Perth Amboy evening news., 1921-08-17
Whole Wheat Bread

Whole Wheat Bread
Two cups scalded milk, 1 table
spoon lard. 3 tablespoons sugar, 2
teaspoons salt, 1 yeast cake. n cup
lukewarm water, 8 cups whole
wheat flour,
Put lard. sugar and salt in a big
bread pan or bowl. Pour on scald-
ed milk. When lukewarm d dis
solved yeast cake and flour. Beat
well, cover and let rise to double its
bulk. Beat again and turn into pans.
The dough should fill the pans about
half full. Let rise to almost double
its bulk and bake in a moderate oven
This bread a be baked in five or
six hours.
Cream cheese mixed with chopped
olive and pimentoes make a good
filling for whole wheat bread sand
witches. Chopped dates and cream
cheese. nuts and raisins ground to-
gether and moistened with a little
lemon juice, peanut butter or or
marmalade are the filings
best suited to whole wheat bread.
Meats, eggs whole ream cheese
and nuts are the nllings to use in
white bread sandwiches.
Drop Nut Cookies
One and one-half cups brown SUI
gar. 2-3 cup butter, 3 eggs, "A cup
water, 1 teaspoon soda, l. cup nut
meats 1 cup chopped seeded raj
sins, IA cups flour, " teaspoon OF
salt.
Cream butter and sugar. Add
1-2 cup flour. Add eggs well beaten.
Add water. Add flour, soda and salt
sifted together and before stirring
add raisins and nuts. Mix well, be-
ing sure that no flour is sticking to
the raisins and drop from a spoon
onto the well creased and foured
bottom of a dripping pan. Bake Tor
twelve or fifteen minutes in a mod
crate oven. Half lard may be used
in place of all butter.
Bran Bread
One-half yeast cake. Il cup luke
warm water. 2 tablespoons brown
sugar, 2 teaspoons salt. 2 table,
spoons lard. 2 cups lukewarm wa
ter, l cup nut meats. 1 cup stoned
and chopped dates, A cups bran, 2
cup white flour.
Dissolve yeast in lukewarm water.
Put sugar. salt and lard in MIXING
bowl and pour over water. Add dls-
solved yeast cake. Beat in bran and
-four. Add more flour if necessary
to knead, Knead till smooth. Put in
pan to rise. cover and let rise over
night. In the morning cut down. d
nuts and dates and knead well.
Shape into loaves, let rise double It's
bulk and bake in a moderate oven.
This bread does not need a hlllng
and makes a sandwich hat com
bines well with hot chocolate. Plain
.-zJ.z, o~l frnpI fr1Iit would NIT
the finishing touch to a well bal
anced and nourished luncheon.
Sandwich Filings
For white bread use meat care
fully trimmed and chopped. Com
bine beef with tomato catsup to
moisten. Cold roast pork or chops
may be finely chopped and mixed
with chopped mixed pickles" to
moisten. Cold veal may be finely
chopped and mixed with minced
parsley and celery with a sharp bcll-
ed salad dressing to moisten. Re-
member that sandwich filings need
to be highly seasoned. 1t is nicer TO
chop the meat than To Just slice 1t for
the sandwich made of sliced meat IS
a bit dry. Chopped hard boiled eggs
with mayannaise make good sand
witches. Grated cheese m~oistened
with tomato catsup is a delicious fill
ing for either white or whole wheat
bread.
Who.e wheat bread is more nour-
lshing in itself than white bread ana
should have a lighter filling or be
used FOR sweet sandwiches, II sweet
sandwiches are made the cookies or
cake should be omitted.
A sandwich of rather remarkable
food value is made of whole wheat
bread filled with brown sugar mois-
tened with cream. Roll the sugar
TO free it from Jumps and add just
enough cream to make the mixture
spread easily.
n.A4o.uaaIIIr CoolrloC