Grange cook book and household guide

REFRIGERATOR ROLLS 2 cups boiling water % cup lukewarm water 4½ cup sugar 2 beaten eggs : 1 tablespoon salt 8 cups bread flour sifted before 2 tablespoons shortening measuring 2 cakes yeast Mix boiling water, 4% cup sugar, salt, and shortening together, cool until lukewarm. Soften yeast in lukewarm water, add 1 teaspoon sugar and stir into first mixture. Add beaten eggs and stir in 4 cups flour, then beat thoroughly. Stir in 4 more cups flour and mix thoroughly, but it is not necessary to knead. Brush the top of dough with melted butter, cover tightly and store in refrigerator until ready to use. Shape and put in a warm place until double in bulk. Bake 15 to 20 minutes in a hot oven 425°. Two cups of graham or whole wheat flour may be substituted for white flour. Mrs. T. W. Ferguson, Ferguson Grange NUT BREAD . 1 cup sugar 4 cups flour, sifted 1 egg 4 teaspoons baking powder 2 cups milk 1 level teaspoon salt 1 cup nuts, chopped fine Mix egg and sugar. Add milk and mix. Let stand 10 minutes. Add flour, baking powder, salt, and nuts. Mix well and bake 45 minutes in moderate oven. ‘ Mrs. J. W. McCorkle, Kernersville Grange. BANANA BREAD 1-3 cup butter 1 tsp. baking powder 1 cup brown sugar 1 tsp. soda 2 eggs 2 cups flour % tsp. salt % cup chopped nuts 3 mashed ripe bananas Cream butter and brown sugar, beat in eggs. Add mashed bananas, then salt, baking powder and soda. Lastly add flour and nuts. Bake in oven (350°) 45 minutes, or until bread leaves edge of pan. Mrs. Carl Gibson, Pleasant Garden Grange. DOUGHNUTS 1 cake compressed yeast % cup sugar 1% cups warm water, or milk 2 eggs % cup shortening 5% cups flour 1% teaspoons salt Cream shortening and add the sugar. Then add beaten eggs. Dissolve yeast in water or milk; add flour and salt, and stir until smooth. Let rise until double in bulk. Roll the dough and cut with a doughnut cutter; let rise and bake in deep fat. I buy the large cakes of yeast like the bakers use. Find I have lots better luck. Mrs. B. J. Idol, Kernersville Grange. SODA BISCUITS 2 cups sifted flour % tsp. salt Ye tsp. soda 4 tbsps. shortening % cup sour milk Sift flour once, measure, add soda and salt, sift again. Cut in shortening. Stirring quickly, add enough milk to make a soft dough. Turn onto flowered board. Knead slightly. Roll ⅜-inch thick. Cut with floured biscuit cutter. Bake in hot oven 15 minutes. Makes 12 biscuits. Mrs. Tom Gowan, Pleasant Garden Grange. SOUR MILK BISCUITS 2 cups flour 1 level tsp. salt 2 level tsps. baking powder 4 tbsps. lard % tsp. soda 1 cup sour milk or enough to make a soft dough. Measure and sift all dry ingredients, cut in lard, add milk and mix. Roll ½-inch thick. Cut with cutter, bake in oven (350°) 5 minutes.. Mrs. EK. L. Bodenheimer, Kernersville Grange. BUTTERFLAKE ROLLS 1% cup buttermilk, warm % cup shortening, soft % tsp. soda 2 cakes yeast % cup sugar 4% cups flour 1 tsp. salt Dissolve yeast in warm milk, add other ingredients, mix well. Let rise until double original size. Knead a little. Roll out with rolling pin. Spread with butter. Cut with biscuit cutter and put one on top of another. Let rise until very light. Bake in moderately hot oven 15 min. Mrs. E. L. Bodenheimer, Kernersville Grange. CLOVER LEAF CHEESE BISCUITS Sift together 2 cups of flour, 4 tsps. of baking powder and % tsp. of salt. Rub in 6 or 8 tbsps. of shortening. Add % or 1 cup of grated cheese and mix well. Beat the yolk of one egg and add to 1 cup of milk and mix with dry ingredients until a soft dough is formed. Pinch off small pieces of dough, mould into small balls and place 3 of them in greased muffin rings or on cookie sheet. Place in hot oven and bake. These are delicious with tea or salads. Mrs. Shelton Davenport, Mills River Grange.