Food and freedom

IM level teaspoonfuls baking-soda 1 cupful raisins Time: Preparation, lo minutes; steaming, 3 hours Number served: Recipe makes i large loaf MIX dry ingredients; add milk, water, molasses; mix well; then add the raisins, well floured. Pour into a buttered mold, cover and steam. This may be served hot or cold. Raisins may be omitted, if desired. When cold this bread makes excellent sandwiches for the picnic lunch; particularly good with cream cheese, nuts, and lettuce. Spoon Corn Bread Ingredients 1 pint milk }4 level teaspoonful salt H cupful yellow commeal, scant 4 eggs H level tablespoonful fat Time: Preparation, 20 minutes; baking, 35 minutes Number served: 4-6 persons PUT milk in double boiler, add cornmeal; cook to a smooth mush — about twenty minutes. Remove from fire, add salt, fat, and when cool the unbeaten yolks of the eggs; mix well; fold in the stiffly beaten whites. Pour into a well-greased, shallow, earthen dish; bake in a moderate oven until a golden brown. This should puff and double its bulk. Serve at once; dish with a spoon; spread with butter. For variety, add one cupful minced ham or smoked beef before baking; or, cover bottom of dish with stewed prunes, quartered apples, ripe peaches, or berries, and pour in the batter and bake; serve with cream or milk. 150 FOOD AND FREEDOM Directions for Bread-making Ingredients 1 pint milk 1 yeast cake (compressed) 1 pint boiling water ^ cupful warm water 3 to 4 level teaspoonfuls salt 3 to 4 quarts flour Time: Preparation, 5 hours, about; baking, 50 minutes Number served: Recipe makes 4 medium loaves "pUT milk and salt into the pail of the bread-mixer; ^ add the boiling water. When the liquid is lukewarm (about 85° F.) add the yeast, dissolved in warm water, and then add the flour — gradually. Knead five to eight minutes; cover and let stand in a warm place until light — about three hours. When light, turn crank of bread- mixer a moment, then lift dough out onto a floured board, and remove the rod. Cut dough into four pieces, knead into shape, and put into greased pans. Cover with a clean cloth, and let stand in a warm place until double its bulk. Prick tops, brush with milk, bake in a moderately quick oven (400° F., dropping to 370° F.) fifty minutes. Cool on a wire rack; do not cover with a cloth. For a simpler or cheaper bread, all water may be used; for a richer bread, all milk. For entire- wheat bread, use entire- wheat flour; for gra- ham bread, use graham flour; for rye bread, rye flour. For raisin, date, or fig bread, add cleaned chopped fruit before shaping into loaves. For nut bread, add finely chopped nuts. Two cupfuls is a good measure. For plain rolls, cut bread dough when light into small pieces, shape, brush tops with milk, let stand until light; bake in a hot oven. If shortening and sugar are desired, add one to two level tablespoonfuls of fat and the same of sugar to the liquid and proceed as directed. Keep top of dough moist while rising to prevent a crust from forming. If bread is to be set overnight, use less yeast.