours. This makes two medium-sized loaves. In New England these are called Sunday-Morning loaves, because they are generally made Saturday night and put in the oven for half an hour next morning to serve with the traditional baked beans. They keep for one or two weeks and may be heated for use at any time.

Steamed Graham Loaf. 3 cupfuls of Graham flour, 1 cupful wheat flour, 1 teaspoonful soda, 1 teaspoonful salt, 1 cupful molasses, 2½ cupfuls sour milk. 2 cupfuls sour milk, 1 egg, 8 cupfuls Graham flour, Sift dry ingredients, add molasses and milk, beat well and turn into a buttered mold. Steam three and a half hours. This mixture, cooked in MRS. CURTIS'S COOKBOOK pound baking-powder cans, will make four loaves, which can be reheated when required. Place the can on a frame in a kettle containing boiling water.

Whole-Wheat Muffins. 1 cupful whole-wheat meai, 1 cupful flour, 2 tablespoonfuls sugar, teaspoonful salt, teaspoonful soda, 11 cupfuls sour milk, 2 tablespoonfuls melted butter, 1 egg.

Sift the dry ingredients together, mix with the beaten egg, milk, and butter. Bake in hot gem pans.

Spider Corn Cake. cupful cornmeal, cupful flour, 1 tablespoonful sugar, teaspoonful salt, teaspoonful soda, 1 egg, cupful sour milk, cupful sweet milk.

Sift the dry ingredients together and mix them with the well-beaten egg and milk. Beat thoroughly.

Melt 2 tablespoonfuls butter in an iron spider and pour the mixture into it. Pour cupful sweet milk over the top of the batter and set it very carefully into a hot oven. Bake for twenty minutes.

Rice or Hominy Griddlecakes or Muffins. 1 cupful sour milk, 1 cupful cold rice or fine hominy, teaspoonful salt, teaspoonful soda, 1 egg, 1 teaspoonful melted butter, Flour to make a batter.

Heat the rice or hominy over hot water and moisten gradually with the milk till free from lumps. Add salt and soda, stir in the beaten egg yolk, then the melted butter, then flour to make a soft batter, lastly the white of egg beaten stiff. This is for griddlecakes. For muffins, use flour enough to make a stiff batter.