The international cook book

Fill tumbler with crushed ice. Fill one-half full of sweetened grapefruit juice. Add two maraschino cherries. Fill tumbler with ginger ale. Garnish with sprig of mint. Tomato Punch I cup clear tomato juice Juice of i lemon ^8 teaspoon salt 2 tablespoons sugar Mix ingredients and bring to a boil. FlU tumbler with crushed ice. Pour hot mixture over ice. Ser\'e at once. Breakfast Grape Juice Fill tall glass with crushed ice. Add grape juice until glass is half full. Add grapefruit juice to fill glass. Serve at once. Delicious Punch 2 cups strawberry juice J.^ cup lemon juice I cup pineapple juice 3^ cup honey 4 cups cold water Mix all the ingredients thoroughly. Serve in tall glasses with crushed ice. Ginger Ale Lemonade I cup loganberry juice i pint ginger ale 4 lemons (grated rind and juice) i>^ pints water I cup sugar Place small pieces of ice in pitcher. Mix loganberry juice, lemon juice, sugar, water, and ginger ale. Pour into pitcher and stir thoroughly. Allow to stand before serving. Garnish with sprig of mint and slices of lemon. 82 THE INTERNATIONAL COOK BOOK Porch Punch % cup apple jelly >^ cup grenadine I cup grapefruit juice Juice of i lemon I pint ginger ale i cup water X teaspoon almond extract Heat water and jelly. Add the rest of the ingredients. Stir. Pour into tall glasses filled with crushed ice. Egg Nog, No. 1 I glass milk (cold) Y% teaspoon salt I egg I teaspoon vanilla Beat egg, add salt, vanilla, and milk. Beat well. Serve cold. Egg Nog, No. 2 6 eggs I teaspoon vanilla Y^ teaspoon salt 2 cups cream 4 tablespoons confectioners' sugar Beat eggs separately. Whip cream. Combine cream with egg yolks. Lastly, fold in the beaten egg whites, add vanilla. Serve cold in tall glasses. CHAPTER XII Breads and Hot Breads (Salad Accompaniments) White Bread 6 cups floiir 2 teaspoons sugar 2 cakes compressed yeast 2 cups water or milk (lukewarm) 2 teaspoons salt 4 teaspoons shortening (melted) Crumble yeast cake, dissolve in lukewarm water. Add salt and sugar. ]VIix well and add all of the flour. WTien partially mixed, add the shortening. Mix well ■wdth spatula. Turn out on slightly floured board and knead until the dough is smooth. Allow to stand in a greased bowl for two hours or until double in bulk. Knead down and let stand forty-five minutes. Knead again and let stand fifteen minutes. Divdde dough for loaves, if more than one loaf is being made. Put in well-greased loaf pans. Allow to rise until light. Keep dough greased lightly while rising. Bake from fifty to sixty minutes in hot oven (425° F.). This will make two one-pound loaves. Bread 2 cakes compressed yeast i tablespoon salt 2 tablespoons shortening 4 tablespoons sugar I cup lukewarm water 2 cups scalded milk I cup cold water Break yeast into lukewarm water, add sugar, and stir until dissolved. Scald the milk, then add cold water to make the mixture lukewarm. Sift eight cups of flour and place in a bowl. Make a hollow in the center, put in shortening and salt. Add liquids. Mix to a soft dough. Put in a greased bowl and let rise until double in bulk. Knead thoroughly. Shape into loaves. Put into greased bread tins. Let rise until double in bulk. Bake from fifty to sixty minutes (425° F.). 83 8^ THE INTERNATIONAL COOK BOOK Bran Bread 2 cups flour I cup molasses 2 cups bran % cup sugar