Purity flour cookbook

Mix mashed potatoes while hot with the sugar, salt and fte pint of lukewarn, water in which potatoes were boiled. Add the yeast and enough flour to make a soft sponge (in winter); in then set it to rise in a warm place, well covered well. Stir occasionally to make it not too stiff to beat longer, then stir in flour enough to make it stiff; knead well, place in oiled and warm all night. In the morning mould into loaves and put into buttered pans, let rise and bake. WHITE BREAD 1 pint milk. 1 pint water. 1 tablespoon sugar. 1 tablespoon lard. 1 scant tablespoon salt. 1 tablespoon sugar. Dissolve yeast in the water, add to potatoes with salt; stir in flour enough to make a thick batter. Let rise over-night GRAHAM BREAD 1 pint Graham flour, i pint Purity Flour. i cup white sugar. 1 teaspoon salt. i cup home-made yeast or i yeast cake. i cup white sugar. , v f+ stir dry ingredients together well, then add the liquid gradually. Beat well, then add yeast. Stir in enough flour to make a soft dough. Let rise until light. Mould into a loaf. Let rise and bake in a slow oven. Page More Bread and Better Bread PLAIN HOME-MADE BREAD Pare G potatoes. Boil and mash them with the water in which they were boiled. Add 1 pint warm water, pour all on to a quart of Purittj Flour and stir until free of lumps. Add 1 yeast cake, dissolved in half cup lukewarm water. Stir well, cover and set in a warm place all night. In the morning add 1 quart of lukewarm water and 1^ tablespoons salt. Stir in Purittj Flour to make a soft dough. Knead well, then let rise until light. When light place on the moulding board and knead again. Let rise 1 hour or until light, then mould into loaves and place in pans. Let rise, place in hot oven, bake about 1 hour. This quantity makes 6 or 8 loaves. GRAHAM OR WHOLE WHEAT BREAD 1 pint milk, scalded and cooled. 2 teaspoons salt. 2 cups Purity Flour. 6 cups Purity Whole Wheat or Graham flour. 2 teaspoons sugar. 1 yeast cake or i cup yeast. Mix as white bread. This flour makes a softer dough a-nd does not require so much kneading. Bake about 15 minutes longer than white bread. If you find the dough too moist, add a little more Hour. BROWN BREAD: When making white bread take out batter enough for 1 loaf (about 2 cups). Add to this 1 tablespoon molasses and 1 of lard. Beat the batter for 5 minutes. Then gradually mix in whole wheat or Graham flour to make a soft dough. Knead well. Let it rise until quite light, put in greased pans, let rise and bake in a moderate oven. Sponge. 1 pint lukewarm water. 2 pints sifted Purity Itye Flour. RYE BREAD, No. 1 1 compressed yeast cake. Dissolve yeast in the water, then add the flour, making it the consistency of a batter. Allow to rise until it is inclined to settle. Dough: To the Sponge, add 1 pint lukewarm water. 1 pint sifted Purity Rye Flour. 3 pints Purity Flour. 2 teaspoons salt. Mix dough thoroughly and allow to stand 20 minutes. Mould into loaves and place in pans. Allow to rise in pans about 40 minutes, or until it rises one-third its volume. Bake in medium oyen. When taken from oven, brush with water. RYE BREAD, No. 2 One pint dry yeast bread sponge, 1 large cup Purity Rye Flour, the same of yellow cornmeal, Bcalded and cooled, 1 tablespoon melted butter, 1 of molasses, a little salt, knead with white flour. Put in pans and when light bake in a moderate oven. Fac« Four luttB unh HoUb PARKER HOUSE ROLLS 1 yeast cake.