| 1 pound 2 ounces pure cream of tartar | ¼ pound cornstarch |
| ½ pound cooking soda |
Mix and sift thoroughly four times, and store in closely covered jars.
398.—BARLEY BREAD
| 2 cups barley meal | 1 teaspoon salt |
| 1 cup Graham flour | 6 teaspoons baking powder |
| 1 cup white flour | 2 cups milk |
| 2 tablespoons sugar |
Sift dry ingredients together, and mix well with milk; turn into a greased bread tin, let stand fifteen minutes, and bake in a moderate oven fifty minutes. Raisins, dates, figs, or nuts may be added.
399.—BRAN BREAD
| 2 cups bran | 5 teaspoons baking powder |
| 2 cups entire wheat flour | ½ cup molasses |
| 1 teaspoon salt | ¾ cup water |
| ½ teaspoon soda | ¾ cup milk |
Sift flour, salt, soda, and baking powder, and add to bran; add molasses and liquid, and beat well; turn into a greased bread pan; let stand fifteen minutes, and bake in a moderate oven one hour.
400.—DATE BREAD
| 1 cup corn meal | ¼ cup molasses |
| 1 cup entire wheat flour | 1 cup dates stoned and cut in pieces |
| 1 cup white flour | ½ cup nut meats chopped |
| 1½ teaspoons salt | 1 egg well beaten |
| ¼ teaspoon soda | 1¼ cups milk |
| 5 teaspoons baking powder |