Foods and household management

2. Materials. — 1 yeast cake dissolved in J cup of water 80° F. + 1 tablespoonful molasses. Limewater. 4 small wide-mouthed bottles, or test tubes, 4 saucers or beakers. Method. — Fill the small bottle, cover with a saucer and invert ; or the same with the test tubes. Keep the bottles at a temperature of 80° F. until they are emptied. Test for carbon dioxide with a match, and with limewater. 1. Plain bread. — You should be able to make your own recipe for plain bread from the foregoing pages. Write this out in detail. 2. Milk bread. Proportions. Milk 2 cups Butter 2 tablespoonfuls Sugar 1 tablespoonful Salt li teaspoonfuls Yeast 1 cake dissolved in i cup luke warm water Sifted flour 6 cups Special method, — Scald milk and add to this the butter, sugar, and salt. Cool this until it is just lukewarm. Add the dissolved yeast and stir in the flour beating thoroughly. Proceed as in general directions. 3. Entire wheat bread. Proportions. Scalded milk 2 cups Sugar icup UT Molasses J cup Salt 1 teaspoonful Veast 1 cake dissolved in } cup lukewarm water Entire wheat flour ^ cups Special method. — Add sugar and molasses and salt to scalded milk and cool until lukewarm. Add dissolved yeast and beat in the flour. Cover with cloth and let rise to double its bulk. Again beat and turn into greased bread pans, fllling half full. Let this rise to not quite double its bulk, and bake same as white Jbread. This mixture may also be baked in gem pans. 4. Parker House rolls. Proportions. Scalded milk Butter Sugar Salt Yeast Flour 2 cups 3 tablespoonfuls 2 tablespoonfuls 1 teaspoonful 1 cake dissolved in } cup lukewarm water Special method. — Add butter, sugar, and salt to milk. When lukewarm, add dissolved yeast cake and three cups of flour. Beat thoroughly, cover and let rise until light. Cut down and add enough flour to knead (it will take about 2 J cups). Let rise again, toss on floured board and knead, pat and roll out to J inch thickness. Shape with a biscuit cutter first dipped in flour. Dip the handle of a case knife in flour and make a crease through the middle of each round. Brush over J of each piece with melted butter, fold over, and press edges together. Place in greased pan, one inch apart, cover, let rise, and bake in hot oven twelve to fifteen minutes. As the rolls rise they will part slightly, and if hastened in rising are apt to lose their shape. 5. Buns. Proportions, Scalded milk 1 cup Butter 1 cup Sugar i cup Salt i teaspoonful Raisins cut in quarters 1 cup Yeast 1 cake dissolved in J cup lukewarm water Ext. lemon 1 teaspoonful Special method. — Add i sugar and salt to milk. When lukewarm, add dissolved yeast and 1 i cups flour. Cover and let rise until light. Add butter, remaining sugar, raisins, lemon, and flour enough to make a stiff batter. Let rise, shape like biscuits, let rise again and bake. If wanted glazed, brush over with beaten egg before baking. 6. German coffee bread. Proportions, Scalded milk 1 cup Butter } cup Sugar icup Salt J teaspoonful Egg Yeast 1 cake dissolved in J cup lukewarm milk Raisins stoned and out in pieces i cup Flour