Bread

Ingredients

• lard or butter
• sugar
• luke warm water
• salt
• the rest of the flour

Method

1. 1

   Dissolve the yeast and sugar in lukewarm water.

2. 2

   Add lard or butter and half the flour.

3. 3

   Beat until smooth.

4. 4

   Add salt and then the rest of the flour, or enough to make a moderately firm dough.

5. 5

   Knead thoroughly.

6. 6

   Mould into loaves.

7. 7

   Place in well-greased pan, filling them half full.

8. 8

   Cover and let rise for about two hours, or until doubled in bulk.

9. 9

   Bake forty-five to sixty minutes.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 38. The excerpt below is the record exactly as published.

lard or butter. Dissolve the yeast and sugar in lukeAvarm water. Add lard or butter and half the flour. Beat until smooth. Add salt and then the rest of the flour, or enough to make a moderately firm dough. Knead tlioroughly. Mould into loaves. Place in well- greased pan, filling them half full. Cover and let rise for about tAvo hours, or until doublei n bulk. Bake forty-five to sixty minutes. — The Fleischmann Co. CREAM BATTER BREAD. One pint corn meal; pour over it one pint hot water, add one-half teaspoonful salt, a heaping tablespoonful butter. Stir Avell and then add three well-beaten eggs and one quart sour milk with one tea- spoonful soda dissolved in it. Bake in a deep pan and serve hot with plenty of butter. — Mrs. H. E. Seem an. CORN FRITTERS. One egg, one cup milk, one cup corn, two teaspoonfuls Royal Baking Powder, tAvo cups flour. If sour milk is used, add one leA^el teaspoonful soda to the sour milk instead of using baking poAvder. Fry in deep fat and serA'e hot Avith syrup ; this recipe may be used for pancakes by using less flour. — A Friend. POP-OVERS. One cup milk, tAvo eggs, butter the size of a Avalnut, one cup flour, one-half teaspoonful salt. Beat the eggs thoroughly and stir in the milk. Melt the butter and add to the mixture. Sift the salt Avith the flour and stir this gradually into the egg, milk, and butter and beat it until it makes a very smooth batter. Put into hot greased gem pans and into a very hot oven for thirtv minutes. 38 USE DAN RIVER SELF-RISING FLOUR The KNOX ACIDULATED package contains flavoring and coloring A PRIZE WAFFLE EECIPE. ^Lix and sift thoroughly two and one-half cups white flour, four level teaspoonfuls Royal Baking Powder and one scant teaspconful salt. Separate three eggs, ]>eating the yellows to a cream and the whites to a stiff froth. Add the yolks and one and one-half cups of milk to the dry mixture. Then add one and one half tablespoonfuls melted shorten- ing and lastly fold in the stiffly beaten vrhites. This makes about twelve waffles. In using the irons for waffles, heat them thoroughly, but take care not to have them too hot, as in a smoking state. Have a grease brush and grease over the irons sutftciently but without extra fat. Never allow any smoke to occur. — Mrs. P. T. Elliott. WAFFLES MADE WITH BUTTERMILK. Two eggs, one cup buttermilk, one cup cold water, three cups flour, three easpoonfuls Royal Baking Powder, one level teaspoonful soda, one fourth teaspoonful cream of tartar, one tea- spoonful sugar

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