Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-01-22

COLUMN Oxfor0 UemoCxok ooutn 1Srsss &c
War Time Recipes.
prepared BY Prof. Frances B; Freeman,
Home Economics Director, United States Food
ADMINISTRATION, Orono, Maine.)
OATMEAL YEAST BREAD.
cup milk and water, or water
teaspoon salt
/ tablespoon fat
tablespoon sugar
cup rolled oats
21-2 cups wheat -four
IL cake compressed yeast
IA cup warm water
Scald liquid and pour 1t over the sugar,
salt, and fat. Let stand until lukewsrm.
Add yeast softened In warm water. Add
rolled oats and -four and knead. Let
rise until double It's bulk. Knead again
and place in pan. When light, bake 10
n moderate oven 45 to go minutes.
POTATO BREAD.
s pounds boiled and peeled potatoes
Equivalent to about 8 81 pounds
water and 8 cups four)
9cups bread -four
liz level tablespoons salt
8 level tablespoons sugar
cakes compressed yeast
tablespoons water
Clean thoroughly and boil, without
pairing, II potatoes of medium slze'
flowing them TO become very SOIL.
Pour off the water, peel and mash th'
potatoes while hot, being careful TO leave
no Jumps. Take 8 pounds. or sOlidly
packed half. pint cupfuls OF mashed Pc
tato, and when at the temperature Of
lukewarm wafer add to it the yeast,
rubbed smooth with tablespooDfuls OF
lukewarm water. Rinse the cup In
which the yeast was mixed with another
tablespoonful of water aud add to tht
potato. Next add the salt, the sugar,
and about ounces of -four, or ! scsn'
half pint of sifted -four. Mix thorough.
With the hand, but do not add any more
water at this stage. Let this mixture
rise until 1t has become very light, which
should take about two hours II tht
sponge is at q temperature Of about S6-
F. To this well-risen sponge, which will
not be found to be very soft, add the
remainder of the -four, kneadng thor
oughly until smooth and elastic dough
has been formed. The dough must bt
very stiff, since the boiled potato con-
tains a large amount of water, which.
causes the dough to soften as It ferments.
Therefore add no more water to the
dough unless 1t is absolutely necessary
Set back to rise until it has trebled IL
volume, which will require another houi
or two. Divide the dough into -four
parts, moli them separately, and place
in creased pans which have been warmed
slightly. Allow the lOaves to rise until
they have dou bled in volume. and bake
As minutes.
RICE BREAD
cup lukewarm water, milk or
mixture of the two
/ cup uncoOked rice
/ IA teaspoons salt
/ tablespoon sugar
Fat, l tablespoon or less
IL cake compressed yeast
2cups wheat -four
Steam the rice with oDe-half OF the
LIQUID until il 10 soft. This is done bet
ter in a steamer than in double boiler,
for the liquid is so small In amount that
the rice does not become soft readily
and the presence of the steam helps.
Put the sugar, salt and fat into the mix
ing bowl and pour over the remaining
liquid Il 2 cupfuD. When the mixture
has become lukewarm add the yeast and
IL cupful OF -four. Allow this sponge
to rise until very light. Add the boiled
rice, which should have been cooled un-
til lukewsrm, and the rest Of the flour.
This dough is so thick that some pres
sure 10 required to work in the last por
tions Of the -four. Allow the dough to
rise until it has doubled It's bulk, form
into loaf, place in q pan Of standard
size, allow 1t to rise until 1t nearly
reaches the top of the pan, and bake.