1^ teaspoonfuls salt rye meal✪ Rye Bread Scald the milk and add the salt. When lukewarm add the yeast and beat in sufficient flour to make a thick batter. Cover and let stand overnight in a warm place. Add the melted short- ening and the butter in the morning. Stir in the remainder of the flour and sufficient rye meal to make a dough stiff enough to knead. Knead until the dough becomes smooth, elastic and no longer sticks to the hands or a clean board. Let rise, shape into loaves, let rise again and bake. Ever-ready Biscuit Dough 1 quart milk 1 cake yeast 1 cupful mashed potatoes V2 cupful lukewarm water 21^ teaspoonfuls salt 2 teaspoonfuls baking powder 1 cupful melted fat 1 teaspoonful soda flour✪ Ever-ready Biscuit Dough Scald the milk and let cool. When lukewarm add the pota- toes, salt, baking powder, soda, fat and the yeast, either the com- pressed or dry, which has been softened in the lukewarm water. Phosphate baking powders give better results than others in this recipe. Add sufficient flour, about 5 cupfuls, to make a soft sponge. Let stand until small bubbles appear on the surface. 22 THE FAEM COOK AND EULE BOOK Usually this takes about 1% hours. Then add sufficient flour to make a dough which may be kneaded. Knead until the dough is elastic and smooth, then place it in a covered mixing bowl and set in the refrigerator or some equally cool place. Do not let freeze, for very low temperatures destroy yeast. This dough may be used any time after standing 24 hours. The amount for biscuits or rolls is pinched off, shaped, allowed to rise and when light, the dough is baked in a hot oven. To pre- vent the formation of a crust on the dough, it should be kept covered, and it will spoil if not kept in a cool place. Kolaches 1 cupful milk 3 tablespoonfuls butter % cupful water 1 egg % cake yeast 3 cupfuls flour 1 cupful flour 1 cupful cooked prune pulp 4 tablespoonfuls sugar % cupful sugar 1 teaspoonful salt 1 teaspoonful cinnamon✪ Kolaches Make a sponge by adding the yeast which has been dissolved in the l^ cupful of lukewarm water and 1 cupful of flour to the milk. When light add the 4 tablespoonfuls of sugar, the butter, well beaten egg, salt and sufficient flour to knead, about 3 cup- fuls. Let rise until double in bulk, then stir down, roll out and shape into biscuits. Arrange in an oiled bread pan and let rise. When these biscuits are light, press down the centers. Mix the cooked and chopped prune pulp with the % cupful of sugar and add the cinnamon. Place 1 teaspoonful of this mixture on the center of every biscuit. Bake in a moderate oven. This makes from 30 to 36 biscuits. English Toasted Muffins When mixing and kneading bread dough, pinch off a few bis- cuits and let rise 30 minutes. Then roll to about % inch in thickness and bake these biscuits on a hot, slightly greased grid- dle, browning on both sides. When the toasted muffin is desired, split open these biscuits, brown and butter generously. Bread Strips Cut the bread dough in strips, let rise and fry in deep fat. Serve with maple or some other syrup. YEAST BREADS 23 Raised Doughnuts 2 cupfuls bread dough % teaspoonful nutmeg 1 cupful sugar 2 eggs 1 tablespoonful melted butter flour ✪ Muffins

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1^ teaspoonfuls salt rye meal Scald the milk and add the salt. When lukewarm add the yeast and beat in sufficient flour to make a thick batter. Cover and let stand overnight in a warm place. Add the melted short- ening and the butter in the morning. Stir in the remainder of the flour and sufficient rye meal to make a dough stiff enough to knead. Knead until the dough becomes smooth, elastic and no longer sticks to the hands or a clean board. Let rise, shape into loaves, let rise again and bake. Ever-ready Biscuit Dough 1 quart milk 1 cake yeast 1 cupful mashed potatoes V2 cupful lukewarm water 21^ teaspoonfuls salt 2 teaspoonfuls baking powder 1 cupful melted fat 1 teaspoonful soda flour Scald the milk and let cool. When lukewarm add the pota- toes, salt, baking powder, soda, fat and the yeast, either the com- pressed or dry, which has been softened in the lukewarm water. Phosphate baking powders give better results than others in this recipe. Add sufficient flour, about 5 cupfuls, to make a soft sponge. Let stand until small bubbles appear on the surface. 22 THE FAEM COOK AND EULE BOOK Usually this takes about 1% hours. Then add sufficient flour to make a dough which may be kneaded. Knead until the dough is elastic and smooth, then place it in a covered mixing bowl and set in the refrigerator or some equally cool place. Do not let freeze, for very low temperatures destroy yeast. This dough may be used any time after standing 24 hours. The amount for biscuits or rolls is pinched off, shaped, allowed to rise and when light, the dough is baked in a hot oven. To pre- vent the formation of a crust on the dough, it should be kept covered, and it will spoil if not kept in a cool place. Kolaches 1 cupful milk 3 tablespoonfuls butter % cupful water 1 egg % cake yeast 3 cupfuls flour 1 cupful flour 1 cupful cooked prune pulp 4 tablespoonfuls sugar % cupful sugar 1 teaspoonful salt 1 teaspoonful cinnamon Make a sponge by adding the yeast which has been dissolved in the l^ cupful of lukewarm water and 1 cupful of flour to the milk. When light add the 4 tablespoonfuls of sugar, the butter, well beaten egg, salt and sufficient flour to knead, about 3 cup- fuls. Let rise until double in bulk, then stir down, roll out and shape into biscuits. Arrange in an oiled bread pan and let rise. When these biscuits are light, press down the centers. Mix the cooked and chopped prune pulp with the % cupful of sugar and add the cinnamon. Place 1 teaspoonful of this mixture on the center of every biscuit. Bake in a moderate oven. This makes from 30 to 36 biscuits. English Toasted Muffins When mixing and kneading bread dough, pinch off a few bis- cuits and let rise 30 minutes. Then roll to about % inch in thickness and bake these biscuits on a hot, slightly greased grid- dle, browning on both sides. When the toasted muffin is desired, split open these biscuits, brown and butter generously. Bread Strips Cut the bread dough in strips, let rise and fry in deep fat. Serve with maple or some other syrup. YEAST BREADS 23 Raised Doughnuts 2 cupfuls bread dough % teaspoonful nutmeg 1 cupful sugar 2 eggs 1 tablespoonful melted butter flour

The farm cook & rule book