OLD FASHINED GRAHAM
One cup of wheat flour, one-half
cup of molasses, one-half cup of good yeast, one teaspoon of salt, one
pint of warm water; add sufficient Graham flour to make the dough as stiff
as can be stirred with a strong spoon; this is to be mixed at night; in
the morning, add one teaspoon of soda, dissolved in a little water; mix
well, and pour into two medium-sized pans; they will be about half full;
let it stand in a warm place until it rises to the top of the pans, then
bake one hour in a pretty hot oven.
This should be covered about
twenty minutes when first put into the oven with a thick brown paper, or
an old tin cover; it prevents the upper crust hardening before the loaf
is well-risen. If these directions are correctly followed the bread will
not be heavy or sodden, as it has been tried for years and never failed.
OLD FASHIONED VIRGINIA
One pint of corn meal; pour
over enough boiling water to thoroughly scald it; when cool add one pint
of light, white bread sponge, mix well together, add one cup of molasses,
and Graham flour enough to mold; this will make two loaves; when light,
bake in a moderate oven one and a half hours.