Graham bread should be particularly well-baked.

Brush loaves, when baked, with butter, which makes a crisp crust with a nutty flavor.
Should cream not be available, one quart of scalded milk, containing one tablespoonful of butter, may be used with good results.

If cream be used with the milk, no shortening is required in the bread.

Bread is considered more wholesome when no shortening is used in its preparation.
GRAHAM BREAD (AN OLD RECIPE) 2 cups sour milk 2 cups sweet milk or water.
1 teaspoon soda (Salaratus) Graham flour.
1/2 cup molasses.
1 tablespoonful melted butter.
Pinch of salt.
Stiffen about as thick as ordinary molasses cake.

Bake at once.
"MARY'S" RECIPE FOR WHEAT BREAD 1 cup sweet milk (scalded).
1 cup cold water.
1 cake Fleischman's yeast (dissolved in a small quantity of luke-warm water).
1-1/2 teaspoonfuls sugar.
1 rounded teaspoonful salt.
1 tablespoonful butter.
Flour, about 1-1/2 quarts.
This makes good bread and, as bread is apt to chill if set over night in a cold kitchen, or sour if allowed to stand over night in summer, set this sponge early in the morning.