Other Ways 
to Eat More Wheat 
Easy to eat, easy to make, inexpensive, healthful 
and different. 
The tempting buns and cakes pictured and de¬ 
scribed here are all of these things and besides they 
can be made from the same sponge with slight 
changes. This means a variety of appetite appeal 
with economy of labor and materials. 
For many years, we have made Gold Medal 
Flour as nearly perfect as possible. Now, we are 
trying to give you additional service in the form of 
recipes and directions for using this flour to make 
new good things to eat. 
Gold Medal Flour used as directed in our 
recipes insures unfailing results. 
RECIPE FOR THE SPONGE 
1 cup GOLD MEDAL FLOUR 1 cup milk 
2 cakes compressed yeast 1 tablespoon sugar 
Method: Crumble the yeast into the bowl. 
Gradually add the milk which has been scalded 
and cooled to tepid or lukewarm and the sugar. 
Beat in the flour. Cover and let stand until 
light, about thirty miriutes. 
The making of this sponge is the! first step in 
each of the four recipes given here. In each case 
the method calls for the materials in the follow¬ 
ing recipe for the dough. 
Recipe for the Dough 
3 cups GOLD MEDAL FLOUR 
l A teaspoon salt 7 tablespoons sugar 
4 eggs y cup butter 
In making the recipes given here be sure to 
note the slight changes from the arhounts listed 
for the dough and the sponge. 
ENGLISH BATH BUNS 
To the sponge add the following ingredients 
from the dough recipe: The butter melted, the 
eggs unbeaten, the GOLD MEDAL FLOUR 4 
tablespoons of the sugar and salt. Beat thor¬ 
oughly. This mixture should be stiff, but not 
firm enough to handle. Cover and let rise in a 
warm place 1 V 2 hours. Sprinkle the rest of the 
sugar, 3 tablespoons, and 1 cup of chopped al¬ 
monds over the top of the dough. Mix very light¬ 
ly. Drop in well greased muffin pans. Cover 
and let rise until light—about y 2 hour. Bake in 
moderately hot oven (400° F.) for 25 minutes 
SAVARINS 
. Method: In making the sponge for the Sava- 
rins use J4 cup GOLD MEDAL FLOUR instead 
of 1 cup. When sponge is light, from the recipe 
[°r r rs!^, e , dou >? h ' add cups GOLD MEDAL 
rLOLK. (Only 2 cups of flour are used in 
making Savarins.) Next add the melted butter 
and the eggs unbeaten, adding one at a time, 
beating well after each egg is added. Next add 
the salt and 3-4 cup of chopped almonds. Beat 
10 minutes. Pour into small well buttered molds 
Cover and set aside to rise for about 45 minutes. 
Bake 45 minutes in moderate oven (380° F ) 
These resemble Cream Puffs and can be served 
Lii the same way; that is, fill the center with 
whipped cream and serve with Chocolate Sauce 
or the following Orange Sauce: Boil to a syrup 
—about 3 minutes, 1 cup sugar and $4 cup water, 
flavor with orange juice. 
BRIOCHE 
Method: Make the sponge as directed. Sift 
the flour with the sugar in the amounts given in 
the dough recipe. Add the butter softened, using 
an additional J4 cup of butter for this richer 
dough. Then add the eggs beaten until light and 
the salt. Beat and mix thoroughly. Add the 
sponge. Mix thoroughly. Add 4 more eggs beat¬ 
en until light. Cover. Let rise again about 
4~ hours. Beat again. Chill in the refrigerator 
over night. In the morning shape by rolling 
under the hand into a long strip about 27 inches 
long and inch thick. Bring ends together and 
twisf like a rope. Form into ring. Small rings 
may be formed by cutting the long roll into 
strips. Place on well buttered pan to rise. When 
double in size glaze with white of egg diluted 
with water. Bake in moderately hot oven (400° 
F.) for 25 minutes. Ice while hot with Con¬ 
fectioners’ Sugar moistened with water. Spread 
with almonds. 
Note. This Brioche being a richer recipe calls 
for an additional one-half cup butter and 4 eggs. 
Other recipes and suggestions can be obtained by 
writing to our Domestic Service Department. Inquire 
about the Gold Medal Handy Recipe Box. 
Washburn Crosby Company 
Method: Follow the general directions given 
for Brioche up to the point of chilling the dough. 
Then add 1 cup seedless raisins, cup currants, 
Vi cup citron, y 2 cup candied cherries, and y 
cup nuts. Instead of chilling in refrigerator over 
night, place in well greased pan, preferably Angel 
Food type of pan,, allow to rise until double in 
bulk. (This rising will be slower than for plain 
yeast breads.) Bake in moderately hot oven 
(400° F.) for about 50 minutes. 
Why Not Now? 
