One qt. warm water, 1 tablespoon salt, 1 tablespoon lard, 2 table- spoons sugar. Break 1 yeast cake in a glass of warm water, thoroughly dissolve, and put into the above mixture. Put in enough flour to form a batter, beat thoroughly and put in enough flour to knead into a large loaf. Let rise over night. In the morn- ing it should be doubled in size. Knead again into a large loaf; when light divide into 4 loaves. Place in greased pie plates, also grease top of loaves slightly to prevent crust forming while rising. Let rise to almost double their size, then bake in a moderate oven about 45 minutes. — Mrs. George W. Hellings. Rolls If rolls are desired instead of the four loaves of bread in the last recipe, take two of the loaves when dividing and roll out to % inch thickness. Take a large cutter and cut into round cakes; butter one-half and turn over the one-half and fold together. Place in a long bake pan in a warm place to rise. When light bake in a mod- erate oven about 20 minutes. — Mrs. George W. Hellings. Parker House Rolls Four cups flour, 1 tspn. salt. 6 tspns. Rumford baking powder, IV2 cups milk, 2 tblspns. shortening. Sift flour, salt and baking powder together. Melt the shortening, add to the milk, and add this liquid slowly to the dry ingredients. Mix until smooth, turn on a floured board, knead lightly and roll out V2 in thick. Cut with a biscuit cutter. Crease with a knife each circle beyond the center, butter small section and fold large section well over. Put in greased pan, allow to stand 15 minutes in a warm place, brush each with melted butter and bake in moderate oven for 15 or 20 minutes.— Mrs. S. M. Whitaker. Butter Biscuit Four cups flour, 1 teaspoon salt, 3 level tablespoons of Rumford baking powder, 6 tablespoons of sugar, mix and rub in 6 tablespoons butter. Add 1 egg and 1 cup milk. Turn on "board and roll out V2 thick; brush well with melted butter1 and fold over in half. Pat gently with rolling pin and cut in squares. Bake in hot oven, 20 minutes. — Mrs. Elizabeth Shadel. 100 English Tea Biscuit One and one-half cups granulated sugar, 2 cups flour, 2 tspns. Rumford baking powder. Sift together well and set 1 cup aside. To the remainder add 2 well-beaten eggs, % cup butter, 1 cup milk, 1 tspn. vanilla; this will make a thin batter. Do not add more flour, just pour into 2 well greased and floured jelly tins. Add 1 tspm cinnamon to the ingredients set aside and sprinkle over the top of cakes and bake. Do not remove from pan while hot; let cool first. — Mrs. Wm. H. White, Jr. Home-made Biscuit Four quarts flour; one cup sugar; two tablespoons lard; small tablespoon salt; nutmeg to taste; one quart of scalded milk and wa- ter, or all milk. When cool enough add yeast cake and let rise all night. In morning make into small biscuits and let rise again, then bake thirty minutes. — iMrs. Geo. Nice. Cinnamon Bun ✪ Wheat Bread

AI-modernized reading of the original text

One qt. warm water, 1 tablespoon salt, 1 tablespoon lard, 2 tablespoons sugar. Break 1 yeast cake in a glass of warm water, thoroughly dissolve, and put into the above mixture. Put in enough flour to form a batter, beat thoroughly and put in enough flour to knead into a large loaf. Let rise over night. In the morning it should be doubled in size. Knead again into a large loaf; when light divide into 4 loaves. Place in greased pie plates, also grease top of loaves slightly to prevent crust forming while rising. Let rise to almost double their size, then bake in a moderate oven about 45 minutes. — Mrs. George W. Hellings. Rolls If rolls are desired instead of the four loaves of bread in the last recipe, take two of the loaves when dividing and roll out to % inch thickness. Take a large cutter and cut into round cakes; butter one-half and turn over the one-half and fold together. Place in a long bake pan in a warm place to rise. When light bake in a moderate oven about 20 minutes. — Mrs. George W. Hellings. Parker House Rolls Four cups flour, 1 tspn. salt. 6 tspns. Rumford baking powder, IV2 cups milk, 2 tblspns. shortening. Sift flour, salt and baking powder together. Melt the shortening, add to the milk, and add this liquid slowly to the dry ingredients. Mix until smooth, turn on a floured board, knead lightly and roll out V2 in thick. Cut with a biscuit cutter. Crease with a knife each circle beyond the center, butter small section and fold large sebutter well over. Put in greased pan, allow to stand 15 minutes in a warm place, brush each with melted butter and bake in moderate oven for 15 or 20 minutes. — Mrs. S. M. Whitaker. Butter Biscuit Four cups flour, 1 teaspoon salt, 3 level tablespoons of Rumford baking powder, 6 tablespoons of sugar, mix and rub in 6 tablespoons butter. Add 1 egg and 1 cup milk. Turn on board and roll out V2 thick; brush well with melted butter and fold over in half. Pat gently with rolling pin and cut in squares. Bake in hot oven, 20 minutes. — Mrs. Elizabeth Shadel. English Tea Biscuit One and one-half cups granulated sugar, 2 cups flour, 2 tspns. Rumford baking powder. Sift together well and set 1 cup aside. To the remainder add 2 well-beaten eggs, % cup butter, 1 cup milk, 1 tspn. vanilla; this will make a thin batter. Do not add more flour, just pour into 2 well greased and floured jelly tins. Add 1 tspn. cinnamon to the ingredients set aside and sprinkle over the top of cakes and bake. Do not remove from pan while hot; let cool first. — Mrs. Wm. H. White, Jr. Home-made Biscuit Four quarts flour; one cup sugar; two tablespoons lard; small tablespoon salt; nutmeg to taste; one quart of scalded milk and water, or all milk. When cool enough add yeast cake and let rise all night. In morning make into small biscuits and let rise again, then bake thirty minutes. — iMrs. Geo. Nice. Cinnamon Bun

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Wheat BreadParker House RollsMuffinsButter BiscuitEnglish Tea BiscuitHome-made BiscuitCinnamon Bun

The Memorial Hall cook book