When the loaf is taken from the oven, brush butter over the top.

This keeps the crust moist.
If a wholesome loaf of "Corn Bread" is wished, use fine, yellow, granulated cornmeal to stiffen the sponge instead of graham flour; do not make dough too stiff.
WHOLE-WHEAT BREAD 1 pint boiling water.
1 pint sweet milk.
1/2 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.