Bread

Ingredients

• 1 tablespoon butter
• 1 cake compressed yeast
• 1 tablespoon snowdrift
• 3 pounds or quarts of flour
• 1 tablespoon sugar
• 1 tablespoon salt

Method

1. 1

   Put shortening, sugar, salt, and yeast cake, dissolved in a little warm water, all into a quart measure and fill up with warm water.

2. 2

   Put into a patent breadmixer; when all is dissolved add the flour, turn crank 3 minutes.

3. 3

   Set over night to rise in warm place; in the morning turn crank few times, form into 2 loaves, let rise till twice its size, bake in moderate oven 1 hour.

4. 4

   After 5 minutes turn loaves around.

5. 5

   The bread should rise in oven 15 minutes, partly brown the next 15 minutes and finish baking the last 30.

Nutrition per serving

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 55. The excerpt below is the record exactly as published.

bread, muffins, etc.? Why will too hot an oven make the food coarse grained and heavy? Why should food mixed with molasses have a very moderate oven? Why should cake or muffin batter have time to set before moving or jarring it in the oven? Note. — Answers to these questions will be found on the preceding pages, and should be carefully studied. First Aid to Good Cooking 105 Fruits APPLE SAUCE. Y^ peck apples. 1 cup boiling water. 6 tablespoons sugar. Wash and pare thin ; cut into eighths ; put in stew pan and pour over the boiling water. Sprinkle the sugar over, cover tightly and cook about 20 minutes, or until tender, on an asbestos mat, shaking the dish often to keep from burning. Turn out carefully. BAKED APPLES. Wipe and core sour apples ; fill with sugar, put in granite pan, pour in a little boiling water, bake in moder- ate oven until very tender and soft looking. Some kinds take longer than others. Serve hot or cold. Or the apples may be pared after coring. If the apples are very tasteless a little spice may be mixed with the sugar. BAKED BANANAS. 6 bananas. 6 tablespoons hot water. 1/3 cup sugar. 3 tablespoons lemon juice. 2 tablespoons melted butter. Remove the skins of bananas ; scrape off the rough strings under; then cut in halves lengthwise, then once across ; put in layers in shallow granite pan ; mix the other ingredients together and spread between layers of bananas and on top ; bake 30 minutes or longer in slow oven until rich in color. Serve hot either as a vegetable or for dessert. STEWED PRUNES. Wash them very carefully one by one; put V/2 pints of cold water in the stew pan for each pint of prunes. 106 First Aid to Good Cooking Cook very slowly on the back of the stove where they can only simmer for 2,y2 hours. Cooked in this way they will not need any sugar and will be delicious. JELLIED CRANBERRIES. Look over and wash i pint cranberries ; put in granite kettle with y2 pint sugar, y2 cup water. Cook very slowly 30 minutes, pressing down occasionally with wooden spoon. Pour out to cool ; arrange in broken pieces in serving dish. CRANBERRY JELLY. Proportion as above. Boil the berries in the water 10 minutes or until all of them have burst; rub through a fine strainer — using wooden or granite spoon, as tin or iron will spoil the flavor — add the sugar; cook 10 minutes. Pour out into molds and chill. First Aid to Good Cooking 107 Beverages {See Underlying Principles, page 96.) TEA. 1 scant teaspoon tea. 1 teacup boiling water. Scald an earthen or stone teapot ; put in 1 scant tea- spoon tea for each cup wanted ; pour on same number cups of freshly boiled water. Stand on back of stove, where it cannot boil, 5 minutes. Then serve. COFFEE. Always allow 1 heaping teaspoon of pulverized coffee for the pot and for each cup of coffee wanted, and 1 cup of boiling water for each cup of coffee. Scald the coffee pot ; put in top a bag made of thin unbleached muslin, draw over the top of pot and tie cord around to hold it in place. Put in the pulverized coffee, pour on the boiling water, drain it off and pour through again. Serve at once, before it has chance to cool, for coffee that has cooled and been reheated will never have a fine flavor. Coffee made this way is much less injurious than when "steeped," or boiled, as it contains less caffeine and coffee tannin. A china coffee pot does not effect the flavor of the coffee as any kind of metal one does. A very convenient coffee bag with wire attachment to fit top of pot can be bought for a few cents. The coffee bag must be washed thoroughly in cold water every time after using. CEREAL COFFEE. Six heaping teaspoons Postum cereal to 1 quart of cold water. Stir and put on to cook with butter size of a pea. Boil 15 minutes. After the boiling point is reached, 108 First Aid to Good Cooking strain through a fine sieve. If it is served with milk instead of cream, scald the milk first. A beaten egg stirred into the milk improves it. COCOA. i pint of milk. 2 tablespoons cocoa. 1 pint of water. 2 tablespoons sugar. 34 cup boiling water. Mix cocoa and sugar together, pour on the boiling water; cook a few minutes stirring all the time; then add milk and water boiled on asbestos mat or double boiler. Beat with a dover egg beater to make it nicer. A few drops of vanilla improves it. A quart of milk instead of milk and water of equal parts makes it richer. Serve hot. HOT CHOCOLATE. 1 square of unsweetened 1 quart milk or 3 cups chocolate. milk and 1 of water. Dash of salt. Few drops of vanilla. Cut up the chocolate in a little hot water and cook ; stir until smooth, bringing the milk to a boil on asbestos mat ; add the chocolate, salt, sweeten to taste ; add the vanilla and serve. First Aid to Good Cooking 109 Breads, Muffins, Etc. (See Underlying Principles, pages 92 to 95.) BREAD. 1 tablespoon butter. 1 cake compressed yeast. 1 tablespoon snowdrift. 3 pounds or quarts of 1 tablespoon sugar. flour. 1 tablespoon salt

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