|
|
|
|
|
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. |
|
|
|
|
