San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-02

one and half quarts of sifted
flour or enough to make an ordinary
sponge. Beat well. Cover and set
aside to rise for about one and a
half hours in a warm place. When
well risen add remaining pint of luke
warm water, melted lard or butter,
salt and remainder of flour, or
enough to make a moderately firm
dough. Knead for 10 minutes and
place in creased bowl. Cover and let
rise one and half hours. Turn out
and knead again; mould into loaves
and place in well creased baking pans ;
cover and let rise again for about one
hour. When light, bake in a hot oven
(450 degrees) for 10 minutes, then re-
duce heat to moderate $3.50 degrees)
for As minutes longer.
POTATO RUSKS.
One cake yeast, 2 tablespoons su-
gar, cups milk, cup mashed pota-
toes, cups sifted flour, 1-3 cup
butter, yolks of 8 eggs, 1 teaspoon
salt.
Dissolve yeast and sugar in milk
which has been scalded and cooled to
luke warm. Add mashed potatoes and
three cups sifted flour. Whip for 10
minutes and set aside to rise until
doubled in bulk. Add. creamed but
ter with beaten egg yolks, using the
folding method. Sift remaining three
cups flour and salt and add to mix
ture. Knead to a smooth dough and
set aside to rise until doubled in
bulk. Roll and cut into desired
shapes. Place on creased pan and
let rise until doubled in bulk. Bake
in a moderately hot oven 600 de-
grees) until light golden brown
20 to 25S minutes. ~
RYE HEARTH BREAD.
One cake yeast, 2 tablespoons su-
gar, quart luke-warm water, / quart
sifted flour, 2 IL quarts rye flour,
2 tablespoons lard or butter, table
spoons molasses, 2 tablespoons cara
way seeds, l tablespoon salt.
Dissolve yeast and sugar In luke
flour and one pint sifted rye flour to
make sponge. Beat well. Cover and
let rise until doubled in bulk, about
1 IL hours. When risen add melted
lard or butter, molasses, caraway
seeds, salt and remainder of rye flour.
Knead for 10 minutes and place in a
creased bowl. Cover and let rise un-
til doubled in bulk, about IL hours.
Turn out, shape into loaves and place
on cookie sheet to rise for about one
hour. When light, bake on hearth or
in a moderate oven $3.50 degrees) for
30 minutes.
CINGERRREan
One cup honey, 1-3 cup butter, /
cup cold water, 2 cups whole wheat
flour, cup chopped nuts, IL tea
spoon salt, 2 eggs, 2 tablespoons bak.
ing powder, teaspoon ginger, tea
spoon cinnamon, IA teaspoon soda.
Cream the butter and honey to-
gether. Add the eggs well-beaten.
Mix and sift the dry ingredients to-
gether and add alternately with the
water. Add the chopped nuts last
Bake in a moderate oven.
EGG BISCUITS.
Sift together 2 cups bread flour,
teaspoons baking powder, 1 tea
spoon salt and 1 tablespoon sugar.
Work in with fingers or two knives, =
tablespoons shortening. Add egg
yolk, slightly beaten, and mixed with
% cup milk, cutting it in with a
knife. Toss on a Toured cloth and
knead 5 minutes. Shape in any way
desired. Bake Is minutes at 400 de-
grees F. Brush with milk or melted
butter just before removing from the
oven.
BRAN MUFFINs.
Two cups white flour, 2 teaspoons
baking powder, teaspoon salt, IL
teaspoon soda, 2 cups bran, cup but
termilk or sour milk, ~ cup molasscs,
/ egg, 2 tablespoons melted shorten
ing. 2 tablespoons sugar.
Sift white flour, baking powder
salt, soda and sugar; add bran and
mix we'll. Add buttermilk or sour
milk, molasses, unbeaten egg AMI
melted shortening. Pour into well.
CREASED muffin pans and bake in a
hot oven (450 degrees) 20 minutes.
Sweet milk may be substituted by
using 3 teaspOons baking powder for