Graham Bread.
Make the sponge as for white bread; then knead in Graham flour, only sifting part of it. Add, also, two or three table-spoonfuls of molasses.
Rusks.
Add to about a quart of bread dough the beaten yolks of three eggs, half a cupful of butter, and one cupful of sugar: mix all well together. When formed into little cakes (rather high and slender, and placed very near each other), rub the tops with sugar and water mixed; then sprinkle over dry sugar. This should fill two pans.