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Buttermilk Bread

When buttermilk can be obtained conveniently a delicious kind of bread may be made. For three good-sized loaves use one quart of sour buttermilk; one generous tablespoon of sugar; one level tablespoon of salt; three tablespoons of butter; one teaspoon of soda and two and three-fourths quarts of flour. Heat the buttermilk to the boiling point, stirring it frequently to prevent curdling. Put the sugar in a large bowl and pour the hot milk on it. Now gradually sift into this mixture one quart of flour, stirring all the while. Beat well; then cover and let it stand in a warm room over night, say from 9.30 p. m. to 6.30 a. m. In the morning dissolve the soda in three tablespoons of water and add to it the latter together with the salt and melted butter. Beat thoroughly, then gradually beat in the remainder of the flour, reserving, however, one-half cup for kneading. Sprinkle the board with flour, and, turning the dough upon it, knead for fifteen or twenty minutes. Divide into three parts and shape into loaves. Place in buttered pans and put into the oven immediately. Bake for one hour.

GRAHAM BREAD, No. I-One quart of graham flour and one cup of plain wheat flour. Mix with one pint of milk and one cup of molasses, add pinch of salt, a small teaspoon of soda and onehalf yeast cake. Stir up at night and set to rise. In the morning stir down well and put in pans. Let rise for a half hour and then bake.

GRAHAM BREAD, No. 2-For one loaf of graham bread dissolve one-fourth of a yeast cake in one-fourth of a cup of warm water (if preferred, one-third of a cup of soft yeast can be used instead), and when cool add one cup of scalded milk; one tablespoon of molasses; one-fourth of a teaspoon of salt, and one-half a cup of white flour; then thicken with sifted graham flour to make a batter. Let the mass stand in a warm place until light; then stir in graham flour to make it stiff, pour into a baking-dish and when it is half raised, bake for one hour.