True food values and their low costs

to do with the high cost of living than other j conditions. Water Bread 2 quarts sifted (new-process} fiour I teaspoon salt 1 tablespoon sugar 1 tablespoon butter, or lard Vi cup liquid yeast, or, Yi cake compressed yeast, dissolved t» J^ cup n 1 pint lukewarm water Sift the flour, and fill the measure lightly. ■ Turn it into a large bowl holding about four ] quarts. Reserve one cup of flour to add at the [ last if needed, and to use on the board. Mix the salt and sugar with the flour; rub in the shortening until fine, like meal. Mix the yeast with the water. If compressed yeast is used, dissolve i half of a cake in half a cup of water. This ii in addition to the pint of water to be used in J mixing. Pour the liquid mixture into the center J of the flour, mixing it well with a strong spoon. I Scrape the dry flour from the sides and bottoml of the bowl, and turn the mass over and over until no dry flour is left. If too soft to handle easily, add a little more of the reserved cup of flour. If too stiff, add more water. Knead for half an hour or until perfectly smooth. Cover and let it rise until it doubles its bulk. Cut it down, by bringing a knife up through the dough; let it rise again. Divide into four parts, then shape into loaves, putting two in each pan, or reserve some for biscuit. Cover and let it rise again to the top of the pan. Bake in a hot oven for nearly an hour. Milk Bread 1 pint milk, scalded and cooled 1 tablespoon butter, melted in the hot milk 1 tablespoon sugar Ifi teaspoon salt J5 cup yeast 6 or 7 cups fiour Measure the milk after scalding, and put it in the mixing bowl ; add the butter, sugar, and salt. When cool, add the yeast, and then stir in the flour, adding it gradually after five cups are in, that it may not be too stiff. Use just enough to knead it. Knead until smooth and elastic. Cover; let it rise till light; cut it down; divide into four parts ; shape into loaves or biscuit. Let it rise again in the pans. Bake forty or fifty minutes. Parker House Rolls 1 pint boiling milk 1/4 cup sugar 1 tablespoon lard }4 yeast cake Put in a bowl and thicken as thick as griddle cakes. Do this early in the morning and let be until noon, then stiffen with flour and let rise until four or five o'clock. Then knead and roll out about a half-inch thick and spread with warm butter. Then cut in cakes and let rise another hour. Bake. CHAPTER XVII Something about Breads With good bread or rolls for her table the housewife may laugh at unexpected company; but without these nothing, however fine, will make a pleasant meal. Raisin Bread Place a pint of milk and a pint of water in a saucepan and bring to the boiling point. Cool until lukewarm, then add a cake of yeast, dissolved in a half cup of lukewarm water. Add four cups of flour and a teaspoon of sugar. Beat well and let stand to rise. When very light add: 2 tablespoons butter 1 teaspoon salt 1 cup raisins Knead with flour enough to handle well, form into loaves and bake when the loaves are more than double in bulk. Bake forty-five minutes. Coffee Cake To make the sponge, take a cup of milk, two teaspoons of sugar, a half yeast cake dissolved in a fourth of a cup of water, two cups of flour. Beat well and let stand until light, or better over ' night. Add : %.cttp melted butter 2 beaten eggs H cup sugar 1 teaspoonful salt '/i cup milk 3 or 4 cups flour, to make a dough to knead Let rise again until light, spread with softened butter, sprinkle with sugar and cinnamon, and when light bake, in a moderate oven. ■ Tea Rolls Add two cups of flour to a cup of scalded milk when it is lukewarm, beat well, and add a yeast cake softened in a quarter of a cup of water. When well risen, add : J4 cup melted butter 2 eggs 1 teaspoon salt A grating of nutmeg