Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-03-28
\ oday lsss3on n y. lt'ilson 7ells
|More About Gr1hdm and Wheat Filours
= Recipes for Bans MADE of Sweet Doughs Nhch Wil
. Make Tempting Delicdcies

OSs.Asif cxp Of osra meal. Pour
over the meal one cup Of boiling
Too teaspoons sf ssls,
Fesr tstlsspoens Of lsrd~or other
One. .iSS ~, :, ssrxs.
Stir and let stand for one hall hour !;
then add
0rs ssd three Sssrter csps Of
'easer, 80 dscrees fsAysnAsit;
ysast cake into the mig and stirring
Tsee csss 81 ssAiSs 1evy.
'Fiss csps q ssIelsl IeAess Sssr.
Knsad to q smooth and elastic dough.
and then follow the same method as
given under the heading Of white bread.
"a Pota1e Bread
Rub two boiled potatoes through a
sieve, and add suMeient water to meas
ure two cups, place In . mixing bowl,
and proceed as for white bread. To
make rice bread, add three quarter
cup Of we'll cooked rice rubbed through
N tieSe;ana 40 aincient water to make
q Ostseeis tfes1t - ! seereal, or other
cooked breatfo3E, "a ~ may Be ussd !:
Il IL understood fh&& IL cereal must
b 4rst rubbed throuG1 (. q sieve and
then Apfncient water THdded to the
cereal 10 make two cups. This, includes
thetce1f L.with the water addtd-
A Sweet Doushs TEN
Many cakes and buns are made from
10 psspare the sweet doushs. X is
best to W. the sponge method, while The
sponge method 70 obsolete for bread
making. the baker considering 1t
well % requiring longer titus' to make
the bread. ~
However, for the sweet coughs, you
will find this the best method. Place
In . mixing bowl
One.holf cup Of ssgor,
Too csPs Of potato 'cater prepared
a. directed for the potato bread,
!. Too teaspoons Of salt,
One ve0st cake crvmbled IN.
Stir to dissolve and add
. Threc cups Of sttted -four, measur-
ing the cup after sitting.
Beat to q smooth dough. Then cover
Ind, set away to rise for two hours.
Just before taking the sponge to work
eOys. HsV csp of 6stter,
Three- e6gs,
One- -bsIl .osp of sugar.
! Cream Well and add to the sponge
with ,six cups of -four. Knead to a
smooth elastic, dough, and then form IN
ten buns, or as FOR coffee, cakes rusk or
rich cinnamon buns. This recipe Will
cover such cakes as babas, raised fruit
cake and Kuchen.
Prepare sponge as for the sweet
dough, and set away to ripen for two
hours. Then, when ready to take, place
in . separate bowl
One cup of sugar,
Ons.hab cup of butter or good
: Four eggs.
Cream well and then add to the
sponge when ready with
/ Three cups Of flour,
One.half cup Of finely chopped cit.
ron,
:. Three. quarter cup Of f~e'y chopped
!, ,sss,si cHsi iasy s,,,,.s cup Of srs.y j. chopped
beat Beat te"gi to gSleaa,ssnd: i then n turn in
.greasIng well then busting with The the
Hour. Fill the pan about one half full
and set away in Q place that is warm
and free from drafts to rise until the
dough nearly alls the pan. Then bake
in moderate oven for thirty five min :
utes. ,..
The correct time for baking all sweet
doughs:
Coffee cakes-Iet rise after placing in
the pan for twenty Ave minutes. Bake
twenty
Cinnamon cake the same.
Both Of these cakes are made from
sweet dough cut to fit the pan, and then
the top Is brushed with melted shorten :
ing and q mixture Of cinnamon and
brown sugar. is spread over the top.
The buns and .rusk are nodded to
shapes and set In pans, and allowed to
rise for thirty minutes and baked in
hot oven. for twenty five minutes.
Sticky cinnamon buns. The dough ia