From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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Family White Loaf
[Made of Condensed Milk]

• 1 tablespoon lard
• 1 tablespoon butter
• 2 teaspoons salt
• 1 3/4 cups boiling water
• 1/4 cup condensed milk
• 1 yeast cake
• 1/4 cup lukewarm water
• 6 cups sifted flour

Put lard, butter, and salt in bread mixer or bowl without a lip.

Pour on boiling water and condensed milk. When lukewarm, add yeast cake, broken in pieces and dissolved in lukewarm water, and five cups flour.

Stir until thoroughly mixed, add remaining flour, toss on a slightly floured board and knead until mixture is smooth. Return to bowl and cover with a clean cloth and board or tin cover.

Let rise at a temperature of 65° F. until mixture has doubled its bulk, the time required being about three hours.

Cut down, toss on a slightly floured board, shape into two double loaves and put in buttered pans.

Cover, again let rise, and bake in a hot oven fifty-five minutes.

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Currant Loaf

Use same recipe as for Family White Loaf. When shaping into loaves, knead in one-third cup cleaned dried currants.

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Graham Raised Loaf

• 2 cups milk
• 6 tablespoons molasses
• 1 1/2 teaspoons salt
• 1/3 yeast cake
• 1/4 cup lukewarm water
• 2 cups sifted Graham flour
• 1/2 cup Graham bran
• Flour

Scald milk and add molasses and salt.

When lukewarm, add yeast cake dissolved in water, Graham flour and Graham bran, and white flour to knead. Cover, let rise, shape into loaves, again let rise, and bake in a hot oven.

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German Caraway Bread

• 2 cups scalded milk
• 2 tablespoons sugar
• 2 tablespoons butter
• 1 teaspoon salt
• 1 yeast cake
• 1/2 cup lukewarm water
• 2 tablespoons caraway seeds
• 6 cups rye flour
• 1 1/2 cups entire wheat flour

Add sugar, butter, and salt to scalded milk.

When mixture is lukewarm add yeast cake dissolved in lukewarm water, caraway seeds, and rye flour.

Turn on a board and knead, while incorporating entire wheat flour.

Return to bowl, cover and let rise until mixture has doubled its bulk.

Shape into loaves, put in buttered bread pans, again cover, let rise, and bake in a hot oven.

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Moravian Bread

• 1 yeast cake
• 1/4 cup lukewarm water
• 1 cup hot mashed potatoes
• 2 cups scalded milk
• 2 1/2 cups flour
• 1 egg
• 3/4 cup shortening
• 1 cup sugar
• 2 teaspoons salt
• 2 3/4 cups flour

Dissolve yeast cake in lukewarm water and add potatoes, scalded milk, which has become lukewarm, and two and one-half cups flour.

Cover and let rise until light; then add egg, well beaten, shortening, using equal parts of lard and butter, sugar, salt, and remaining flour.

Turn into a buttered dripping pan and spread evenly. Cover and again let rise until light.

Brush over with melted butter and at two-inch intervals make parallel rows of three-fourths inch depressions, using the forefinger.

In depressions thus made put a bit of butter and fill with brown sugar.

Sprinkle with two tablespoons brown sugar mixed with one teaspoon cinnamon and bake in a moderate oven thirty-five minutes.

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Cincinnati Coffee Bread

Put one-third cup sugar, one-third cup butter, and one-half teaspoon salt in bowl, and pour over one cup scalded milk.

When lukewarm, add one yeast cake, dissolved in one-fourth cup lukewarm water, two eggs, slightly beaten, and enough flour to make a stiff batter.

Cover and let rise until mixture has doubled its bulk. Cut down, beat thoroughly and spread evenly in two buttered, round layer cake tins.

Sprinkle with Nut Mixture, let rise and bake in a hot oven forty minutes.

— Nut Mixture — Mix two tablespoons sugar and three-fourths teaspoon cinnamon and add three- fourths cup soft, stale bread crumbs, two tablespoons melted butter, and three tablespoons chopped, blanched Jordan almonds.