The Relief Societ Cookbook

1 tbsp. salt Cool milk add yeast and sugar, add enough flour to make batter. Let rise, add salt and shortening and mix in enough flour to make medium stiff dough. To make Parker house rolls take out 3 c. batter,, add 2 eggs and shortening and you have very nice rolls. BOSTON BROWN BREAD 2 c. graham flour 2 tbsp. sugar 2 c. corn meal ] y4 tsp. soda l c. molasses 1 tsp. salt 3 c. sweet milk Nuts or raisins may be added. Mix and steam in cans. Fill only half full. Steam 3 hours. Take from cans and set in oven until dry. BREADS 7 SOFT GINGER BREAD ¼ c. butter ½ tsp. soda V2 c. sugar 1 tsp. cinnamon 1 egg 2 tsp. ginger ½ c. sour milk V4 tsp. salt ½ c. molasses 1% c. flour Cream butter, add sugar gradually, beat egg slightly and salt. Sift dry ingredients and add small amount of flour to creamed mixture. Blend well, then alternate liquids with dry ingredients.' Stir vigorously and when smooth pour into oiled pan suitable for gingerbread and bake 30 minutes. — Mrs. F. L. Erdman. RAISIN BREAD 1 c. milk 1 yeast cake V4 c. warm water 1 c seedless raisins 2 Tbsp. shortening 1 c. whole wheat flour 3 Tbsp. sugar About 2l/2 c. white flour 34 tsp. salt y2 tsp. cinnamon OATMEAL BREAD 1 c. milk 1 c. rolled oats 2 Tbsp. sugar 3/4 tsp. salt 1 Tbsp. shortening 1 yeast cake 1½ c. luke-warm water About 2y2 c. flour Scald milk and pour over oats. Add sugar salt and shortening. When luke warm add yeast cake, previously soaked. Add enough flour to knead. Let rise. Knead shape and bake. Dates may be added. —Mrs. Kenneth Webster. BAKING POWDER BISCUITS WITH RAISINS 1 c. chopped raisins 2 tsp. Royal B. P. 2 c. flour 2 Tbsp. shortening l/2 tsp. salt 2-3 c. milk Bake in hot oven 20-25 minutes. — Mrs. Kenneth Webster. EVERLASTING BISCUITS 1 cake yeast ½ c. sugar 1 c. shortening (melted) 1 Tbsp. salt 1 tsp. soda 2 tsp. B. P. 1 qt. milk, scalded and cooled. Make sponge of Fleischmann's yeast, 1 c. water, 1½ c. flour. When foamy add all ingredients and make into dough. Put into cool place 3 hours to rise then mold out, as required. Let biscuits stand 3 hours before baking. Good for days, making them up as required. —Mrs. Nathan Levine. CHEESE DISHES CHEESE DELICETS Work one small cream cheese until smooth and creamy. Add I Tbsp. cream if dry, season with V2 tsp. paprika and a pinch of salt. Add 4 chopped olives, one tsp. onion juice or onion salt. Shape in balls size of walnut, roll in fine cracker crumbs. Place a half walnut on each. CHEESE SOUFFLE 1 heaping Tbsp. flour creamed with butter size of an egg 1 c. milk 1 c. of chopped cheese, heat slowly until melted. Add beaten yolks of three eggs, season with salt and paprica, fold in beaten whites of eggs, bake in slow oven for 35 minutes. — Elsie K. Jensen. CHEESE LOAF 2 c. cracker crumbs 1 c. cold milk 3 eggs, beaten 1 c. grated cheese 1 tsp. piminto yQ tsp. pepper. Soak cracker crumbs in milk, 2 Tbsp. melted butter, separate eggs, beat v/hites still and fold in last. Bake until set. — Mrs. Daniel Ricks BREAD AND CHEESE 3 slices of bread buttered and turned upside down in baking dish'. Grate 1-3 lb. cheese and put over bread