ROYAL BEER If purchased by the Wife will keep Husband Home.
RENO BREWING CO.
WHOLE WHEAT BREAD
- 1 pint milk,
- 1 teaspoonful salt,
- 1 pint water,
- ½ cup sugar,
- 1 compressed yeast cake.
Scald the milk and add the water. When luke warm add salt, sugar, yeast cake (dissolved in 2 tablespoons water) and sufficient Gold Medal Whole Wheat flour to make a batter that will drop from the spoon. Beat continuously for 5 minutes. Cover and let stand in a warm place for 3 hours; then add sufficient Whole Wheat flour to make a dough. Knead at once into loaves. Put in small greased pans, cover and stand in warm place for an hour. Bake in a moderately quick oven 45 minutes.
GRAHAM BREAD
- 2 quarts Gold Medal Graham Flour,
- 2 cups potato water,
- 1 yeast cake,
- 1 quart Gold Medal Flour,
- 1 tablespoonful salt,
- 1 small cup molasses or sugar,
- 1 tablespoonful melted lard.
Dissolve yeast cake in lukewarm water. Mix all ingredients into as stiff a dough as can be stirred with a spoon, adding lukewarm water to make it the proper consistency. Let it stand over night. In the morning stir it down with a spoon thoroughly. Have bread tins greased. Fill each one about ½ full and let rise to the top of the pans. Bake in moderate oven 1 hour for good-sized loaves.