Bread

Ingredients

• one cup scalded milk
• one cup boiling water
• one tablespoon lard
• one and one-half teaspoons salt
• one cake of compressed yeast
• one-fourth cup luke-warm water
• one tablespoon sugar
• six or more cups sifted flour

Method

1. 1

   Dissolve yeast cake and sugar in luke-warm water.

2. 2

   Put butter and salt in a clean pan, add milk and water, cool to luke-warm, add dissolved yeast, and sift in part of the flour.

3. 3

   Beat until light and porous-looking to save time in kneading.

Nutrition per serving

As published

This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 11. The excerpt below is the record exactly as published.

bread crumbs, heat in oven until crumbs are light brown. Serve in baking dish. To butter crumbs, melt a little butter and put crumbs into it. Don't heat to a high temperature. (Two teaspoons butter to one cup crumbs.) Potato Omelet. — Prepare mashed potatoes, turn in hot omelet pan greased with one tablespoon butter, spread evenly, cook slowly until browned underneath, and fold as an omelet. Escalloped Potatoes. — Wash, pare, soak, and cut four potatoes in one-fourth inch slices. Put a layer in buttered baking dish, sprinkle with salt and pepper, dredge with flour, and dot over with, one-half tablespoon butter. Repeat, put in a few slices of onion, if desired. Add hot milk until it may be seen through top layer, bake one and one-fourth hours or until potato is soft. Glazed Sweet Potatoes. — Wash and pare six medium-sized potatoes. Cook ten minutes in boiling salted water. Drain, cut in halves lengthwise, and put in a buttered pan. Make a syrup by boiling, three minutes, one-half cup sugar, four tablespoons water, and one tablespoon butter. Brush potatoes with syrup and bake forty minutes, basting twice with remaining syriip. Left-Over Vegetables are not as desirable as left-over meats. They lose much of their value by standing. The best way to use them is in salad. Almost any left-over vegetable makes a good salad. See page 20 for salads. TABLE FOR COOKING THE COMMON VEGETABLES. Kind. Time of Cooking. Asparagus . About 30 minutes. Beans — Lima 1-1% hours String 2-3 hours Beets- Young , 1 hour Old ; 3-4 hours Corn, green 10-15 minutes Carrots, young 30 minutes to 1 hour Cabbage 30-40 minutes (simmer) 20 Bulletin of tlie University of Texas Kind. Time of Cooking. Cauliflower ; ,20-30 minutes (simmer) Onion • 45-60 minutes (simmer) Okra ; 20-30 minutes Potatoes 20-30 minutes Celery .20-30 minutes Spinach 25-30 minutes Peas, green 30-40 minutes Squash . . • 30-40 minutes Turnips 1-1% hours Tomatoes / 10 minutes SALADS. Made of Left-Over Vegetables. — Left-over vegetables such as peas, beans, carrots, asparagus, etc.. should have the butter rinsed off and be served cold as salads. Peas and carrots or peas and beets mixed make good salads. Cover with French dressing or cooked dressing. Lettuce may be served with either French or boiled dressing. It can be varied by sprinkling with grated raw carrots. Lettuce and hard-cooked eggs with either dressing make a good salad. Coleslaw. — One-half small head of hard cabbage, one cupful cooked dressing. Soak cabbage in cold water thirty minutes. Shred fine and mix with dressing. French Dressing. — One-half teaspoon salt, one-fourth teaspoon pepper, six tablespoons olive oil, two to four tablespoons vinegar or lemon juice, a few grains cayenne. Mix dry materials, add oil, and when mixed add the acid a little at a time. Beat until an emulsion is formed. Pour over the vegetables with which it is to be used, and mix same until dressing is distributed. A few drops of onion juice or finely chopped onion may be added to dressing if desired. Cooked Dressing, I. — One-fourth teaspoon salt, one-fourth tea spoon mustard, one-fourth teaspoon sugar, two egg yolks, two teaspoons butter, three-fourths cup thin cream or milk, two tablespoons vinegar, a few grains cayenne. Mix dry ingredients, add egg yolks, beat until well mixed, add butter and milk. Cook over hot water, stirring until thickened Simple Cooking of Wholesome Food for the Farm Home 21 I slightly, then add gradually the vinegar, stirring all the while. Set aside to cool. Cooked Dressing, II. — Three tablespoons butter, two table- spoons flour, one cup milk, three eggs, one teaspoon salt, one teaspoon sugar, one teaspoon mustard, one-half cup vinegar. Make cream sauce of milk, butter and flour. Scald vinegar and pour over the seasonings. Beat the eggs and add the heated vinegar and seasonings. Combine this with the cream sauce and cook until it thickens over hot water. Cool. Hot Potato Salad. — Wash six medium sized potatoes, and cook in boiling salted water until soft. Cool, remove skins, and cut in very thin slices. Cover bottom of baking dish with pota- toes, season with salt and pepper. Sprinkle with finely chopped celery, then with finely chopped parsley. Mix two tablespoons each tarragon and cider vinegar and four tablespoons olive oil, and add one slice lemon cut one-third inch thick. Bring to boiling point, pour over potatoes, cover, and let stand in oven until thoroughly warmed. jCold Potato Salad. — Cut cold boiled potatoes into small cubes. Dress with French dressing or a dressing made of three table- spoons of melted butter, one tablespoon of vinegar and one-half teaspoon salt. Chill. Cut celery, cucumber and hardcooked eggs into small pieces and add to ttie potato. Add a generous quantity of boiled salad dressing and mix .all carefully, using a fork. Shredded cabbage, green pepper, onion, etc., may be added or substituted in the salad. BREAD. Essentials of Bread-Making. — Four things are essential to good bread-making- : good flour, good yeast, careful mixing and knead- ing, and careful baking. In selecting flour for bread choose a creamy rather than a snow white one. It should have a gritty feeling when rubbed between the fingers. How Bread Is Made Light. — The rising of bread is caused by the setting free of carbon dioxide gas within the dough. This gas, as it is formed, expands and stretches the dough. The yeast should be evenly distributed through the dough. This is one 22 Bulletin of the University of Texas reason why the dough should be kneaded well. The. carbon dioxide may be produced by the fermentation caused by yeast, or by chemical action resulting from bringing together two such substances as soda and sour milk. The yeast which is used in making bread is a microscopically small plant called a fungus. A number of yeast fungi are put into dough and kept warm so that they will multiply, act on the dough, and generate the car- bon dioxide. When enough yeast plants have been developed and gas produced to make the dough light, it is cooked to kill the fungi. Bread. — One cup scalded milk, one cup boiling water, one tablespoon lard, one and one-half teaspoons salt, one cake of compressed yeast dissolved in one-fourth cup luke-warm water, one tablespoon sugar, six or more cups sifted flour

Cook this with the app: pantry check, scaling, and the assistant.