Bread

Ingredients

• two teaspoons salt
• one-half yeast cake
• one pint milk
• one tablespoon sugar
• Sift flour
• melt the butter
• melt the lard

Method

1. 1

   Scald the milk and melt the butter and lard in it; beat the eggs light and stir into the milk.

2. 2

   Mix this in the flour until smooth, then add the yeast, which has been previously dissolved in lukewarm water.

3. 3

   Let stand covered until light, roll and let rise again and bake in a quick oven from ten to fifteen minutes.

As published

This recipe was extracted from Kirmess cook book (1907), page 142. The excerpt below is the record exactly as published.

two teaspoons salt, one-half yeast cake, one pint, milk, one tablespoon sugar. Sift flour, scald the milk and melt the butter and lard in it; beat the eggs light and stir into the milk. Mix this in the flour until smooth, then add the yeast, which has been previously dissolved in luke warm water. Let stand covered into light, roll and let rise again and bake in a quick oven from ten to flf teen minutes. CORN MUFFINS. Mrs, Oarret Van Home, One tablespoon (small) lard, one tablespoon (small) butter, two tablespoons (large) of yellow meal, one- half teaspoon of salt, two cups of milk, two cups of flour sifted with two teaspoons of baking powder; bake quickly. This will make twenty muffins. CORN PUDDING FOR BREAKFAST. Mrs. W. S. Gould, New York, Twelve large ears of corn, grated, one quart milk, three eggs, whites and yolks beaten, four tablespoonfuls of sugar, one tablespoonful of flour, a little salt Bakt four hours. HOT BREADS. 333 BREAKFAST PUFFS Mrs. W. A. Durrie. One pint of milk^ one quart of flour^ five teaspoons of baking powder, pinch of salt, two eggs, rubbed with a tablespoon of butter, and three tablespoons of sugar. BREAKFAST VANITIES. Mrs. S. E. Anness. One pint flour, one-half teaspoonful salt, one heap- ing teaspoonful Eoyal baking powder. Mix stiflE enough with milk to roll. Cut in thin squares with knife or wheel and drop into boiling lard. Shake ket- tle gently and when puffed up turn to brown on other side. Drain on paper. Serve with maple syrup. MRS. KATE smith's FEDERAL LOAF. Mrs. C. W. Croppen. One quart flour, three eggs beaten very light, yolks and whites separately, one pint milk, one tablespoon- f ul butter (or lard), one teacup yeast. Make and let rise once in pound cake tins. Add three tablespoon- fuls sugar to the eggs. Make up at noon for an early supper. HOT MUFFINS. Mrs. Wm. Mattocks. One large cup flour, sifted with a teaspoonful of baking powder and a scant one-half teaspoonful salt. Beat together one egg and a cup of one-half milk and one-half water, a teaspoonful of sugar, a large table- spoonful of melted butter, then add flour. Bake in gem pans in a hot oven for about twenty minutes. 334 KIRMESS COOK BOOK. KUFFINS. Mrs. William C. Wescott. One-half cup of sugar to which add two tablespoons of melted butter and one egg. Beat well, then add one cup of milk and about two cups of flour and two tea- spoons of baking powder. CORN-MEAL MUFFINS. Mrs. William C. Wescott One cup sugar, two large tablespoons of melted but- ter, two eggs, one cup milk, one cup of corn-meal, one cup of flour, two heaping teaspoons of baking pow- der and pinch of salt. GRAHAM MUFFINS. Mrs, Howes, Roselle, N. J. Two cups of graham flour, one cup sweet milk, one- third cup of sugar, one egg, butter size of an egg, two teaspoons baking powder. Bake in rings, twenty or thirty minutes in a hot oven. CREAM MUFFINS. Mrs, Thomas, Boston, Pa. One pint sour cream, two eggs, beaten lightly to- gether, salt to taste, flour to thicken. Bake on grid- dle in muffin rings. Bake half before turning. PARKER HOUSE ROLLS. Miss Gray, New York. One pint of milk, one tablespoonful of butter, two lumps of sugar, teaspoonful of salt, one yeast cake. The milk, butter and sugar boiled together and allow- ed to cool. When cool mix in yeast cake with a silver knife, then add whites of two eggs, beaten to atiff froth, mould and bake. HOT BREADS. 335 PABKER HOUSE ROLLS. Mrs, George Lowther, New York. Put two quarts of sifted flour in a bowl, add two Icivel teaspoonfuls of salt. Rub in with the fingers two tablespoonfuls of butter, or lard. Dissolve one-half of a yeast-cake in one cupful of warm water. Scald one pint of milk; take it from the fire and add one-third of a cupful of sugar. When the milk is cool, mix the diPKolved yeast with it. Make a hollow in the center of the flour and pour in the liquid. Sprinkle a little flour over the top. Cover the bowl with a cloth, then with a board or tin cover. Then let this stand five hours; then mix it thoroughly and knead it well. Cover and let rise overnight or for six hours. Then toss it on a board, knead it a little, roll the dough to one-half inch thickness. Lift the dough several times, that it may shrink. Cut with an oval cutter. Put small bits of butter on one end and fold the other end over it. Place them on a buttered pan and let stand until al- most double in size. Bake in quick oven twenty min- utes. FRENCH ROLLS. Mrs. William F. Cook. One quart of milk, one teacup of yeast and one quart and a pint of flour. When sponge is light work in a well beaten egg and two tablespoonfuls of well beaten butter, with a teaspoonful of salt, half tea- spoonful soda dissolved in hot water, one tablespoon- ful of white sugar and enough flour to make a soft dough. Let this stand four or five hours, roll out into round cakes and fold over. Set them closely together in the baking pan; let them rise one hour, and just 336 KIRMESS COOK BOOK. before putting them into the oven cut deeply across each roll with sharp knife. Bake half hour. RAISED BISCUIT. Mrs, C. W. Cropper, One quart sifted flour, one pint warm milk, one tablespoonful of butter, one teaspoonful of salt, one- half cake of yeast, one tablespoonful of sugar. Put sugar and salt in the sifted flour, melt the butter

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