Arizona republican., 1917-12-16

ranged by Mrs. A. F. Bauf, chairman of the social committee who is plan ming a delightful day for the small sons and daughters of the club women.
 The annual meeting of the Arizona Congress of Mothers will be held in Phoenix in February, the exact date not having been decided upon. Mrs. J. C. Norton, president of the Con- gress. will be among the speakers.
 The Harmony club has discontin- ued it's meetings until aftere the holi- days The new season will be inau- gurated the second Wednesday in January when the members will meet at the Woman's club.
 Repeated requests have been re- ceived by Miss Imogene Neely, home demonstrator, for recipes and unable to furnish bulletins, the supply hay ing been exhausted, Miss Neely will grant the women of the county the desired recipes through the medium of The Republican:
 Potato Bread-12 cup milk, t.. sugar, l. fat, 1-3 tsp. salt. f cups mashed potatoes, cups flour, F cake yeast, fl cup luke warm water. Method: Add sugar. fat and salt to the milk and let it come to the boil ing point. Dissolve the yeast in the A cup luke warm water. When the milk mixture has cooled sufficiently, add the yeast Then add potatoes. Work in one half of the flour. After it rises add the remaining four cups. Put in pans and when it has doubled it's bulk, bake. This bread may be worked down and allowed to rise a second time if so desired.
 Corn Meal Bread-1A cup milk, ? t. sugar, t. fat, tsp. salt, 1 cup corn meal, cups flour F cake yeast l4 cup luke warm water
 Mix sugar fat and salt with milk. ] Let come to boiling point. Add corn meal, take off at once and cool. Add yeast. Add flour. Knead. Let rise l double size.
 | Whole Wheat or Graham Bread l F cup luke warm milk, 3 t. brown sugar, 1A tsp. salt, 3 cups whole wheat or graham four, F yeast cake Scala the milk, together with the sugar and salt. When lukewarm add the yeast, mixing it first with a 1 little of the milk. Add the flour, beat well and let it double its volume Beat it thoroughly, put into a pan and let it rise. In a pan of standard size, it should come nearly to the top
 The above recipe may be used ir preparing bread from hOmeground meal. There are many households particularly in the country, where clean whole wheat can be obtained at moderate cost. If ground in the ordinary coffee mill. such wheat makes a coarse bread, not very light in texture, but of such good flavor that it may well be used occasionally 1 to give variety to the diet. It is useful, too. in places where good brar can be obtained easily and where coarse breads are desired as a mean: of preventing constipation.
 In making such bread with a view to economy the househeeper should compute what it cost per loaf, includ ing labor and fuel, as compared witt other breads she makes. Skim mill instead of whole milk can be used homemade yeast, either liquid or dr! cakes, is a possibility: and somt might like the bread with less sugal or unsweetened.
 Rye Bread-1 quart milk, ? tbsp sugar, 4 tsp. salt, ? tbsp. butter,
 cake compressed yeast, cups flou q cup being wheat and the remain der rye).
 Follow the directions for maxim, wheat bread according to the shor process until after the bread has beel molded the second time. At this poin one dough should be placed in 6-quart bowl lined with a cloth int which flour has been rubbed. Whe
 the dough has risen to the top of tn bowl turn out on a hot sheet iror
 Ca dripping pan inverted will dol over which 1 tablespoonful of flou has been sprinkled and put it imme
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