The Portland Woman's Exchange Cook Book

The oven for baking bread should be hot enough to brown a teaspoon of flour in five minutes. For biscuits it should brown in 1 minute. Rolls should rise to be very light, more than double their original size, and the oven be hot enough to form a crust at once. It should brown flour in 1 minute. Yeast Bread. 1 pint of water. 1 pint of milk. 1 large tablespoon lard. 1 level tablespoon sugar. 2 teaspoons salt. 2 cakes compressed yeast. Make sponge at night by stirring into the milk and water the yeast; then add 1 quart of flour, beat thoroughly; let rise until light. Then add sufficient flour, about 1 quart, to make a nice dough; let rise until double in bulk; place in pans without kneading; let rise and bake about 30 to 45 minutes. Mrs. Scadding. One Loaf of Bread or One Pan of Biscuits. To be Made in Two Hours. 1 cup of scalded milk. 1 full cup butter. 3 compressed yeast cakes. 1 tablespoon sugar. j/2 teaspoon salt. 1 white of egg. 3 to 4 cups flour. Make a sponge, let it stand in warm place in a pan of warm water until full of bubbles add remainder of flour, knead for 20 minutes, mold into a loaf. Let it rise in baking pan until double in size. Bake 1 hour. Salt Rising Bread. Add to 1 pint scalding water enough flour to make a thick batter; add )/2 teaspoon of salt and beat until smooth and full of bubbles; cover closely, stand in pan of warm water and keep in a warm place over night. In the morning scald 1 pint of milk, stand aside until lukewarm; add a teaspoon of salt and enough flour to make a batter that will drop from a spoon, not pour. Now turn into this the salt rising, which should be very light, beat thoroughly for three minutes, cover with a towel, stand in a pan of warm water where it will keep warm for 2 hours; then add sufficient flour to make a dough; knead thoroughly until smooth and elastic, divide into loaves, put in greased pans until very light. Bake in moderate oven 1 hour. Mrs. Rorer. Bread Sticks. 1 cup scalded milk. % cup butter. 11/2 tablespoons sugar. Yi teaspoon salt. 1 cake of compressed yeast. !4 cup lukewarm water. 1 white of egg. S% cups flour. Add butter, sugar and salt to milk; when lukewarm add the yeast cake, which ha» been dissolved in the % cup luke-. warm water, white of egg well beaten, and flour. More flour may be needed to make an elastic dough. Knead well, let rise until dough has doubled, then cut into strips and roll on unfloured board into pencil-shaped sticks about 8 inches long. Let rise again and bake in quick oven, turning occasionally that sticks may be evenly browned. Mrs. W. I. Phillips. Nut Loaf. 4 teacups of flour. 4 teaspoons baking powder. 1 teaspoon salt. % cup sugar. 1J4 cups of milk. Sift flour, baking powder, salt, sugar together, add 1 cup of walnut meats, \% cups milk; stand to raise 30 minutes; bake 50 minutes in slow oven in covered tin. Mrs. E. W. Matthews. Nut Bread. 4 cups flour. 4 teaspoons baking powder. 2 tablespoons sugar. Yi teaspoon salt. |/2 cup chopped walnuts to dry ingredients after they are sifted. Beat 1 egg, add milk, and mix with dry ingredients and make like biscuit dough; knead a few minutes, mold in loaf and let rise 20 minutes; bake almost % of an hour. Mildred Waite. Boston Brown Bread. 2 cups of graham flour. 1 cup cornmeal. Vi cup molasses. 1 pint of sweet milk. 1 cup of raisins (if desired). Sift meal and flour together; add 1 teaspoon of salt, then the molasses and milk, and soda dissolved in hot water; the raisins last. Steam 3 hours. Place in oven to dry. Mrs. Wells Gilbert. Brown Bread. 1 cake Magic yeast.