The home science cook book

One cup of milk, or half milk, half water, one-half teaspoon each of salt and sugar, from one-fourth to one whole yeast cake, according to time, softened in water, and about three cups of bread flour. Mix thoroughly and knead into a smooth dough. Let rise till double, shape, put in pan, rise again, and bake. If preferred, this quantity may be shaped into a dozen or a dozen and a half rolls. Water Bread, with Dry Yeast. At noon, soften a dry yeast cake in a cup of warm water and stir in a cup or more of flour, cover, and leave in a warm place till night, when it will be light. In the bread pan put a quart of warm water, two teaspoons of salt, two tablespoons of sugar, and two of butter, the cup of yeast, and enough flour, white or brown, to knead — about three quarts. In the morning, divide the dough into loaves and rolls, put in pans to rise again, and bake. Bread. 29 Entire Wheat Bread. Scald one cup of milk and melt in it one teaspoon of butter and half a teaspoon each of sugar and salt. When cool, add half a cake of compressed yeast, softened in one-fourth cup of lukewarm water. Stir in flour to make a dough stiff enough to keep its shape — between two and three cups. Stir and cut it thoroughly with a broad-bladed knife, but do not knead it until after it has risen to double its bulk and ready to be shaped into a long, small roll for baking. Do not bake it in a large, thick loaf. Let the roll rise until light and double in size and bake in a hot oven about half an hour. Mix in the morning, and it will be risen and baked before dinner. Entire Wheat Bread with White Sponge. Graham or rye bread can be made in the same way. One cup of warm milk, one-half teaspoon each of salt and sugar, one-half yeast cake, softened in onefourth cup of water. Mix with one and one-half cups of white flour. Let this rise until light, and then stir in enough whole wheat flour to make a dough that could be kneaded. Let it rise again till double in bulk. Then shape into a loaf, rise, and bake. One-fourth cup of molasses may be mixed with the light sponge when the whole wheat flour is added. Oatmeal Biscuit or Bread. One cup of rolled oats, one tablespoon of lard, and a little salt. Pour on two cups of boiling water. Let it stand till lukewarm ; then add one-half cup of molasses and one yeast cake, and flour enough to mold. Let it rise, then shape, rise again and bake. 30 Home Science Cook Book. Rolls. In a bowl put one tablespoon of butter or lard, one tablespoon of sugar, one teaspoon of salt, and one pint of scalding hot milk. When cool, if to rise over night, add one-quarter yeast cake, softened in a little water, and three cups of flour. In the morning, or when light, add to this sponge about three cups more of flour, or enough to knead. Let rise till double in bulk. Then shape, put in pans, rise again, and bake. Crumpets or English Muffins. Mix like rolls without adding the second lot of flour. Bake in muffin rings on a hot griddle, and turn when half done. The muffins may be made a little stiffer and be shaped with the hands. Raised Muffins. Mix and rise like rolls without adding flour the second time. When light add two or three eggs, yolks and whites beaten separately. Bake in gem or muffin pans. Quick Bread.