CREAM BREAD

Dissolve a piece of 'butter the size of a walnut in one quart of scalding milk; add one pint of cold water. When cool, so that the flour will not scald, add two quarts of sifted flour and beat until very smooth. Dissolve one cake of compressed yeast in a little tepid water, and add to sponge and set in warm place for two hours. Then add to sponge one tablespoon of sugar, one tablespoon of salt, a lump of soda the size of a bean dissolved in a teaspoon of water, and stir in sifted flour until the mass can be handled. Knead twenty minutes or longer if it seems sticky, then let it rise two hours, when it will be ready to form into loaves. This amount should make three good sized loaves and a pan of rolls. Use very little flour when you make the bread into the pans. Knead each loaf five minutes ; let them rise thirty minutes, and bake one hour. When taken out of the oven rub top crust with sweet butter and let cool without covering.

Mrs. W. P. Craft. WHOLE WHEAT BREAD.

Make a sponge with one cake yeast, one large potato boiled and mashed fine, one pint warm water, made into stiff batter with flour. Let batter rise all night. In the morning add one quart warm water, two cups brown sugar, four tablespoonfuls of salt and one teaspoon soda. Then stir in whole wheat flour to make a very stiff batter. Let rise again, but do not allow it to get too light. This recipe makes four loaves.

One pint milk, one cup sugar, half cup yeast, flour to make stiff batter. Let it rise over night. In the morning add butter size of an egg, a pinch of soda, little salt and currants. Knead until tender; cut into small pieces; roll into balls; place in pans to rise. When very light, bake quickly.

Mrs. J. D. Hooker. ROLLS.

Take one pint of bread dough, after it has risen. Into this put one-half cup warm milk, two tablespoons of butter and two tablespoons sugar. Mix all together, but not quite as stiff

214 LANDMARKS CLUB COOK BOOK.

as ordinary bread dough. Let rise. Then roll up in balls about the size of an egg and let rise again. Roll out and turn over in Parker House shape.

Charlotte E. Hahn. PARKER HOUSE ROLES.

Two quarts flour, piece of butter twice the size of an egg, one tablespoon white sugar, one pint cold boiled milk, half cup yeast. ' Mix at night, putting butter, sugar, milk and yeast together into flour, mixing in the butter with a knife, not the hand. Mold fifteen minutes in the morning and in warm weather set in a cool place. Mold again early in the afternoon, and then roll out. Cut thin and rather large ; put a bit of but- ter in the middle of each before folding over. Let them rise in the pans until time to bake.

Mrs. M. H. E. POTATO ROLLS.

One cup flour, one cup mashed potatos, three-quarters cup butter or lard, one cup sweet milk, two eggs well beaten, half (scant) cup sugar, salt to taste, half cake of compressed yeast dissolved in half cup luke-warm water. Mix flour, butter, potatos, sugar, salt and eggs ; then milk, then yeast. Set to rise for two hours ; make into a soft dough by adding about one quart of flour and set to rise again. Bake in small rolls in quick oven.

Mrs. Bonsall. SALLY LUNN.

Piece of raised dough size of quart cup ; add three eggs, two tablespoons sugar, piece of butter size of a small tgg. Work it well. Let it rise again and put in large biscuit pan. Let it rise very light once more and bake fifteen minutes. Cut in squares and serve very hot.

Mrs. Jerry Conroy. SALLY LUNN.

Two eggs, one tablespoonful each of butter and lard, two tablespoonfuls sugar and a little salt, one-half teacupful sweet milk, flour enough to make stiff batter. Then add one-half teacup of home made yeast. Let rise and moldy like light bread; shape in pie pans. (One-quarter cake compressed yeast if you do not have home made).

Miss Delia Clemons.

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