BREAD AND BUNS 9

(DEM.) CORN BREAD

1 pint buttermilk 1/3 cup sugar
1% cups corn meal Y2 cup hot lard
1% cups flour 1 egg

1 teaspoon soda Salt to taste

: Bake at 400 degrees for 20 minutes. The batter may seem thin, but it is all
right.

(DEM.) RUSSIAN BREAD

42 cups flour 1 cake compressed yeast
1% cups scalded milk Y2 cup sugar
1% cups raisins Y% cup butter

2 eggs 1 teaspoon salt

Cinnamon to taste

Dissolve yeast in scalded milk, cool to 80 degrees. Add 12 cups flour and mix
until smooth; let stand until light and puffy. Add eggs, butter, raisins, salt and
remainder of flour and cinnamon. Mix to stiff dough and knead thoroughly. Let
stand until double in volume. Divide into two equal parts for loaves. Cut each loaf
into three equal parts. Roll the parts into strips about 12 inches long and tapering
to a point at each end. Press ends together and braid. Place on the buttered baking
sheet, cover and allow to stand until light. Bake fram Y% to 3%4 of an hour at 375
degrees. When cool, ice with icing made by mixing a few drops of hot water with
powdered sugar, flavor with vanilla.

GERMAN COFFEE BREAD

1% quarts bread sponge 1% cups sugar
Ya cup butter 1 cup cream, sweet or sour
Y. cup raisins 1 teaspoon salt

1 tablespoon lemon extract

lf sour cream is used, add a little soda. Stir into the sponge, flour, eggs, raisins
and salt, kneading until a little thinner than bread dough. Let rise until light, then
roll out to a thickness of 1% inches; let rise again. When ready for the oven, cover
cake with ¥2 cup butter and 1 egg well beaten together. Flavor with lemon. Sprinkle
with sugar and lemon and bake until brown in a quick oven, 400 degrees.

(DEM.) FRENCH ROLLS

1 cake yeast 1 egg white beaten stiff
1 cup milk (scalded and cooled) 2 tablespoons butter (melted)
1 tablespoon sugar Y teaspoon salt

Dissolve yeast and sugar in lukewarm water (Y% cup) and 1% cups flour; beat

until smooth, then add the white of egg and rest of flour, enough to make a firm
dough. Knead lightly, using as little flour as possible. Place in greased bowl. Let
rise in warm place until double in bulk (2 hours). Mould into ball the size of a
walnut, place in pans to rise for Y2 hour. Bake 20 minutes in hot oven (450 degrees).

RICE GEMS
1 pint boiled rice 1 teacup flour
1 tablespoon butter Pinch of salt
2 well beaten eggs Milk enough to form batter

Pour into well greased gem pans or bake on a griddle. 350 degrees.

POTATO RUSK

2 eggs 1 cup mashed potatoes
Ya cup sugar Y cup lard
1 liquid yeast
Flour enough to knead soft, let rise until light and make into biscuit. Bake in
a moderate oven (350 degrees) for about 20 minutes.

Pe Pee eee ae eee ae ae eS ee ee ee ee