The daily monitor. (Mount Clemens, Mich.) 1940-1942, 1941-07-03

meaning or the Woro feSt1vaI
you will find that feast" Is the
essential stem Of the word. Here
are some special Fourth of July
recipes to help make this day q
festival In more than name only.
POTATO ROLL HAMBURGER
SANDWICHES
(About 3 Dozen Rolls)
1 package fast granular yeast
u cup lukewarm water
"a teaspoon sugar
2 large potatoes
tablespoon salt
2 tablespoons sugar
5 tablespoons butter
cup potato water
u cup scalded milk
About Z cups or more sifted
flour
tablespoon melted butter
Soften the yeast In the half
cup Of lukewarm water, stir In
the half teaspoon sugar, and al
low to stand. Boil 2 large potat-
oes until tender, drain and save
the water. Mash the potatoes and
add the salt, 2 tablespoons sugar
and the 5 tablespoons of butter
beating well until creamy. Add
the cup Of potato water and the
milk previously cooled to LUKE
WARM. Mix well and set to cool.
When the mashed potatoes are
sufficiently cool (lukewarm)
add the softened yeast and stir
in about 4 cups Of the flour;
beat well and add enough more
flour to m q Ike q dough stiff
enough to knead. Knead until
smooth and elastic, place In bowl
creased with part of remaining
butter and brush the rest over
the top. Allow to rise until
double In bulk. Place on slightly
floured board and pat out to
about one-half inch IN thickness.
(Do not knead.) Break off small
pieces and form with the fingers
into balls the size Of m egg.
/, Place In creased pan, well Ssp-
arated, and allow to stand In
warm place until light. Bake in
moderately hot oven, 400 r.,
about 20 minutes.
Slice and toast the rolls TO use
with grilled hamburger patties
for holiday snack.
BLACKBERRY MUFFINS
(About 24(
package fast granular yeast
"a cup lukewarm water
u teaspoon sugar
2 cups milk (scalded)
teaspoon salt
2 tablespoons sugar
2 eggs
About 5h cups sifted flour
3 tablespoons butter
1 cup blackberries, well
sugared
Stir the yeast into the " cup
luke warm water, add. the half
teaspoon sugar, stir and allow to
stand. Scald the milk and add
tlte salt and remaining sugar
Cool milk to lukewarm, then add
the beaten eggs and the yeast.
Stir and then mix in the flour to
make a stiff batter. Next add the
melted mot hot) butter and beat
thoroughly. Put In q little of the
batter in creased muffin tins,
then put In q layer Of washed,
drained and sweetened black
berries and cover with batter to
half the tins. Mote: the berries
should not be cold.) Cover and
set In warm place to rise until
doubled in bulk. Bake Is to 20
minutes at 400'r.
NUT BREAD
Zone Large Loaf)
IN packages fast granular
yeast
Y cup lukewarm water
" teaspoon sugar
cup milk (scalded)
2 eggs (beaten)
3 tablespoons sugar
/ teaspoon salt
About ~ cups sifted flour
VI cup shortening (melted)
u cup finely chopped nuts
Pour yeast into moderately
warm mixing bowl and soften
with the V cup lukewarm water,
stirring in the " teaspoon Of
sugar. Allow to sta n d for 5
minutes. Put In the scalded milk
cooled until tepid, add the beat.
en- eggs, the 3 tablespoons sugar
and the salt. Then mix in the
flour, the shortening, melted but
not hot, and the nuts. Blend
thoroughly. Turn out on floured
board and knead into smooth
dough. Place in creased bowl
and set in warm place (covered)
until double In bulk. Knead
down lightly, place In creased
bread tin and allow 70 rise again
until double In bulk. Bake 90
minutes 70 I hour st SS0-31S' y.