Heat Crisco in milk, then cool and add yeast cake mixed with a little sugar; stir in flour and salt, and allow to rise four hours. Mix sugar, fruit, peel, and spices into risen dough. Let rise again then divide into two Criscoed loaf tins. Allow to rise fifteen minutes, then bake in moderate oven one and a half hours. Sufficient for two medium-sized loaves. Water Bread 2 cupfuls boiling water 2 teaspoonfuls salt 2 tablespoonfuls Crisco \% yeast cake dissolved in 1 tablespoonful sugar 14 cupful lukewarm water About six cupfuls sifted flour✪ Water Bread Mix Crisco, sugar and salt, pour on boiling water; when lukewarm add dissolved yeast cake. Stir in enough flour to make a batter; beat well, then add more flour, a little at a time to make stiff dough, mixing with a knife. Turn on a floured board; knead until it is smooth, elastic and does not stick to the board. Put into a bowl greased with Crisco, cover closely and let stand in a warm place over night. The first thing in the morning knead again until fine grained; shape into loaves and place in a warm pan greased with Crisco. Cover and put in a warm place. When double in bulk, bake in a hot oven. Bake one hour. 114 HERE are five principal ways of making cakes. The first method is used for plain cakes. The shortening is rubbed into the flour in the same way as for short pastry; then the dry ingredients, such as sugar, fruit, and spice, are added, and lastly the eggs and milk. Then all are mixed well together. The second way is used for fruit, pound, and seed cakes. The shortening and sugar are creamed together, the eggs beaten in one at a time, and the fruit and flour stirred in lightly and. quickly at the last. In the third way the eggs and sugar are beaten together - until thick and creamy, then the flour 1s stirred in lightly and quickly. This is used chiefly for sponge cakes and cakes of that texture. For the fourth way the sugar, shortening, milk, and syrup or molasses are melted together, then cooled slightly and added to the dry ingredients. This method is used for ginger- breads. In the fifth way the sugar and eggs are beaten thor- oughly over boiling water, then cooled before the melted short- ening and dry ingredients are added. ‘This method is used for Gennoise cake and some kinds of layer cakes. Care must be taken to insure the right consistency of cakes. The mixture should be fairly stiff. If too moist the fruit will sink to the bottom. For rich cakes the tins should be lined with paper, the paper coming a short distance above the tins, so that the cake is protected as it rises. For very rich fruit cakes, ex- perience has shown that it is best not to grease the paper or tin. The cake is not so liable to burn, and the paper can be removed easily when the cake is done without injuring it. On the other hand, if tins are lined for sponge cakes or jelly- rolls, the paper should be greased. Cakes When making cakes in which baking powder, carbonate of soda, cream of tartar or tartaric acid are used, almost everything depends upon the handling, which should be as light and as little as possible. ‘he more rapidly such cakes are made the better they will be. ‘Two cooks working from the same recipe will often produce entirely different results, if one kneads her mixture as if it were household bread, while the other handles it with due lightness of touch. As soon as the baking powder or other rising medium is added to the mixture, the cake should be put into the oven as quickly as possible. Soda alone is never good in a cake where there is shortening, unless some substance containing acid is used along with it. Molasses is one of the substances containing acid.

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Heat Crisco in milk, then cool and add yeast cake mixed with a little sugar; stir in flour and salt, and allow to rise four hours. Mix sugar, fruit, peel, and spices into risen dough. Let rise again then divide into two Criscoed loaf tins. Allow to rise fifteen minutes, then bake in moderate oven one and a half hours. Sufficient for two medium-sized loaves. Water Bread 2 cupfuls boiling water 2 teaspoonfuls salt 2 tablespoonfuls Crisco \% yeast cake dissolved in 1 tablespoonful sugar 14 cupful lukewarm water About six cupfuls sifted flour Mix Crisco, sugar and salt, pour on boiling water; when lukewarm add dissolved yeast cake. Stir in enough flour to make a batter; beat well, then add more flour, a little at a time to make stiff dough, mixing with a knife. Turn on a floured board; knead until it is smooth, elastic and does not stick to the board. Put into a bowl greased with Crisco, cover closely and let stand in a warm place over night. The first thing in the morning knead again until fine grained; shape into loaves and place in a warm pan greased with Crisco. Cover and put in a warm place. When double in bulk, bake in a hot oven. Bake one hour. 114 HERE are five principal ways of making cakes. The first method is used for plain cakes. The shortening is rubbed into the flour in the same way as for short pastry; then the dry ingredients, such as sugar, fruit, and spice, are added, and lastly the eggs and milk. Then all are mixed well together. The second way is used for fruit, pound, and seed cakes. The shortening and sugar are creamed together, the eggs beaten in one at a time, and the fruit and flour stirred in lightly and. quickly at the last. In the third way the eggs and sugar are beaten together - until thick and creamy, then the flour 1s stirred in lightly and quickly. This is used chiefly for sponge cakes and cakes of that texture. For the fourth way the sugar, shortening, milk, and syrup or molasses are melted together, then cooled slightly and added to the dry ingredients. This method is used for ginger- breads. In the fifth way the sugar and eggs are beaten thor- oughly over boiling water, then cooled before the melted short- ening and dry ingredients are added. ‘This method is used for Gennoise cake and some kinds of layer cakes. Care must be taken to insure the right consistency of cakes. The mixture should be fairly stiff. If too moist the fruit will sink to the bottom. For rich cakes the tins should be lined with paper, the paper coming a short distance above the tins, so that the cake is protected as it rises. For very rich fruit cakes, ex- perience has shown that it is best not to grease the paper or tin. The cake is not so liable to burn, and the paper can be removed easily when the cake is done without injuring it. On the other hand, if tins are lined for sponge cakes or jelly- rolls, the paper should be greased. Cakes When making cakes in which baking powder, carbonate of soda, cream of tartar or tartaric acid are used, almost everything depends upon the handling, which should be as light and as little as possible. ‘he more rapidly such cakes are made the better they will be. ‘Two cooks working from the same recipe will often produce entirely different results, if one kneads her mixture as if it were household bread, while the other handles it with due lightness of touch. As soon as the baking powder or other rising medium is added to the mixture, the cake should be put into the oven as quickly as possible. Soda alone is never good in a cake where there is shortening, unless some substance containing acid is used along with it. Molasses is one of the substances containing acid.

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