Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-08-07
SUPPER.
salmon Salad on Lettuce Leaves.
Whole Wheat Bread and Butter.
Sliced Peaches with Cream
Sponge Cake.
Iced Cocoa

The easiest as we'll as most wholesome
bread to make at this season. is the whole
wheat bread. 1t can be set at ii. the
morning and baked by noon.
1t requires no kneading-simply stirring
an important item now that the grass
hopper is a burden
Save out a saucer of oatmeal from your
breakfast porridge, and thin it unit, it
measures a pint. Heat a pint of sweet
milk and put with 1t. together with two
rounded teaspoonfuls of sugar, ono Of salt
Dissolve two yeast cakes in a
little luke warm water. and when
the liquid is Of the same tenn
nera twre stir together. Sift in whole
wheat -four. stirring vigorously until you
can't stir any more with the back OF n
knife. Put to rise. When twice its bulk,
divide in loaves and set again to rise.
When light bake in a bread oven, decreas-
ing the heat toward the last.
Plain white bread is also better baked
in one day Tho quick process OF fermem-
tation leaves the bread much sweeter than
the old method. ard. contrary to procon-
ceiVod ideas, does not leave a taste OF
yeast
Allow two yeast cakes to one quart milk
or water n half and half one TABLESPOON.
ful of sugar. two tablespoonfuls shorten
ing md one tablespoonful of salt. Dis
solve the yeast cakes in some luke warn
water, add the sugar and shortening ant
-four to make as stiff a batter as you cal
beat. The more YOU beat the less knead
| ing will be required. Beat ten minutes a
least, then add all the -four. turn out OF
Toured board and knead from fifteen t
twenty minutes.
! Allow 1t to rise to double its bulk. Thi.
will take from two to three hours, witt
the temperature from 10 to 50 degrees.
Then m AXE into Ioaves. handling as LITTLE
as possible. When double It's bulk again
bake, hdvinS an oven hot to start, and
allowing it to cool gradually. If YOU wan
rolls. make a SITTER dough than for bread
Sugar is added to a bread sponge to as
sist in the fermentation.
With the first now cooking apples in mar
kct. try this Canadian apple pudding SOM
day when you want to give the goo
man" treat IrOnng-daY. when Yol
have hot oven, will be a good time t.
give it trial: Butter deep pudding disi
and put into It two quarts pared and quar-
tered apDles, n sCant cup of sugar one
half cupful If water and a good grating o
nutmeg. Set in a moderate oven about ,
minutes.
Mix well in a sieve and rub through
one pint OF nour' Two tanlespo"hiuls SUEb'
one taolespoonful naklnR powder ana one
hali teaspoontul or SAT- heit one 'Ei
untii lisnt' add 10 IL one cupiui nllik an
sur mo the s'iteu hotr unti s'i0ot
dough is formed Then add three table
spoonluls meltec putttr. Remove ine pu''
ulhs olSh from tnc oven anu SPieau III
hatter over the aPples' return the ulsl I
'he oN"h' increase the neat ana oaAe :
minutes.
i bar ~ M IN n
out on TO a nat disn having .he cruS
underneath ana apple On top or IN IN
dlsh liz "hlch IL was baked serve VIII
nutmeg or lemon sauce
V II YOU want Il recipe Tor eoou rlcn' We
rrodionts arc thr,a cunf,ils ~ mix on
oupful of cream one large ga two tah't
SpponiulS OF hour one cuptul OF sugar
''ie itNcl '"piVSP"o''lu VI ~ T'''''',o VI W
wish 10 mold IT. one-halt pouhu rHlEIS'
I Walhuts IN tue smell ana oHe-quaile' pou'''
or hss.
| SOAK tire gelatlne IN niue OF the con
MIX ana reserve TWO or three 'aulespooN
tuIs OF mix TO go WIN the SUGAR Hour am
eIE, He't the V'i'".i'u't VI ny NUN III
1t the flour, sugar and egg thorous M
beaten INTO tina reserved MIX COOK
Few moments 10 thlcRen' StifrlnF cartlu'iN
rake from the hr"; add the dlSHolVed "e,t
, tine, one teaspo"1tul OF VanllIa ana IN
cul OF cream. Cool ana freeze VINE
frozen, remove the dasher ana sur IN III
pack.