HONEY OATMEAL BREAD

2 cups rolled oats

1/2 cup honey

2 cups scalded milk or boiling water

1/2 cup lukewarm water

2 tbsp. shortening (optional - 1 cup chopped pecans or candied orange peel).

1 yeast cake

4-5 cups flour

1 tsp. salt

Pour scalded liquid over the oats and shortening. Cover and let stand until lukewarm. Dissolve yeast cake in the warm water, add honey and stir into the oatmeal. Add 1 1/2 cups flour, beat well, cover and allow to rise for 1 hour until light. Then add the salt, the rest of the flour and the nuts or candied peel and enough flour to make a dough and knead until smooth. Place in a greased bowl, cover and let stand again in a warm place until doubled in bulk. Shape into small loaves, put into well greased pans, filling them a little more than 1/2 full. Let rise to top of the pan and bake 50 minutes in a hot oven.

HONEY ORANGE GRAHAM BREAD

1 cup scalded milk

1 yeast cake

1 tsp. salt

1 1/2 cups bread flour

1-3 cup lukewarm water

1/2 cup candied orange peel

1 1/2 cups graham flour

1/2 cup pecan nut meats

4 tbsp. honey

Mix milk, honey and salt. When lukewarm add yeast cake dissolved in lukewarm water, and flour. Mix and then add orange peel and nuts, cut in small pieces. When thoroughly mixed, let rise until double in bulk. Shape into loaves in bread pan and let rise again until doubled its bulk. Bake in a 350 to 380 F. oven from 40 to 60 minutes. This mixture can be baked in muffin tins and served while hot.

HONEY NUT BREAD

3/4 cup honey

3 tsp. baking powder

1 egg

1/2 tsp. salt

1 cup milk

1 cup nut meats, chopped

3 cups flour

Mix, put into a greased and floured loaf pan. Let stand about 1 hour. Bake in a slow oven for about 40 minutes or one hour.