The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1917-12-14
BREADS

sized potatoes in two quarts water;
when done, drain off water and press
potatoes through sieve into potato wa
ter; leave till cool, then add two soft
yeast cakes and one tablespoon sugar;
cover and leave over night.
Next morning sift three quarts -four
into mixing pan and warm; when
warm add yeast, two tablespoons lard,
one of salt and one quart warm water.
Beat to a sponge, let rise half hour
and knead into big loaf twenty min
utes. Let rise till light, then knead
down again. When light knead be-
tween your hands into loaves and put
in pans to rise until double the size.
Bake forty minutes. Take out and
grease top with butter. This recipe
makes four good.sized loaves and one
tin of delicious biscuits.
cornmeal Bread-One egg, one cup
cornmeal, one and one-half cups -four.
oue-quarter cup sugar, two teaspoons
baking powder. one teaspoon lard,
pinch salt. Add about one and one
half cups water Bake In hot oven.
Eat while hot.
Rolled Oats Yeast Bread-The fol-
lowing recipe is made with rolled oats
In place of cornmeal as -four con-
server and will be found to be delici-
Gus, especially to those who cannot
or do not like cornmeal Cor cannot
get cornmeaD:
Pour two cups boiling water over
three cups rolled oats and add one
cup mashed potato (use potato water,
II saved) when lukewarm, stir in one
CUP wheat -four and half cake com.
pressed yeast dissolved in half cup
warm water in which one teaspoon
sugar has been dissolved. Cover and
keep in warm place until light (about
two hours). When risen, knead or
stir in about four cups wheat -four and
two teaspoons salt. Form into loaves
and put in baking pans to rise. When
light, bake same as white bread. Do
not let raise in one leaf and then try
to raise again in baking pans as white
tread is made, as it will not get light
the second time. Do not try to use
graham -four instead Of white -four, as
II will not prove a success. This
recipe uses a larger proportion Of roll
ed oats to the white -four than most
recipes.
When making this rolled oats bread
make white bread at the same time,
using two cups of mashed potatoes to
one cup Of warm water or the water
potatoes were boiled in, with -four
enough to make thick batter; add the
other half of yeast cake dissolved with
enc teaspoon sugar in half cup warm
water Let rise until light, add
enough white -four to mix so it can be
handled without sticking to the hands;
cover and let rise until light; form
into two loaves and let rise again to
double the amount. Bake in moderate
oven until done.
If -four Is warmed before using
bread will rise quicker. Bread that
comes up quickly is better than where
it raises slowly.
Brown Bread-One cup granulated
or brown sugar, one cup molasses and
one quart skim milk, two scant tea.
spoons soda and one of baking powder,
four tablespoons melted butter or cook
r.g oil and six cups graham -four.
Bake one hour and twenty minutes,
This will make two large loaves.
Corn Bread For Those Who Like
Moasses-Two cups corn meal, two
CUPS molasses, four cups sweet milk,
one teaspoon salt, one teaspoon soda, |
two eggs. Beat five minutes and bake.
The secret Of good corn bread and
mullins is beating-good. strong, Wig
orous beating. and then beat some
more.