Mix well and then add sufficient water to cover.  Bake in a moderate oven for three hours.

WHOLE WHEAT MUFFINS

Place in a mixing bowl

  Two cups of buttermilk,
  One teaspoon of baking soda,
  One teaspoon of salt,
  Three tablespoons of sugar,
  Four tablespoons of shortening,
  One egg,
  Three cups of whole-wheat flour,
  Two teaspoons of baking powder.

Beat hard to mix and then pour into well-greased muffin pans and bake for twenty minutes in a hot oven.

YESTERDAY’S BRAN BREAD

Place in a mixing bowl

  Three cups of buttermilk,
  One and one-half teaspoons of salt,
  Two teaspoons of baking soda,
  Three-quarters cup of syrup,
  One-half cup of shortening.

Beat to thoroughly mix and then add

  Four cups of whole-wheat flour,
  Three cups of bran,
  One and one-half cups of white flour,
  Two teaspoons of baking powder.

Beat hard to mix and then pour into two well-greased and floured loaf-shaped pans and spread evenly.  Let stand for ten minutes and then bake in a moderate oven for forty minutes.  One-half package of seeded raisins or three-quarters cup of finely chopped nuts may be added to one loaf for variety.  Use when one day old.

BUTTERMILK CUSTARD

Place in a mixing bowl

  Yolk of one egg,
  Two eggs,
  One and one-quarter cups of buttermilk,
  One teaspoon of vanilla extract,
  One-half cup of sugar,
  Three tablespoons of flour.

Beat to a smooth batter and then pour in custard cups and set the cups in a pan of warm water, and bake in a slow oven until firm in the centre.  Remove, cool and then make a whip with

  White of one egg,
  One-half glass of jelly.

Beat to a stiff meringue and then pile high on each custard.  Serve ice cold, dusted with cinnamon.

YANKEE PANCAKES

Place in a mixing bowl

  One and one-half cups of buttermilk,
  Two tablespoons of syrup,
  One tablespoon of shortening,
  One teaspoon of baking soda,
  One teaspoon of salt.

Beat to mix and then add

  One cup of whole-wheat flour,
  One-half cup of cornmeal,
  One teaspoon of baking powder.

Beat to mix and then bake on a hot gridle.

BUTTERMILK BREAD

Scald two cups of buttermilk and then let cool.  Put through a sieve to break up the large curds and then turn into a mixing bowl and add

  Four tablespoons of sugar,
  One tablespoon of salt,
  Four tablespoons of shortening,
  One yeast cake dissolved in one-half cup of water.