Evening star., 1946-07-15
EGGLESS BREAD:
ISLAND DRESSING
OTHER RECIPES


ed an eggleSs recipe for bread. I
submit the following whic. l have
used for years I almost never buy
bread. baking although there are
Just the two Of US, and my friends
Use the recipe with no difficulty
whatever. 1t is simple. and the &C
tual mixing and handling takes lit
tie time.
Scald l cup milk in double boiler.
Add y tablespoons shortening. IL
tablespoons sugar, tablespoon salt,
and when shortening has melted, /
cup water When lukewarm as
tested by sticking a finger in to the
bottom. crumble cake of yeast in
the mixture Mix we'll and let stand
while sitting cups -four. Mix
liquid with -four and knead with
creased hands on Toured board
Put III creased container. prefera bly,
one That does not transmit light
grease top of dough with melted
shortening. cover. set in warm place
mot as hot as top of insulated
oVenh out OF drafts, and let rise
. This takes from one and half to
TWO hours usually, depending upon
temperature. When it is double in
bulk. knead well replace in con-
talner, grease top again and let rise.
/ When 1t has again risen one to one
and a half hours. knead lightly. di-
vide in half, and put in two creased
medlum-Slzed loaf pans. Grease
tops again and let rise until we'll
rounded: bake in $50 degrees oven
AT least an hour. until nicely brown
ed and turn out on rack to COO!
thoroughly before wrapping
{ In hot weather. any place is q
warm place and it rises more
quickly. l usually count on five
hours or more before the bread is
done, depending upon the tempera-
ture. The new -four is as satisfac-
tory as the other. l find 1t is DOS
sible TO use nine cups Of -four and
increase other ingredients accord
ingly. except the yeast. and bake
three lOaveS. but they're not quite
as high. l have also used the new
dry Yeast with equally good results
as per directions on the envelope
II any one has any questions. she
can call me at TR. 29l6.
Excellent ThouSand Island Dress
ing: One half pint mayonnaise or
salad dressing, y cup French dress
ing. 3 tablespoons catsup Just a dash
Of Chill powder. l tablespoon
chopped sweet pickle, 2 tablespoons
chopped stuffed olives, ! chopped
hard cooked egg. little grated onion
Mix we'll and use on vegetable salads.
Keeps we'll i'll refrigerator
Pork Chops dredged with flour and
seasoning and Drowned in a skillet.
then baked. covered in mixture of
mushroom soup previously heated
with one cup water according to
directions. are delicious. Because
the soup is somewhat salty, do not
/ season to heavily. Bake at least
one hour, depending on thickness of
chops. at $50 degrees.
/ Cinnamon TOrte is the perfect
dessert to serve eight after bridge
or 10 after a dinner. 1t is easier
than an iced cake. for me. though it
sounds complicated 1t requires a
spring mold pan removable Sides
and is well worth the cost of one
when they are again available. For
the cake part, cream 2 cup shorten
ing with p cup sugar Add we'll
beaten yolks 4 eggs. Measure l cup
slfted cake flour, add IL teaspoons
baking powder and q teaspoon salt.
and silt three more times. Add half
to first mixture, then add table
spoons milk, and then remaining
-four Add l teaspoon vanilla and
bake in creased spring mold pan at
325 degrees about 20 minutes or 25
minutes, until done. 1t pulls away
from sides of pan.
Let 1t cool in the pan before COW
erlng with Ine cooled lemon filling
which can be MADE while the cake
is baking, as follows: One cup water
l cup sugar, grated rind and luice
of one lemon. 3 tablespoons corn
Starch dissolved in little milk tor
mixed with sugar.. a teaspoon salt
q tablespoon butter. Cook slowly
till thick, stirring, and pour part
of hot mixture into Well-beaten
egg. When mixed, return to pan
and cook Just moment longer
Let cool before spreading on cake
and cover with the following
meringue: Three-quarter cup sugar
tor ~ mixed with one teaspoon
cinnamon. mixed with Well-beater
whites of eggs to which pinch
of salt has been added. Brown ir
oven. Remove sides of pan wher
ready to serve This is better il
cake and filling are made in earl,
morning tor serving at night, with
the merlngue added nearer serving
| time, or if cake and filling are made
:. and put together the night before
Cheese sOuffie is easy when unex-
pected company drops in. To serve
two, prepare white sauce of II
tablespoons butter, H. tablespoons
flour, and scant l cup milk. Stil
till smooth and thick and add q
cup grated cheese, preferably some
"iiat SlIdip' anu Sdil ana pepper
to taste Let cool and beat in yolks
of 3 eggs, one at a time. About 4s
minutes before time to serve, folc
in stiff whites Of the eggs and bake
in well-buttered baking dish in 35C
degrees oven till golden brown
Serve Immediately. To bake larger
quantities, choose dish with larger
bottom rather than greater depth
For convenience in sitting -four
for cakes, sift it on waxed paper
from which it can be easily re-
turned to cup or sitter: use two
pieces II resifting is necessary.