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2½ cups hot liquid (water, or milk and water)

⅓ cup molasses

1½ teaspoons salt

¼ yeast cake dissolved in

¼ cup lukewarm water

3 cups flour

3 cups Graham flour

Prepare and bake as Entire Wheat Bread. The bran remaining in sieve after sifting Graham flour should be discarded.

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2 cups lukewarm water

1 yeast cake

½ tablespoon salt

½ cup molasses

1 cup rye flour

1 cup granulated corn meal

3 cups flour

Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again, and bake as Entire Wheat Bread.

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2 cups boiling water

½ cup molasses

½ tablespoon salt

1 tablespoon butter

½ yeast cake dissolved in

½ cup lukewarm water

1 cup Rolled Oats

4½ cups flour

Add boiling water to oats and let stand one hour; add molasses, salt, butter, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake. By using one-half cup less flour, the dough is better suited for biscuits, but, being soft, is difficult to handle. To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape.