Lillian Massey school recipes

Pick over, wash and remove grapes from stems. Heat slowly until they burst from the skins; stir constantly to prevent burning. Pour into jelly bag and allow the juice to drip from the grapes. Add sugar to juice, stir until it is dissolved, and heat to boiling point. Pour into sterile bottles, cork and seal immediately. CRANBERRY JUICE, 2 ¢. cranberries. 2c. water. 7 ¢c. sugar. Pick over and wash cranberries; add water and proceed as in method for Grape Juice. LEMONADE, 2c. sugar. Rind of 1 lemon (thin shavings). 1 c. water. Juice of 6 lemons. Make a syrup of water, sugar, and lemon rind, boil five minutes, cool. When cold, add lemon juice, strain into bottles. In hot weather this syrup will keep on the ice for several days. For a glass of lemonade, pour 2 tbsp. of syrup into a lemonade glass, add cold water. A fruit syrup made of a combination of lemon, pineapple and orange juices is delicious. ORANGEADE, Rind 1 sour orange. 1 tbsp. sugar. 1 c. boiling water. Juice of 1 orange. 1 tbsp. lemon juice. Pour boiling water over thinly shaved orange rind, add sugar, cool; add orange juice, strain into glass, chill. BREAD Use flour containing a large per cent. of gluten, or entire wheat flour. It should be kept in a dry place, and will make better bread if it is heated just before it is used. Scald milk to prevent souring, boil water, and use milk and water lukewarm. Yeast should be fresh; 4 cake yeast should be used with 1 qt. liquid if the bread is set at night; 2 cakes, if set in the morning. Dissolve 1 yeast cake in = c. lukewarm water. 1c. liquid will make one small loaf. Bread should be baked in moderately hot oven from 30 minutes to 1 hour, depending on size and number of loaves. When cold, put in a clean, ventilated tin box, and keep in a cool, dry place. WHITE BREAD. 1 qt. milk, or yeast cake, or : 1 pt. milk and 1 pt. water, or i ce. home-made yeast, if mixed at 1 qt. water. , night, or 4 tsp. salt. 2 yeast cakes if mixed in morning. Bread flour. Scald milk, add boiled water and salt. When lukewarm add dissolved yeast cake, or home-made yeast, and sufficient flour to make a thick batter or sponge. Beat thoroughly. If made over-night, cover and stand sponge in a warm place. When light, add flour to make a stiff dough. Turn from the bowl on floured baking board; knead, adding flour if necessary, until dough is soft and elastic. Return to bowl, moisten, cover, and let rise until double in bulk. Cut down, knead slightly; divide into four. Mould each portion into a loaf; put in a greased pan, moisten, cover lightly and stand in a warm place, 90° to 100° F. When doubled in bulk, bake 45 to 60 minutes. If bread is started in the morning, raising of sponge may be omitted; make stiff dough, knead well; stand in a warm place until doubled; shape into loaves, let rise again, bake. 1 c. hot mashed potatoes may be added to liquid. Those who prefer may add 1 tbsp. butter and 1 tbsp. sugar to scalded milk. ENTIRE WHEAT BREAD. Make as White Bread, using all whole wheat flour, or mixture of whole wheat and bread flour. GRAHAM BREAD. 2 ¢ milk. | yeast cake. 2 tsp. salt. 2 c. bread flour. Graham flour. Make as White Bread. CORNMEAL BREAD. 1 pt. boiling water. 1 pt. scalded milk. 2 tsp. salt. 1 yeast cake. 2 c. cornmeal. 1 ce. lukewarm water. Bread flour. Sift meal gradually into boiling salted water, and cook five minutes; beat until smooth, then add milk gradually. When lukewarm, add dissolved yeast and proceed as in recipe for White Bread. HOME-MADE YEAST. 1 qt. potatoes, cut in pieces. 2 tbsp. salt. 3 pts. boiling water. xe; Sugar, 1 ce. flour. 2 yeast cakes, or 1 c. home-made yeast.