Maple sugar pounded till fine can be used and makes a delicious cake.
BREADS AND BISCUITS MADE
WITH YEAST
Whole Wheat Bread
To any one of the sponges after they have risen, add enough whole wheat flour to make a dough that can be kneaded. Set it to rise in a warm place protected from draughts. When risen to double its bulk turn out on a bread board and work only enough to form into loaves. Let these rise to half double their bulk and bake for an hour in a moderate oven. If the loaves are large they should bake longer.
The oat flour sponge is especially good.
Graham Bread
To any of the sponges add four cups of graham meal and finish with whole wheat flour. If a coarser bread is desired, add one cup of bran and only three cups of the meal.