Take I _iio<)(l-.-i/.ed poialoe> ami hoil soft. Ma>h in the water th.-y are hoiled m.
Put ihrouii-li sieve and pour hoiliii-:- Imt "H I" 1 '"I' "' l>'>usmairs IJest I'ateiil tlour.
When lukt' warm add 1 vcast cake. soake<l in half a cuj. of warm water, a teaspoon
(d' salt and ';? tahlespooiis ol' sugar. Mus. Tiio.UAs WaLTKHs.
64 SUPKRIOR COOK BOOK
FOR EASE AND COMFORT FOOTWEAR
13he R,alston Health Shoes.
A Fvill Line of Other Men's ecnd Boys SKoes e^t
M. ^V. KAHN'S
Corner Main and Pearl Sis. ISHPKMIN(;, MICH.
Two Large or Three Small Loaves of Bread.
'I'akc one ln'iipiii,!;' tnlilcspoon of I )()us]ii;iirs Hcst I'atciil H<iiii'; in \\\\> |i(iiii- 1
(•ii|) of hot ]j()lat() water. Tlicu add 'o cup of pdhilocs, iiiaslicd line. l)iss()l\c ' ■_,
eakc of Yeast Foam in wai'iii water, and wlien the al)()\c mixture is luke warm, stir
in the dissoh'ed veast cake. Do this at noon, 'idie next mornin,^ take 'l tablespoon-
fuLs of gramdated sugar, 1 teaspoonl'ul (d' salt, 1 tahh'spoon ol' hii-d and hutter,
mixe(L Dissolve these In- adding 1 eup (d' hot watei'; wlien lukewai'm stir into the
yeast. Ifave tlie fioui' wai'm and athi it to tlie yeast until hatter will dro]) from a
spo(;n. Let tliis stand an limir, or until light, tlieu mix into hai'd loaf; tlien let it
stand an(.»ther iiour oi' until it is twice its hulJ<, llieu knead ^\■ithout a.dding uioi'e
tloui'. Let loaves rise another houi'. then haJ<e an hour in modei'ate oncu in a Jewel
Kange. .Mi;s. A. W. IIaidlk.
T\ventieth Century Bread.
To make I hox loa\(s df hread. scald 1 pint of milk: add 1 ])int of watei', and
wlien the mixture is lukewarm add 1 small c(mipressed yeast- cake dissohed in half
a (tu[)ful of warm A\'ater. a le\e] teaspoonful id' salt, and suthcient whole, wheat Hour
to inake a hattei' : heat conl inuousl\- lor ■') minutes ; cdNcr and stand in a warm place.
75° Fahrenheit, for two hours and a half. Then add Hour slowly, stii'ring all the
M'hilo, until the dough is suHiciently hai'd to turn on a haking-hoai'd. Knead until it
loses its' stickiness : di\ide it in li)a\e,-~: put each Inaf in a gi'eased s(|ua,re pan; coNcr
and. stand in the same warm place for 1 hour, or until it has doubled its bulk. Brush
the top with water, and hake in a modei'ately (piick o\-en in a .lewel Bange for throe-
quarters of an hour. ]\Ii;s. TJorei;.
White Bread.
Warm 1 ]jint of milk. "' id' wali'i'. 1 tablespoon of hutlei' and 1 of lard. Dis-
solve a two-cent cake of eompi'essed yeast in half a cup (d' warm water. Have ready
a pan of Dousnuiu's Best Latent Hour, into which ]tut 1 tablespoon (d' salt and ;? of
sugar. 8tir this together, making a thick hatter. Cover ovei' and put in a warm
place to rise for two hours. Knead iido a stilf dough and let rise again. Then form
into loaves. A\dien light, hake for an houi-. Wdien taken out of tlie oven brush over
with hot water. 'IMiis will make four loa\(.'s. ]\1hs. Taleex.
Cream Bread.
One cu]) bo|,> yeast, 'I (piarh- \\at(M". make a sponge and 1el stand o\er night. In
morning add the following: -I (|uarts warm milk, butter the size of an egg. 4 ounce.-
salt, y.j_ cu|) sugar, ^lix into a <lough and let stand until light. W\\ down and
\\\w\\ !-aise(!. pan. L.ake in a .lewel Lange. ^lus. V. W'.vlxj;!;, Xegaunee.
Compressed Yeast Bread. ✪ Potato Yeast
Page 43 · 4 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Take I _iio<)(l-.-i/.ed poialoe> ami hoil soft. Ma>h in the water th.-y are hoiled m.
Put ihrouii-li sieve and pour hoiliii-:- Imt "H I" 1 '"I' "' l>'>usmairs IJest I'ateiil tlour.
When lukt' warm add 1 vcast cake. soake<l in half a cuj. of warm water, a teaspoon
(d' salt and ';? tahlespooiis ol' sugar. Mus. Tiio.UAs WaLTKHs.
64 SUPKRIOR COOK BOOK
FOR EASE AND COMFORT FOOTWEAR
13he R,alston Health Shoes.
A Fvill Line of Other Men's ecnd Boys SKoes e^t
M. ^V. KAHN'S
Corner Main and Pearl Sis. ISHPKMIN(;, MICH.
Two Large or Three Small Loaves of Bread.
'I'akc one ln'iipiii,!;' tnlilcspoon of I )()us]ii;iirs Hcst I'atciil H<iiii'; in \\\\> |i(iiii- 1
(•ii|) of hot ]j()lat() water. Tlicu add 'o cup of pdhilocs, iiiaslicd line. l)iss()l\c ' ■_,
eakc of Yeast Foam in wai'iii water, and wlien the al)()\c mixture is luke warm, stir
in the dissoh'ed veast cake. Do this at noon, 'idie next mornin,^ take 'l tablespoon-
fuLs of gramdated sugar, 1 teaspoonl'ul (d' salt, 1 tahh'spoon ol' hii-d and hutter,
mixe(L Dissolve these In- adding 1 eup (d' hot watei'; wlien lukewai'm stir into the
yeast. Ifave tlie fioui' wai'm and athi it to tlie yeast until hatter will dro]) from a
spo(;n. Let tliis stand an limir, or until light, tlieu mix into hai'd loaf; tlien let it
stand an(.»ther iiour oi' until it is twice its hulJ<, llieu knead ^\■ithout a.dding uioi'e
tloui'. Let loaves rise another houi'. then haJ<e an hour in modei'ate oncu in a Jewel
Kange. .Mi;s. A. W. IIaidlk.
T\ventieth Century Bread.
To make I hox loa\(s df hread. scald 1 pint of milk: add 1 ])int of watei', and
wlien the mixture is lukewarm add 1 small c(mipressed yeast- cake dissohed in half
a (tu[)ful of warm A\'ater. a le\e] teaspoonful id' salt, and suthcient whole, wheat Hour
to inake a hattei' : heat conl inuousl\- lor ■') minutes ; cdNcr and stand in a warm place.
75° Fahrenheit, for two hours and a half. Then add Hour slowly, stii'ring all the
M'hilo, until the dough is suHiciently hai'd to turn on a haking-hoai'd. Knead until it
loses its' stickiness : di\ide it in li)a\e,-~: put each Inaf in a gi'eased s(|ua,re pan; coNcr
and. stand in the same warm place for 1 hour, or until it has doubled its bulk. Brush
the top with water, and hake in a modei'ately (piick o\-en in a .lewel Bange for throe-
quarters of an hour. ]\Ii;s. TJorei;.
White Bread.
Warm 1 ]jint of milk. "' id' wali'i'. 1 tablespoon of hutlei' and 1 of lard. Dis-
solve a two-cent cake of eompi'essed yeast in half a cup (d' warm water. Have ready
a pan of Dousnuiu's Best Latent Hour, into which ]tut 1 tablespoon (d' salt and ;? of
sugar. 8tir this together, making a thick hatter. Cover ovei' and put in a warm
place to rise for two hours. Knead iido a stilf dough and let rise again. Then form
into loaves. A\dien light, hake for an houi-. Wdien taken out of tlie oven brush over
with hot water. 'IMiis will make four loa\(.'s. ]\1hs. Taleex.
Cream Bread.
One cu]) bo|,> yeast, 'I (piarh- \\at(M". make a sponge and 1el stand o\er night. In
morning add the following: -I (|uarts warm milk, butter the size of an egg. 4 ounce.-
salt, y.j_ cu|) sugar, ^lix into a <lough and let stand until light. W\\ down and
\\\w\\ !-aise(!. pan. L.ake in a .lewel Lange. ^lus. V. W'.vlxj;!;, Xegaunee.
Compressed Yeast Bread.