AUCIUST, lO'iO 



O L K A \. I N (i S I N n K K C V I. T U U K 



Our Food Page — Continued from page 472. 



or if you are iuexperieiicod in l>ri'iut-iiiaking, 

 try half the recipe. 



liRKAl) 



2 cakes compressed yeast 1 tablespoon honey or 



3 cups scalded milk sugar 



3 cups water About t-'i (iu;irts silted 



1 tablespoon salt flour 



Break up and soften the yeast rakes in 1 cup of 

 the water which should be warm, not hot ; scald 

 the rest of the milk and water and pour into the 

 bread mixer. When it has cooled to lukewarm, add 

 the softened yeast, the other ingredients, and all 

 the flour, and turn the crank of the mi.xer until a 

 smooth, elastic dough results, three to five minutes, 

 cover closely with a cloth to keep out drafts and 

 put in a warm part of the kitchen to rise, about 80 

 degrees F. A little more or less flour may be neces- 

 sary to make a smooth dough ; a little practice will 

 enable you to tell just how much. More flour may 

 be added if the dough is too soft; or a little wetting 

 ujay be added, if too stiff to work well. The rule 

 i.s about 3 parts tlour to 1 of wetting when made i" 

 a bread mi.xer, but I flud I obtain best results with 

 a little more. It all depends upon the absorbing 

 power of the flour. 



When doubled in bulk, in 3 hours more or less, 

 turn the crank again until the dough collects in a ball 

 on the mi.xer, remove and form into loaves. Four 

 loaves may be made, or four smaller loaves with a 

 pan of rolls. Cover and let rise again until doubled 

 iu bulk, brush with cream or melted butter, and 

 bake about one hour iu a moderate oven. 



Whole wheat flour may be substituted for half or 

 more of the white flour. In whole wheat or graham 

 bread it is also well to omit a part of the flour, 

 making a softer dough, as the coarser breads dry 

 out more quickly. 



If a mixer is not used the flour should be worked 

 in gradually with a large mixing spoon, and in the 

 case of white bread, kneaded for a time by hand. 



K.AI.SIX BREAD. 



1 tablespoon butter or 1% cups warm milk 

 margarin V2 cup warm water 



1 tablespoon honey About C cups sifted flour 



1 teaspoon salt 2 cups seedless raisins 



I cake compressed yeast 



Scald the milk, add the butter and honey, and 

 cool to blood warm ; soften the yeast in the warm 

 water and add to the milk; add 2 cups of the flour, 

 {Continued on payv oO-t.) 



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