Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1917-03-19

HOUSEHOLD HINTS
Three Delicious Bread Recipes

OWEN IL you have a baker whose bread
~ Is "as good as home.made"-and lots
Of bakers bread in some places actually Il
better than what mother used to make
don't lose the art Of making some of th'
different kinds of bread; wholesome breat
which the family will like, and which can
| not. as a rule. be purchased at the cornel
bakeshop.
Various rye breads and rye mullins are no
always available bran mullins are rarely
sold. and yet they can easily be made a
home and are particularly wholesome fol
children because bran contains so much Of
the bone-forming elements And II you will
try to make the fruit breads and the nut
breads you will be delighted at the amount
OF good, solid nutrition you can Introduce
into the simplest meal by such palatablt
food And there never was child who
didn't like "raisin bread" "NHere are a few
recipes. easy to follow:
RAISIN BREAD
One-half cupful of butter, one-half cup.
full of sugar. three eggs, one yeast cake
one cupful of milk one cupful Of boiling
cupfus Of -four one teaspoonful of salt.
Scald the milk and add the water lie,
It stand until 1t is lukewarm. Remove one
half cupful and dissolve the yeast in II. To
tHe DdIanCe OF mix ana water add 1Our
cupfus Of flour. beat for ten minutes; add
the yeast and let IL stand until light Cream
the butter and sugar and add the eggs one
at time. Now add the egg and sugar mix
ture to the -four sponge, also the raisins and
the remaining three cupfuls of -four. Put in
buttered bowl and let 1t rise until 1t is
light. Form into loaves, place in buttered
pans and let it rise again. Then bake for
forty minutes.
NUT BREAD.
Two cupfuls OF milk, two cupfuls of
water, one cupful Of broken nut meats, one
half cupful Of lukewarm water, four cupfus
of white flour five cupfuls of entire wheat
-four. one cake of yeast, one tablespoonful
of lard, two tablespoonfuls of brown sugar,
one tablespoonful Of salt.
Scald the milk and water and pour over
the sugar salt and lard When cool add
the white flour. Beat for ten minutes. then
add the yeast, which has first been dissolved
in one-half cupful of lukewarm water.
Cover and let rise until light. Then add
the nuts and entire wheat flour and form
into soft dough. Place in a buttered bowl
and let II stand until 1t is light. Form
into loaves; place in buttered pans,
filling only half full Let it rise until the
pan is full. Bake for one hour.
EASY RYE BISCUITS
One cupful Of rye flour, one cupful of
"Hlte OHe VI Inilk, HVe TEA
spoonfuls Of baking powder, one-half tea
spoonful of salt, two tablespoonfuls Of
molasses, two eggs
Sift the dry ingredients together add
the well beaten eggs, moasses and milk.
Beat well and fill heated, buttered gem
pans two-thrds full. Bake in hot oven
for about twenty-five minutes.
A bread mixer, clamping to a table or
chair, makes bread mixing much more thor
ough than any hand mixing. and also much
easier, and is an inexpensive device that
should be on every utensil shelf If you can
get one with handle at the side instead
of at the top you will find it easier to
turn
Another mechanical help which cooks
who bake bread frequently use is bread
raising cabinet, built on the principle of
the fireless cooker. With the aid of this
cabinet bread is quickly raised and can be
prepared raised and baked within four
hours. regardless Of the weather. II you
make bread regularly and frequently this
device is worth buying.
tCopyright.)