The Montgomery advertiser., 1909-11-04

contact with the yeast converts It into
an alcoholic mixture which causes the
bread to RISE
The longer you let your yeast oper-
ate. the better your bread will be-. Be
sure and use the best yeast and be
sure that Il IL fresh. Seven cups of
bread flour, to pint. OF wetting Is
the general rule in making your bread.
but II the flour is little new 1t may
require one-half a cup more. The
ideal loaf of bread contains elements
sufiicient to support life and to main
tain growth
In making your bread. one yeast
cake to seven cups OF flour and a
pint of wettins should be used, and
Ave hours after starting, II you have
followed the process correctly. your
bread should be done.
In kneading your bread 1t should be
kneaded until II IL smooth and elias
Ito.
You must learn to take the tenn.
perature OF the oven before you can
cook bread. The first fifteen minutes
your bread Ii in the oven 1t should
rise to its full height, the next fifteen
minutes 1t should brown. and the next
fifteen minutes should cook.
Mrs. Hitler made q number OF deiic-
ious breads. The first was a dish of
cinnamon rolls. While cooking. their
odor was so delicious that 1.-THE ancient
saying. might have well been changed
to "A little hunger makes the whole
world kim"
she made some. apricot dumplings
and creamy sauce which she served
with them. Wednesdays lesson sur
passed all OF the previous lessons in
Is. ..f~ n. a
be continued Thursday.
The gas stove given away Wednes-
day was won by Mrs. w. B. Nelson,
a2S sayre street. who sent in recipe
for Old Virginia Sally Lunn.
Mrs. NJ. e. Micou. Mrs. Gus wooif.
Mrs. L. Myer. Miss Lucle Grigg re-
ceived honorable mention.
Old yirginfa sally Lunn.
Four cups flour.
Four eggs.
One cup milk.
One cup water.
One-half cup butter.
Two tablespoons sugar.
One teaspoon salt.
One-haif yeast cake.
Pinch of soda.
Dissolve yeast cake in the water
which must be lukewarm, add milk al
so lukewarn. melted butter, beaten
yoiks and sugar. Sift in salt and
small pinch of soda with the four
Beat well and add stiffly beaten whites.
Set to rise in wen buttered tin or
a pudding dish. Cover closely and
leave six or. eight hours. Bake forty
minutes. Serve hot with butter
This makes very nice breakfast
.brsad one half fecfpe Is enough for
small family. Fsleischmann yeast Is
the safest to use.
Mrs. w B. Nelson.
s2s Sayre street.
Marsh MallOw Cake.
One and one-haIf cups sugar, half
cup sweet milk, half cup corn starch,
two even teaspoonfuls baking powder.
half cup butter. one and a half cups
pastry flour. whites of six eggs. fla
vor with bitter almonds and bake In
layers for the fllling. Make boiled
icing OF two cups sugar ana whites
OF two eggs. When ready to cool add
to one-third of II twelve fresh marsh
mallows. q few OOPS bitter almond:
stir until smooth and the marsh mall
lows are dissolved. then spread be-
tween the layers and add few drops
bitter almond to rest of icing ana
cover the cake.
Then split sufficient number of
marsh mallows to lay around top edge
of cake toast them slightly and ar
range on cake while icing is soft.
Mrs. NJ e. Micou.
No. 423 South McDonough st.
oLD-FAsHIoN POUND CAKE.
One pound -four. sifted three times.
One pound sifted graduated sugar,
One pound butter we'll creamed.
Ten eggs,
One tablespoon lemon extract or
brandy,
Cream we'll together the butter and
one-half OF sugar. the remaining half
of sugar heat with yolks of eggs.
Blend the two mixtures and beat with
a strong, vigorous and continuous
strike.
Add alternately the -four and stify
beaten whites of eggs, and -four. Bake
In moderate oven.
This makes delicious cake and will
remain moist and fresh for long
time IL kept in a covered cake box
with an apple. Mrs. L. Meyer,
$50 Montgomery Street.
CINNAMON ROLLS.
i. Prepare sponge of two cups scald-
ed milk, when lukewarm add one COM
pressed yeast cake dissolved in one
half cup likewarml water; add three
cups -four. beat thoroughly. cover and
let rise until light: to this add three
eggs beaten light. one-half cup sugar.
one teaspoon salt. and sufficient -four
to knead. about five cups; roll into a
sheet longer than wide and one-fourth
inch thick, spread with soft butter
and sprinkle with one tablespoon Gin
namon sifted with four tablespoons
sugar; roll up like jelly roll and cut
Off slices one-half inch thick; set on