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.