1 tablespoon lard
1 tablespoon butter
2 teaspoons salt
1¾ cups boiling water
¼ cup condensed milk
1 yeast cake
¼ 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, and, when lukewarm, add yeast cake, broken into 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 65º 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.

Passing these to the person seated next to you is not necessary.

2 cups scalded milk
3 tablespoons butter
2 tablespoons sugar
2 teaspoons salt
1 yeast cake dissolved in ¾ cup lukewarm water
About 5½ cups flour

Add butter, sugar and salt to milk; when lukewarm, add dissolved yeast cake and three cups of flour. Beat thoroughly, cover and let rise until light; cut down and add enough flour to knead (it will take about two and one-half cups). Let rise again, toss on slightly floured board, knead, pat and roll out to one-third inch thickness. Shape with biscuit-cutter first dipped in flour. Dip the handle of a knife in flour and with it make a crease through the middle of each piece; brush over one-half of each piece with melted butter, fold and press edges together. Place in greased pan, one inch apart, cover, let rise and bake in hot oven twelve to fifteen minutes. As rolls rise they will part slightly and if hastened in rising are apt to lose their shape.

1 pint milk
1 cup granulated Indian meal (cornmeal)
1 teaspoon salt
3 tablespoons butter
2 eggs
1 teaspoon baking powder

Scald milk and add gradually Indian meal, salt and butter. Cool slightly and add eggs, well beaten, and baking powder. Turn into a buttered earthen dish and bake in a moderate oven thirty-five minutes. Cut in pie-shaped pieces for serving.

May well have been a standard at the Roberts' breakfast table.

2 cups sifted flour
½ tsp soda
2 tbsp shortening
3/4 cup buttermilk

Sift together flour and soda. Add shortening, mixing well with a pastry blender or with two knives. Stir in buttermilk. Roll or pat the dough on a lightly floured board, cut with a round cutter, and place biscuits in a hot greased pan. Bake in a hot oven (425° F) for 15 minutes. Serve hot. Makes about 15 biscuits.

Also good for the resistance.

1 package dry granular yeast or 1 cake compressed yeast
1 cup lukewarm water
2 tsp sugar
1½ tsp salt
1 tbsp shortening
4 cups sifted, all-purpose flour
1 egg white, beaten

Soften yeast in ¼ cup of the water. Let stand 10 minutes. To the remaining water add sugar, salt, shortening and 1 cup of the flour. Beat until very smooth. Add the yeast mixture and stir well. Thoroughly fold in egg white, then add flour to make a stiff dough. Turn out on lightly floured board and knead until smooth and satiny, about 10 minutes. Place in a grease bowl, turn once to bring greased side up. Cover and let stand in a warm place (86°F) out of drafts to rise until double in bulk (about 1 hour). Knead down

Cover and let rest 10 minutes, then form into a narrow rounded loaft about 14 inches long. Place on greased baking sheet on which white cornmeal or farina has been sprinkled. Make diagonal cuts with a very sharp kife every 2 inches about 1/8 inch deep.

Fresh from the Café New Orleans.

¼ cup butter
¼ cup sugar
2 cups scalded milk
½ yeast cake
¼ lukewarm water
3 beaten eggs
1 tsp salt
Flour
Butter

Cream the butter and sugar together and add to the milk when cooled to lukewarm, add also the yeast softened in lukewarm water, together with the beaten eggs, salt, and flour to make a light, soft dough. Knead thoroughly, brush over with butter and set aside to rise until very light, being sure that the dough is covered and kept in a place free from drafts, either cold or hot. Roll about ¼ inch thick cut into 5-inch squares, cutting those again diagonally into triangles. Brush with softened butter, and roll up begining with the wide end rolling fairly tightly. Shape by bringing both tips around into a half circle so it looks like a crescent moon. Place on a lightly-floured baking sheet, cover and let rise until doubled in bulk. Brush with beaten egg yolk to which a little milk has been added and bake about 20 minutes, having the oven hot (450°F) for the first five minutes, then decreasing to 350°F for the remainder. Bake until golden brown.

Served with baked beans, a godsend during the Depression as well as during rationing.

1 cup cornmeal
1 cup whole wheat flour
1 cup whole rye flour
½ tsp soda
1 tsp baking powder
1 tsp salt
3/4 cup dark molasses or sorghum
2 cups buttermilk
2 tbsp melted shortening
1 cup raisins, washed and dried

Stir cornmeal, rye flour, and whole wheat flour with a spoon to fluff them before measuring. Lift lightly into the measuring cup with a spoon. Sift cornmeal, rye and whole wheat flour with soda, baking powder and salt 3 times; add bran remaining in the sifter to the mixture. Combine molasses, buttermilk, and shortening. Add to dry ingredients and stir until thoroughly mixed. Stir in raisins. Spoon batter into 3 well-greased molds or tin cans (2½ cup capacity) filling them about 2/3 full (about 1 2/3  batter in each). Cover with lids or waxed paper tied securely in place. Steam 1½ hours or until springy when pressed and no longer sticky. Cool a few minutes, then remove bread from molds. Serve warm. To improvise a steamer, place a rack in a deep kettle. Cover the bottom with boiling water and place molds on rack. Cover tightly. Add more boiling water as water boils away.