The Toronto Cook Book

If sponge is set early in morning, bread can be baked before dinner. Scald one cup milk and allow to stand till it becomes lukewarm; add yeast and one tablespoon sugar, half a cup sifted flour and beat very thoroughly; cover and put in warm place; let rise till it doubles its original quantity. Cream two tablespoons lard with one-third cup sugar; stir into the sponge together with white of one egg well beaten, three-quarters cup chopped walnuts, one and a half cups flour, lastly adding one-third teaspoon salt; mix well, knead on board for twenty minutes. Always have flour handy to use more while kneading, if necessary. Put in a greased pan, or bowl and let rise to double its quantity. Butter or flour the hands, take out enough dough to make a loaf, knead into shape without Using any more flour; place in bread pan, let rise to not quite double the quantity, as it rises when placed in oven. If allowed to rise too long, the loaves become very coarse. If milk is not handy, a very good substitute is potato water in place of milk. Here is something really worth knowing: — Take a few peeled potatoes, put them in enough water to cook, drain off and save this water to make bread. This will be found splendid for any kind of bread. Bread Note. — If you wish to make two or three loaves of this bread, double the quantity of ingredients and use one whole egg. All measurements must be level when making this particular bread. — G. D. S. Boston. Raisin Bread Take one and a half cups warm milk, add two yeast cakes, one teaspoon sugar; set in warm place until yeast rises to surface; add two cups flour; mix to a batter; pour one-quarter cup warm milk over the dough ; cover and put in a warm place until double its size; then stir in half a cup sugar and mix until creamy; add the grated rind of one lemon, two eggs well beaten, a little salt; when batter is light, mix all together, adding sufficient flour to make a firm dough; knead on bread board; put back in bowl and let rise till double its size. Place on board again and roll out until about one inch in thickness; sprinkle with one and a half cups seeded raisins; roll and fold dough together, and knead; put in baking pan and let rise till double its size and bake in loaves. Peanut Bread One quart flour, sifted, one -cup salted peanuts, shelled and put through meat chopper; take one teaspoon salt, one cup sugar, four teaspoons baking powder, one egg, one and a half cups milk; beat well; pour into long, high cake tin; let stand twenty minutes; bake forty-five to fifty minutes in a moderate oven. Bread should not be used for a day or two after baking. This is especially nice, and most delicious for bread and butter sandwiches. Graham Bread Two and one-half cups hot liquid (water, or milk and water), one-third cup of molasses, one and one-half teaspoons salt, one yeast cake dissolved in one-fourth of a cupful lukewarm water, three cups Graham flour and three cups white flour. The bran remaining in the sieve after sifting the Graham flour should be discarded. Oak Hill Bread Add two cups boiling water to one cup rolled oats and let stand one hour; add half a cup molasses, half a teaspoon salt, one-half of a yeast cake dissolved in half a cup of lukewarm The Toronto Cook Book