Wilkes County Home Demonstration Club cook book

Dissolve yeast and sugar in lukewarm milk, add lard or butter and 2 cups flour. Beat thoroughly then add egg well beaten. Add balance of flour and salt gradually. Turn on board and knead dough lightly. Place in well greased pan set aside in warm place and let rise about 2 hours. Knead lightly and make small biscuits; place in greased pan and let rise % hour. Bake in hot oven. Mrs. W. P. Bumgarner Millers Creek Club QUICK HOT ROLLS 1 yeast cake 2 cups flour 3 t. sugar 1 cup lukewarm water less salt 2 T. melted butter Dissolve yeast in water. Sift flour, salt and sugar together and stir in yeast mixture. Add melted butter. Turn on floured board and knead lightly until smooth. Roll out about % inch thickness and make into desired shape. Place on greased baking sheet and let rise 1 hour. Bake in hot oven until brown—about 20 minutes. Mrs. Jack Wagoner Millers Creek Club WHITE BREAD 2 cakes yeast granulated 3 quarts sifted flour 1 quart lukewarm water 2 T. lard or butter 1 T. salt Dissolve yeast and sugar in lukewarm water, add lard or butter and half of flour. Beat until smooth then add salt and balance of the flour or enough to make dough that can be handled. Knead until smooth and elastic. Place in greased bowl, cover and set aside in a moderately warm place free from draft until light—about 1% hours. Mould into loaves. Place in well greased bread pans. Cover and let rise one hour or until double in bulk. Bake 45 minutes. Mrs. C. H. M. Tulbert Millers Creek Club LIQUID YEAST To the starter add 1 cup mashed potatoes (that have been cooled) and 3 T. sugar. Add water to almost fill a quart jar (water in which potatoes were boiled may be used.) When yeast has worked add 3-8 t. salt. S[illustration: advertisements]99 OD : \ \ SOUTHERN SPICY GINGERBREAD SOUR MILK BISCUITS 2 eggs ‘ 2 cups flour 3/4 cup molasses » \ 3 t. baking powder 2% cups flour \ 1 t. salt 2 t. ginger 2 T. shortening’ % t. baking powder | Y t. soda 3/4 cup brown sugar %4 cup melted shortening 2 t. soda 1% t. cinnamon " 1 cup boiling water my Add beaten eggs to sugar, molasses and shortening; «dd dry ingredients which have been mixed and sifted. Add hot water. Bake in small individual pans or in a shallow pan in moderate oven 30 or 40 minutes. Mrs. T. G. Johnson Abshers Club OLD FASHIONED CORN BREAD 1 cup sifted flour 1 t. salt 2 eggs, well beaten 3 T. lard, melted % t. baking powder 1% cups corn meal 14% cups buttermilk Sift flour once, measure, add baking soda and salt and sift again. Add corn meal. Combine eggs, milk and shortening. Add to flour mixture and stir only smooth. Turn into greased shallow pan, bake in hot oven 80 minutes. Crackling may be added if desired. All measurements are level. Mrs. Dewey Myers Mulberry Club SOFT GINGERBREAD 1% cup sugar % cup butter 2 t. soda dissolved in 1 cup boiling water 2% cups flour 1 cup molasses 1 t. each of ginger, cinnamon, cloves 2 well beaten eggs Mix all ingredients thoroughy as any gingerbread. Bake in moderate oven until thoroughly done. Mrs. Harvey Church Ronda Club