Pour hot liquid over salt, sugar and shortening. Let stand until lukewarm. Do not have too hot or it will kill the yeast. Add the yeast which has been mixed to a paste with a little lukewarm water. Beat in enough flour to make a batter. Beat this batter until it is full of bubbles, then add more flour to make a soft dough. When too stiff to beat, rub a little flour on the bake board, and turn the dough out. Kneading—Dust a little flour on the dough, and on the palms of your hands. Fold the edge of the dough farthest from you toward the centre of the mass, immediately pressing the dough down and away from you with a gentle rolling motion of the palms of the hands twice repeated. Turn the dough, so that what was the right-hand part of it shall be the farthest away from you, fold over and knead as before; continue to do this, turning the dough and flouring your hands and the board, to keep the dough from sticking. Should it stick to the board, scrape it free with a dull knife, and flour the board anew. Knead the dough until it does not stick to your hands or the board, is smooth on the surface, feels spongy and elastic, and rises quickly after being indented. This takes about 1 hour to prepare. First Rising—Replace the dough ball in a buttered bowl, cover and set in a warm place. Second Rising—When the dough has risen to twice its original bulk, lift it on the board and shape into small loaves, handling lightly, and using little or no flour. Put into buttered pans and let it stand in a warm place covered with a clean cloth, until it has again doubled in bulk. Baking—When nearly risen, test the oven. It should be hot enough to turn a piece of writing paper dark brown in 5 minutes. Bake 45 to 60 minutes. For the first half hour bread needs a hot oven. For 15 minutes the loaf should continue rising, and then begin to brown, and continue this for 15 or 20 minutes. ‘The last 15 minutes it should finish baking. ' The oven should be about 400° Fahrenheit when the bread goes in, and this, after 15 minutes, can be decreased gradually to 350°. Avoid opening the oven door unless absolutely necessary. Breads 63 When done a loaf shrinks from the pan, and when tapped with the finger gives a hollow sound. If a more tender crust is desired, brush with melted butter 3 minutes before removing from oven. Overnight Bread—The above recipe may be used for over- night bread, in which case only 1 yeast cake✪ Overnight Bread will be needed. Sponge Method—A sponge is made by mixing the yeast, liquid, half of the sugar and about half of the flour. Let rise till double in bulk. It will then fall at the touch of a finger. Then add the other ingredients, and the rest of the flour to make a soft dough. Knead, set to rise, and continue process as in ‘“‘straight dough” method. When other material, especially egg, is to be added, a sponge method is preferable. Stir extra ingredients in before adding the last half of the flour. When nothing is to be added there seems to be no advantage in using the ‘‘sponge’’ method. Home-made Yeast—Pare 4 good-sized potatoes, and let them lie in cold water for a half hour. Put 1 quart of boiling water in a sauce pan. Now grate the potatoes quickly and stir them into the boiling water; stir over the fire for 5 minutes, then take from the fire, add } cup sugar, and 2 teaspoons of salt, turn into a stone jar or bowl, and let stand until lukewarm; then add 1 cupful of good yeast, or 1 cake of compressed yeast, cover and ferment 3 or 4 hours; stir it down every time it comes to the top of the vessel; then put it into a jar or large bottle, or something you can cover tightly, and stand it in a place where it will keep very cold, but not freeze. It will keep 2 weeks. Save 1 cupful of this yeast to start with next time.

AI-modernized reading of the original text

Pour hot liquid over salt, sugar and shortening. Let stand until lukewarm. Do not have too hot or it will kill the yeast. Add the yeast which has been mixed to a paste with a little lukewarm water. Beat in enough flour to make a batter. Beat this batter until it is full of bubbles, then add more flour to make a soft dough. When too stiff to beat, rub a little flour on the bake board, and turn the dough out. Kneading—Dust a little flour on the dough, and on the palms of your hands. Fold the edge of the dough farthest from you toward the centre of the mass, immediately pressing the dough down and away from you with a gentle rolling motion of the palms of the hands twice repeated. Turn the dough, so that what was the right-hand part of it shall be the farthest away from you, fold over and knead as before; continue to do this, turning the dough and flouring your hands and the board, to keep the dough from sticking. Should it stick to the board, scrape it free with a dull knife, and flour the board anew. Knead the dough until it does not stick to your hands or the board, is smooth on the surface, feels spongy and elastic, and rises quickly after being indented. This takes about 1 hour to prepare. First Rising—Replace the dough ball in a buttered bowl, cover and set in a warm place. Second Rising—When the dough has risen to twice its original bulk, lift it on the board and shape into small loaves, handling lightly, and using little or no flour. Put into buttered pans and let it stand in a warm place covered with a clean cloth, until it has again doubled in bulk. Baking—When nearly risen, test the oven. It should be hot enough to turn a piece of writing paper dark brown in 5 minutes. Bake 45 to 60 minutes. For the first half hour bread needs a hot oven. For 15 minutes the loaf should continue rising, and then begin to brown, and continue this for 15 or 20 minutes. ‘The last 15 minutes it should finish baking. ' The oven should be about 400° Fahrenheit when the bread goes in, and this, after 15 minutes, can be decreased gradually to 350°. Avoid opening the oven door unless absolutely necessary. Breads 63 When done a loaf shrinks from the pan, and when tapped with the finger gives a hollow sound. If a more tender crust is desired, brush with melted butter 3 minutes before removing from oven. Overnight Bread—The above recipe may be used for overnight bread, in which case only 1 yeast cake will be needed. Sponge Method—A sponge is made by mixing the yeast, liquid, half of the sugar and about half of the flour. Let rise till double in bulk. It will then fall at the touch of a finger. Then add the other ingredients, and the rest of the flour to make a soft dough. Knead, set to rise, and continue process as in ‘“‘straight dough” method. When other material, especially egg, is to be added, a sponge method is preferable. Stir extra ingredients in before adding the last half of the flour. When nothing is to be added there seems to be no advantage in using the "sponge" method. Home-made Yeast—Pare 4 good-sized potatoes, and let them lie in cold water for a half hour. Put 1 quart of boiling water in a sauce pan. Now grate the potatoes quickly and stir them into the boiling water; stir over the fire for 5 minutes, then take from the fire, add } cup sugar, and 2 teaspoons of salt, turn into a stone jar or bowl, and let stand until lukewarm; then add 1 cupful of good yeast, or 1 cake of compressed yeast, cover and ferment 3 or 4 hours; stir it down every time it comes to the top of the vessel; then put it into a jar or large bottle, or something you can cover tightly, and stand it in a place where it will keep very cold, but not freeze. It will keep 2 weeks. Save 1 cupful of this yeast to start with next time.

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Blue Ribbon and Pure Gold cook book