RAISED BROWN BREAD

Get Graham flour fresh from the mill in small quantities, as it soon molds. Make your sponge the night before, the same as for white bread, using white flour ; in the morning divide it, using for the brown one teaspoonful of salt and a scant cup of sugar ; use just enough Graham flour to get it together nicely, and no more ; when light make into small loaves ; have pie-pans well buttered ; grease the top of the bread by putting it on the pan first, then turn ; turn the sides under good and keep in a warm (not hot) place ; when light, bake.