oven twenty-five minutes. Mix in the morning, if wanted for the evening meal. When done, brush over the top, while warm, with equal parts of milk and molasses.
Nut Bread
2½ Cupfuls of Flour | 1 Egg |
3 Teaspoonfuls of Baking- | 1 Cupful of Milk |
powder | ¾ Cupful of English Wal- |
¼ Teaspoonful of Salt | nut Meats, chopped |
½ Cupful of Sugar | fine |
Beat egg and sugar together, then add milk and salt. Sift the baking-powder into the dry flour, and put all the ingredients together. Add the nuts last, covering with a little flour, to prevent falling, and bake in a moderate oven one hour.
Oatmeal Bread
2 Cupfuls of Rolled Oats | ½ Cupful of Molasses |
3½ Cupfuls of Boiling | 1 Yeast Cake |
Water | Pinch of Salt |
Let the rolled oats and boiling water stand until cool, then add the molasses, salt, and yeast cake which has been dissolved in cold.water. Stir in flour enough to make a stiff dough. Let it rise over night. In the morning, stir it down and let it rise again. Mold into loaves and let rise again.
Bake forty-five minutes in a moderate oven.
This will make three small loaves.