GRAHAM BREAD

Special Prize

For the best war bread. Won by Mrs. F. C. Fox, 1182 Williams avenue, with her

Graham or Entire Wheat Bread.

The following is a recipe that never has failed — and has nourished my lit- tle children for years and has devel- oped them into fine men and women, with good health:

1 cake compressed yeast $0.0083

2V2 pints lukewarm water 0000

1 quart white flour 0563

2 quarts graham or half wheat flour 1184

2 R t salt 0012

4 R t sugar 0072

Gas to bake, 40 minutes 0220

Four loaves cost $0.2104

Cost per loaf, 5% cents.

Each loaf weighing 1% pounds.

Put yeast in the water, adding su- gar, and let dissolve. Stir in the white flour and beat until quite smooth. Add brown flour and salt. The dough should not be so stiff as for white bread. Turn out on board and knead, adding from time to time enough white flour to keep from sticking to board. Let rise until light. Turn out and cut in four equal parts. Knead into proper shape and place in pans and let rise until light. Bake 35 or 40 minutes in gas oven. — Mrs. F. C. Fox, 1182 Williams avenue.

Graham Bread.

2 c sour milk $0.0126

2 T sugar 0052

2 T New Orleans molasses 0054

Vz t salt 0002

1 egg 0400

1 c flour 0141

2 t soda 0014

2 c graham flour 0296

Gas, 40 minutes 0195

Cost of 2 loaves $0.1280

Or TVz cents per loaf.

Beat egg well, add sugar, salt and molasses. Dissolve soda in some milk, then add it and the white flour. Stir graham in last and bake in a mod- erate oven. This makes two loaves. — Mrs. G. Spencer, 1260 East Davis street.

Graham Loaf.

1 cup flour $0.0141

2 cups graham 0296

1 t soda 0007

1 c sour milk 0063

1 cup water 0000

1 T Cottolene 0090

% t salt 0002

1 T molasses 0027

Gas for 1 hour 0255

For 1% lbs. bread $0.0881

Cost per lb., 7 cents.

Sift the flour, graham, salt and soda into a bowl. Add the milk, water and molasses. Beat thoroughly. Add melted Cottolene and heat again. Turn into a greased tin and bake 45 minutes. This makes 1% pound loaf. — Mrs. Crow.

Brown Bread.

2 c cornmeal $0.0564

% c flour 0070

\xk c bread crumbs 0225

2 c cold water 0000

1 t salt 0003

1 c N. O. molasses 0424

1 t cream of tartar 0053

1 t soda 0007

Gas, 3 hours 0765

For 1 loaf bread $0.2111

Bake in close-covered tin three hours in moderate oven. It is wise to put an asbestos mat under the tin. The bread crumbs should be soaked in the water until soft, then mashed smooth. Nuts may be added. — Amy B. Westbrook, 1540 Salem avenue, Al- bany, Or.

Brown Bread.

1 c white flour $0.0141

4 c graham flour 0592

2 c buttermilk 0188

Vz c brown sugar 0208

% c molasses 0212

1 t salt 0003

1 t soda 0007

1 c raisins 9„22

Gas, 1% hours, to bake 0383

For 1 large loaf $0.2234

One cup white flour, 4 cups graham flour, 2 cups buttermilk, % cup brown sugar, % cup molasses, 1 teaspoonful salt, 1 cupful raisins, 1 teaspoonful soda dissolved in 1 tablespoonful hot water; put in buttermilk and stir un- til it foams. Add molasses, salt and brown sugar.

Have raisins mixed with flour and stir into mixture, beating thorough-