Dissolve one cake of compressed yeast and four tablespoons of light brown sugar or molasses in one cup of lukewarm water and one cup of milk which has been scalded and cooled to lukewarm.  Add two tablespoons of melted butter, then four cups of Graham flour and one cup of white flour (sifted), adding flour gradually, and one teaspoon of salt.  Knead thoroughly, being sure to keep dough soft.  Cover and set aside in a warm place to rise for about two hours.  When double in bulk, turn out on kneading board, mold into loaves, and place in well-greased pans, cover and set to rise again—­about one hour or until light.  Bake one hour, in a slower oven than for white bread.  If wanted for overnight use one-half cake of yeast and an extra half teaspoon of salt.

GLUTEN BREAD

Dissolve one cake of compressed yeast and one tablespoon of sugar in one cup of milk, scalded and cooled, and one cup of lukewarm water; add one level tablespoon of butter then three cups of gluten flour gradually, and one teaspoon of salt.  Knead thoroughly until smooth and elastic; place in well-greased bowl; cover and set aside in a warm place, free from draught, to rise until light, which should be in about two hours.  Mold into loaves; place in greased pans, filling them half full.  Cover, let rise again, and when double in bulk, which should be in about one hour, bake in moderate oven forty-five minutes.

This will make two one-pound loaves.  For diet use omit shortening and sugar.

RAISIN BREAD

Make dough as directed for Butterbarches, using one-quarter cup of raisins and omitting the lemon and egg.  Form in loaves, fill well-greased pans half full; cover and let rise until light; about one hour.  Glaze with egg diluted with water, and bake forty-five minutes.

ROLLED OATS BREAD

Pour two cups of boiling water over two cups of rolled oats, cover and let stand until lukewarm.  Dissolve one cake of compressed yeast and one-fourth cup of brown sugar in one-half cup of lukewarm water, add two tablespoons of shortening, the oatmeal and the water in which it has been swelling.  Beat well, add about three cups of flour to make a dough, also add one teaspoon of salt.  Let rise until it doubles in bulk.  Mold into two loaves in pan and bake forty-five minutes.

POTATO-RYE BREAD

Cook one quart of potatoes diced, in boiling water until tender.  Strain, reserving potato water.  Measure and add enough more water to make three cups.  Let come to a boil, add one-quarter cup of salt, and very gradually one and one-quarter cups of cornmeal.  Cook two minutes, stirring constantly until thick.  Remove from fire, add two tablespoons of any kind of fat, the potatoes riced or mashed and when cooled two cups of flour; then one tablespoon of sugar and