The Bulletin". 57 



POCKETBOOK ROLLS. 



One cake Fleiscliinanirs yeast, i/. or cup liquid yeast, y^. glass milk scalded 

 and cooled, % glass tepid water, 1 tablespoonful sugar, 2 tablespoonfuls 

 iiielled lard (not hot), 1 egg (unbeaten). 1 i-ounded tablespoonful Irish potato 

 boiled and mashed, 1 level quart of tlour, 2 level teaspoonfuls salt. 



IFill glass with water and milk, add sugar, crumble into this cake of yeast. 

 When yeast has risen to top of liquid, add lard. 



Sift in enough Hour to make batter, to which may be added the egg and 

 Irish potato. Gradually add rest of flour until you have a medium stiff 

 dough, putting in the salt in the last part of your flour. 



Knead until smooth and elastic. Place in greased bowl, cover and put 

 away to rise in warm place (SO to 85 degrees). When it has doubled its size, 

 pour out on board, kned lightly, and shape into pocketbook rolls. Set away 

 to rise and when light bake in hot oven for 10 minutes. 



QUICK ROLLS OR TEA ROLLS. 



One cake Fleischmann's yeast, % cup milk, scalded and cooled, ^2 cup luke- 

 warm water, 1 tablespoonful sugar, 3 cups sifted flour, 2 tablespoonfuls lard 

 or butter, melted, % teaspoonful salt. 



Dissolve the yeast and sugar in the lukewarm liquid! Add lard or butter 

 and half of the flour. Beat until smooth. Add rest of flour, or enough to 

 make a moderately firm dough, and lastly the salt. Knead thoroughly. Roll 

 out and shape as pocketbook rolls. Place in well-greased, shallow baking 

 jians, cover and set to rise in a warm place, free from draft, for about 2 hours. 

 When light bake in a hot oven 10 minutes. 



One small Irish potato boiled and mashed and one unbeaten egg may be 

 added to these rolls if desired. 



WHITE BREAD (QUICK METHOD). 



Two cakes Fleischmann's yeast, 1 quart lukewarm water. 2 tablespoonfuls 

 sugar, 2 tablespoonfuls lard or butter, 3 quarts sifted flour. 1 tablespoonful 

 salt. 



Dissolve yeast and sugar in lukewarm water, add lard or butter, and half 

 the flour. Beat initil smooth, then add salt and balance of the flour, or 

 enough to make dough that can be handled. Knead until smooth and elastic. 

 Place in greased bowl, cover and set aside in a moderately warm place, free 

 from draft, until light — from 2 to 3 hours. Mould into loaves. Place in well- 

 greased bread pans, filling them half full. Cover and let rise from 1 to 2 

 hours or until double in bulk. Bake 45 to 60 minutes. 



WHITE BREAD (FOR USE OVERNIGHT). 



One cake Fleischmann's yeast, 2 quarts water, G quarts sifted flour. 2 table- 

 spoonfuls lard or butter, melted, 2 tablespoonfuls sugar. 2 tablespoonfuls salt. 



One Irish potato baked and mashed may be added to the water to the better- 

 ment of the bread. 



Dissolve yeast and sugar in the water, which should be lukewarm in winter 

 and cool in summer ; add two tablespoonfuls lard or butter and half the flour. 

 Beat until smooth, then add balance of the flour, or enough to make mod- 

 erately firm dough, and lastly, the salt. Knead until smooth and elastic. 

 Place in well-greased bowl and cover. Set aside to rise overnight, or about 9 

 hours. In the morning mould into loaves. Fill well-greased pans half full, 

 cover and let rise until light, or until loaves have doubled in bulk, which will 

 be in about IVj hours. Bake 40 to 50 minutes. 



This will make six large loaves. If this quantity of bread is not needed, 

 the recipe can be divided very easily, by taking .inst half of the ingredients 

 called for above, as well as half the cake of yeast. The half cake of yeast 

 which you have left over can be kept in good condition several days by 

 rewrapping it in the tinfoil and keeping it in a cool, dry place. 



One cup of liquid yeast, or 1 cake dry yeast, may be used instead of Fleisch- 

 mann's yeast. 



