Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1917-10-24

charge.
nesday and Thursday, the days upon
which the food administration has asked
that we eat no white bread. Copy OF the
circular may be obtained free from the
Extension Department, University OF
Maine. Orono. The recipes given below
are taken from the circular. Use these
until you receive your copy. Make every
Wednesday and Thursday white bread
less days.
CORN MEAL BREAD-Three cups corn
meal, 6 cups bread fur, cups liquid, N
milk, X water) 8 tablespoons shortening,
3tablespoons sugar, Az tablespoons salt,
yeast cake. Measure salt, sugar and
shortening into the bread-mixer or
mixing bowl. Boil the water ana scald
the milk and pour over the other In
gradients, keeping out one-iourth cup Of
the water in which to soften the yeast.
When this water is lukewarm, soften the
yeast in II and add this and the corn
meal to the mixture in the bowl. Beat
thoroughly. Gradually work in the
bread -four until the dough is OF such
consistency that is does not stick to the
hand. Cover tightly, and let it rise
until it doubles in bulk. Then knead
until the dough is dne grained, mold
into loaves and put in creased pans and
let rise again. When the loaves have
doubled in bulk the pans should be we'll
filled. Bake in . moderately hot oven
fifty to sixty minutes Remove from
pans and cool. II . yeast cake is COM
bined with hot water, the leaveniug
power il lost.
Potato BREAD-Three pounds Of boiled
and peeled potatoes, ~ pounds OF bread
-four, tablespoons sugar, ~ tablespoons
salt, 4 tablespoons lukewsrm water,
2 yeast cakes. Wash, boil, peel and mash
thoroughly about II medium sized pota-
toes. Let them cool until lukewarm Rub
the yeast smooth in 4 tablespoons luke
warm water and add 10 tie potstoes.
Then add the salt, sugar, sud cup VI th.
-four. Mix thoroughly, do not soa any
more water. Set to rise id = EARN place.
When light the dough will have become
soft and moist. Add the remainder Of the
-four and knead until smooth and elastic.
Set the dough to rise again until trebled in
volume. Then cut into four parts, mold
to rise until doubled in size. Bake for
fifty minutes in an oven OF good, steady
heat. This amount makes four one pound
loaves Of bread.
Nut BREAD Three cups -four, " cup
sugar, teaspoon salt, 3 teaspoons baking
powder, egg, cup milk, cup nut meats
cut in small pieces. Mix and sift the dry
ingredients. Add the milk and we'll
beaten egg, and mix thoroughly; then add
the nut meats. Turn into q weil-greased
pan ana let rise one half hour in a warm
place. Bake three-quarters OF an hour in
q moderate oven.
RYE BIscUiT-One cup rye meal, cup
Hour, teaspoon salt, ! teaspoon soda,
teaspoon cream tartar, 2 tablespoons
shortening, liquid to make a soft dough.
Mix and sift the dry ingredients. Work
in the shortening, and add the liquid.
Turn on q Toured board and pat lightly
until about one half inch thick. Shape
with biscuit cutter, place in CREASED
! pan, and bake in hot oven fifteen min
/ utes.
| ROLLED OATS MUFFINs- One cup rolled
oats, cup -four, Y cup sugar, l teaspoon
salt, teaspoon soda, 2 teaspoons cream
/ tartar, ia blespoons melted shortening,
cup milk, l egg. Mix and sift the dry in
gradients; add gradually milk, we'll
beaten egg, and melted shortening. Bake
in creased muffin tins in q hot oven
twenty five minutes.
Note: ALI measurements are level.
| MoLAssEs Corn CAKE-One cup corr
meal, y cup -four, 81 tablespoons baking
powder, tablespoon salt, u cup o.
molssses, u cup milk, egg, Tablespoon
melted shortening. Mix ana slit the dry
ingredients. Add milk and molasses
egg and melted shortening. Beat well
and pour into creased pan. Bake il
. hot oven for twenty-five minutes.
We are indebted to our good editor fo
the above, sent out by the University o.
Maine. Without this contribution ",
should have been minus recipes - wey'
called for.
Some Of you, who have been ponder.
ing the request that wheatless Gays b
observed, will not quite understand how
-four is an ingredient in all hese recipes
unless we take the words ''white bread
in place of sw hea less."
AUNT MADoE.