Put shortening, sugar, salt, and yeast cake, dissolved in a little warm water, all into a quart measure and fill up with warm water. Put into a patent breadmixer; when all is dissolved add the flour, turn crank 3 minutes. Set over night to rise in warm place ; in the morning turn crank few times, form into 2 loaves, let rise till twice its size, bake in moderate oven I hour. After 5 minutes turn loaves around. The bread should rise in oven 15 minutes, partly brown the next 15 minutes and finish baking the last 30. HOT ROLLS. Make the same as for bread✪ Hot Rolls, but shape into rolls instead of loaves. The oven should be hotter than for bread. They are much more digestible if they are largely crust, with very little of the soft inside, as this part in eating forms a solid mass and is very difficult for the digestive juices to act upon it. Bake about 20 minutes. PULLED BREAD. Take half a loaf of bread✪ Pulled Bread and break off crust and pull the rest of it into small pieces ; put this with the crust in a shallow pan, place in a moderate oven until thoroughly dried out, then increase the heat until it is a golden brown all over. This is especially nice if made from long crusty French bread. no First Aid to Good Cooking BAKING POWDER BISCUITS. One quart sifted flour, i teaspoon salt, 4 level tea- spoons baking powder sifted 4 times, 2 teaspoons snow- drift or lard, enough cold milk to make a stiff dough✪ Baking Powder Biscuits (patent flour will require about 1 pint). Rub the short- ening and flour between the thumb and fingers to make it into fine flakes, or better, use a wire potato masher with wires close together; add the milk gradually, mix- ing and cutting through with a knife till the whole is a light spongy mass. Turn on a well-floured board and press with hands to 1 inch in thickness, use a 2-inch cut- ter and let rise 10 minutes and bake in a very hot oven. This will make just 18 and fill one biscuit pan. DELICIOUS BRAN STICKS. Use recipe for baking powder biscuit, given above, only use 3 cups of flour instead of 1 quart, and add one cup of bran✪ Delicious Bran Sticks. Bake in a sheet iron pan that is divided into narrow compartments, so they will be small crusty sticks about one inch thick when baked. They have a nutty flavor baked this way and are delicious. RICE CORN BREAD. 1 cup cold boiled rice. 1 teaspoon baking powder. 1 cup white Indian corn 2 eggs. meal. Vz teaspoon salt. 1 cup wheat flour. 1 tablespoon melted butter. 2 cups milk✪ Rice Corn Bread. Mix the dry ingredients and add beaten eggs mixed with milk and melted butter. Pour into shallow greased pans. Bake 30 minutes in a moderate oven. First Aid to Good Cooking hi SOUTHERN CORN BREAD OR SPOON BREAD. I pint of milk. 2 eggs well beaten. 1 cup cornmeal. ^2 teaspoon salt. Butter size of an egg. 2 teaspoons baking powder. Boil the milk, stir in the cornmeal, let stand a few min- utes ; add butter, eggs well beaten, salt and baking pow- der. Bake in greased pan 20 or 30 minutes. Serve immediately. GOLDEN CORN BREAD No. 2. Y\ cup corn meal. Y^ teaspoon salt. 1% cups flour. 1 cup milk. % cup sugar. 1 egg. 4 teaspoons of baking 1 tablespoon snowdrift. powder. Mix and sift dry ingredients ; add milk, egg well beaten, and snowdrift ; bake in shallow buttered pan, in hot oven 20 minutes. FRENCH TOAST. 2 eggs. yi teaspoon salt. 1 cup milk. Slices of bread. ✪ Southern Corn Bread or Spoon Bread

AI-modernized reading of the original text

Put shortening, sugar, salt, and yeast cake, dissolved in a little warm water, all into a quart measure and fill up with warm water. Put into a patent breadmixer; when all is dissolved add the flour, turn crank 3 minutes. Set over night to rise in warm place ; in the morning turn crank few times, form into 2 loaves, let rise till twice its size, bake in moderate oven I hour. After 5 minutes turn loaves around. The bread should rise in oven 15 minutes, partly brown the next 15 minutes and finish baking the last 30. HOT ROLLS. Make the same as for bread, but shape into rolls instead of loaves. The oven should be hotter than for bread. They are much more digestible if they are largely crust, with very little of the soft inside, as this part in eating forms a solid mass and is very difficult for the digestive juices to act upon it. Bake about 20 minutes. PULLED BREAD. Take half a loaf of bread and break off crust and pull the rest of it into small pieces ; put this with the crust in a shallow pan, place in a moderate oven until thoroughly dried out, then increase the heat until it is a golden brown all over. This is especially nice if made from long crusty French bread. no First Aid to Good Cooking BAKING POWDER BISCUITS. One quart sifted flour, i teaspoon salt, 4 level teaspoons baking powder sifted 4 times, 2 teaspoons snowdrift or lard, enough cold milk to make a stiff dough (patent flour will require about 1 pint). Rub the shortening and flour between the thumb and fingers to make it into fine flakes, or better, use a wire potato masher with wires close together; add the milk gradually, mixing and cutting through with a knife till the whole is a light spongy mass. Turn on a well-floured board and press with hands to 1 inch in thickness, use a 2-inch cutter and let rise 10 minutes and bake in a very hot oven. This will make just 18 and fill one biscuit pan. DELICIOUS BRAN STICKS. Use recipe for baking powder biscuit, given above, only use 3 cups of flour instead of 1 quart, and add one cup of bran. Bake in a sheet iron pan that is divided into narrow compartments, so they will be small crusty sticks about one inch thick when baked. They have a nutty flavor baked this way and are delicious. RICE CORN BREAD. 1 cup cold boiled rice. 1 teaspoon baking powder. 1 cup white Indian corn 2 eggs. meal. Vz teaspoon salt. 1 cup wheat flour. 1 tablespoon melted butter. 2 cups milk. Mix the dry ingredients and add beaten eggs mixed with milk and melted butter. Pour into shallow greased pans. Bake 30 minutes in a moderate oven. First Aid to Good Cooking hi SOUTHERN CORN BREAD OR SPOON BREAD. I pint of milk. 2 eggs well beaten. 1 cup cornmeal. ^2 teaspoon salt. Butter size of an egg. 2 teaspoons baking powder. Boil the milk, stir in the cornmeal, let stand a few minutes ; add butter, eggs well beaten, salt and baking powder. Bake in greased pan 20 or 30 minutes. Serve immediately. GOLDEN CORN BREAD No. 2. Y\ cup corn meal. Y^ teaspoon salt. 1% cups flour. 1 cup milk. % cup sugar. 1 egg. 4 teaspoons of baking 1 tablespoon snowdrift. powder. Mix and sift dry ingredients ; add milk, egg well beaten, and snowdrift ; bake in shallow buttered pan, in hot oven 20 minutes. FRENCH TOAST. 2 eggs. yi teaspoon salt. 1 cup milk. Slices of bread.

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Hot RollsPulled BreadPulled BreadBaking Powder BiscuitsDelicious Bran SticksRice Corn BreadGraham or Entire Wheat MuffinsSouthern Corn Bread or Spoon BreadGolden Corn Bread No. 2French Toast

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