| ixture into 2 equal portions; forminto |
j slong ¥g" thick and 12" Sie:
| ces. Place, a cut-side up, in prepared ey
out of pans ‘immediate ;
[easure into large bowl, 34. ne. 1
; at ukewarm water, 1 tsp.” granu-
lated sugar; stir until sugar is dis- |<
‘solved. Sprinkle with 1 envelope
_ Fleischmann’s Royal Fast Rising
Dry Yeast. Let stand 10 min.,
THEN stir well. Scald 1 ¢. milk |:
and stir in 5 ths. granulated sugar,
24% tsps. salt; cool to lukewarm.
Add to yeast mixture and stir in
¥% c. lukewarm water. Beat in 3
c. once-sifted bread flour; beat
well. Beat in 4 tbs. melted short-
ening. Work in 8 c. more once-
sifted bread flour. Knead until
smooth and elastic; place in
greased bowl and brush top with
melted butter or shortening.
Cover and set in warm place, free
from draught. Let rise until
doubled in bulk. Punch down
dough i in bowl, grease top and let
rise again until nearly doubled.
Punch down dough and roll out
to 4%" thickness. Cut into rounds
with 3" cutter; brush with melted
butter or shortening. Crease
rounds deeply with dull side of
knife, a little to one side of centre;
fold larger half over smaller half
and press along the fold. Place,
touching each other, on greased
pans. Grease teps .Cover and let
rise until doubled in bulk. Bake
in hot oven, 400°, about 15 min.
i.
r BRAN MUFFINS =
ieeca ite beat, 4 ¢c. lukewarm.
water, I tsp. granulated sugar; stir
WITH RAISINS
No creaming, no ege-beating—just one
easy stirring! Make some to-day!
| 1 cup Kellogg’s 4 teaspoon salt
All-Bran 144 cup sugar or
34 cup milk golden syrup
1 cup sifted 1 egg
} our 2tablespoons .
21% teaspoons soft shortening
baking powder }4 cup raisins
mixing bowl.
and salt into same mixing bowl. Add
sugar or golden syrup, O88, sho:
ing, and. raisins; - onl}
combined. 7 i
3. Fill greased mula. pans %
Bake in pre-heated soderay hot
oven (400°F.) about 2 25 3
Makes 9 luscious muffins. —
1. Combine All-Bran and milk in|
2. Sift together flour, “baking powder
“HOT WAT. 2 PA ; ae
% cup. boiling water :
fe Y% cup shortening or margarine
oe 14% cups pastry flour —
\:
f
~% teaspoon salt. Paap:
Add: boiling water io’ Metta
ing and beat with fork until fluf-
| tye Add. flour, sifted and meas-
_ured, with salt, all at once and
continue stirring til mixture
forms -a large, smooth ball that.
\leaves the bowl clean. This is a
very tender pastry when cooked,
with a delicious texture. Hendy
says, “definitely chill it before
‘using.”
_ My own remarks are: “Don’t
‘be light fingered with ‘some-—
body’s purse or heavy handed
with your own rolling; one is a.
crime against society and the
other a crime against good cook-
ing. In order to encourage a
light, quick touch, get yourself:
la pastry set, a cloth to tie down
over your table top and a cover
for your rolling pin. The cloth ‘is’
‘canvas and the rolling pin cover
is a child’s white cotton stocking
‘size 6 or 7. Costs very little and’
it saves sticking or working too
much flour into the dough, and
as you very well know, it’s a
case of spare the flour or spoil
the pie. Incidentally if any mem-
ber of my family happens to read
this column, please give me a
mew rolling pin for Christmas
and I will promise to use it for
baking purposes only — just
broke one handle off the one I
have.
sit Sistine eae
—~ cg eye ge — TT
95—BOLOGNA CUPS WITH SPANISH RICE :
8 slices ‘Maple Leaf’ bologna V4 cups tomate juice
3 tablespoons ‘Domestic’ 1 teaspoon salt
shortening . % teaspoon pepper
2 tablespoons chopped onion 214 cups cooked rice
2 tablespoons chopped green ‘Maple Leaf’ Nippy cheese,
pepper grated
2 tablespoons flour✪ Bologna Cups with Spanish Rice
Broil or pan broil slices of bologna. Do not
remove the casing. The edges will curl up
Page 118 · 1 recipe record on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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| ixture into 2 equal portions; forminto |
j slong ¥g" thick and 12" Sie:
| ces. Place, a cut-side up, in prepared ey
out of pans ‘immediate ;
[easure into large bowl, 34. ne. 1
; at ukewarm water, 1 tsp.” granu-
lated sugar; stir until sugar is dis- |<
‘solved. Sprinkle with 1 envelope
_ Fleischmann’s Royal Fast Rising
Dry Yeast. Let stand 10 min.,
THEN stir well. Scald 1 ¢. milk |:
and stir in 5 ths. granulated sugar,
24% tsps. salt; cool to lukewarm.
Add to yeast mixture and stir in
¥% c. lukewarm water. Beat in 3
c. once-sifted bread flour; beat
well. Beat in 4 tbs. melted short-
ening. Work in 8 c. more once-
sifted bread flour. Knead until
smooth and elastic; place in
greased bowl and brush top with
melted butter or shortening.
Cover and set in warm place, free
from draught. Let rise until
doubled in bulk. Punch down
dough i in bowl, grease top and let
rise again until nearly doubled.
Punch down dough and roll out
to 4%" thickness. Cut into rounds
with 3" cutter; brush with melted
butter or shortening. Crease
rounds deeply with dull side of
knife, a little to one side of centre;
fold larger half over smaller half
and press along the fold. Place,
touching each other, on greased
pans. Grease teps .Cover and let
rise until doubled in bulk. Bake
in hot oven, 400°, about 15 min.
i.
r BRAN MUFFINS =
ieeca ite beat, 4 ¢c. lukewarm.
water, I tsp. granulated sugar; stir
WITH RAISINS
No creaming, no ege-beating—just one
easy stirring! Make some to-day!
| 1 cup Kellogg’s 4 teaspoon salt
All-Bran 144 cup sugar or
34 cup milk golden syrup
1 cup sifted 1 egg
} our 2tablespoons .
21% teaspoons soft shortening
baking powder }4 cup raisins
mixing bowl.
and salt into same mixing bowl. Add
sugar or golden syrup, O88, sho:
ing, and. raisins; - onl}
combined. 7 i
3. Fill greased mula. pans %
Bake in pre-heated soderay hot
oven (400°F.) about 2 25 3
Makes 9 luscious muffins. —
1. Combine All-Bran and milk in|
2. Sift together flour, “baking powder
“HOT WAT. 2 PA ; ae
% cup. boiling water :
fe Y% cup shortening or margarine
oe 14% cups pastry flour —
\:
f
~% teaspoon salt. Paap:
Add: boiling water io’ Metta
ing and beat with fork until fluf-
| tye Add. flour, sifted and meas-
_ured, with salt, all at once and
continue stirring til mixture
forms -a large, smooth ball that.
\leaves the bowl clean. This is a
very tender pastry when cooked,
with a delicious texture. Hendy
says, “definitely chill it before
‘using.”
_ My own remarks are: “Don’t
‘be light fingered with ‘some-—
body’s purse or heavy handed
with your own rolling; one is a.
crime against society and the
other a crime against good cook-
ing. In order to encourage a
light, quick touch, get yourself:
la pastry set, a cloth to tie down
over your table top and a cover
for your rolling pin. The cloth ‘is’
‘canvas and the rolling pin cover
is a child’s white cotton stocking
‘size 6 or 7. Costs very little and’
it saves sticking or working too
much flour into the dough, and
as you very well know, it’s a
case of spare the flour or spoil
the pie. Incidentally if any mem-
ber of my family happens to read
this column, please give me a
mew rolling pin for Christmas
and I will promise to use it for
baking purposes only — just
broke one handle off the one I
have.
sit Sistine eae
—~ cg eye ge — TT
95—BOLOGNA CUPS WITH SPANISH RICE :
8 slices ‘Maple Leaf’ bologna V4 cups tomate juice
3 tablespoons ‘Domestic’ 1 teaspoon salt
shortening . % teaspoon pepper
2 tablespoons chopped onion 214 cups cooked rice
2 tablespoons chopped green ‘Maple Leaf’ Nippy cheese,
pepper grated
2 tablespoons flour
Broil or pan broil slices of bologna. Do not
remove the casing. The edges will curl up