The bride's cook book

Bjscuit >;i)TTERs£Te BEATEN YEAST BREADS CORN BREAD V/2 Cups Barley Flour 1 Cup Corn Meal 1 Yeast Cake Ys Cup Boiling Water 1 Egg 2 Tablespoons Syrup 2 Teaspoons Salt Directions: Pour the boiling water over the corn meal and allow to cool. Add yeast cake, broken and dissolved, in a few tablespoons of lukewarm water. Then add the egg slightly beaten, the syrup and the salt. Beat well. Put in a greased bread pan, and when double its bulk bake in a moderate oven—45 minutes. OAT BREAD 1 Cup Rolled Oats 2 Cups Barley Flour 1 Cup Corn Meal 1 Yeast Cake 1 Egg % Cup Boiling Water 1'/4 Cups Milk 2 Tablespoons Syrup 2 Teaspoons Salt Directions: Scald corn meal with boiling water. W,hen cool add yeast cake dissolved in a few tablespoons of lukewarm water. Add the other ingredients, leaving the rolled oats until the last. Mix well. Put in greased pan and when double its bulk bake in moderate oven — IS minutes. Note: Oat flour or ground rolled oats may be used in place of rolled oats, if a less coarse bread is desired. In making yeast breads without the use of wheat or rye flour, it is advisable that the dough be handled as little as possible. Good results have been obtained by the use of eggs and cereals thickened by scalding. This method is well adapted to corn and oatmeal, but it gives a dough too soft to be kneadett. In this case the fine grain may be secured by beating thoroughly. When using conservation flours, the smaller the loaf of bread is made the better the result, so it is advisable to bake bread mixtures whenever possible in muffin or layer cake tins. KNEADED YEAST BREADS A bread board is not required for these about 15 minutes. breads. The dough is soft and may be cut down and kneaded in the bowl by using rice flour on the hands. These breads are better when baked in small portions or small loaves. It is well to moisten the surface with milk, or with a mixture made by beating the yolk or the white of an egg in one tablespoon of cold water. If this is repeated before baking a smooth surface will result. Stiffly beaten whites of eggs folded into the dough before molding gives a lighter bread. In some of the following recipes the dough is not elastic like that of wheat breads after the first rising. It resembles a thick drop cake batter after the last of the flour is added and must be scraped from the spoon into the muffin or bread pans. It cannot be molded. Moisten and set in a warm place to rise, and the dough will gradually take the shape of the pans, ^ thicken, and rise to double its bulk. When baked it has the texture of wheat bread and a crisp crust. MRS. EDNA J. EVANS' WHEATLESS 1 Pint Lukewarm Potato Water 1 Cup Mashed Potatoes 1 Tablespoon Sugar 1 Tablespoon Shortening 2 Level Teaspoons Salt 2 Cakes Yeast 21/2 Cups Barley Flour 25/2 Cups Rice Flour Mix to stiff dough Let rise one hour* warm place. Put in well greased pan, let rise half hour. Bake slowly one hour moderate oven. YEAST BREAD Contributed by C. E. Grosjean Rice Milling Company. V/2 Cups Wheat Flour 1 Cup Rice Flour % Cup Potatoes 1/2 Cup Liquid 1 Tablespoon Syrup •/i Cake Compressed Yeast % Cup Mashed Potatoes; add enough of the rice flour to make batter.