San Rafael cook book, 1906

Twice as much flour as wetting Is a good rule to follow, to avoid having the bread too stiff. By this rule, beat with a spoon for 20 minutes, and let stard over night. In the morning add as little flour as possible to mold into loaves. For 5 large loaves, take 3 pts. of liquid, (\^ fresh milk and % potato water): a little mashed potato; in warm weather %' cake of yeast, and 3 qts. of flour, 1 tablespoon sugar, same of butter or lard, and salt. In cold weather more yeast is required. Bread Is better when raised slowly. Bread should never fall, but be mixed before reaching this stage. Before putting into the oven, cut across the top 3 timies; for a rich brown crust nothing equals melted butter, for brushing. The oven must be hot when the bread is put in, and after it is well browned a more moderate oven will do. Bake bread from % to 1 hour, according to size of loaf, and always in separate pans. POTATO YEAST— Mrs. Geo. M. Dodge. Peel and grate 3 medium sized raw potatoes; pour 1 qt. of boiling water over them, stirring well all the time. Let it stand on the back of the stove, and add 1 tablespoon sugar, and a little salt. When lukewarm, add % cup of baker's yeast or 1 cake of compressed yeast dissolved in % cup water. Let it stand in a warm place in open stone jar until it ferments. Then cover and set away in a cool place, and it is ready for use. This yeast will keep 2 or 3 weeks in cool weather. WHOLE WHEAT BREAD.— Mrs. W. F. Jones. 1 pt. of milk, 1 pt. of water, both warm, 1 cup of syrup, 1 teaspoon of salt, 1 teacup of white flour, 1 cake of yeast in winter and) % in summer, and about 2 qts. of whole wheat flour. It should be a stiff batter; cover and let stand over night. In the morning, stir well and turn into 3 good sized bread pans without kneading. Bake when light from % of an hour to an hour in a moderate oven. MIXED RYE AND WHOLE WHEAT BREAD.— Mrs. W. F. Jones. Use same ingredients as above excepting flour, instead use 1 pt. white flour, 1 pt. rye and a little more than a qt. of whole wheat. This makes a very agreeable combination. Sometimes we add 1 cup of raisins to one loaf for a variety, also walnuts and raisins. RYE BREAD. — Mrs. McMahon. Make a sponge of 1 qt. warm water and % cake of yeast; thicken with rye flour; set in warm place to rise. When light, add 2 cups of wheat flour, and then rye flour to make thick enough to mold; let rise, and bake about 1 hour in a moderate oven. i GRAHAM BREAD.— Mrs. J. C. Dickson. Stir into a qt. of flour enough milk and water, equal parts, to make a thin batter using a half cup of home made or small cake compressed yeast Beat all together thoroughly, let rise over night. In the morning add % cup molasses and sift in enough graham flour to make a firm dough not too dry. Beat well and pour in pans, let rise until light and bake. BROWN BREAD.— Mrs. R. H. Renebome. One and a half cups white flour, % cup com meal, 2 cups graham flour, % cup molasses, % cup brown sugar, 1 pt. sour milk, 2 teaspoons baking soda, 1 teaspoon salt, % teaspoon baking powder; bake in moderate oven about % of an hour. RAISIN BREAD.— Mrs. R. S. Barclay. Dough to make good-sized loaf bread. When raised, mix with it 2tablespoons sugar, good-sized piece of butter or lard; 2 pounds of raisins. Mix thoroughly. Put in pans and raise again till quite light. WHITE ROLLS— Mrs. E. O. Allen. Scald 1 qt. sweet milk with % cup butter. When lukewarm' add 2 tablespoons white sugar, 1 large teaspoon salt, 1 yeast cake dissolved in 1 small cup warm water, 3 pts. flour. Mix well and let rise for five hours in a warm room. Then add what flour is necessary to stiffen, knead for ten minutes, cut out with small round cutter, moisten and lap under the edges of each. Place in buttered baking pans, far apart, let rise two and a half hours. Bake in a hot oven, browning welL D©' licious.