Evening star., 1950-05-31
TWO LOAVES OF
WHITE BREAD.

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Measure 2 cups of warm water and
pour all but u cup in bowl OF
mixer. To the half cup remaining
add crumbled yeast cake.
Add to bowl tablespoons
shortening, l tablespoon salt,
tablespoons sugar, 4 cups -four
Stir up yeast and add. Mix at q
high speed for four or five min
utes. Then add gradually mixing
in with rubber spatula or spoon
3 cups -four.
(For this initial preparation ir
an electric mixer, you may sub
stitutea vigorous stirring by hand
a very thorough kneading period
Beating the sponge initially in q
mixer takes the place of the long
kneadingl necessary to make light
close grained loaf of bread, so il
you don't have a mixer, by all
means, beg, borrow or steal one
to try this no-knead methodD
Turn the dough out on a lightly
Toured board and knead together
just enough to shape into a ball
Place in a warmed well-oiled bow
and brush lightly with melted
shortening. Let rise until double
Casually 112 hours. Punch the
dough down with the fists, hard, tt
get all the air bubbles out, and cut
in half. Spread shortening liber-
ally on your hands and then work
the dough into a rectangle. Bring
the long sides to the middle, fold
In half, and place in a well-oiled
pan. Bake in a $50 degree oven
for As minutes. Remove from oven,
brush lightly with an egg white
slightly beaten with ~ table,
spoons water, and return to oven
for four or five minutes to be-
come golden. Let cool, after re-
moving from pans, on cake
rack Cor on the edge of two cake
pans, so the air can circulate all
around the Loaf for 2 hours. Of
you can wait that long,
Sweet Bread Variation: At the
point where the dough is worked
into a rectangle, spread literally
with softened butter, sprinkle with
granulated or brown sugar. Then
any number of variations may be
used. Chopped nuts, sprinkled
with cinnamon; we'll drained cut
up fruit, such as cherries sprinkled
with almond flavoring. or canned
apricots or pineapples; raisins
steamed over hot water until puffy
and sprinkled with rum fiavoring;
or grated orange peel with q little
lemon favoring.
One of our favorites is simply q
handful of uncooked cranberries
sprinkled over the dough. Then
roll the dough lengthwise into q
tight roll. tuck the edges in tightly
so the juice cannot escape and let
rise and bake in the usual manner
An oven of about $50 or 400 de-
grees and longer cooking time is
better for these sweet loaves, as
they are heavier and tend to burn
If the juices escape. They may be
iced when still slightly warm, OF
If you like, merely brush the tor
# the loaf with milk and sprinkle
'jth sugar and cinnamon.
DECORATING CAKE;
HINT:
BROWNIE RECIPE?
rom Mrs. S. c.. Murtinsburo,
W. Va.J
For Mrs. 3. W., WASHINGTON:
ydrate teaspoon of gelatine in
tablespoon cold water. Dis
olive over hot water and stir well.
Add all to l cup whipping cream
End whip as usual. Allow cake to
cool before decorating. I hope
filis helps.
Hint: Use metal spouts, the ones
used in fruit juice and canned
milk cans, for hulling berries.
Request: I would like q recipe
for brownies using condensed,
Teetened milk and chocolate bits.
hanks.
4
BUTTER COOKIES.
From F. +. B., WGshinoton.)
For Mrs. e. F., Hyattsville: The
following recipe for butter cook
les IS tops:
One pound butter. soft, 2 cups
Ak sugar. 2 egg yolks. 4 cups
flour, pinch Of salt. l tablespoon
vanilla.
Mix and knead well. Form In
balls, size of marbles. Press fiat
with wet fork and bake 8 to 10
minutes in a hot oven $3.50 to
370 degrees).
X Il Il
CROCHET PATTERN?
From Mrs. w. L., Arlinoton.)
Would like very much to know
where / might get crocheted cha ir