The Swedish, French, American cook book

Six cups graham flour, four cups wheat flour, one yeast cake, half cup molasses, two tablespoons salt, two and a half cups milk, two cups water, one cup shortening. Knead it until it leaves the hands; let rise overnight. Make in loaves, let stand again to rise in a very quick oven, until settled. When settled, reduce the heat and bake until well done. Brown Bread ( Pain Bis) a la Boston Two cups yellow Indian cornmeal, one cup rye meal, one cup wheat flour, two and a half cups milk, one and a half cups molasses, two tablespoons butter, half teaspoon salt, two teaspoons Royal baking powder, and one teaspoon cream of tartar mixed in quarter cup lukewarm water, one egg. How to Make It. Mix well together. Pour into buttered brown bread mould. Steam five hours. Can also be used for fancy sandwiches. Gluten Bread ( Pain au Gluten) a la Maria Mathilda Two quarts gluten flour, one tablespoon salt, small half cup shortening, one cup wheat flour, two and a half cups milk, two tablespoons sugar, one yeast cake. How to Make It. Mix the flour, salt, and sugar together, melt the shortening, add to the milk. Have the milk lukewarm, pour in the flour, add the yeast cake (dissolved in part of the lukewarm milk). Knead it until smooth, for about ten to fifteen minutes, let stand to rise about six hours — until it has risen like ordinary dough. Turn out on a table, cut in pieces the size for the loaf pans. Butter the loaf pans, half fill them with the dough, let stand to rise until nice and light, the height of the pan. Bake in a not-too-hot oven. Raisin Bread ( Pain au Raisins secs) a la Eva Three cups milk, one yeast cake, three quarts flour, yolks of two eggs, half cup sugar, one cup butter, one tablespoon salt, a pinch of nutmeg, and one cup raisins. How to Make It. Heat the milk more than lukewarm. Dis¬ solve the yeast cake in part of the warm milk. Sift the flour; add salt, sugar, and yolks. Melt the butter in the warm milk, add the milk and the dissolved yeast cake, work until it leaves the hands, add the cut-up raisins, put aside in a warm place away from draught to rise from six to ten hours. Grease the pan well with some butter, lard, or dripping. When the dough has risen take a piece the size of an egg, form in the centre of the pan. Then cut pieces of dough same size, roll and put around the ball; then another one, etc., until the pan is full. Let stand to rise to the edge of the pan, rub with some melted butter, sprinkle with a little cinnamon, bake in a very hot oven. When done, turn out, brush over with egg, sprinkle with pow¬ dered sugar. Currants and citron can also be added. Parker House Rolls ( Petits Pains Parker) a la Europeenne Three cups milk, three quarts flour, three tablespoons sugar, one small cup butter (or shortening), yolks of two eggs, a pinch of salt, one yeast cake.