Mix into a soft batter with 2 cups of sweet milk; add 1/2 cup of molasses.

Fill two layer cake pans and bake in a hot oven about 25 minutes.

This is so easily and quickly made.
The young housewife may mix, when commencing to prepare lunch, and when the meal is ready to serve the bread will be baked, and it is an excellent laxative.
FRAU SCHMIDT'S "HUTZEL BROD" 1 quart dried pears.
1 pint of pear juice.
1 Fleischman's yeast cake.
1 scant cup brown sugar.
2 eggs.
1/4 teaspoonful soda.
1 pound of soaked raisins.
3/4 cup of a mixture of lard and butter.
1 teaspoonful of fennel seed.
Pinch of salt.
2 teaspoonfuls of ground cinnamon.
Flour to stiffen, as for ordinary bread.
Cover one quart of dried pears with cold water and cook slowly about 20 minutes until they have cooked tender, but not soft (the night before the day on which the bread is to be baked).
Then drain the juice from stewed pears, which should measure 1 pint; when lukewarm, add 1 yeast cake, dissolved in a small quantity of lukewarm water, and about 3 cups of flour and a pinch of salt.

Stand, closely-covered, in a warm place over night to raise.
The following morning, add 1/4 teaspoonful of baking soda, dissolved in a little warm water, to counteract any acidity of batter.

Cream together sugar, butter and lard, add eggs one at a time, men the well-floured, diced pears, also raisins, cinnamon and fennel seed, and enough flour to stiffen as for ordinary bread.