BRAN OR GRAHAM BREAD
- 1 pint Gold Medal Flour sifted,
- ¾ pint bran or graham flour,
- 1 cup lukewarm water,
- ½ teaspoonful salt,
- 2 teaspoonfuls sugar,
- 1 tablespoonful melted butter,
- 1 cake compressed yeast.
Dissolve yeast by breaking into a cup and adding 1 teaspoonful sugar, let stand 3 minutes. Sift flour into a bowl, add graham flour or bran, make well in center; add salt, sugar, butter, water, yeast. Mix and knead well, put in warm place to rise 1½ hours, or until light. Turn on moulding board, knead lightly, shape into loaves, put in a well-buttered pan, let rise ¾ hour. Bake 45 minutes.
CORN FRITTERS
To 1 pint scraped corn add ½ cup milk, ½ cup Gold Medal Flour, 1 tablespoonful melted butter, 2 beaten eggs, 1 teaspoonful salt, ⅓ teaspoonful pepper, 1 teaspoonful baking powder. Beat well, and fry in small spoonfuls as directed.
CLAM FRITTERS
Wash and dry 25 good-sized clams or 2 strings soft-shell clams, discarding black part. Chop fine. Make a plain fritter batter, using the clam liquor (or that and milk) in place of milk. Stir in the chopped clams, season well with salt and pepper, and fry as directed.
HOMINY FRITTERS
- 2 cups hominy (boiled),
- 2 eggs well beaten,
- ½ level teaspoonful salt,
- ½ cup milk,
- ½ cup Gold Medal Flour,
- 1 teaspoonful baking powder.