If fresh mashed potatoes are not at hand or convenient, one-half cup flour, scalded, may be used. In either case the cooked starch supplies the proper food and conditions to promote the rapid development, of the yeast plant ' Make this the basis of all yeast doughs, whether recipes call for it or not. Less yeast is required and a much better bread or roll is the result. Knead yeast dough until it is full Of small bubbles, discernible by blisters over the surface of the dough. Set to rise in warm steamy atmosphere until doubled in bulk. Roll \ dough should not be mixed as stiff as bread dough Sponges must not be allowed to stand too long. I The sponge is ready to mix when bubbles gather on the surface and | break occasionally* ♦ ♦ ♦ White Bread (With Compressed Yeast) 3 quart9 flour (warmed and Pinch of soda sifted) I pint milk 1 pint boiling water L cake yeast dissolved in M cup 1 tablespoon salt water 1 heaping tablespoon lard or but- 2 tablespoons sugar✪ White Bread terine Preparation: Pour the water into the milk and add the sugar 'and one-third of the flour. By the time the flour is well beaten in the temperature will be right for the dissolved yeast. Add it and beat well, set in warm place for half an hour, then add the remainder of the flour with the soda, shortening and salt. Knead stiff and set away till doubled in bulk, It may be kneaded once more before forming into loaves. There is a little more satisfaction in individual loaves rather than in several loaves baked in one pan. This recipe makes four or five loaves. i If one cup of flour is scalded and added to the sponge the bread will be ready, for the oven in less time. Mashed potato has the same effect 52 ' Domestic Science LESSON No. 4 Carbohydrates Roll Dough 2y2 cups water or milk, or both 6 cups flour % cup sugar y2 cup shortening 2 eggs 1 cake yeast 1 tablespoon salt 2 mashed potatoes or % cup flour scalded✪ Roll Dough Preparation : First make a sponge with the potatoes or scalded flour and the sugar, dissolved yeast and enough of the flour to make a stiff batter. If compressed yeast is used the sponge will be ready in half an hour. Add to the sponge the egg whites and one yolk well beaten, to- gether with the melted shortening, salt and the balance of the flour. Knead well about five minutes, return to bowl, brush top with shorten- ing, cover and set in warm, steamy place until double in bulk. The dough may be worked down again without taking from bowl, or" it may then be made into desired form. The extra egg yolk is reserved to mix with one-quarter cup of water or milk to brush the tops of the rolls before putting them in the baking oven. Of flour not rich in gluten more than six cups may be required but care must be taken to have the roll dough softer than for bread. Shamrocks Use recipe and method for roll dough as given above. Mold into balls of dough slightly larger than walnuts, allowing three of these to each well-greased gem pan. Brush the palms with melted shortening and deftly roll each ball of dough between the palms, dropping into the gem pans. Let them rise in warm steamy place, and before putting in the oven brush with a mixture of egg yolk and water. Bake in moderate oven twenty minuted Upon taking from the oven brush with melted shortening. Apfel-Kuchen (Apple Coffee Bread)

AI-modernized reading of the original text

If fresh mashed potatoes are not at hand or convenient, one-half cup flour, scalded, may be used. In either case the cooked starch supplies the proper food and conditions to promote the rapid development, of the yeast plant ' Make this the basis of all yeast doughs, whether recipes call for it or not. Less yeast is required and a much better bread or roll is the result. Knead yeast dough until it is full of small bubbles, discernible by blisters over the surface of the dough. Set to rise in warm steamy atmosphere until doubled in bulk. Roll \ dough should not be mixed as stiff as bread dough Sponges must not be allowed to stand too long. I The sponge is ready to mix when bubbles gather on the surface and | break occasionally. ♦ ♦ ♦ White Bread (With Compressed Yeast) 3 quarts flour (warmed and Pinch of soda sifted) I pint milk 1 pint boiling water L cake yeast dissolved in M cup 1 tablespoon salt water 1 heaping tablespoon lard or but- 2 tablespoons sugar terine Preparation: Pour the water into the milk and add the sugar 'and one-third of the flour. By the time the flour is well beaten in the temperature will be right for the dissolved yeast. Add it and beat well, set in warm place for half an hour, then add the remainder of the flour with the soda, shortening and salt. Knead stiff and set away till doubled in bulk, It may be kneaded once more before forming into loaves. There is a little more satisfaction in individual loaves rather than in several loaves baked in one pan. This recipe makes four or five loaves. i If one cup of flour is scalded and added to the sponge the bread will be ready, for the oven in less time. Mashed potato has the same effect 52 ' Domestic Science LESSON No. 4 Carbohydrates Roll Dough 2y2 cups water or milk, or both 6 cups flour % cup sugar y2 cup shortening 2 eggs 1 cake yeast 1 tablespoon salt 2 mashed potatoes or % cup flour scalded Preparation : First make a sponge with the potatoes or scalded flour and the sugar, dissolved yeast and enough of the flour to make a stiff batter. If compressed yeast is used the sponge will be ready in half an hour. Add to the sponge the egg whites and one yolk well beaten, together with the melted shortening, salt and the balance of the flour. Knead well about five minutes, return to bowl, brush top with shortening, cover and set in warm, steamy place until double in bulk. The dough may be worked down again without taking from bowl, or" it may then be made into desired form. The extra egg yolk is reserved to mix with one-quarter cup of water or milk to brush the tops of the rolls before putting them in the baking oven. Of flour not rich in gluten more than six cups may be required but care must be taken to have the roll dough softer than for bread. Shamrocks Use recipe and method for roll dough as given above. Mold into balls of dough slightly larger than walnuts, allowing three of these to each well-greased gem pan. Brush the palms with melted shortening and deftly roll each ball of dough between the palms, dropping into the gem pans. Let them rise in warm steamy place, and before putting in the oven brush with a mixture of egg yolk and water. Bake in moderate oven twenty minutes. Upon taking from the oven brush with melted shortening. Apfel-Kuchen (Apple Coffee Bread)

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White BreadRoll Dough

Twenty lessons in domestic science