Evening Republican, Volume 20, Number 273, Rensselaer, Jasper County, 14 November 1916 — Bran and Graham Biscuit. [ARTICLE]

Bran and Graham Biscuit.

One cupful sterilized bran, two cupfuls graham flour, one cupful milk, one egg, two teaspoonfuls sugar, one teaspoonful salt, two teaspoonfuls butter, four teaspoonfuls baking powder. Mix the dry ingredients together, beat the egg slightly and add to the milk. Stir the liquids into the dry ingredients the same as for cream biscuits. Turn upon a slightly floured molding board and roll to one-half inch in thickness. Cut Into shape with the biscuit cutter and bake in a hot oven. Lastly, here is a very nourishing nut and raisin bread that is particularly good for the children’s school luncheon, but it is weH to chop the raisins so as to make them more easily digested.