Student's manual in household arts

2^ yeast cakes to 2 C. liquid will take one and one-half hours if kept warm. This large amount of yeast adds materially to the cost of the bread. Raised Buckwheat Cakes. 2 C. milk I C. bread flour i t. salt li C. buckwheat flour 1 T. molasses ^ of 1 yeast cake 1 egg 1. Scald milk. 2. Add salt and molasses. 3. Soften yeast in 1 T. luke warm water. 4. When milk is luke warm add softened yeast and flour. 5. Beat well, cover with clean cloth and set to rise over night. ti. In the morning add the egg well-beaten and cook the same as plain griddle cakes. Raised Muffins. 1 t. salt 2 T. butter or lard 4 T. sugar ^ of 1 yeast cake 2 C. milk or milk and water 4 C. bread flour 1. Scald liquid. 2. Add salt, sugar and shortening. 3. Soften yeast cake in 1 T. luke warm water. 4. When liquid is luke warm add softened yeast and flour. 5. Beat well, cover and set in warm place to rise. 6. When light add egg well beaten. 7. Pour into well greased muffin pans and bake in moderate oven. Bread. 1 C. boiling water or 1 t. lard scalded milk I yeast cake 1 t. salt 3 C. flour 1 T. sugar Follow general directions for bread baking. Raisin Bread. 1 C. scalded milk 1 t. lard 1 t. salt i yeast cake 3 T. sugar 3 C. flour i C. raisins (seeded) , 1. Follow general directions for bread making. 2. Before forming dough into loaves stir in the raisins which have been washed and cut in halves. Graham Bread. 1 C. scalded milk 1 t. sugar 1 t. salt i yeast cake 1 t. lard li C. bread flour 2 C. (?) graham flour 1. Make a sponge of the first six ingredients following the general directions for breadmaking. 2. "When the sponge is light, add enough graham flour to make the dough stiff enough to knead. 3. Let rise until light, then form into loaves and let rise again. 4. Bake well in a moderate oven. Raised Biscuits. Any of the above bread doughs may be made into biscuits instead of one loaf. To form into biscuits roll the dough quite thin with rolling pin then cut with biscuit cutter or cut the dough into equal portions with a knife and shape into round balls with the "♦fingers. A hotter oven is needed for baking biscuits than for bread. 1. Why should you have a slower oven for bread than for biscuits ? 2. Figure the cost of a loaf of home-made bread counting your time as worth the same as that of the baker in the factoiy. Compare with the cost of a loaf of baker's bread. 3. What reason is there for learning to make bread if there, is little likelihood of your ever having to do it? Suggested Topics; Factory Made Bread. — "Better Bread," Taggart Baking Company, Indianapolis, Indiana. Primitive Bread Making. Bread Making in Other Lands.— National Food Magazine, Chicago, Illinois. Fill out score card every time you make bread at home. EXERCISE XVII. CAKES. Cakes are divided into two classes : — butter cakes and butterless cakes or sponge cakes. Butter Cakes. The ingredients used in butter cakes are the same as those used for griddle cakes, plain muffins, etc., the difference being in the amount of each ingredient used. The fine texture desired in butter cakes and the quantity of butter used, make it necessary to use a different method of mixing from those used for griddle cakes, muffins and biscuits. Cake Method of Mixing. 1. Sift flour, baking powder and salt together. 2. Cream the butter; that is, work the butter with a wooden mixing spoon until it becomes soft and creamy. 3. Add sugar gradually, creaming it with the butter. As