Recipes (Good Luck Margarine, 1927)

The method given below is known as the short method of breadmaking and is the one most popular today. Its success depends upon your understanding how the yeast acts. Fresh compressed yeast is usually available in cities and towns and is most popular. If dry yeast is used it must be soaked overnight in two cups of unsalted potato water. Otherwise the process is the same as with compressed yeast. Yeast when mixed with the dough and kept warm throws off countless gas bubbles which lighten the dough, and make the bread digestible. Sugar hastens the growth of the yeast. Salt retards this growth; so that the latter is often added with the last flour. | During the processes of rising and kneading, the température has a great influence upon the dough. Best results are obtained when 80°-95° F. is the temperature used. Protect the rising dough from drafts, for if chilled or too cold, it will not rise; and from too much heat, for if too warm the yeast acts violently and produces a coarse bread, or is killed and will not work at all. WHITE BREAD 1 quart liquid (milk or water) 2 yeast cakes 4 tablespoons Jelke GOOD LUCK Vo cup lukewarm water Margarine 2 teaspoons salt 2 tablespoons sugar 3 quarts flour (about) 1. Scald the liquid. Add sugar and margarine and stir until melted. 2. When cool add yeast dissolved in the lukewarm water, and enough of the flour to make a soft batter. Beat well. 3. When bubbles begin to form add salt and enough more flour to make a stiff dough. 4. Turn out on floured board and knead for 10 minutes. Place in a greased bowl, or pan, cover with a cloth, and let rise where warm, about 3 hours or until almost double its bulk. Good Luck gives charm of flavor to any slice of bread 5. Turn out, knead again, shape into loaves, and place in wellgreased pans, cover and let rise for another hour—until pans are filled. 6. Bake in a hot oven (425°F.) for 10 minutes, then in a moderate oven (350°F.) for 50 minutes more. 7. When done remove from pan, place on racks to cool, and brush with margarine. Cover when cool, but not before. Note: This recipe makes four small loaves. RAISED BISCUITS These may be made from bread dough. 1. Cut dough into pieces the size of an ordinary egg; shape into rolls, and place in a well-greased pan. 2. Let rise until double in size, brush with milk and melted 3. Bake in a hot oven (400°F.) ten minutes, then continue about 20-30 minutes in moderate oven (350°F.). PARKER HOUSE ROLLS 2 cups milk 1 yeast cake 4 tablespoons Jelke GOOD LUCK 1 teaspoon salt Margarine 6 cups flour 2 tablespoons sugar 1. Scald milk, add sugar, and stir until sugar dissolves. 2. Cool and add yeast dissolved in small amount of warm water, and 3 cups of flour. Beat until smooth. Let rise 1 hour where warm. 3. Add melted margarine, salt, and enough flour to make a dough (about 3 cups more). Knead 5 minutes. 4. Place in a greased bow] and let rise 114 hours or until double in bulk. 5. Roll out % inch thick. Lift from board (to let it shrink’); cut with biscuit cutter. 6. Brush lightly with melted GOOD LUCK, crease through center, and fold over. Let rise until light. 7. Bake in hot oven (450°F.) about 15 minutes. Recipe makes 4 dozen rolls. Good Luck—for table use—and for baking and cooking I[ RAKING Powner pRrAD AND Rous {Tf CARAMEL ROLLS 2 eups sifted flour 1 beaten egg 4 teaspoons baking powder 24 eup milk *%4 teaspoon salt 4 tablespoons Jelke GOOD LUCK 4 tablespoons sugar Margarine, melted cup brown sugar 4 tablespoons Jelke GOOD LUCK Margarine 1. Combine flour, salt, 4 tablespoons sugar and baking powder. 2. Add milk and beaten egg. 3. Add melted GOOD LUCK Margarine. 4. Mix brown sugar and GOOD LUCK, melt it slightly, and spread it in bottom of shallow baking pan.