Blue Ribbon and Pure Gold cook book

Overnight Bread with Potato Sponge—Peel and boil 4 medium-sized potatoes in 1 quart of water. When done, mash and pour both potatoes and water boiling hot over about 1 pint of flour, stirring well. Do this at dinner time. When cool add 1 yeast cake for 4 loaves of bread, 1 tablespoon of salt, 1 of sugar, and flour sufficient to make a moderately stiff batter. Keep in a warm place, and in the evening add flour enough to knead. Do this thoroughly, cover well, keep warm, and in the morning knead down and let it rise again. When sufficiently light, make into loaves, and let rise. Bake in a hot oven from ? to 1 hour. Soft Whole Wheat Bread—Scald 1 pint of milk, add % cup sugar and 1 teaspoon salt; after it has cooled add 1 yeast cake dissolved in ¢ cup of lukewarm water, and 43 cups wheat—whole wheat or Graham flour. Mix well with a broad knife or spoon; cover and set to rise for about 3 hours, or until it doubles its bulk; then cut it down, turn it into buttered pans, having pans one-half full, let it rise again, and bake about 50 minutes. Whole or entire wheat bread is mixed soft, or only stiff enough to handle with spoon or knife. Entire wheat bread is more crumbly than white flour bread. 64 Blue Ribbon Cook Book z cup molasses may be used instead of the sugar. Raisins also may be added. Graham Bread—1 cup of milk, scalded and cooled, 1 cup of boiling water, cooled, } cup molasses or brown sugar, 2 tablespoons butter, 1 teaspoon salt, 1 cake compressed yeast, 4 cups Graham flour, 1 cup white flour. Dissolve yeast, butter, salt and sugar in the lukewarm liquid. Add flour gradually to make a dough; knead thoroughly, cover, and let rise in a warm place for about 2 hours, or until double in bulk. Then shape into loaves, place in greased pans, cover, and let it rise again until light. Bake in a slower oven than for white bread. Bran Bread—Made like white bread, using 7 cups white flour and 5 cups bran instead of all white flour. % cup molasses may be used instead of the sugar. Oatmeal Bread—1 cup rolled oats, 2 cups boiling water, 1 tablespoon butter, 15 teaspoons salt, # yeast cake mixed with z cup lukewarm water, } cup molasses, 5 cups flour. Mix rolled oats, boiling water, butter, and salt. Let stand until lukewarm. Porridge left from breakfast may be used. Add yeast and molasses and stir well. Add flour, knead, let rise. Shape into loaves, fill greased tins half full, cover, and let rise about 1 hour. Bake 45 minutes in a hot oven. Oatmeal bread is best when cut the day after baking. Use a very sharp knife. $ cup chopped walnuts may be added if desired. Date Bread—1 cup milk, { cup sugar, 1 teaspoon salt, 2 tablespoons butter, 1 cake of compressed yeast, 1 cup of chopped dates, 3 cups flour, 1 egg. Dissolve yeast and 1 tablespoon of the sugar in the milk, which has been scalded and cooled. Add 1% cups of the flour (sifted) and beat well. Cover and let rise until light, about an hour, in a warm place. Add the salt, the remainder of the sugar, the creamed butter and well-beaten egg, the dates, and the remainder of the flour, or enough to make a dough. Knead well. Place in a greased bowl, cover and let rise in a warm place until double in bulk. Shape into loaves, put in greased pans and let rise again, about 1 hour. Bake 45 minutes in a hot oven. Nuts may be substituted for the dates, or half of each used. Spices may also be added. Pure Gold spices are always pure. Baking Powder Bread—Sift together thoroughly, 1 quart sifted flour, 1 teaspoon salt, } teaspoon sugar, and 8 level teaspoons Blue Ribbon baking powder. Add enough water, or milk, to make a soft dough (about re! cups more or less, according to the flour) and stir it togetien quickly with a large spoon, add } cup melted butter, then turn it immediately into a well-greased pan, and bake in a hot oven. Boston Brown Bread—1 cup corn meal, } cup white flour,