Entire Wheat and White Flour Bread
Use same ingredients as for Entire Wheat Bread, with exception of flour. For flour use three and one-fourth cups entire wheat and two and three-fourths cups white flour. The dough should be slightly kneaded, and if handled quickly will not stick to board. Loaves and biscuits should be shaped with hands instead of pouring into pans, as in Entire Wheat Bread.

Graham Bread
2 cups hot liquid (water, or milk and water) 1/4 yeast cake dissolved in
1/4 cup lukewarm water
1/3 cup molasses 3 cups flour
21/2 teaspoons salt 3 cups Graham flour
Prepare and bake as Entire Wheat Bread. The bran remaining in sieve after sifting Graham flour should be discarded. If used for muffins, use two and one-half cups liquid.

Third Bread
2 cups lukewarm water 1 cup rye flour
1 yeast cake 1 cup granulated corn meal
1/2 tablespoon salt
1/2 cup molasses 3 cups flour
Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again, and bake as Entire Wheat Bread.

Rolled Oats Bread
2 cups boiling water 1/2 yeast cake dissolved in
1/2 cup molasses 1/2 cup lukewarm water
1/2 tablespoon salt 1 cup rolled oats
1 tablespoon butter 5 cups flour
Add boiling water to oats and let stand one hour; add molasses, salt, butter, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake. To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape, or drop from spoon into buttered muffin tins.

Rye Biscuit
1 cup boiling water 11/2 teaspoons salt
1 cup rye flakes 1 yeast cake dissolved in
2 tablespoons butter 1 cup lukewarm water
1/3 cup molasses Flour
Make same as Rolled Oats Bread.

Rye Bread
1 cup scalded milk 11/2 teaspoons salt
1 cup boiling water 1/4 yeast cake dissolved in
1 tablespoon lard 1/4 cup lukewarm water
1 tablespoon butter 3 cups flour
1/3 cup brown sugar Rye meal
To milk and water add lard, butter, sugar, and salt; when lukewarm, add dissolved yeast cake and flour, beat thoroughly, cover, and let rise until light. Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake.

Date Bread
Use recipe for Health Food Muffins . After the first rising, while kneading, add two-thirds cup each of English walnut meats cut in small pieces, and dates stoned and cut in pieces. Shape in a loaf, let rise in pan, and bake fifty minutes in a moderate oven. This bread is well adapted for sandwiches.

Boston Brown Bread
1 cup rye meal 3/4 tablespoon soda
1 cup granulated corn meal 1 teaspoon salt
1 cup Graham flour 3/4 cup molasses
2 cups sour milk, or 13/4 cups sweet milk or water
Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours. The cover should
be buttered before being placed on mould, and then tied down with string; otherwise the bread in rising might force off cover. Mould should never be filled more than two-thirds full. A melon-mould or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mould on a trivet in kettle containing boiling water, allowing water to come half-way up around mould, cover closely, and steam, adding, as needed, more boiling water.

New England Brown Bread
11/2 cups stale bread 11/2 Rye meal
31/4 cups cold water 11/2 Granulated corn meal
3/4 cup molasses 11/2 Graham flour
11/2 teaspoons salt 3 teaspoons soda
Soak bread in two cups of the water over night. In the morning rub through colander, add molasses, dry ingredients mixed and sifted, and remaining water. Stir until well mixed, fill buttered one-pound baking-powder boxes two-thirds full, cover, and steam two hours.

Indian Bread
11/2 cups Graham flour 1 teaspoon salt
1 cup Indian meal 1/2 cup molasses
1/2 tablespoon soda 12/3 cups milk
Mix and steam same as Boston Brown Bread.

Steamed Graham Bread
3 cups Arlington meal 1 teaspoon salt
1 cup flour 1 cup molasses (scant)
31/2 teaspoons soda 21/2 cups sour milk
Mix same as Boston Brown Bread and steam four hours. This bread may often be eaten when bread containing corn meal could not be digested.

Parker House Rolls
2 cups scalded milk 2 teaspoons salt
3 tablespoons butter 1 yeast cake dissolved in
2 tablespoons sugar 1/4 cup lukewarm water
Flour
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and three cups of flour. Beat thoroughly, cover, and let rise until light; cut down, and add enough flour to knead (it will take about two and one-half cups). Let rise again, toss on slightly floured board, knead, pat, and roll out to one-third inch thickness. Shape with biscuit-cutter, first dipped in flour. Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece; brush over one-half of each piece with melted butter, fold, and press edges together. Place in greased pan, one inch apart, cover, let rise, and bake in hot oven twelve to fifteen minutes. As rolls rise they will part slightly, and if hastened in rising are apt to lose their shape.

Parker House Rolls may be shaped by cutting or tearing off small pieces of dough, and shaping round like a biscuit; place in rows on floured board, cover, and let rise fifteen minutes. With handle of large wooden spoon, or toy rolling-pin, roll through centre of each biscuit, brush edge of lower halves with melted butter, fold, press lightly, place in buttered pan one inch apart, cover, let rise, and bake. Salad or Dinner Rolls
Use same ingredients as for Parker House Rolls, allowing one-fourth cup butter. Shape in small biscuits, place in rows on a floured board, cover with cloth and pan, and let rise until light and well puffed. Flour handle of wooden spoon and make a deep crease in middle of each biscuit, take up, and press edges together. Place closely in buttered pan brushing with butter between biscuits, cover, let rise, and bake twelve to fifteen minutes in hot oven. From this same mixture crescents, braids, twists, bow-knots, clover leaves, and other fancy shapes may be made.

Sticks
1 cup scalded milk 1 yeast cake dissolved in
1/4 cup butter 1/4 cup lukewarm water
11/2 tablespoons sugar White 1 egg
1/2 teaspoon salt 33/4 cups flour
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, white of egg well beaten, and flour. Knead, let rise, shape, let rise again, and start baking in a hot oven, reducing heat, that sticks may be crisp and dry. To shape sticks, first shape as small biscuits, roll on board (where there is no flour) with hands until eight inches in length, keeping of uniform size and rounded ends, which may be done by bringing fingers close to, but not over, ends of sticks.

Salad Sticks
Follow recipe for Sticks. Let rise, and add salt to dough, allowing two teaspoons to each cup of dough. Shape in small sticks, let rise again, sprinkle with salt, and bake in a slow oven. If preferred glazed, brush over with egg yolk slightly beaten and diluted with one-half tablespoon cold water.

Swedish Rolls
Use recipe for Salad Rolls. Roll to one-fourth inch thickness, spread with butter, and sprinkle with two tablespoons sugar mixed with one-third teaspoon cinnamon, one-third cup stoned raisins finely chopped, and two tablespoons chopped citron; roll up like jelly roll, and cut in three-fourths inch pieces. Place pieces in pan close together, flat side down. Again let rise, and bake in a hot oven. When rolls are taken from oven, brush over with white of egg slightly beaten, diluted with one-half tablespoon water; return to oven to dry egg, and thus glaze top.

Sweet French Rolls
1 cup milk 1 teaspoon salt
1 yeast cake dissolved in 1 egg
1/4 cup lukewarm water Yolk one egg
Flour 1/8 teaspoon mace
1/4 cup sugar 1/4 cup melted butter
Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; beat well, cover, and let rise until light. Add sugar, salt, eggs well beaten, mace, and butter, and enough more flour to knead; knead, let rise again, shape, and bake same as Salad Rolls, or roll in a long strip to one-fourth inch in thickness, spread with butter, roll up like jelly roll, and cut in one-inch pieces. Place pieces in pan close together, flat side down. A few gratings from
the rind of a lemon or one-half teaspoon lemon extract may be substituted in place of mace.

Luncheon Rolls
1/2 cup scalded milk 2 tablespoons melted butter
2 tablespoons sugar 1 egg
1/2 teaspoon salt Few gratings from rind of lemon
1/2 yeast cake dissolved in
2 tablespoons lukewarm water Flour
Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three-fourths cup flour. Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and one and one-fourth cups flour. Let rise again, roll to one-half inch thickness, shape with small biscuitcutter, place in buttered pan close together, let rise again, and bake. These rolls may be ready to serve in three hours if one and one-half yeast cakes are used.

French Rusks
2 cups scalded milk Flour
1/4 cup butter 1 egg
1/4 cup sugar Yolks 2 eggs
1 teaspoon salt Whites 2 eggs
1 yeast cake dissolved in 3/4 teaspoon vanilla
1/4 cup lukewarm water
Add butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead. Let rise again, and shape as Parker House Rolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoon cold water and vanilla. Sprinkle with sugar.

Rusks (Zweiback)
1/2 cup scalded milk 1/4 cup sugar
1/2 teaspoon salt 1/4 cup melted butter
2 yeast cakes 3 eggs
Flour
Add yeast cakes to milk when lukewarm; then add salt and one cup flour, and let rise until very light. Add sugar, butter, eggs unbeaten, and flour enough to handle.

Shape as finger rolls, and place close together on a buttered sheet in parallel rows, two inches apart; let rise again and bake twenty minutes. When cold, cut diagonally in one-half inch slices, and brown evenly in oven. 
German Coffee Bread
1 cup scalded milk 1 egg
1/3 cup butter, or butter and lard 1/3 yeast cake dissolved in
1/4 cup sugar 1/4 cup lukewarm milk
1/2 teaspoon salt 1/2 cup raisins stoned and cut in pieces
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, egg well beaten, flour to make stiff batter, and raisins; cover, and let rise over night; in morning spread in buttered dripping-pan one-half inch thick. Cover and let rise again. Before baking, brush over with beaten egg, and cover with following mixture : Melt three tablespoons butter, add one-third cup sugar
and one teaspoon cinnamon. When sugar is partially melted, add three tablespoons flour.

Coffee Cakes (Brioche)
1 cup scalded milk 1/2 cup sugar
4 yolks of eggs 2 yeast cakes
3 eggs 1/2 teaspoon extract lemon or
2/3 cup butter 2 pounded cardamon seeds
42/3 cups flour
French Confectioner
Cool milk; when lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, coil and bring ends together at top of cake. Let rise in pans and bake twenty minutes in a moderate oven; cool and brush over with confectioners’ sugar, moistened with boiling water to spread, and flavored with vanilla.

Coffee Rolls
2 cups milk 1 egg
11/2 yeast cakes 1/2 teaspoon cinnamon
Butter 1 teaspoon salt
Lard 1/2 cup each Melted butter
Sugar Confectioners’ sugar
Flour Vanilla
Scald milk, when lukewarm add yeast cakes, and as soon as dissolved add three and one-half cups flour. Beat thoroughly, cover, and let rise; then add butter, lard, sugar, egg unbeaten, cinnamon, salt, and flour enough to knead. Knead until well mixed, cover, and let rise. Turn mixture on a floured cloth. Roll into a long, rectangular piece one-fourth inch thick. Brush over with melted butter, fold from ends toward centre to make three layers and cut off pieces three-fourths inch wide. Cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, then shape in a coil. Place in buttered pans, cover, again let rise, and bake in a moderate oven twenty minutes. Cool slightly, and brush over with confectioners’ sugar moistened with boiling water and flavored with vanilla.

Swedish Bread
21/2 cups scalded milk 2/3 cup sugar
1 yeast cake 1 egg, well beaten
Flour 1/4 teaspoon salt
1/2 cup melted butter 1 teaspoon almond extract
Add yeast cake to one-half cup milk which has been allowed to cool until lukewarm; as soon as dissolved add one-half cup flour, beat thoroughly, cover, and let rise. When light, add remaining milk and four and one-half cups flour. Stir until thoroughly mixed, cover, and again let rise; then add remaining ingredients and one and one-half cups flour. Toss on a floured cloth and knead, using one-half cup flour, cover, and again let rise. Shape as Swedish Tea Braid or Tea Ring I or II, and bake.

Swedish Tea Braid. Cut off three pieces of mixture of equal size and roll, using the hands, in pieces of uniform size; then braid. Put on a buttered sheet, cover, let rise, brush over with yolk of one egg, slightly beaten, and diluted with one-half tablespoon cold water, and sprinkle with finely chopped blanched almonds. Bake in a moderate oven. 71
Swedish Tea Ring I. Shape as tea braid, form in shape of ring, and proceed as with tea braid, having almonds blanched and cut in slices crosswise. 72
Swedish Tea Ring II. Take one-third Swedish Bread mixture and shape, using the hands, in a long roll. Put on an unfloured board and roll, using a rolling-pin, as thinly as possible. Mixture will adhere to board but may be easily lifted with a knife. Spread with melted butter, sprinkle with sugar and chopped blanched almonds or cinnamon. Roll like a jelly roll, cut a piece from each end and join ends to form ring. Place on a buttered sheet, and cut with scissors and shape . Let rise, and proceed as with Tea Ring I.  
Dutch Apple Cake
1 cup scalded milk 23/4 cups flour
1/3 cup butter Melted butter
1/3 cup sugar 5 sour apples
1/3 teaspoon salt 1/4 cup
1 yeast cake 1/2 teaspoon cinnamon
2 eggs 2 tablespoons currants
Mix first four ingredients. When lukewarm add yeast cake, eggs unbeaten, and flour to make a soft dough. Cover, let rise, beat thoroughly, and again let rise. Spread in a buttered dripping-pan as thinly as possible and brush over with melted butter. Pare, cut in eighths, and remove cores from apples.

Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle with sugar mixed with cinnamon and sprinkle with currants. Cover, let rise, and bake in a moderate oven thirty minutes. Cut in squares and serve hot or cold with whipped cream sweetened and flavored.
Buns
1 cup scalded milk 1/2 teaspoon salt
1/3 cup butter 1/2 cup raisins stoned and cut in quarters
1/3 cup sugar
1 yeast cake dissolved in 1 teaspoon extract lemon
1/4 cup lukewarm water Flour, cinnamon
Add one-half sugar and salt to milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; cover, and let rise until light; add butter, remaining sugar, raisins, lemon, and flour to make a dough; let rise, shape like biscuits, let rise again, and bake. If wanted glazed, brush over with beaten egg before baking.

Hot Cross Buns
1 cup scalded milk 3/4 teaspoon cinnamon
1/4 cup sugar 3 cups flour
2 tablespoons butter 1 egg
1/2 teaspoon salt 1/4 cup raisins stoned and quartered, or
1/2 yeast cake dissolved in
1/4 cup lukewarm water 1/4 cup currants
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, cinnamon, flour, and egg well beaten; when thoroughly mixed, add raisins, cover, and let rise over night. In morning, shape in forms of large biscuits, place in pan one inch apart, let rise, brush over with beaten egg, and bake twenty minutes; cool, and with ornamental frosting make a cross on top of each bun

Raised Muffins
1 cup scalded milk 3/4 teaspoon salt
1 cup boiling water 1/4 yeast cake
2 tablespoons butter 1 egg
1/4 cup sugar 4 cups flour
Add butter, sugar, and salt to milk and water; when lukewarm, add yeast cake, and when dissolved, egg well beaten, and flour; beat thoroughly, cover, and let rise over night. In morning, fill buttered muffin rings two-thirds full; let rise until rings are full, and bake thirty minutes in hot oven.

Grilled Muffins
Put buttered muffin rings on a hot greased griddle. Fill one-half full with raised muffin mixture, and cook slowly until well risen and browned underneath; turn muffins and rings and brown the other side. This is a convenient way of cooking muffins when oven is not in condition for baking.

Raised Hominy Muffins
1 cup warm cooked hominy 1 teaspoon salt
1/4 cup butter 1/4 yeast cake
1 cup scalded milk 1/4 cup lukewarm water
3 tablespoons sugar 31/4 cups flour
Mix first five ingredients; when lukewarm add yeast cake, dissolved in lukewarm water and flour. Cover, and let rise over night. In the morning cut down, fill buttered gem pans two-thirds full, let rise, one hour, and bake in a moderate oven. Unless cooked hominy is rather stiff more flour will be needed.

Raised Rice Muffins
Make same as Raised Hominy Muffins, substituting one cup hot boiled rice in place of hominy, and adding the whites of two eggs beaten until stiff.

Raised Oatmeal Muffins
3/4 cup scalded milk 1/4 yeast cake dissolved in
1/4 cup sugar 1/4 cup lukewarm milk
1/2 teaspoon salt 1 cup cold cooked oatmeal
21/2 cups flour
Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast cake. Work oatmeal into flour with tips of fingers, and add to first mixture; beat thoroughly, cover, and let rise over night. In morning, fill buttered iron gem pans two-thirds full, let rise on back of range that pan may gradually heat and mixture rise to fill pan. Bake in moderate oven twenty-five to thirty minutes.

Health Food Muffins
1 cup warm wheat mush 1 tablespoon butter
1/4 cup brown sugar 1/4 yeast cake
1/2 teaspoon salt 1/4 cup lukewarm water
21/4 cups flour
Mix first four ingredients, add yeast cake dissolved in lukewarm water, and flour; then knead. Cover, and let rise over night. In the morning cut down, fill
buttered gem pans two-thirds full, again let rise and bake in a moderate oven. This mixture, when baked in a loaf, makes a delicious bread.

Squash Biscuits
1/2 cup squash (steamed and sifted) 1/4 yeast cake dissolved in
1/4 cup sugar 1/4 cup lukewarm water
1/2 teaspoon salt 1/4 cup butter
1/2 cup scalded milk 21/2 cups flour
Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and flour; cover, and let rise over night. In morning shape into biscuits, let rise, and bake.

Imperial Muffins
1 cup scalded milk 13/4 cups flour
1/4 cup sugar 1 cup corn meal
1/2 teaspoon salt 1/4 cup butter
1/3 yeast cake dissolved in 1/4 cup lukewarm water
Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add corn meal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.

Dry Toast
Cut stale bread in one-fourth inch slices. Crust may or may not be removed. Put slices on wire toaster, lock toaster and place over clear fire to dry, holding some distance from coals; turn and dry other side. Hold nearer to coals and color a golden brown on each side. Toast, if piled compactly and allowed to stand, will soon become moist. Toast may be buttered at table or before sending to table.

Water Toast
Dip slices of dry toast quickly in boiling salted water, allowing one-half teaspoon salt to one cup boiling water. Spread slices with butter, and serve at once.

Milk Toast I
1 pint scalded milk 1/2 teaspoon salt
2 tablespoons butter 4 tablespoons cold water
21/2 tablespoons bread flour 6 slices dry toast
Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all.

Milk Toast II
Use ingredients given in Milk Toast I, omitting cold water, and make as Thin White Sauce. Dip toast in sauce.

Brown Bread Milk Toast
Make same as Milk Toast, using slices of toasted brown bread in place of white bread. Brown bread is better toasted by first drying slices in oven.

Cream Toast
Substitute cream for milk, and omit butter in recipe for Milk Toast I or II.

Tomato Cream Toast
11/2 cups stewed and strained tomato 3 tablespoons butter
1/2 cup scalded cream 3 tablespoons flour
1/4 teaspoon soda 1/2 teaspoon salt
6 slices toast
Put butter in saucepan; when melted and bubbling, add flour, mixed with salt, and stir in gradually tomato, to which soda has been added, then add cream. Dip slices of toast in sauce. Serve as soon as made.

German Toast
3 eggs 2 tablespoons sugar
1/2 teaspoon salt 1 cup milk
6 slices stale bread
Beat eggs slightly, add salt, sugar, and milk; strain into a shallow dish. Soak bread in mixture until soft. Cook on a hot, well-greased griddle; brown on one side, turn and brown other side. Serve for breakfast or luncheon, or with a sauce for dessert.

Brewis
Break stale bits or slices of brown and white bread in small pieces, allowing one and one-half cups brown bread to one-half cup white bread. Butter a hot frying pan, put in bread, and cover with equal parts milk and water. Cook until soft; add butter and salt to taste.

Bread for Garnishing
Dry toast is often used for garnishing, cut in various shapes. Always shape before toasting. Cubes of bread, toast points, and small oblong pieces are most common. Cubes of stale bread, from which centres are removed, are fried in deep fat and called croûstades; half-inch cubes, browned in butter, or fried in deep fat, are called croûtons.
Uses for Stale Bread
All pieces of bread should be saved and utilized. Large pieces are best for toast. Soft stale bread, from which crust is removed, when crumbed, is called stale bread crumbs, or raspings, and is used for puddings, griddle-cakes, omelets, scalloped dishes, and dipping food to be fried. Remnants of bread, from which crusts have not been removed, are dried in oven, rolled, and sifted. These are called dry bread crumbs, and are useful for crumbing croquettes, cutlets, fish, meat, etc.