One cake Fleischmann’s yeast, one cup lukewarm water, one cup lukewarm milk, three pints entire-wheat flour, two teaspoonfuls sugar, one teaspoonful salt. Put milk, salt, and sugar into bowl; add to it water in which the yeast has previously been dissolved. Then add the flour gradually, reserving a little for use in kneading. This dough should be kneaded thoroughly, but must be kept soft. After kneading set in a warm place to rise for from two to two and one-half hours. When light, turn out on a floured kneading-board, divide into two equal parts and knead again thoroughly. Place in well-greased pans and set to rise for from three-quarters of an hour to an hour. When well risen bake for one hour in a slower oven than is required for white bread. After bread is baked, remove from pans, and cool by contact with the air on all sides. One tablespoonful of butter may be added with the sugar, if desired. If set over night, use one-half cake of yeast. In summer, use the liquid cold; in winter, tepid. The entire process takes four hours.
Note.—Entire-wheat bread may be made by following any good bread recipe and substituting whole-wheat flour for the ordinary wheat flour.
Mrs. Shipley
WHITE BREAD—QUICK METHOD
Two cakes Fleischmann’s yeast, three and one-half quarts sifted flour (equal to three pounds unsifted flour), one quart lukewarm water, one teaspoonful salt, two tablespoonfuls sugar, one tablespoonful lard or butter. Dissolve the yeast in half of the water, and in the other half dissolve the salt and sugar. Mix thoroughly the water containing the yeast, salt, and sugar, then stir in gradually three quarts of the flour. Now work in the lard or butter, and make a moderately stiff dough. Knead well for ten or fifteen minutes; then set aside in a warm place, free from draught, to rise until light, which will be in from two to two and a half hours. Cover with cloth or paper to prevent crust forming on top. When light, make into loaves with the hand, place in well-greased pans and set to rise again for forty-five minutes. When light, bake in a hot oven for from three-quarters of an hour to an hour. The extra pint of flour will be needed to keep kneading-board well floured while kneading and forming into loaves. This makes three one-and-one-half pound loaves. The whole process takes about four hours. Half milk and half water may be used instead of all water, if a richer loaf is desired. Young housekeepers who have never done any baking have been eminently successful by following this recipe.
Mrs. Shipley
ORANGE, APPLE, OR BANANA FRITTERS
Yolks of four eggs, beaten with four tablespoons of sugar. Stir into this the juice of half a lemon; add enough flour to thicken like a batter; add beaten whites. Dip in one slice of fruit at a time. Take up with a large spoon and lay in hot fat. Fry a nice brown. Sprinkle pulverized sugar on top, and serve with a vanilla sauce.
Mrs. Sig. Sondheim