The practical cookbook

Source. Universal. Made from cereals, ground into meal or flour ; their use in some form extends through the civilized world. Food Value. Largely for starch, but contain considerable protein, and when served with butter provide a well-balanced food. Cost. Yeast cake, z ^. 5-cent loaf = 20 to 24 slices Bread, 5 ^ per loaf. 5-cent loaf = 5 c, crumbs, Yeast. A microscopic plant, always present in the air. Grows and multiplies rapidly in a warm, moist, sweet, nitrogenous soil. Given these, as in bread, its presence causes some of the starch to be changed to sugar and then into alcohol and carbon dioxide. These, in their attempt to escape, cause the dough to rise. K^"^ FiITr SUQAH BlTT- S... Yeast w™. Price Water bread . . S-6c. ~Z' lib. 4tb, I tsp. Milk bread . . . S-^c. — icb. 2tb. I tsp. 2 C. — Graham bread . . . lie. lie. 4tb, — litsp. — lie. Whole-wheat bread . I c. lie. Itb. itsp. _ 1 c. Rolled-oats bread . 4*0. — litsp. — Raised flour muffins 4 c, — 3tb. 2tb. itsp. — Oatmeal muffins . . JiC. _ 3tb. — itsp. I C. Parker House rolls I S-6c- — 4Eb. 3tb. litsp. — Luncheon rolls . ,ic. — 3tb. Itb, itsp. — Coffee rolls . . . — 4tb. 4tb. itsp. — Buns — 4tb. 4tb. itsp. I C. — Breadsticks .... _ZL 2tb. 3tb. itsp. _!_ "=■ - d,:...l,CjOO^:;Ic General Directions. Amounts of flour given should be used cautiously, as different brands vary greatly. For all these recipes the yeast should be dissolved in lukewarm water (i yeast cake to \ c.) before using. Pour hot liquid over butter, sugar, and salt. Add yeast to the above mixture when it is lukewarm. For Waier bread and Milk Bread add enough flour to knead. For Graham bread and Whole-wheat bread all the flour should be added and the whole well beaten. Set in a warm place, covering the bowl well, and let stand 8 or lo hr,, or until double its bulk. Knead for a second time, then shape the dough or, for Graham bread and Whole-wheat bread, beat well. Fill pans \ full, let rise until twice its original size, and bake in a moderate oven until it is light and well browned and there is no crackling in the loaf (45 to 75 min.). Water bread. Will make 2 loaves or 2 pans of biscuits. Use only enough flour to make a dough that can be handled easily, and knead until smooth and elastic. Milk bread. See Water bread (above). Half water and half milk may be used in place of 2 c. milk. Graham bread. Will make r loaf. Should rise in pans until a little less than twice original size. Whole-wheat bread. Proceed as for Graham bread (above). Rolled-oats bread. Additional ingredients: \ c, molasses, I c. rolled oats. Add boiling water to rolled oats, let stand \ hr., and add other ingredients ; let rise overnight, beat thoroughly, turn into buttered bread-pans ; let rise again, and bake. Raised flour muffins. Additional ingredient: I egg. Add butter, sugar, and salt to hot milk ; when lukewarm add yeast cake to this mixture, then egg (well beaten) and flour. Beat thoroughly, cover, and let rise overnight. In the morning fill buttered gem-pans \ full, let rise till pans are full, and bake 30 min. in moderate oven. Oatmeal muffins. Additional ingredient: \c. cold cooked oatmeal. Mix the hot milk with the oatmeal and proceed as for Raised flour muffins (above), omitting the egg.