Cooking in the elementary schools, January, 1922

1. Mix yeast with lukewarm water and set aside. 2. Measure salt, sugar, fat and pour over heated milk. 3. Add cold boiled water. 4. When mixture is lukewarm, add yeast and stir in 3 or 4 c. flour. Beat until mixture is smooth and elastic. Add flour gradually, stirring until the dough is just stiff enough to handle. 5. Toss on floured board and knead five minutes with as little flour as possible. In kneading draw the dough toward you with the tips of the fingers and push away from you with the palm of the hand. 6. Return to mixing bowl, moisten or butter top of dough to prevent formation of a crust. Cover and set in a warm place to rise until double its bulk. About 1% hours. 7. Toss on floured board. Cut into three loaves. Knead each loaf and shape to fit a buttered tin. Brush the top of loaves with melted fat. Set in a warm place to rise. 8. When dough has doubled in bulk, bake in a hot oven 15 minutes. Reduce heat and continue baking for thirty minutes longer. NOTE — Milk or water m any proportion may be used in bread making. The double boiler is a good receptacle for raising bread in the school room. The water in the lower part being an easy way to control the temperature. For graham or whole wheat bread use one-half white flour and one-half graham or whole wheat flour. OATMEAL BREAD 1 c. rolled oats 1/^ t. snlt 2 c. boiling water 1 yeast cake and 2 T. 4 T. brown sugar luke warm water 1 T. fat 5 c. white flour 1. Mix yeast with lukewarm water. 2. Pour boiling water ever oats, sugar, fat and salt. 3. When lukewarm, add yeast and stir in flour. 4. Let rise to double its bulk. 5. Shape into a loaf and let rise again. 6. Bake. ROLLS ^ c. milk 2 T. fat ^ c. water 3^ yeast cake in 34 C- 1 t. salt luke warm water 1 T. sugar about 5 c. flour 1. Mix the same as bread. This dough may be used for Parker House rolls, tea biscuits, or cinnamon rolls. Page 35 Nut Bread 2 c. flour Yz c. nuts ^ c. sugar 1 c. milk 4 t. baking powder 1 ^gg Yz t. salt Yx c. melted fat 1. Cut nuts rather fine and. add 2 T. of the flour. 2. Sift flour, sugar, baking powder and salt. 3. Add the nuts. 4. Stir in milk, beaten egg and then the melted fat. 5. Bake in a loaf ^ hour in a hot oven. One-half cup of raisins may be added or may be iised in place of the nuts. Crust for Meat Pie 1>^ c. flour 3 T. fat 3 t. baking powder ^ c. milk Yz t. salt 1. Sift flour, baking powder and salt. 2. Rub in fat and add the milk. 3. Drop by tablespoons on meat which has been stewed and placed in a baking dish. 4. Bake about twenty minutes in a hot oven. Apple Cobbler 1. Slice four large apples, partly cover with water, add ^ cup of sugar, one tablespoon of fat and a little cinnamon. 2. Cook in a baking dish until partly soft. 3. Mix a dough as for meat pie and drop by tablespoons on apples. 4. Bake for twenty minutes. 5. Serve hot with pudding sauce, see page 22. Strawberry Shortcake 1. Wash and pick over strawberries. 2. Cut with a knife and add Ya ^s much sugar as berries. 3. Allow to stand while mixing and baking crust. 4. Make a soft dough, using proportions for crust for meat pie. 5. Spread on a pie tin and bake in a hot oven for twenty minutes. 6. Invert, remove lower crust and cover with the berries, or cut in two and make in tw^o layers. Page 36 COOKIES