The Institute cook book

1 quart boiled water or milk V2 tablespoon salt 1 tablespoon lard 1 cake compressed yeast 1 tablespoon sugar 3 quarts flour Put salt, sugar and lard in the bread-mixer; pour on boiling water or scalded milk and when lukewarm stir in the yeast cake dissolved in a little warm water. Add the flour; put on the lid; turn for three minutes and let rise over night. In the morning turn the handle a few times; lift the dough out on a molding board; divide into four parts and shape into loaves. Place in greased pans, having the pans only half full. Cover with a clean cloth; let rise to twice their bulk and bake for about fifty minutes in a moderate oven. BREAD, HOT-CAKES, ETC. BAKING-POWDER BREAD 1 quart flour 2 heaping teaspoons baking powder 1 teaspoon salt 1/2 boiled potato 1 teaspoon sugar Milk or water (about 1 pint) Sift the dry ingredients thoroughly; rub in the boiled potato; add liquid to make a stiff batter or soft dough. Turn into a greased bread pan; smooth the top with a knife dipped in melted butter and bake in a moderate oven for about an hour. When done moisten the crust slightly with cold water and wrap in a clean cloth until cold. SALT-RISING BREAD 1 cup milk V4 teaspoon sugar Little boiling water 1 tablespoon com meal Vi teaspoon salt 2 tablespoons flour Flour to make dough Into the milk pour enough boiling water to bring it to blood heat (about 90° F.). Do not have it too hot or the bread will not rise. Add the other ingredients; beat to the consistency of pancake batter and set in a warm place to ferment. If set in the early morning, it will rise at noon. Mix the same as other bread; put in pans at once; let stand till light and bake slowly. RICE BREAD 1/2 cup cold rice Vi teaspoon salt 1/2 cup white Indian meal 1 egg V2 tablespoon melted butter Vi cup milk Mix the dry ingredients thoroughly; add the egg beaten with the milk and melted butter. Pour into shallow greased tins and bake in a moderate oven. GRAHAM BREAD 1 cake compressed yeast 2 level tablespoons lard 4 level tablespoons brown sugar 4 cups graham flour 1 cup milk, scalded and cooled 1 cup sifted white flour 1 cup lukewarm water 1 teaspoon salt Dissolve the yeast and sugar (or molasses) in lukewarm liquid. Add lard (or butter), then flour, gradually, and last the salt, BREAD, HOT-CAKES, ETC. Fami?°ofFou^ Knead thoroughly, being sure to keep the dough soft. Cover and set aside in a warm place to rise, for about two hours. When double in bulk, turn out on kneading board; mold into loaves; place in well-greased pans; cover and set to rise again for about one hour, or until light. Bake one hour, in a slower oven than for white bread. If wanted for over night, use one half cake of yeast and an extra teaspoon of salt. OATMEAL BREAD 2 cups boiling water Vj, cup brown sugar 2 cups rolled oats V2 cup lukewarm water 1 cake compressed yeast 4 cups sifted flour 1 teaspoon salt