BREAD AND BUNS 19

YEAST

1 quart potato water 2 tablespoons sugar
1 tablespoon salt 2 yeast cakes
2 tablespoons flour

Let this rise and then put in a jar until ready for use.

WHITE BREAD

2 tablespoons sugar Y2 yeast cake dissolved in

Ya tablespoon salt Yq cup milk

2 tablespoons lard 2 cups scalded milk, or 1 cup
About 6 cups bread flour of scalded milk and 1 cup
Lukewarm water boiling water

Put sugar, salt and shortening in a mixing bowl, pour on hot water and scalded
milk. When cool, add dissolved yeast and, lastly, the sifted flour. Mix thoroughly,
then knead till dough is smooth and will not stick to the board. Cover, let rise over-
night in a warm place. In the morning knead again; shape into loaves, having pans
half full; set in a warm place; cover and allow it to rise to double its bulk. Brush over
with melted butter and bake in a hot oven (425 degrees) for 35 minutes, then reduce
» a degrees for 30 minutes. This makes 2 loaves of bread or 1 loaf and 1 pan
of biscuits.

BREAD

Evening: Three medium sized potatoes, 3 tablespoons sugar, 1 cake yeast.
Put in mixing bowl, cover and let stand overnight.

Morning: One pint warm water, 1 tablespoon lard, 1 tablespoon sugar, 2 table-
spoons salt. Add this to other ingredients, being careful not to scald yeast, and then
add to all, 2 quarts of warm flour. Put in warm place and let stand until it is twice
its original size, then knead it well and let stand again. When the dough has doubled
its size, make into loaves. Let loaves rise again until double their first size, then

bake in a moderate oven (375 degrees) from 40 to 60 minutes, according to size
of loaf.

SCOTCH SCONES

1/3 cup lard 1 tablespoon sugar
2 cups flour 1 egg
4 teaspoons baking powder Ya cup milk

Ya teaspoon salt Raisins if desired

Roll dough into 2 circles Y2 inch thick, cut into squares then across diagonally

and fry on hot oiled griddle. Turn and brown on other side. Spread generously with
butter, then put in warm oven to melt butter.

BOSTON BROWN BREAD

1 cup sour milk 1 cup white flour
1 cup sweet milk 1 heaping teaspoon soda
2/3 cup molasses 1 teaspoon salt

2 cups corn meal
Steam 2 hours and put in oven to brown.

(DEM.) BUTTER HORNS

1 cup mashed potatoes (hot) 2 cups lukewarm water
V4 cup sugar Y2 cup butter
Yq teaspoon salt Flour enough to make
4 eggs soft dough

2 yeast cakes

Add butter to hot mashed potatoes and put through a sieve, then sugar and salt
gradually. Add 1 cup of water and 2 cups flour. Beat yolks and whites of eggs to-
gether and add with yeast previously dissolved in last cup of water, to mixture. Let it