Barley Bread

To 1 1/2 cups hot, boiled barley mush, add 3 tablesp sugar, 2 tablesp butter, and 1 teasp salt. Mix well and when lukewarm add 1/2 cake compressed yeast, dissolved in 1/2 cup lukewarm water. Mix well and then knead in sufficient flour to make a stiff dough. Knead until elastic, then set in a warm place to rise, and when light mould into loaves, let rise again, and when light, bake. Bread made with mush requires a larger quantity of flour, and the dough should be mixed stiffer than ordinary bread dough.- [J. H.

Entire Wheat Bread

Sift 2 1/2 cups entire wheat flour with 1 scant teasp soda and 1/2 teasp salt, add 1 cup buttermilk. Mix well, then turn into greased pans and bake 1/2 hour. If liked 1 or 2 tablesp sugar may be added.-[J. B. J., O.

Bran Bread

Sift and mix together 4 cups wheat bran, 2 cups wheat flour, 1 teasp soda and 1/2 teasp salt, then add 4 cups sour milk and 1 cup molasses. Turn into well greased bread pans and bake in moderately hot oven about 1 hour.-[Mrs. A. M., Ct.

Currant Bread

To 1 qt bread sponge add 1/2 cup molasses, 2 tablesp shortening, 1 teasp each salt and cinnamon, 1/2 teasp cloves, 1/2 lb clean currants, and 1/4 lb seeded raisins, with flour enough to make a stiff dough. Turn into well greased pans, also grease the top of the dough, cover, and set in a warm place to rise. When light, bake.-[Mrs. J. L. P., Fla.

Hominy Bread

To 3/4 pt cold, boiled hominy, add salt to taste, 1/2 pt corn meal, 2 well-beaten eggs, 1 tablesp lard or butter, and sufficient sweet milk to make a thick batter. Turn into well greased pan and bake.- [Miss M. C. G., Ala.

Mush Bread

Prepare corn meal mush in the usual manner, and to 2 qts of the hot mush add 2 qts whole wheat flour or graham flour. Mix with a large wooden spoon and while mixing add 1 cup maple syrup or N O molasses, 1 teasp salt, and butter the size of a walnut. Mix well and when lukewarm add 1 qt light bread sponge. When this is well mixed add 1/2 teasp soda and warm flour enough to knead and mould into small loaves. Put in well greased pans, let rise and when light bake in a moderate oven about 3/4 hour. When done remove from the pans, rub the loaves with butter, wring a clean cloth out of hot water, lay it over the bread, and let stand till cold. The crust will be nice and tender. Follow the same plan for softening crust of any bread.- [A. G., O.

Pumpkin Bread

To 1 cup stewed pumpkin add pinch salt, 1 egg, 2 teasp each sugar and molasses, 1 cup sweet milk, 1 teasp soda dissolved in 1 cup sour milk, and a mixture of corn meal and white flour enough to make a hatter as for sponge cake, using 1/4 part flour and 3/4 part corn meal. Pour 3 or 4 tablesp thick sweet cream over the top of the batter just before placing the pan in the oven.-[Mrs. E. R. S., N. Y.

Sweet Bread

To 1 qt light bread sponge add 2 ozs butter, 4 ozs sugar, and 1 tablesp each cinnamon and caraway seed. Knead thoroughly, let rise, knead again 10 minutes, then put in greased baking pan, brush the tops with melted butter and when light bake in a moderate oven.- [Mrs. J. B., Kan.

German Bread

To 2 cups light bread dough add scant 1/2 cup butter and lard mixed, 1 cup sugar, 2 cups milk in which dissolve 1/2 teasp soda, 1 teasp each cinnamon and vanilla, and 1 cup seeded raisins. Stir with flour as stiff as bread dough, let rise, mix, let rise again, then mould into loaves. Score the tops several times with a sharp knife, brush with milk, sprinkle with sugar, let rise, and when light, bake.-[G. L. N., N. Y.

Swedish Bread

Take any desired quantity of light bread dough, roll out about 1/2 inch thick, rub with melted butter, sprinkle with sugar and raisins or currants, and a dusting of nutmeg or cinnamon. Roll up, let rise 1/2 hour in a well buttered pan, then rub a little melted butter on the outside of the loaf, and bake in a hot oven 1/2 hour.-[M. B. G., Wis.

Scotch Bread

When making bread reserve enough for a small loaf and when the dough is ready for the last rising roll out and spread with a mixture of 1/4 cup butter and 3/4 cup sugar. Roll up and knead till smooth, using as little flour as possible, then roll out again and spread with 1/2 or 3/4 cup seeded raisins. Roll up and knead as gently as possible, till the fruit is well mixed with the dough, then put in well greased pans, let rise till very light, brush the top lightly with melted butter, sift over with some sugar, and bake in a moderate oven.- [Mrs. F. E. A., Wash.