The Central cook book

Mash potato fine. To the mashed potato add one teaspoon of salt and enough potato water to make a total solution of one quart. Add one tablespoon sugar. Mix well and cool to lukewarm temperature. Place in one quart jar. Break and add one cake of magic yeast, stir and stand in warm place over night or for about twelve hours. After ferment has stood about twelve hours it can be used any time within the next eight hours. Ferment should be lukewarm when flour is added. If it is cold place in warm water for about fifteen minutes. When you are ready to make bread, place ferment in bowl. Add one tablespoon lard, two tablespoons of sugar, one teaspoon salt. Warm flour before mixing. Use about twelve quarts of flour. Add and mix all of the above to medium stiff dough, using a large spoon. Knead for five minutes. Place in greased bowl, cover and let rise for forty-five minutes. Each package of KNOX GHLATINE makes FOUR PINTS of jelly Place dough on moulding board. Fold over five or six times so as to press out the gas. Put back into bowl and let rise fifteen minutes. Then mould into four loaves. Let rise to nearly double their size. Bake in moderate oven for forty-five minutes. If one does not care to make four loaves at one time use half of the amounts called for. Use half of the ferment and place the balance in a glass fruit jar and cover. It will keep for two or three days and can be used in the same way. Miss Ruth Weatherly. Coal - Wood - Ice - Brick Johnson Coal & Ice Co. 109 W. Martin St. eH jf hr ff en eH me mee ff aommeetitmnnen 11 09 9 es J 1 em ff 1 eames fff ee 9} em ff ff ese fh) ee ff | | HH oem Hem fff oem ff come fff ese ff fff mmm 9 J me fff mmo If e H LH ttt me oe Hee if} ee fff HN NN HH HN HH Net ey HILKER BROS. Who Tailor Best in Raleigh Alterations, Repairing, Dry ae and Pressing Special Attention Given Ladies’ Work Phone 709 105 Fayetteville St. Le me He HORS CF Hh hm et tne tomo ese an ae pe Hi ccommec ff ff cm fff] comcroeme |] Y emecem |} ff comma ff 1 1 ee HY ce fH oe nef iets ccm fff mone ff] mm ff meme ff me Hf ff em 9 om ff ff ef | mmm HH comm HH fe ff ff em ff ee ft ee HH Hm HH cee Hf ae Hh i it “i fem fj femme * Baker: Thompson Lumber Company Manufacturers Sash, Doors, Millwork Beaver Board, Vulcanite, Roofing, Glass Raleigh, N. C. eee jf | ee ff ee ff ihm fe Nh Nh NH I cm nH ni ue Hit j lay 1 | (ej | = | | | | = lel = | = | OR ea he mm eet me eh ee OS OB me hth te he iL a Hm cm Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed. CAKES, FILLINGS AND ICINGS Cake-Making Hints Pastry flour should be used for cakes and quick breads. It is made from winter wheats and has more starch and less gluten than bread flour; it is whiter, and when rubbed between the fingers feels soft and velvety. When pressed in the hand it retains the imprint of the fingers and holds its shape. If bread flour is used instead of pastry flour, substitute two tablespoons of corn starch for the same amount of bread flour in each cupful. Air, gas, or a combination of the two, are the means that we have of making a cake light. We get air into a cake by beating the batter or using lightly beaten eggs. The gas is generated by using baking powder or an alkali. When a cake batter is beaten too long more of the gas is lost than the amount of air it is possible to beat in. Fold in the egg whites carefully, using a cutting and folding motion and not a beating one, for the air has already been beaten into the whites and any further beating or stirring of the batter will only drive it out. Virginia Pound Cake 1 pound sugar. 1 pound Swans Down flour. 14 pound butter. 5 eggs. 1 cup water (cold). 2 full teaspoons Rumford baking Pinch of salt. powder.