Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1918-06-19
RECIPES ADOPTED AND RECOMMENDED
BY THE COUNTY WOMAN'S COUNCIL

OATMEAL YEAST BREAD
1.-TWO LoavOs}
Two and one-half cups boiling water. milk
and water, or milk, teaspoons fat, tea
spoons m0lasses or sugar, teaspoons salt,
cups rolled oats t51= OF cps wheat -four
40 or / cake compressed yeast, "a cup luke
warm water. Put the rolled cats, molasses.
fsf and salt in bowl Pour the boiling water
ii and let stand until warm. about 80
minutes. Soften the yeast in luke wat
er and add il TO the rolled cats. Add two
cups of -four and beat vigorously until smooth
lid the remainder Of the feur and knead.
Let rise until double its halk, tabout 3 hours
knead slightly and shape into loaves. Let
rise until double its bulk and bake in a mod
crate oven IS TO 60 minutes. CAS- all grades
Of four do not absorb the same amount Of
moisture. it may be that the amount of -four
viii vary slightly, but all war breads, with
the exception Of potato bread, should be
kneaded to the same degree of stiffness as
POTATO YEAST BREAD
(rsFO LOaves)
One-third cup h0t water milk ? tea
spoons salt, teaspoons fat, teaspoons ST.
gar, cups mashed potatoes, cups -four ga
oz) y cake compressed yeast, = cup luke
arm water. Put hot water, salt, fat and
sugar in bowl, add mashed pOtatGs. Mix WE'LL
soften the yeast in iukewarm water and add to
the potatoes when lulCeVaFm. Add one cup Of
aour and knead in thoroughly, then add ,he
second cup, kncadlng thoroughly, then the
remaining cups This dough will seem very
stiff and difficult to iread. but all the -four
must be added or the dough viii be very soft
le its bulk (about 3 hours. knead slightly
and shape into loaves. Let rise till able It's
bulk and bake in moderate oven SO minutes.
A larger amount Of potatoes may be used in
this recipe, but potatoes about 50 per
water, If the amount of potato is in
creased. the hot water shoEld be omitted II
no water ia used, four cups Of Hour wiz make
two lOaves Of bread. This bread will be dil-
icult 10 knead, but is Of very good quality.
BARLEY BREAD
Two LOavesl
Two CUPS boiling water, milk and water.
milk 4 teaspoons syrup or 2 teaspoons
sugar, teaspoons salt, teaspoons fat,
cups barley -four g OF 434 cups wheat four
(l9 OF / cake compressed yeast, "A cup luke
warm water. Pour boiling water over salt,
lat, corn syrup. When luke warm add yeast
Add l cup each of barley and wheat hours
bea; thoroughly Add the remainder of hour
and knead. Proceed as for oatmeal bread.
C0RNMEAL BREAD
Two Loaves)
Two and One-hsf cups boiling water or
milk 2 teaspoons fat, teaspoons moasses or
sugar, teaspoons salt l cup corn meal
Is Oh cups -four, l cake compressed
yeast "a cup warm water. Add sugar, fai
and salt TO liquid, and bring TO boiling point.
Add cornmeal slowly, stirring constantly I'M
til all is added. Remove from fire, cool mix
ture, and add compressed yeast softened in
a cup water. Add cup Of -four
and knead in thoroughly, then add the re-
mander of the four and knead in stiff dough.
Let rise until about double its bulk, knead
again, and put in the pan. When light bake
in moderate oven for at least an hour.
One medium sired potato tpeeled) cups
water. / teaspoon salt, tb sugar. Mash pO
iatos in water i'll which they we're boiled.
Add enough luke warm water to make one
quart. Stir in salt and sugar thoroughly
When iukewaTm, place in jar b"~l and
add one cake of dried yeast. Let stand in
warm place for II hours. Use some time
DRY POTATO YEAST STARTER
Tightly pack quart measure with riced pO-
tatos. Turn potatoes into bowl and mix with
oup of AZ
salt and let cool. Soak cake Of yeast for
two hours in about two tablespoons of warm
water. Mix yeast solution thoroughly with pc
iatos. Cover bowl with hit of cheeseclO3h
and keep in warm place for twenty-four
hours. The following morning divide tire
yeast starter using about two thirds for set
ting sponge and the remainder cover and keep
in cool place such as ice box. The day be-
fore the next baking day add enough more
riced potatos 20 make up to one quart in bulk
Add two tablespoons Of sugar and one tea
spoon of salt. Keep in warm place night.
Divide on the following morning and pro-
' % YEAST BREAD
az Pound Loaf
One and One-hslf cups ''dry potato start
err" l cup scalded milk (c0Dled) 1tR cups
wheat -four, tablespoons sugar. Mix thor
oughly nd let rise TO "A G-op" Add / tea
spoon salt, tablespoons fat, TX cups of
wheat -four substitute Mix thoroughly and
turn out onto well Toured oil cloth and
knead adding mere -four if necessary until
TIE dough does not stick TO the oil cloth. The
Csl CiOth mas q EnieGtGeE surface ana requires
less four than the ordinary kneading board.
If too much -four is used ne loaf will crack
md be too hard. III the sponge is allowed TO
rise that tire gas in the top part of the
dough escapes. the bread has less tendency TO
nave bitter taste when much wheat sub
stitute is used.
(Cornmeal may be cooked for ; to 80 min
utes end then cooled before the yeast is added1
All these breads may he made with milk or
half water and half milk instead of water.
when milk IS used the nutritive value OF the
bread is increased.
Less vest msy Be Used = Q sponge is set
The preceding night, or il q longer time is al
Owed fer Ire first rising. If the spoHge is
SCI over night enc cake Of yeast foam may be
used for four a. ioaves Of bread
No recipe is given foF re bread Hc--0se the
government. has asked that rye -four be con-
served as well as wheat -four.
(Thesc recipes are the same those sent
cut earlier entitled Food Administration Re-
cipes," except that the amounts Of fat and
sugar are decreased to comply with the gov
eminent regulation fer baSers.)