The Boston cooking-school cook book

and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Entire Wheat Bread should not quite double its bulk during last rising. This mixture may be baked in gem pans. German Caraway Bread Follow recipe for Milk and Water Bread (see p. 54), using rye flour in place of entire wheat flour, and one tablespoon sugar for sweetening. After first rising while kneading add one-third tablespoon caraway seed. Shape, let rise again, and bake in a loaf. Entire Wheat and White Flour Bread Use same ingredients as for Entire Wheat Bread, with exception of flour. For flour use three and one-fourth cups entire wheat and two and three-fourths cups white flour. The dough should be slightly kneaded, and if handled quickly will not stick to board. Loaves and biscuits should be shaped with hands instead of pouring into pans, as in Entire Wheat Bread. Graham Bread 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. Third Bread 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. Rolled Oats Bread 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,