The standard book of recipes and housewife's guide, comprising as complete cook book

If the dough is mixed with water, a little butter may be added to prevent the bread from being tough. The butter should be added to the lukewarm water. The quantity of yeast in the recipe will raise the dough to double its bulk in about six hours ; onethird of a cake of yeast will raise it in about four hours, and one eighth of a cake will raise it in about twelve hours. When the bread is baked take it out of the pan and let it stand uncovered, that the air may circulate around it. When it is perfectly cold put it away in a clean, dry tin box. Do not wrap it in cloth, as the cloth absorbs the moisture in the bread and destroys its flavor. Bread Made with a Sponge. — Use recipe for bread, stirring in only enough flour to make a thick batter. Let the batter rise over night. In the morning add flour to make a stiff" dough, and knead or beat it until it is smooth. Mold it lightly into loaves or biscuits. Let them rise until double their bulk, and bake. A potato may be mashed and stirred into the batter before it is set away to rise. Graham Bread. — Take one teacupful of wheat flour, a half teacupful each of molasses and of good yeast, a teaspoonful of salt, and a pint of warm water. Mix these and add sufficient Graham flour to make the dough as stiff as can be stirred with a strong spoon. Set this over night, and in the morning add one teaspoonful of soda, dissolved in a little water. Mix well, and pour into two medium-sized pans, which should be about half full. Let stand in a warm place until the dough rises to the top of the pans, then bake one hour in a fairly hot oven. The loaves should be covered when first put into the oven with a thick brown paper, or an old tin cover ; this prevents the upper crust hardening before the loaf is well risen. If these directions are correctly followed the bread will not be heavy or sodden. Graham Bread. — Mix the sponge or batter, using a pint of lukewarm water, half a teaspoonful salt, half yeast cake and one cup flour. When light, stir in three tablespoonfuls molasses and beat until it is thoroughly mixed ; then add enough Graham flour to make a soft dough. Knead it ten minutes, shape it into two loaves, and put it in greased pans to rise. When light, bake in a moderate oven about thirty minutes. The bread may be made without any white flour. Entire Wheat or Whole Wheat Bread. — Use recipe for Graham bread substituting whole wheat flour for the Graham. Soft Graham Bread. — Mix together two cupfuls Graham flour, one cupful white flour, one teaspoonful salt, four tablespoonfuls molasses, one tablespoonful butter or lard and lukewarm water to make a soft dough, add half a yeast cake dissolved in half a cupful of lukewarm water. Beat thoroughly and allow it to double its bulk. Beat again, and pour into greased pans. Let it double its bulk. Bake in moderate oven. Boston Brown Bread. — Mix together thoroughly two cupfuls of rye meal or Graham flour, one cupful corn meal, one- half teaspoonful salt, and one-quarter teaspoonful soda. Add two cupfuls of milk and one-half cup molasses. Fill a greased mold two-thirds full, cover it and steam six hours or longer. The longer it is steamed the darker and richer it becomes.