VARIATION I. — Dissolve yi teaspoon of salt in 1 cup of scalding water and beat in gradually enough flour to mak» a soft dough. Beat for 10 minutes, cover and set in a warm place for 8 hours. Now stir a teaspoon of salt into a pt. of lukewarm milk and enough flour to make a stiff batter before working it into the risen dough. Mix thoroughly, cover and set in a warm place to rise until light. Turn into a wooden bowl and knead in enough flour to make the batter of the consistency of ordinary brc*d 76 BREAD dough. Make into loaves and set these to rise and when light bake. — Mrs. Klug, 25 N. 5th Ave., Maywood, III. ENTIRE WHEAT BREAD (From Compressed Yeast)— With 1 qt. of lukewarm water dissolve 1 cake of compressed yeast, 3 tablespoons of New Orleans molasses, 2 teaspoons of salt and 2 tablespoons of butter. When thoroughly dissolved add about 8 cups of entire or whole-wheat flour✪ Entire Wheat Bread, enough to (make a stiff dough, kneading until it works clean from the hands. Set in a warm place to rise for about 3 hrs. Then work well and let it stand till light, knead into 4 loaves and place in well-greased pans. Grease the top to prevent a crust forming, cover with a cloth, and let stand till light — 1^ hrs. Bake for 35 minutes in a moderately hot oven. Mrs. E. D. Kelley, Winnetka, 111. BRAIDED BREAD.— When bread dough is ready to shape into loaves, divide it into quarters or eighths, knead slightly and roll the strands evenly, prick with a fork, twist and braid. Place each braided loaf in a floured pan to rise until very light. Brush over the top with the yolk of a well-beaten egg, to which a table- spoon of cold water has been added and sprinkle with poppy seeds✪ Braided Bread. Bake at)OUt an hr. — Mrs. Alex. Drexel, Park Ridge, III. BRAN BREAD.— 1 pt. of standard wheat bran, ^ pt. of white flour, ^ teaspoon salt. Mix these together well. Add 1% cups of sweet milk, 3 teaspoons of molasses, }4 teaspoon of soda. Pat into a loaf and bake for 1 hr. Pains must be taken not to get the crust of this too stiff, for it will not cut well — the crumb separating from the crust — and the bread is not then so attractive when served. This is a matter of the baking entirely. — ^Mrs. J. Dono- hoe> Winnetka, 111. VARIATION I. — Mix together thoroughly 1 qt. clean bran, 1 pt. white flour, 1 pt. sweet milk, 6 oz. New Orleans imolasses, 1 beaten egg, 2 teaspoons bicarbonate soda. Bake in gem tin. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. BROWN BREAD.— Mix together 2 cups of graham flour, 1 cup cornmeal, 1 teaspoon salt, ✪ Bran Bread J^ cup molasses and 2 cups sour milk in which has been dissolved 1 teaspoon of soda. Bake in a COOK COUNTY COOK BOOK 11 VARIATION I. — Mix 2 cups graham flour, 1 cup white flour, Yi cup of English walnuts, 1 cup brown sugar and 1 teaspoon salt with 2 cups sour milk in which 2 level teaspoons of soda has been dissolved. Bake 1 hr. in a moderate oven. Nice for sandwiches. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111- VARIATION II (Excellent Brown Bread).— 3 cups of boiling hot water, 1 teaspoon of soda dissolved in the water, ^ cup of mo- lasses and a scant teaspoon of salt; thicken graham flour to a rather stiff batter. When cold enough not to scald, stir in 1 pt. of yeast or bread sponge. Set in a warm place to rise. Knead and bake in a moderate oven. This makes 2 loaves. — ^Mrs. Ella Fairchild, Palatine, 111.

AI-modernized reading of the original text

VARIATION I. — Dissolve yi teaspoon of salt in 1 cup of scalding water and beat in gradually enough flour to make a soft dough. Beat for 10 minutes, cover and set in a warm place for 8 hours. Now stir a teaspoon of salt into a pt. of lukewarm milk and enough flour to make a stiff batter before working it into the risen dough. Mix thoroughly, cover and set in a warm place to rise until light. Turn into a wooden bowl and knead in enough flour to make the batter of the consistency of ordinary bread dough. Make into loaves and set these to rise and when light bake. — Mrs. Klug, 25 N. 5th Ave., Maywood, III. ENTIRE WHEAT BREAD (From Compressed Yeast)— With 1 qt. of lukewarm water dissolve 1 cake of compressed yeast, 3 tablespoons of New Orleans molasses, 2 teaspoons of salt and 2 tablespoons of butter. When thoroughly dissolved add about 8 cups of entire or whole-wheat flour, enough to (make a stiff dough, kneading until it works clean from the hands. Set in a warm place to rise for about 3 hrs. Then work well and let it stand till light, knead into 4 loaves and place in well-greased pans. Grease the top to prevent a crust forming, cover with a cloth, and let stand till light — 1^ hrs. Bake for 35 minutes in a moderately hot oven. Mrs. E. D. Kelley, Winnetka, 111. BRAIDED BREAD.— When bread dough is ready to shape into loaves, divide it into quarters or eighths, knead slightly and roll the strands evenly, prick with a fork, twist and braid. Place each braided loaf in a floured pan to rise until very light. Brush over the top with the yolk of a well-beaten egg, to which a tablespoon of cold water has been added and sprinkle with poppy seeds. Bake about an hr. — Mrs. Alex. Drexel, Park Ridge, III. BRAN BREAD.— 1 pt. of standard wheat bran, ^ pt. of white flour, ^ teaspoon salt. Mix these together well. Add 1% cups of sweet milk, 3 teaspoons of molasses, }4 teaspoon of soda. Pat into a loaf and bake for 1 hr. Pains must be taken not to get the crust of this too stiff, for it will not cut well — the crumb separating from the crust — and the bread is not then so attractive when served. This is a matter of the baking entirely. — ^Mrs. J. Donohoe, Winnetka, 111. VARIATION I. — Mix together thoroughly 1 qt. clean bran, 1 pt. white flour, 1 pt. sweet milk, 6 oz. New Orleans molasses, 1 beaten egg, 2 teaspoons bicarbonate soda. Bake in gem tin. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. BROWN BREAD.— Mix together 2 cups of graham flour, 1 cup cornmeal, 1 teaspoon salt, J^ cup molasses and 2 cups sour milk in which has been dissolved 1 teaspoon of soda. Bake in a VARIATION I. — Mix 2 cups graham flour, 1 cup white flour, Yi cup of English walnuts, 1 cup brown sugar and 1 teaspoon salt with 2 cups sour milk in which 2 level teaspoons of soda has been dissolved. Bake 1 hr. in a moderate oven. Nice for sandwiches. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111- VARIATION II (Excellent Brown Bread).— 3 cups of boiling hot water, 1 teaspoon of soda dissolved in the water, ^ cup of molasses and a scant teaspoon of salt; thicken graham flour to a rather stiff batter. When cold enough not to scald, stir in 1 pt. of yeast or bread sponge. Set in a warm place to rise. Knead and bake in a moderate oven. This makes 2 loaves. — ^Mrs. Ella Fairchild, Palatine, 111.

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Entire Wheat BreadBraided BreadBran BreadBrown Bread

The Cook County cook book