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ISSUED BY
THE WOMAN'S AUXILIARY

December, 1916

BREAD

BREAD.

     Mix 1 cake compressed yeast, 1 teaspoon sugar, add 1-3 cup warm water and let raise.  Sift 1 level tablespoon salt and 1 heaping tablespoon sugar with 1 quart flour, add 1 cup scalded milk and 1 cup hot water into part of flour and when latter is lukewarm add raised yeast and let raise.

     After batter is light mix in enough flour to make it stiff enough to knead on board, let raise.  When light mix into loaves and when light back one hour.  This will make three small loaves.

--Miss Jennie Kendall.    

NUT BREAD.

     Two eggs, 4 cups flour, 4 teaspoons (level) Dr. Price's baking powder, 1 cup nuts chopped, 1/2 cup sugar, 2 cups sweet milk, salt.

     Delicious for tea.

--Mrs. George M. Eyssell.    

NUT BREAD.

     Scald 2 cups of oatmeal with 2 cups of boiling water.  Let cool, then add 1/2 cake yeast dissolved in water, 1 teaspoon salt, 1 quart of flour, 1 tablespoon butter or lard, 1/2 cup of cane sugar, 1 cup nuts.

     Stir up at night and let raise.  In the morning make into loaves, raise again and bake.

--Mrs. H. E. Robinson    

BOSTON BROWN BREAD.

     One cup sweet milk, 2 cups sour milk, 1 cup of corn meal, 3 cups graham flour, 1/2 cup of molasses, 1/2 cup of sugar, 1 teaspoon salt, 2 teaspoons soda, add cup of raisins.

   Steam 3 hours and bake 10 minutes.

--Mrs. Wm. Nottberg,
3415 St. John    

GRAHAM BREAD.

     Three cups sifted graham flour, 3 small teaspoons of Dr. Price's baking powder, 1 small teaspoon salt, 2 tablespoons of sugar (white), 2 tablespoons of 1/2 lard, 1/2 butter.

     First sift flour, sugar salt; then add lard and butter; then add 2 eggs in cup and fill with milk and 2-3 again.  Put in can or pan that has ridges; let stand 15 minutes.  Bake 49 minutes in oven the same heat as for bread.  Add 1/2 cup of walnuts.

Mrs. Leak Heneghan,
Peoria, Ill.

ROLLS.

     One and one-half quarts of  flour, 1 cake of compressed yeast, 2 tablespoons of sugar, 1 teaspoon of lard, enough warm milk to make a stiff dough.

     If serving at 1:00 p. m., mix at night; make out rolls in the morning and set in the ice box.  They will be about right by lunch time.

--Mrs. Pittman.    

POTATO ROLLS.

     One quart flour, 2 large potatoes, 2 eggs, 1 tablespoon sugar and 1 teaspoon salt, 1 large tablespoon lard, 1 cup milk lukewarm, 1 cake yeast put in warm milk, add a pinch of sugar.

     Stir potatoes and lard together.  After years has dissolved, stir in the other ingredients and let raise.

--Mrs. F. Sieben.    

   

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