Evening star., 1919-08-15

ing water. one-fourth cup of sugar.
one teaspoonful of salt and one COM
pressed yeast cake or dry yeast Omit
the salt if to be used at once. Crate
one quart of boiling liquid. Place over
the fire, stirring constantly, and allow
to boil for five minutes; then add Inc
salt and sugar; cool to 1ukewarm ana
add the yeast. Keep at a temperature
of 65 to 70 degrees for twenty-four
hours before using.
Oatmeal Bread.-One-half cup Of oat
flakes, three cups of flour, one and
spoonful Of corn sirup. -eighths
cup of boiling water and one-half
yeast cake dissolved in one-eighth OF
cup OF lukewarm water. Pour boil
ing water over the oat fakes. let
stand until lukewarm, then add the
other ingredients.
Potato Bread-One cup Of mashed
white potatoes, three cups OF nour.
one-half yeast cake, one teaspoonful
of salt, one-half cup of liquid, half
milk and water scalded. Clean. boil
pare and thoroughly mash the potato,
add salt and when cool add the yeast
Add part of the flour and let. rise
until very light. Add the remainder
of the -four and knead thoroughly
making a stiff dough. Let rise until
three times it's size, shape into loaves
let rise in pans until double its size
and bake fifty minutes. All the flour
may be added at once, but it is more
difficult to handle.
Crumb Bread.-Four cups Of hot
water. one-half cup of molasses, two
teaspoonfuls of salt two tablespoon
fuls Of shortening. three cups Of
breadcrubs, one yeast cake, dissolved
in one cup of water, and two cups Of
graham -four. Add enough white -four
to make a stiff dough. Knead until
smooth and elastic. Let rise until
three times it's size. Knead again, put
in pans and let rise and bake sixty
minutes.
Hominy Bread.-One cup Of cold
boiled homfny, one and one-half cups
of milk, one teaspoonful of baking
powder. one cup Of corn meal, one egg,
one-half teaspoonful of salt and one
tablespoonful of fat. Put the hominy
into a bowl and beat 1t thoroughly
with fork. Pour the milk gradually
over the hominy and continue beating
Mix and sift the corn meal. salt and
baking powder and add them to the
hominy. Melt the butter over hot
water. When the butter is melted
directly over the flame the natural
melting. beat the egg. Add the butter
and egg. Bake the mixture in deep
creased baking dish or in a regular
creased bread tin for thirty minutes.
The mixture can be baked in fifteen
minutes if creased muffin tins are
used
Bran Bread.-Four cups of bran.
two cups Of wheat -four. one cup of
molasses, two cups Of sour milk, one
tablespoonful of salt and one table,
spoonful of soda. Mix the bran, -four
and salt and dissolve the soda in the
sour milk and molasses. Beat well
and bake one and one-half hours in a
slow oven.
Quick Bread.-One teaspoonfu1 of
salt, one cup of wheat flour, one cup
of bran, one cup Of raisfns, one cup
of milk or water, two teaspoonfuls of
baking powder. Bake in loaf in a
moderate oven for thirty minutes.
Doughnuts- cup of sour milk.
one-half cup of New Orleans molasses.
one even teaspoonful of ginger, one tea
spoonful Of salt. one teaspoonful of soda.
one egg, four cups of flour and a dash
hot or the doughnuts will brown on the
outside before they are fully cooked
through. On the other hand, the lard
must be hot enough SO that when you
rave put them in the fat they will sink
to the bottom and then rise quickly to
the top. Place a piece of bread in the
fat. While the bread may burn. the
doughnuts will not, and lovely golden
brown will be the result.
Crullers.-One-h half cup OF butter, two
and one-half cups Of sugar. one cup Of
sour milk, two eggs, one teaspoon
full of soda. one teaspoonful of nut
meg and one teaspoonful of cinna-
mon and -four. Cream the butter
and sugar. add the eggs. beaten
separately, and stir in the other in
gradients and enough -four to make a
soft dough. Roll out thin and fry in hot
lard. The fat should be of a tempera-
true to cook the crullers brown in about
a: minutes time. Sift powdered sugar
over them while they are hot
Delicious Light Pancakes.
Slice five peaches: sprinkle with
sugar: beat two eggs into a foam and
add a pint Of milk; add one-quarter of
a cup of sugar. sprinkle of salt and
enough -four into which a teaspoonful
Of baking powder has been stirred to
make the mixture into a pancake batter.
Stir the peaches into the batter. Pour
enough in the griddle for a cake and
fry brown. Use all the batter this way
Serve with butter and sugar or sugar
and cream. ~
! Beat two eggs, add one-half a cup of
-four and one-fourth teaspoonful of
salt. Beat again, add one-half cup OF
milk and beat for three minutes. Rut
in small frying pan sufhcient butter
to cover the bottom Of the pan when
melted When hot. pour In batter !. to