DATE BREAD.—­Take a pint of light white bread sponge prepared with milk, add two tablespoons of sugar, and Graham flour to make a very stiff batter.  And last a cupful of stoned dates.  Turn into a bread pan.  Let it rise, and bake.

FRUIT LOAF WITH GRAHAM AND WHOLE-WHEAT FLOUR.—­Dissolve one fourth cake of compressed yeast in a pint of sterilized milk; and a pint of white flour; heat thoroughly, and set to rise.  When well risen, add three and one fourth cups of flour (Graham and whole-wheat, equal proportions, thoroughly mixed), or sufficient to knead.  Knead well for half an hour, and just at the last add a cup of raisins, well washed, dried, and dusted with flour.  Let the loaf rise in mass; then shape, put in the pan, allow it to become light again, and bake.

RAISED CORN BREAD.—­Into two cupfuls of hot mush made from white granular corn meal, stir two cupfuls of cold water.  Beat well, and add one half cup of liquid yeast, or one half cake of compressed yeast, dissolved in one half cup of warm water, and two teaspoonfuls of granulated sugar.  Stir in white or sifted Graham flour to make it stiff enough to knead.  Knead very thoroughly, and put in a warm place to rise.  When light, molded into three loaves, put into pans, and allow it to rise again.  When well risen, bake at least for three fourths of an hour.

CORN CAKE.—­Sterilise a cupful of rich milk or thin cream.  Cool to lukewarm, and dissolve in it half a cake of compressed yeast Add two small cupfuls of white flour; beat very thoroughly, and put in a warm place to rise.  When light, add a cup of lukewarm water or milk, and two cups of best yellow cornmeal.  Turn into a shallow square pan, and leave until again well risen.  Bake in a quick oven.  A tablespoonful of sugar may be added with the corn meal, if desired.

OATMEAL BREAD.—­Mix a quart of well-cooked oatmeal mush with a pint of water, beating it perfectly smooth; add a cupful of liquid yeast and flour to make a stiff batter.  Cover, and let it rise.  When light, add sufficient flour to mold; knead as soft as possible, for twenty or thirty minutes; shape into four or more loaves, let it rise again, and bake.

MILK YEAST BREAD.—­Prepare the yeast the day before by scalding three heaping teaspoonfuls of fresh cornmeal with boiling milk.  Set in a warm place until light (from seven to ten hours); then put in a cool place until needed for use.  Start the bread by making a rather thick batter with one cupful of warm water, one teaspoonful of the prepared yeast, and white flour.  Put in a warm place to rise.  When light, add to it a cupful of flour scalded with a cupful of boiling milk, and enough more flour to make the whole into a rather stiff batter.  Cover, and allow it to rise.  When again well risen, add flour enough to knead.  Knead well; shape into a loaf; let it rise, and bake.  Three or four cupfuls of white flour will be needed for all purposes with the amount of liquid given; more liquid and flour may be added in forming the second sponge if a larger quantity of bread is desired.  In preparing both yeast and bread, all utensils used should first be sterilized by scalding in hot sal-soda water.