The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1916-10-29
Expert Gives Recipes Supple
rr1enting the Advice of Gov
eminent Experts.
By MRS. ANNA b. SCOTT.
Culinary Expert Of the Philadelphia
North AmrrIcan,)

IL bread" Because it is the stan Of
life and on the table three times a
day they regard bread as 4 fixed COM
modify which needs no variety nor
diversion.
But this is Just tho reason why u
variety of bread is to he desired. Try
putting white potato bread or rolls
On the table occasionally. and see If
the family doesn't enjoy them. Or give
them sweet potato bread. parsnip
bread, nut bread. raisin bread--you
can have different kind of bread for
each day Of the week II you wish.
For those who have never tried my
ching but plain wheat bread / have
prepared recipes for some other va
Eieties:
White Potato Bread.
Two cups boiled potatoes put
through strainer.
Four cups water or two OF milk and
two Of water
Two tablespoons lard or butter.
One tablespoon salt
One tablespoon salt
One tablespoon sugar.
Ten to twelve cups flour.
One yeast cake.
4DALk pal - VI nun tlNAb uNM4r huF
milk and water which have been
boiled and cooled, add salt, melted
lard, potato and yeast, which have
been dissolved in half a cup OF luke
warm water with the sugar. Beat un-
I'll smooth; add the remainder OF -four
and knead until elastic; set In warm
place until il has risen double in guam
tlty about six hoursj, then mold into
four loaves; put in pans which have
been brushed with lard or butter, set
TO rise until It is light or double in
quantity; put in moderate oven bake
for fifty to sixty minutes: brush top
with milk and return to oven few
minutes BE sure tho fresh boiled po-
tatoes are put through fruit press or
mashed through wire strainer, and he
sure to have the right kind OF pan
sheet-iron or glass pans are best.
Sweet POtato Bread.
Four cups fresh boiled sweet poa-
toes.
one-fourth cup molnsses.
One-fourth cup shortening. lard or
oleomargarine.
One tablespoon salt
Four cups water or half wafer and
half milk.
One yeast cake.
One teaspoon sugar.
Eight to ten cups OF -four.
Boil the potatoes with the skins on;
skin and put through potato ricer or
mash through stralner Al once: add
molasses and oleomargarinc while
warm and beat until light and smooth.
Sift two-thirds of -four into how'll add
boiled liquid which must be lukewarm
and salt and yeast which have been
dissolved in half cupful OF lukewarm
water. Add the sugar and beat until
smooth; then add the potatoes and
enough flour TO make soft dough that
can be handled without sticking to
the hand. Set TO rise from six to sew
en- hours; then make into three lonves
Cbrick pans) which have been brush
ed with lard or oleomargarsne: set
TO rise a second time and when dou
BILE in quantity, brush TOP with milk
and put in moderate oven from fifty
to sixty minutes. A sheet iron or
glass bakepau is best. Bright or new
tins do not bake the bread very nice
ly.
Parsnip Bread or Roll.
Three cups of fresh boiled mashed
persnips.
~. cups warm milk and two cups
OF water.
Two tablespoons butter or other
shortening.
One teaspoon salt
One teaspoon sugar
Fight cups flour
One yeast cake.
Boil the parsnips when tender nut
IN GtrniO and 10. Stand Dua Nnf'Ft.