San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1923-09-19
Sister Mays
VKITCHEN

helps out a scanty meal and proves
friend indeed to the busy house
keeper in canning season.
These breads are quickly and easily
made, are highly nutritious and can
be used in place of dessert.
A tiny dainty sandwich served with
afternoon tea, be the tea hot or iced.
will appeal TO any. caller il the bread
be bran. For she who would "eat"
and grow thin" may eat bran bread
with IMMUNITY.
And generous piece of this same
bread generously spread with butter
will satisfy Johnny when he comes
in starved from work or play and
make him quite forget he wanted
candy.
Bran Bread.
Two cups sterilized bran. l cup
whole wheat flour, cup butter milk
or sour milk. IL cup molasses. L.
cup chopped nut meats, IL cup
seeded raisins, IL teaspoon soda,
teaspoon salt.
Mix bran, flour and salt with nuts
and raisins. Add molasses. Dissolve
soda in milk and add TO first mix
ture. Beat well and turn into but
tered and Toured bread pan. Bake
an hour in n slow oven.
This is simple wholesome bread
with out eggs that can be served
any time during the day. Small but
tered sandwiches are very nice TO
serve with the dinner salad.
Brown Bread.
Two eggs, ] teaspoon salt, IL cup
sugar. IL cup molasses. 2 cups
Graham flour
l cup white flour. = cups sour milk,
. teaspoons soda, cup seeded
raisins.
Beat eggs well. Beat in salt.
sugar and molasses. Add bran aud
! mix well. Add one cup of milk. Add
graham flour. and IL cup milk. Sift
white flour over raisins and add to
mixture. Mix thoroughly. Dissolve
soda in remaining milk and stir into
mixture. Be sure that the whole
is well mixed and thoroughly
blended. If not well mixed. the
bread will be streaked and heavy in
spots. Turn into buttered and
Toured bread pans and bake an hour
in hot oven.
If this brend is wanted specially
for sandwiches it can be baked in
pound baking powder cans if no
sandwich PANS are at hand.
White Nut Bread.
Three-fourths cup sugar, l egg. !
teaspoon salt. / IL cups sweet milk.
CUPS flour. teaspoons baking pow
der. / cup broken nut meats.
Beat egg well with sugar and salt.
Mix and sift flour and baking pow
der. Add alternately with milk TO
first mixture. Stir in nuts and mix
thoroughly. Turn into : buttered
and floured bread pan and let rise in
a warm place for 20 minutes. Bake
4J minutes in a moderate oven.
Graham Nut Bread.
Two cups graham flour. l cup
white flour. 1 teaspoon salt, table,
poon brown sugar. 1 cup nut meats,
. tablespoons molasses, teaspoon
soda, 1 tablespoon hot water, 11-2
cups sour milk.
Mix graham flour and white flour
with salt. sugar and nuts. Add sour
milk and molasses and mix thor
oughly. Dissolve soda in hot water
and stir into mixture. Turn into n
buttered and floured bread pan and
bake 45 minutes in hot oven.
Boston Brown Bread.
Two cups graham flour, 1 cup
white flour. CUPS corn meal, 1 cup
molasses. / cup sour milk, 1 cup
sweet milk. 1 teaspoon soda, . tea
spoons salt, 1 tablespoon melted
butter.
Mix graham flour. white flour and
corn meal with salt. Dissolve soda
in sour milk and add to first mix
ture. Add remaining ingredients
and mix thoroughly. Turn into but
tered and Toured baking powder
cans and steam three hours. Then
bake in a moderately hot oven for
10 minutes.