LUNCHEON ROLLS. Add four teaspoonfuls sugar and one half teaspoon- ful salt to one cup scalded milk; when lukewarm add one yeast cake dis- solved in four teaspoonfuls lukewarm water and one and one-half cups flour. Cover, set in warm place to rise ; then add four teaspoonfuls melted butter, two eggs well-beaten, grated rind of lemon and enough flour to knead✪ Luncheon Rolls. Let rise again. Then roll to one-half inch in thickness, shape with a small biscuit cutter, place in a buttered pan close together, let rise again and bake. — Mrs. Arthur Cole. 37 USE DAN VALLEY SUPERLATIVE FLOUR KNOX GELATINE is GUARANTEED to please or money back SOFT GINGER BREAD. One-half cup sugar, one-half cup butter, two teaspoonfuls soda dissolved in one cup boiling water, two and one-half cups flour, one cup molasses, one teaspoonful ginger, cinnamon and cloves. Add two w^ell-beaten eggs the last thing before baking. ("None better.") — Mrs. J. L. Whitmobe. RAISIN BREAD. Two cups brown sugar, two-thirds cup shortening, two cups water, three cups seedless raisins, pinch of salt, two teaspoonfuls cinnamon, one teaspoonful cloves✪ Soft Ginger Bread, one -half teaspoonful nutmeg, two teaspoonfuls Royal Baking Powder, one teaspoonful soda, four cups flour, three tablespoonfuls warm water. TEA BISCUIT. One cake Fleischmann 's Yeast, one-half cup scalded milk, cooled, one-half cup lukeAvarm v>-ater, one tablespoonful sugar, three and one- half cups sifted flour, one scant teaspoonful salt, two tablespoonfuls lard or butter✪ Tea Biscuit melted. Dissolve the yeast and sugar in lukewarm liquid. Add lard or butter and half the tlour. Beat until smooth. Add salt and then the rest of the flour, or enough to make a moderately firm dough. Knead thoroughly. Roll out and cut with a biscuit cutter. Place in well-greased, shallow pans, slight distance apart. Cover and set to rise about two hours or until double in bulk. When light, bake in a hot oven ten minutes. These biscuits are delicious and wholesome hot, and very pain tj Me cold. — The Fleischmann Co. WHITE BREAD. (Two risings.) Two cakes Fleischmann 's Yeast, one quart lukewarm water, two tablespoonfuls sugar, two tablespoonfuls lard or butter, three quarts sifted flour, one tablespoonful salt✪ White Bread (Two Risings). Dissolve yeast and sugar in lukeAvarm water, add lard or butter, and half the flour. Beat until smooth, then add salt and balance of the flour, or enough to make dough that can be handled. Knead until smooth and elastic. Place in greased bowl, cover and set aside in a moderately Avarm place, free from draft, until light — about one and one-half hours. Mould into loaves. Place in well-greased bread pans, filling them half full. Cover and let rise one hour, -or until double in bulk. Bake forty-five to sixty minutes. — The Fleischmann Co. NOTE : One cake of yeast may be used with good results ; but remember the quicker and stronger the fermentation, the better the bread. The best bread bakers have adopted quick methods.

AI-modernized reading of the original text

LUNCHEON ROLLS. Add four teaspoonfuls sugar and one half teaspoonful salt to one cup scalded milk; when lukewarm add one yeast cake dissolved in four teaspoonfuls lukewarm water and one and one-half cups flour. Cover, set in warm place to rise ; then add four teaspoonfuls melted butter, two eggs well-beaten, grated rind of lemon and enough flour to knead. Let rise again. Then roll to one-half inch in thickness, shape with a small biscuit cutter, place in a buttered pan close together, let rise again and bake. — Mrs. Arthur Cole. KNOX GELATINE is GUARANTEED to please or money back SOFT GINGER BREAD. One-half cup sugar, one-half cup butter, two teaspoonfuls soda dissolved in one cup boiling water, two and one-half cups flour, one cup molasses, one teaspoonful ginger, cinnamon and cloves. Add two well-beaten eggs the last thing before baking. ("None better.") — Mrs. J. L. Whitmobe. RAISIN BREAD. Two cups brown sugar, two-thirds cup shortening, two cups water, three cups seedless raisins, pinch of salt, two teaspoonfuls cinnamon, one teaspoonful cloves, one -half teaspoonful nutmeg, two teaspoonfuls Royal Baking Powder, one teaspoonful soda, four cups flour, three tablespoonfuls warm water. TEA BISCUIT. One cake Fleischmann 's Yeast, one-half cup scalded milk, cooled, one-half cup lukewarm water, one tablespoonful sugar, three and onehalf cups sifted flour, one scant teaspoonful salt, two tablespoonfuls lard or butter melted. Dissolve the yeast and sugar in lukewarm liquid. Add lard or butter and half the tlour. Beat until smooth. Add salt and then the rest of the flour, or enough to make a moderately firm dough. Knead thoroughly. Roll out and cut with a biscuit cutter. Place in well-greased, shallow pans, slight distance apart. Cover and set to rise about two hours or until double in bulk. When light, bake in a hot oven ten minutes. These biscuits are delicious and wholesome hot, and very palatable cold. — The Fleischmann Co. WHITE BREAD. (Two risings.) Two cakes Fleischmann 's Yeast, one quart lukewarm water, two tablespoonfuls sugar, two tablespoonfuls lard or butter, three quarts sifted flour, one tablespoonful salt. Dissolve yeast and sugar in lukewarm water, add lard or butter, and half the flour. Beat until smooth, then add salt and balance of the flour, or enough to make dough that can be handled. Knead until smooth and elastic. Place in greased bowl, cover and set aside in a moderately warm place, free from draft, until light — about one and one-half hours. Mould into loaves. Place in well-greased bread pans, filling them half full. Cover and let rise one hour, -or until double in bulk. Bake forty-five to sixty minutes. — The Fleischmann Co. NOTE : One cake of yeast may be used with good results ; but remember the quicker and stronger the fermentation, the better the bread. The best bread bakers have adopted quick methods.

Records on this page

Luncheon RollsSoft Ginger BreadRaisin BreadTea BiscuitWhite Bread (Two Risings)White Bread (One Rising)

Durham cook book ...