MRS. BELLE BLAND.
FOR FOUR LOAVES OF BREAD.--Peel five good-sized potatoes; boil until
soft, and mash through a colander; then two tablespoonfuls of sugar,
one of salt; and five pints of water. When about cold, add one-half
medium-sized cakes of yeast, which have been well soaked. Let this
stand in a warm place twenty-four hours. In the morning, mix stiff;
knead well; let it rise until light; mold into loaves, and when raised
again, bake in a moderately hot oven one hour.
COMMUNION BREAD. MRS. S. A. YOUNG.
Take one pint flour, one-half teaspoonful baking powder, a little
salt, a teaspoonful butter; rub all together, and then put in enough
water to make a stiff dough. Cut dough in two pieces; roll to
thickness of heavy pie crust; lay on white paper, and cut into strips
one-fourth inch wide. Bake between papers in slow oven.
CINNAMON BREAD.
Take flour as for making biscuit; add a cupful of yeast sponge, two
well beaten eggs, a quart of luke-warm water, and a cupful of sugar.
Salt and knead same as light dough and set to rise. When it is ready
to make out, roll into thin cakes; place in well buttered pans and let
it rise again. Bake to a light brown on top, and when done, spread a
cream over it, as follows: White of an egg beaten to stiff froth; add
teaspoonful of ground cinnamon, and a tablespoonful of granulated
sugar. When this is done, put the bread again in the oven to dry the
cream.
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