The Institute cook book

Dissolve the yeast and sugar in lukewarm liquid; add lard or butter, then flour, gradually, and salt. Knead thoroughly until smooth and elastic; place in well-greased bowl; cover and set aside in a warm place, free from draft, to rise until hght, which should be in about two hours. Mold into loaves ; place in greased pans, filling them half full. Cover; let rise again, and when double in bulk, which should be in about one hour, bake in moderate oven forty-five minutes. This will make two one-pound loaves. For diet use all water and omit shortening and sugar. BREAD. HOT-CAKES, ETC. NUT BREAD No. 1 1 cake compressed yeast 2 level tablespoons lard 1 cup milk, scalded and cooled Vs cup sugar 1 tablespoon sugar White of 1 egg 3 cups sifted flour % cup chopped walnuts 1/3 teaspoon salt Dissolve the yeast and one tablespoon of sugar in lukewarm milk; add one and one fourth cups of flour and beat thoroughly. Cover and set aside in warm place fifty minutes, or until light. Add sugar and lard (or butter), creamed, white of egg, beaten stiff, nuts, remainder of flour, or enough to make a dough, and the salt. Knead well; place in greased bowl; cover and set aside for about two and one half hours to rise, or until double in bulk. Mold into a loaf or small finger rolls, and fill well-greased pans half full. Protect from draft and let rise until light — about one hour. This recipe will make one medium-sized loaf, or one dozen rolls. The loaf should bake forty -five minutes; finger rolls, six to eight minutes. NUT BREAD No. 2 1 egg 21/^ cups flour 3/4 cup sugar 2 teaspoons baking powder 1 cup milk 1 tablespoon butter 1 teaspoon salt V4 pound walnuts Beat the egg with the sugar; add the sifted flour, baking powder and salt alternately with the milk; last add the butter, melted, and the walnuts. If black walnuts are used do not add the butter. Bake in a deep pan in a slow oven for about forty-five minutes. CORN BREAD 11/2 cups com meal 1 heaping teaspoon baking powder 1/2 cup floiu- 1/2 tablespoon butter 1/2 tablespoon sugar II4 cups milk V2 teaspoon salt 1 egg Sift the dry ingredients together; add milk, beaten egg and butter. Pour into a shallow buttered tin and bake about half an hour. CORN BREAD WITH YEAST Follow the recipe for corn mufiins with yeast. Bake twenty minutes in well-greased, shallow pan, instead of muffin tins. ,262 g!.mriy''of"Fo''ur BREAD, HOT-CAKES, ETC. CANADA EGG BREAD 1 cup com meal 1 tablespoon butter 1 cup flour 1 cup milk 1 teaspoon baking powder 3 eggs Mix the dry ingredients; add the butter, warmed but not melted, and the milk and beaten eggs. The batter will be stiff. Bake in greased tins; mark into squares; break and serve hot. RAISIN BREAD 1 cake compressed yeast % cup sugar 1 cup lukewarm water 4 level tablespoons lard 1 cup milk, scalded and cooled ^4 cup raisins 6 cups sifted flour 1 teaspoon salt