GRAHAM BREAD.—­Take two tablespoonfuls of lively liquid yeast, or a little less than one fourth cake of compressed yeast, dissolved in a little milk, and add new milk, scalded and cooled to lukewarm, to make one pint.  Add one pint of white flour, beat very thoroughly, and set to rise.  When very light, add three find one half cupfuls of sifted Graham flour, or enough to make a dough that can be molded.  Knead well for half an hour.  Place in a clean, slightly oiled bread bowl, cover, and allow it to rise.  When light, shape into a loaf:  allow it to rise again, and bake.

GRAHAM BREAD NO. 2.—­Mix well one pint of white and two pints of best Graham flour.  Prepare a batter with a scant pint of milk, scalded and cooled, two table spoonfuls of liquid yeast, or a little less than one fourth of a cake of compressed yeast, dissolved in two table spoonfuls of milk, and a portion of the mixed flour.  Give it a vigorous beating, and put it in a warm place to rise.  When well risen, add more flour to make a dough sufficiently stiff to knead.  There will be some variation in the amount required, dependent upon the brands of flour used, but in general, two and one half pints of the flour will be enough for preparing the sponge and kneading the dough.  Knead thoroughly for twenty-five or thirty minutes.  Put into a clean and slightly oiled bread bowl, cover, and set to rise again.  When double its first bulk, mold into a loaf; allow it to rise again, and bake.

GRAHAM BREAD NO. 3.—­Mix three pounds each of Graham and Minnesota spring wheat flour.  Make a sponge of one and a half pints of warm water, one half cake compressed yeast, well dissolved in the water, and flour to form a batter.  Let this rise.  When well risen, add one and a half pints more of warm water, one half cup full of New Orleans molasses, and sufficient flour to knead.  Work the bread thoroughly, allow it to rise in mass; then mold, place in pans, and let it rise again.  The amount of material given is sufficient for four loaves of bread.

RAISED BISCUIT.—­These may be made from dough prepared by any of the preceding recipes for bread.  They will be more tender if made with milk, and if the dough is prepared expressly for biscuits, one third cream may be used.  When the dough has been thoroughly kneaded the last time, divide into small, equal-sized pieces.  A quantity of dough sufficient for one loaf of bread should be divided into twelve or sixteen such portions.  Shape into smooth, round biscuits, fit closely into a shallow pan, and let them rise until very light.  Biscuit should be allowed to become lighter than bread before putting in the oven, since, being so much smaller, fermentation is arrested much sooner, and they do not rise as much in the oven as does bread.