The Barre daily times. (Barre, Vt.) 1897-1959, 1918-10-21
Victory Breads.

Potatoes are plentiful, use them in
bread. This bread is especially valuable
because Of the body regulating sub.
stances which it contains;
Potato Yeast Bread 4 or cakes com
pressed yeast, ! cup nkewarm water, 4
teaspoons salt, tablespoons corn syrup,
3k cups mashed potatoes, cups -four
more or less may be needed Mix as
follows: Soften the yeast in the liquid
and then add ~ salt, q syrup, (3l po-
tato, and enough Of the dour to make
stiff dough. Mix and knead thoroughly
Let raise 3h hours, or until double in
bulk. knead or cut down the dough, add
the remaining -four, and let raise again
until double in bulk (about w hours J.
Shape into loayes. Let raise in pans
until double in bulk. Bake 80 minutes
to hour
The horn Of plenty brims with corn.
Every time you make three loayes of
this bread instead Of white bread YOU
save more than a pound of wheat -four.
Cornmeal Yeast Bread quart wa
ter, / or cakes compressed yeast, 31a
teaspoons salt, tablespoons corn syrup,
lh cups corn meal, cups flour Mix
as follows; Soften the yeast in u cup of
water tlukewarm) Heat the rest to
boiling, then stir in the cornmeal, Let il
boil up once. Cool, add the salt and
syrup, and when lukewarm add the soft
ened yeast. Then add the -four to make
a stiff dough, Follow the directions for
kneading, raising and baking given for
potato bread
Oats make Drawn for the Scotchman.
Why not for you! You'll fud only one
thing the matter with this bread-the
family will want to eat too much of it.
Oatmeal Yeast Bread quart water,
/ or 2 cakes compressed yeast, tea
spoons salt tablespoons molssses, 8 /
cups rolled opts, 8 cups -four. Mix as
follows: Soften the yeast in Y cup of
water tlukewarml Heat the rest to
boiling, then stir in the rolled oats Let
it boil up once. Cool, add the salt and /
syrup, and, when lukewarm, add the /
softened yeast. Then add the -four to
make a stiff dough. Follow the direc-
tons for kneading, raising and baking
given for potato bread.
Rice bread ia always popular. Ask I
your grocer to get broken rice. It's I
cheaper and just as good
Rice Bread quart water, cup rice,
or cakes compressed yeast, 4 cup
lukewarm water, teaspoons salt, Ia
blespoons corn syrup, cups flour Mix
as follows: Cook the rice until soft in
the ! quart Of water Cool until luke
warm, then add (l) the yeast softened /
IN the 1s cup of lukewarm water, (2) the
salt, t3l syrup and a. the -four. Fol
low directions for kneading, raising and
baking given for the potato bread.
Barley makes good loaf Ii barley
IS available in your section of the coun
ny use this recipe occasionally va
'iety is the spice of life"
Barley Bread quart water, | cup
pearl barley, or cakes compressed
Yeast, X cup lukewarm water, 5 tea
spoons salt, 2 tablespoons corn syrup, I
ups flour. Mix as follows: Soak the
Iarley IN the ] quart of water over
light Boil in the same water until soft,
nash fine, then cool until lukewarm.
Add ~ the yeast softened in the %
up of water, ~ the salt, (3) syrup
md al flour to make a stiff dough Fol |
ow directions for kneadng, rising and
,aking given for potato bread.
Did you ever hear Of bean bread : Here
8 a new bread. Try it on the family.
Bean Bread quart water, cup
'eans, ! or 2 cakes compressed yeast, %
up lukewarm water, teaspoons salt, >
tablespoons molasses, s cups flour Mix
$ follows Soak the beans over night.
Drain off the water in which they were
oaked and cook until soft in the quart
II water. Put through sieve or a po-