Mary Jane's cook book

Mix soda with molasses till it foams, then add to milk. Sift in salt and flour enough to make as stiff as fruit cake dough, at least 8 cups. Put into bread pans and let stand in a warm place from 30 to 45 minutes, then bake about 1 hour in a slow oven. R. P., Newtonville. OATMEAL BROWN BREAD. Rolled oats, 1 cup. Molasses, y2 cup. Boiling water. Salt, 1 teaspoon. Cornmeal, 1% cups. Sour milk, 2 cups. Flour, 1% cups. Soda, 2 teaspoons. Cover rolled oats with boiling water and let stand 15 minutes. Then add rest of ingredients in order given, dissolving soda in sour milk. Mix well and steam 4 hours. Egleston Square. BRAN BAKING POWDER BREAD Flour, 1 quart. Baking powder, 4 teaspoons. Bran, 1 quart. Shortening, iy2 tablespoons. Sugar, iy2 tablespoons. Milk, 1 pint. Salt, 1 teaspoon. Currants. 2 cups. Mix dry ingredients, rub in shortening, then add milk (water may be used) and last of all the currants dredged with flour. Bake about l1 hours in a rather hot oven. Makes 2 small loaves. VIRGINIA SALT RISING BREAD. Salt, iy2 teaspoons. Milk, 1 pint. Boiling water, 2 cups. Flour. Dissolve y2 teaspoon of salt in boiling water and beat in gradually enough flour to make a soft dough. Beat for 10 minutes, cover and set in a warm place to rise for 8 hours. Dissolve remaining teaspoon of salt in the milk and add enough flour to make a stiff batter, then add to risen dough. Mix and knead thoroughly and set to rise in a warm place till very light. Knead in enough flour to make consistency of ordinary bread dough, shape into loaves, let rise and when light bake as for bread. Mrs. A. O. Y., Roxbury. DARK OATMEAL BREAD. Rolled oats, 3 cups. Water, iy2 cups. Molasses, 2-3 cup. Milk, iy> cups. Yeast cake, y2. Butter, 1 tablespoon. Salt, 1 teaspoon. Flour. Mix molasses, salt, butter and oats and pour on milk heated to the scalding point. Let stand till lukewarm, then add the yeast dissolved in a little warm water and enough flour to make a stiff batter, but not to knead. Let rise overnight. In the morning stir or cut with knife and put in bread tins. Let rise and bake slowly for an hour. OATMEAL BREAD. Milk, 1 cup. Yeast, y2 cake. Butter or lard, 1 teaspoon. Flour, 1% cups. Salt, 1 teaspoon. Cooked oatmeal, 1 cup. Sugar, 2 teaspoons. Warm water, 2 tablespoons. Scald the milk and in it melt the butter. Let cool and add the yeast, salt and sugar which have been creamed together and dissolved in 2 tablespoons warm water. Add flour enough to make a drop batter after beating well. Let rise till light and foamy in a warm place, then stir in lightly the oatmeal, which should be freshly made and warm. Let dough rise, covered, till double its bulk, shape into small loaves and let rise again. Bake in hot oven about 1 hour. BREAD AND Mri-nxs. 17 OATMEAL ROLLS. Milk. 1 cup. Salt, i/2 teaspoon. Rolled oats, 1 cup. Yeast, 1 cake. Butter, 3 tablespoons. Lukewarm water, 1,4 cup. Sugar, 1 tablespoon. Egg whites, 2. Flour. Scald the milk and pour over the oats, add butter, sugar and salt. When cool add yeast dissolved in the lukewarm water, well beaten egg whites and flour enough to knead well. Let rise till double in bulk and shape into small rolls. Let rise again and bake. BAKING POWDER OATMEAL BREAD. Oatmeal, % pint. Baking powder, 3 teaspoons. Flour, 11/2 pints. Milk, % pint.