GRAHAM BREAD Mrs. John T. Gilchrist
One cup white flour; two cups graham flour; one teaspoonful salt; one teaspoonful soda; one-half cup dark molasses; one and one-half cups sweet milk; one cup seeded raisins. Bake in a slow oven for forty-five minutes.
RAISIN GRAHAM BREAD Mrs. Clara A. Baldwin
One-half cup to one cup seeded raisins; one egg; two-thirds cup molasses; one rounding teaspoonful soda dissolved in a little hot water; two cups milk; four cups graham flour. Mix and bake one and one-half hours in slow oven.
RAISIN BREAD Mrs. T. D. McMicken
One and one-half cups sour milk; one and one-half teaspoonfuls soda; one-fourth cup molasses; one-half teaspoonful salt; graham flour till stiff enough to drop from spoon. One-half cup raisins.
SOUTHERN BROWN BREAD Sue C. Woodman
One and one-half cups sour milk; one level teaspoonful soda; scant cup brown sugar; two cups graham flour; one cup raisins; one teaspoonful salt; bake one hour.
BOSTON BROWN BREAD Mrs. Emma C. Portman
Two cups milk, sour; two cups graham flour; one cup wheat flour; three tablespoonfuls molasses or sugar; one teaspoonful soda. Take pound baking powder cans, lard them well and fill two-thirds full; put on lids and set in a kettle which is half full of boiling water; put on the kettle lid and keep boiling three hours; replenishing often with boiling water.