FoodNet

The Edwardsville cook book

1906

Page 2 · 5 recipe records on this page

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Set your yeast at noon taking two cookspoonfuls of flour and 2 d^vklespoonfuls maslied potatoes. I’our on the water the pota- toes were boiled in and set aside to cool. Then add cup liquid yeast and keep in warm place until risen. Now take your mixing bowl, pour in yeast, add a small handful of sugar and salt, 2 quarts of water or milk✪ Light Bread that has been boiled and cooled. Add flour and knead till dough seems elastic, cover and keep in warm place until morning. Mold into loaves, add- ing only enough flour to knead and put in pans. When risen, bake in moderate oven. LIQUID YEAST. Boil 2 large potatoes, mash with 2 large spoonfuls flour ; boil I pint hops with i quart of water, strain and pour on flour and potatoes, set aside to cool, put in Vz cup yeast. When risen, put in a tablespoonful salt and sugar. Bottle and set in cool place. Use Vz cup for 4 loaves. WHOLE WHEAT BREAD. Mrs. H. M. Dunlap, Savoy, Illinois. Into I pint milk pour i pint boiling water ; when lukewarm a(kl I teaspoon salt, a small compressed yeast cake or % cake of dry yeast dissolved in cup water ; stir in sufficient flour to make a batter that will drop from the spoon. Beat continu- ously 5 minutes. Cover and set in warm place ; when light add flour to make a dough. Take out on board and knead 10 or 15 minutes. When the dough becomes elastic and springs back upon pressure, make it into 4 loaves. Size of pans should be al)out 8x4x4 inches. Cover and stand in warm place until dough has doubled its bulk and is light. Brush the top with, water. Bake 15 minutes with the oven thermometer at 9; then lower the temperature to 8 and bake % of an hour.. If a bread machine is used, and it should be, mix directly into a dough. BREAD. 9 It requires about 2% quarts of whole wheat flour to every quart of wetting. BREAD STICKS. Mrs. H. M. Dunlap, Savoy, Illinois. Take i cup of whole wheat bread dough, add i tablespoon melted butter and enough flour to remove stickiness. Divide into as maiiy pieces as divisions in stick pan and roll into shape. Let rise until twice their bulk. Put into oven with oven ther- mometer at 9; after 10 minutes reduce heat to 8 and continue baking for 30 minutes. WHOLE WHEAT BREAD WITH DRY YEAST. Mrs. W. A. Richardson. Soak ^ cake of yeast in one pint of lukewarm water in which one or two potatoes have been cooked. When this is dissolved add the potatoes, mashed, and stir in enough flour to make a stiff batter; then put in a warm place overnight. In the morning place about 2 quarts flour in a bread pan, and pour in 3 pints of warm water ; stir into this the yeast bat ter, made the evening before, and one teaspoonful salt ; then add enough flour to make a stiff batter. When light knead rapidly for ten minutes and let rise in a warm place ; then form into 4 loaves, and when light bake about one hour. Use Purina whole wheat flour and sugar may be added if desired. BREAD STICKS. Mrs. E. G. King, 2 cups scalded milk. Yz cup butter. 4 tablespoons sugar, 1 teaspoon salt✪ Whole Wheat Bread. Lincoln, Illinois. Whites of 3 eggs. iy2 cups sifted flour. 1 cake yeast foam dissolved in 1/4 eup lukewarm water. Mix the milk, sugar, butter and salt. When lukewarm add the flour, yeast and whites of eggs, well beaten ; knead well, and let rise ; then shape in long, thin strips about 8 inches long 10 THE EDWARDSVILLE COOK BOOK.