Fleischman's yeast cake dissolved in luke-warm water.
1/2 tablespoon salt.
Flour.

When the milk and water are lukewarm add the yeast cake and salt. Then
add enough whole wheat flour to make a thin batter. Let stand in a
warm place three or four hours. Then stir in as much wheat flour
(whole wheat) as can be stirred in well with a large spoon, and pour
into well-greased pans. Let rise to double its bulk; then bake from
three-fourths to one hour, according to the size of the loaves. This
quantity makes three loaves.

NUT BREAD

3 cups graham flour.
1 cup wheat flour.
4 teaspoons baking powder.
1 cup chopped English walnuts.
1 cup sugar.
1 small teaspoon "Mapleine" flavoring (if liked).
1/2 cup milk.
Pinch salt.
1/2 cup floured raisins (seeded).

Put in a good-sized bread pan and bake on hour in a moderate oven.
Strange as it may seem, this bread is lighter and better if allowed to
stand a half hour before being placed in the oven to bake.

FRAU SCHMIDTS "QUICK BREAD"

The Professor's wife seldom used any liquid except water to set a
sponge for bread. She seldom used any shortening. She taught Mary to
make bread by the following process, which she considered superior to
any other. From the directions given, housewives may think more time
devoted to the making of a couple of loaves of bread than necessary;
also, that too great a quantity of yeast was used; but the bread made
by "Frau Schmidt" was excellent, quickly raised and baked.

The whole process consumed only about four hours' time, and how could
time be more profitably spent than in baking sweet, crusty loaves of
bread, even in these strenuous days when the efficient housekeeper
plans to conserve strength, time and labor?

First, two Fleischman's compressed yeast cakes were placed in a bowl
and dissolved with 4 tablespoonfuls of luke-warm water; she then added
1 cup of lukewarm water, 1/2 tablespoonful of sugar and 1/2
teaspoonful of salt and stirred all well together. The bowl containing
this yeast foam was allowed to stand in a warm place, closely covered,
one hour.

At the end of that time the yeast mixture should be light and foamy.
It was then poured into the centre of a bowl containing about 4-1/2
cups of _warmed_ flour, mixing the foamy yeast with a _portion_ of the
flour to make a soft sponge, leaving a wall of flour around the inside
edge of bowl, as our grandmothers used to do in olden times when they
mixed a sponge for bread of liqui