Graham Bread

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. Mary Fisher

1/2 cup sugar
1 tablespoonful lard
1 egg
1 pint buttermilk
1 cup white flour
3 cups graham flour
1 teaspoonful soda
1 teaspoonful salt

Baked Brown Bread

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

2 cups graham flour
1 cup white flour
1/2 teaspoonful salt
1 level teaspoonful soda
1/2 cup sugar
1 pint sour milk

Sift the flour, salt and soda twice; add the sugar and mix to a batter with the milk. Pour into a well greased pan and bake in a slow oven about 40 minutes. Half a cup of dates or nuts may be added.

Brown Bread

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. Alton Lewis

1/2 cup molasses
1 cup sour milk
2 teaspoonfuls soda
1 teaspoonful salt
1 cup white flour
enough graham flour to make stiff

1. Mix wet things.
2. Add sifted white flour, salt and soda.
3. Stir in graham flour.
4. Bake in baking powder tin 1 hour.

Brown Bread

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Nina Renton

1/2 cup molasses
1/2 scant cup sugar (brown or white)
1 teaspoonful butter
2 cups sour milk
3 cups graham flour
1 cup white flour
1 teaspoonful salt
1 teaspoonful soda
2 teaspoonfuls Royal baking powder
1 cup raisins (chopped.)

Makes 2 loaves. Bake 45 minutes.

Waffles

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. Shaefer

2 eggs
1 cup milk
1 tablespoonful melted butter
1/2 teaspoonful salt
2 teaspoonfuls Royal baking powder

Separate eggs and add beaten whites at the last, and bake on a hot waffle iron. Delicious.

Graham Bread

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Lulu C. Skinner

2 small cups sugar
3 cups sour milk
3 tablespoonfuls cream or lard
3 eggs
3 rounded teaspoonfuls soda, dissolved in the sour milk
1 teaspoonful salt
3 cups graham flour
1 1/2 cups white flour
1/2 teaspoonful Royal baking powder

This makes 2 large or 3 small loaves. A cup of raisins or nut meats can be added if desired.

Sour Milk Griddle Cakes

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. Duane Spalsbury

Make a batter of a quart of sour milk, add enough flour so it will run from spoon; add 2 well beaten eggs, teaspoonful of salt, tablespoonful of butter and 2 level teaspoonfuls of soda, dissolved in milk. Bake on hot griddle.

Apple Fritters

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. F. G. Hutton

1 cup of sifted pastry flour
1 level teaspoonful Royal baking powder
1/4 teaspoonful salt
1 egg, beaten light
1/4 cup milk
2 apples, pared and cut in very thin slices.

Deep, hot fat for frying.

Nut Bread

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Elizabeth Cook

2 cup buttermilk
1 cup sugar
1 cup raisins
1 cup nut meats
4 cups flour
2 teaspoonfuls soda
little salt

Bake in slow oven for 45 minutes. Very good.

Corn Fritters

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Hazel Gilmore

1 cup cold chopped corn
1 cup milk
1 teaspoonful Royal baking powder
Yolks of 2 eggs
4 tablespoonfuls flour
1/2 teaspoonful salt
1/4 teaspoonful pepper
Whites of 2 eggs

Beat the yolks until thick and lemon colored; add milk and seasoning, then the corn, flour, Royal baking powder. Last of all put in whites of eggs, beaten stiff. Drop from tablespoon in deep fat and fry a delicate brown.

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