Grange cook book and household guide

_ Put tea in earthenware vessel with close fitting top, pour on freshly boiling water and steep for 3 minutes by the clock. Dissolve sugar in tea while hot, a few spices may be added if desired, cool, add fruit juices and add desired quantity of water. Fill glasses with chipped ice, then fill with fruit beverage. May also be used as punch. Delicious served hot. BREADS AND ROLLS POTATO YEAST—LIGHT ROLLS Cook 8 medium sized Irish potatoes until tender; drain off water and ee Wee well. Use potato water and enough luke warm water to make quart. Dissolve 1 cake of magic yeast and stir into your potatoes and the quart of water. Stir % cup of sugar and 2 tablespoons of salt into the mixture and let stand for 2 or 3 hours in a warm place. At the end of that time stir thoroughly, pour into two one-half gallon jars, but do not screw tops tight. Keep in a cold place and use when it is twenty-four hours old. When you want more liquid use one cup of your old liquid instead of yeast cake. 1 cup scalded sweet milk 1 tablespoon salt 1 cup yeast 5 cups plain flour or 3 tablespoons lard enough to make stiff dough. 2 tablespoons sugar (I use a large pan.) Knead very lightly then put in a well greased large mixing bowl and let stand for 2 hours or until it has risen well and doesn't stick to your finger tips. Keep in a warm place—not hot. Work in a little more flour, make into rolls, put in well greased pan and let rise again for about 2 hours or until they are about half way to the top of the pan. Keep well covered so that wind will not get to them. Bake in a hot oven. Do not be discouraged if your first aren't good. My first weren't but now they are nearly as good as bought ones.- Mrs. T. O. Justice, Brown’s Chapel Grange. BROWN BREAD 2 cups whole wheat flour 2 teaspoons soda 1 cup corn meal % cup molasses 1% teaspoons salt 2 cups sour milk 1 cup floured seeded raisins Sift and measure flour and corn meal and sift with soda and salt. Mix molasses and sour milk and add with raisins to the dry ingredients. Pour into well greased molds (1 lb. baking powder cans are good) cover, and steam slowly for three hours. Mrs. J. I. Wagoner, McLeansville Grange. DELICIOUS LIGHT ROLLS 3 cups flour 1 tsp. salt 2 tablespoons shortening % cup warm water 2 tablespoons sugar 1 egg, well beaten 1 yeast cake 1 cup scalded milk Sift and measure flour. Crumble yeast cake in warm water. Scald milk, put in shortening, sugar and salt, mixing well. Cool to lukewarm, add egg and yeast dissolved in warm water. Add this slowly to the flour, mixing thoroughly. Put in greased crock and cover with dry cloth. Let rise in warm (not too warm) place 2 hours or longer in cold’ weather. Knead dough. Pinch off pieces, roll and place in greased muffin pans, 3 to pan for cloverleaf rolls. Mrs S. A. McLain, Pigeon Valley Grange YEAST BREAD—ROLLS 4 tablespoons sugar 3 tablespoons melted shortening 3 tablespoons baker’s yeast 1 tablespoon salt 1% qts. luke warm water 3 sifters flour ; Put sugar, yeast and water together and whip with wire beater till all is dissolved. Add melted shortening. Whip again. Add 1 sifter of the flour and beat till bubbles break freely. Then add salt and balance of flour and knead till dough is smooth. Place in greased pan and let rise till doubled in size—about 1% hours. Make out rolls and when doubled in size bake 30 to 45 minutes, according to size of pans used. Mrs. M. B. Corriher, Corriher Grange. ROLLS 2 eggs 2 yeast cakes dissolved in cup 2 Qts. flour of lukewarm water to which % cup of lard has been added 2 tbsps. of salt 4 cups hot water and one third cup of sugar. Cream lard and pour in hot water, cool and add yeast, salt and sugar water and mix with flour into a smooth dough. Let dough rise for two hours in a warm place, then make into rolls and bake in a hot oven. Sara Martin Clement, Mills River Grange.