8 . UF W. Ae GCGOOUVKR BOO

BRAN BREAD

2 cups sour or buttermilk 1 teaspoon soda

1 teaspoon salt 1 cup raisins

1 cup sugar 2 cups bran or Graham flour.

2 cups white flour Bake 40 minutes ,
Mrs. W. T. Wilkinson, Clover Bar Local.
BRAN BREAD

4 cups health bran 3 cups warm water

1 dessertspoon salt 1 yeast cake.

% cup molasses

Dissolve yeast cake in % cup warm water. Then add to other ingredi-
ents and add enough flour to make a dough. Let rise. Put in pans. Let
rise again and bake 1 hour.

: Mrs. L. F. Monson, Clive Local.

BROWN BREAD

% cup sugar (preferably brown) 2 cups sour milk

2 tablespoons melted butter 1 teaspoon salt sifted in

2 well beaten eggs 1% cups flour

2 teaspoons soda dissolved in 2% cups Graham flour or bran.

1% cup molasses
Bake 1 hour in slow oven. This makes 2 small loaves.
Iva Anderson, Lamont Local.

BROWN BREAD |

2 cups sour milk 2 cups raisins

1 cup sugar 2 teaspoons soda

2 cups bran flour 7 2 tablespoons molasses.
1 cup white flour

Mix all together well. Put in well greased covered pan. Put in warm
place to rise for one hour, then bake in a moderate oven for one hour.

Mrs. J. E. Campbell, Okotoks Local.

BOSTON BROWN BREAD (Steamed)
1 cup corn meal scalded with 1 1 cup milk into which is beaten

cup boiling water 1 egg
1 cup molasses into which beat 1 teaspoon salt
1 teaspoon soda 3 cups Graham flour.

Stir well and put into well buttered baking powder cans filling each half
full. Cover closely. Set in large kettle of boiling water and steam steadily
for five hours.

Mrs. A. Mack, Bow Island Local.
HEALTH BREAD

4 cups white flour 2 level tablespoons sugar (these
4 cups coarse rye flour three latter ingredients may be
2 cups water omitted)

4 cups Graham flour 3 teaspoons salt

2 cups scalded milk 1 compressed yeast cake _ dis-
2 level tablespoons lard solved in % cup warm water.
2 level tablespoons butter’

Reserve 1 cup of white flour to knead bread with. Combine all ingredi-
ents and knead at night (about 9:30). Let rise in medium warm place,
make into loaves in morning, from 7 to 8 o’clock. Let loaves rise and bake
1% hours. Makes 4 loaves.

Miss Jessie Macmillan, Director Women’s Home Bureau, Edmonton.
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