The bride's cook book

Allow to rise (about one hour) keep in warm place. Add one teaspoon of salt, one teaspoon of fat, balance of rice and wheat flour; dough much stiffer than all wheat dough. Knead and allow to rise until double the size. Knead again, form into loaf, allow to rise until loaf is double in size. Bake about 45 minutes. Put in hot oven, turning fire down after COMBINATION BREAD Contributed by Mrs. Edna J. Evans, for Fleischmann Yeast Company of California. 2 Cups Potato Flour 1 Cup Barley Flour 1 Cup Oat Flour 1 Cup Corn Flour 1 Cup Rice Flour 4 Cups Milk 4 Teaspoons Sugar 4 Teaspoons Shortening 1'/2 Teaspoons Salt 1 Cake Compressed Yeast Mix sugar, shortening and salt first; rub these ingredients until very light; add J/2 cup of the milk. Dissolve the yeast in ^ cup of milk. Sift the flours together and add ^ of the flour to the mixture of sugar, shortening, salt and milk. Add yeast and rest of flour to this mixture and make into a dough. Brush over with milk or with yolk of egg beaten with a teaspoon of water. Let rise for 2^ hours in a warm place, then break down. Let it rise again for 1^ hours. ^ Put into loaves, brush surface with milk or with yolk of egg and bake for 1 hour. LUNCH OR DINNER ROLLS Contributed by the Fleischmann Yeast Company of California. 2 Cups Barley Flour 1 Cup Rice or Potato Flour 1 Cup Corn Flour or Buckwheat 1 Cake Conapressed Yeast 1 or 2 Eggs 1 Tablespoon Shortening 1 Teaspoon Sugar 1 Teaspoon Salt 1 Cup Warm Milk Dissolve yeast by breaking into a couple of tablespoons of warm water; mix with One teaspoon of sugar and let stand while mixing other ingredients. The flours should be sifted and mixed well. Melt the shortening in the warm milk; add sugar, salt, and well beaten egg, and last the yeast. Add enough flour to make a stiff batter. Beat well, set in a warm place ard let it rise. Add more flour to make a soft dough. Knead briskly until full of air bubbles. Let it rise and then make into rolls. Brush over, let it rise in pans and bake in quick oven. BISCUIT OR FINGER ROLLS Contributed by the Fleischmann Company of California. The sponge from any of the foregoing recipes may be varied in a number of ways. Instead of shaping into loaves, divide the dough into small portions, roll each with your hand into round shape for common biscuit, or bake them in muffin pans; or, roll each ball under the hand, until about a finger's length, place them close together in two rows in a long shallow pan. COFFEE CAKE Contributed by the Fleischmann Yeast Company of California. Place dough for lunch or dinner rolls evenly in oiled layer cake pans. Sprinkle with fining mixture; let it rise and bake in a hot oven. FILLING FOR COFFEE CAKE % Cup Light Brown Sugar, sifted 1 Teaspoon Oleomargarine, melted ■/4 to Yz Cup Chopped Raisins y^ to 1/2 Cup Chopped Nuts % Teaspoon Cinnamon Mix all together and spread on bread before baking. Coffee bread may be rolled with the filling, cut in slices and then baked, if desired. DUTCH APPLE CAKE Contributed by Fleischmann Yeast Co. of California. Spread in pan as for coffee cake. Cover surface thinly with sliced apples instead of the filling, sprinkle with sugar and cinnamon and bake. Above breads may be varied by the addition of raisins, currants, nuts, or dates. They may be kneaded into the dough. ENGLISH BUNS 1 Cup Barley Flour