Milford chronicle., 1921-08-05
RECIPES FOR BREAD
Like Mother Used to Make

Homemade bread like mother used
to make" can be had in any household
if the following recipes are used:
Plain White Bread
2 cups scalded milk or halk milk
and half water.
yeast cake mixed with a cup luke
warm water.
1 tablespoon shortening.
2 teaspoons salt.
1 teaspoon sugar.
6 o z cups -four.
Add the salt and shortening to the
milk or water; then put the yeast
cake and sugar into cup with the luke
warm water. Mix until smooth. Put
liquid into bowl; add the sifted -four
and beat with wire beater until thick
and smooth; then add enough flour to
make a smooth dough. Brush bowl
with butter OF oil; put in dough; COW
er with bread cloth; set in warm place
out of draught. Let rise until double
it's buk; then cut off whatever size
loaf you want; mold into shape on
Toured board and put into creased
bakepan. Let rise again until light.
Bake for As to 55 minutes in moderate
oven. When done, brush top with wat
ter or butter. The water puts a glaze
on the top crust and the butter makes
it soft.
Whole Wheatbread
IL cups scalded milk, cooled.
IL cups lukewarm water.
1 yeast cake.
tablespoons sugar.
8 tablespoons shortening.
11s teaspoons salt.
z cups flour (whole wheat).
Dissolve the yeast in a little luke
warm water. Add sugar to the yeast. ]
shortening in warm milk and
i'd the salt. Add the liquid slowly to =,
he flour, the yeast last and enough
Iour to make a soft dOught. Put in
owl, cover and set in warm place to
ise to double it's bulk. Then knead c
nd mold into lOaves. Brush pan with n
ard or butter, put in loaves, cover and "
ct to rise a second time. 1t should be "
ouble in quantity. Bake slowly 1 il
our. o.
Dandy Breakfast Rolls m
1 yeast cake. IL
1 pint milk scalded and cooled. u
2 tablespoons sugar. w
tablespoons lard or butter, melted. a
6 cups sifted flour. IT
1 teaspoon salt. Cd
Dissolve yeast and sugar in luke
arm milk, add lard or butter, cups al
flour and salt. Beat until perfectly pc
lOoth. Cover and let rise in a warm an
ace on hour, or until light, then add .S iS
malnder of flour, or enough to make 10 10
dough. Knead well. Place in greas- +t5 s
bowl. Cover and let rise in a warm ,--I rI
ace for about 175 hours, or until W. W.
uble in bulk. Roll out 14-inch thick. or,
ush over lightly with butter. cut Of
tn a 2-inch biscuit cutter, crease
u center heavily, with dull edge of T.,
life, and fold over in pocketbook ~
ape. Place in well-greased, shallow
MS one inch apart. Cover and let
e until light-abOut Il of an hour. 4
ke 10 minutes in hot oven. 81,
Old-FaShiOned Tea Duhs dal
cup milk, scaled and cooled. wr
a cup shortenening or butter.
e cup sugar. hel
egg. ade
4 cup seedless raisins. at
JSdoI Cake. III
z teaspoon salt.
Il cups sifted flour.
dissolve yeast and 1 tablespoon SUI
in the lukewarm milk; add ~ v
IS flour to make sponge; beat un- higl
smooth, cover and let rise until Orc
It in warm place for about l hour. tine
shortening, sugar, salt, which The
e been creamed, well-beaten egg, muC
ins, which have been Toured, and
ainder of -four or enough to make II
Moderately soft dough. Turn on any
rd, knead lightly, place in creased Cast
l. Cover and set aside in a warm eros
e until double in bulk, which as
lid be about hours. Shape into lively
ium-sized round buns, place in a a-
CREASED shallow pans about 2
es apart. Cover and let rise again, ~
1t 1 hour until light Brush top
well-beaten egg and milk Il egg
2 tablespoons milk. Bake 20 min z
Potato Biscuits Z
cups flour. 2 Z
CUPS mashed DOtatOes