The Lakeland evening telegram., 1917-01-24

~ over sugar and water shortenir
and salt in the mixing bowl Cool
about loo degree F. or about boo
Temperature. Add yeast dissolved
the water Gradually add -four mi
ing az first with spoon and later wit
knife. Beat thoroughly as flour
added. beat out all Jumps and max
batter look smooth and shining. Tur
ION fioured board and knead until mi,
tnre is smooth and elastic to toucl
and bubbles may be seen under tn,
isurface. Return to bowl. cover ant
let rise until double. Shape into loat
without adding more flour, put in
creased pans filling them about one
Eaif full. When rather more than
double In size bake As TO go minutes
whole wheat flour. rye or graham
meal may be used in place OF all
White flour. Such breads are often
sweeter than white bread.
Parker House Rolls.
2 c. scalded milk: 3 tb sbor,anino.
yeast cake dissolved in Id 9 luka.
warm water; 5 1-2 C. flour: / / salt.
2 tb. sugar.
Aud sugar. butter and salt to milk.
"hen lukewarm. add dissolved veast
'ake and ) C, flour. Beat Thoroughly
cover and let rise until light: cut
Town Il. e. scrape away from sides Of
ne bowl and press over into the con.
err and add enough flour to knead
about l-2 CO.. Let rise again tos.
N siightly-ioured board. knead mar
ihu roll to "a inch in thickness |
'rush with melted butted, cut with
iseult crease thru the center fold
hu press edges together, lightly
'iace in creased pan so that rolls
hi just touch, cover, let rise and
axe In hot oven IL to 15 minrtos
reak apart as served, thus preven,
y 'ne rolls from drying out ouicklv
: reheat rolls, place in moderate
ven and warm SLOWLY.
Graham or Whole Wheat Bread
select whole wheat -four free from
an pour IL pint of boiling wafer
70 IL pint of fresh milk whon
heWarm' add | cake of compressed
ast' softened in t. of warm wator
ievei I. of salt, and / round,rn
saf MIX and stir in sufficient
ioie wheat flour to make a battor
= VIII drop from spoon. beat we,,
'er securely to exclude air and lot
''u ~ warm place (about 75 do.
'es Fo for about 8 hours or un,i,
- 'sn'' then stir in sufficient flour
make soft dougt, knead lightly for
'ut 10 minutes making a softer loaf
" ~ White bread Mould two
YES place in creased mans oouou
let stand in warm place unti,
ioa'es are double their bulk. about
,ar' Bake in slow oven for abopt
: noufs. l C. chopped nuts NAV
adaed when mouldinginto loaves
Swedish Bread
C. scalded milk: 2 2-3 tb mo,.os
err l-S egg; l t. salt; Ia voast
); 3 l.2 tb. sugar; 1 t. almond ev.
oceed as for Parker House poua
make into loaf instead of rolls.
Sweet Potato Bread
;. sifted -four; 2 tb. supar. , 49,
J about s-4 c. water; 2 c. mashed
!. potatoes (boiled); t. salt.
''
'Sn thoroughly and boil in their
ABOUT 3 sweet potatoes of medi
'iAe. Cook them until they are
'ehder. Drain, peel, and mash
~hiie not, putting them thru
aer TO free the mass from lumns
'he mashed potatoes tn ooo,
OUT 90 degrees F. or until ,,to
, To the mashed potatoes ada add i
east which has been ruhhas
u IN a cup with 4 tb. of wafer
al 1.-The vest, rinse the Gun with Ill
manning half cupful of water anu M u
MS also to the potatoes. Nevt I'm
ie sait sugar. and about / ., lllll
anu mix it thoroughly Cover lllI
oowi to avoid the forming Of Il|I
u and place out of the wav - HILL
70 rise' where the temperatnra IIllF
't fall below so degrees F :. ll|III
leh higher than IS degrees u Y"
the housewife has no ,hsr.
er she should see that ,ha
In all the risings is kent mod,
warm but not up to blood
any water used in mixing ,hs III
should be moderately warm \