Lowney's cook book

Cook one cup rice with one cup each of stock and tomato; when tender saute in four tablespoons butter, season with salt and paprika. Serve hot on buttered toast. Tomato Croquettes Mix two cups tomato, four cloves, two slices onion, two peppercorns, one half teaspoon salt and one fourth teaspoon paprika. Cook ten minutes and press through a sieve. Melt three tablespoons butter; add one fourth cup cornstarch and strained tomato mixture; boil ten minutes. Cool slightly, add one egg, pour into buttered pan, chill, cut in squares, dip in crumbs, egg and crumbs, fry in deep fat. Drain on brown paper. Serve. CHAPTER X Yeast 6 pared potatoes ^ cup sugar ^ cup hops I cup salt 2 quarts water 1 cup yeast, or 1 yeast cake Boil water and hops five minutes. Strain; add grated potatoes; boil five minutes; add sugar and salt; when lukewarm add yeast or yeast cake which has been dissolved in one fourth cup lukewarm water; let rise for six hoars; pour into scalded stone jug; cork tightly; keep in cool place. Milk Bread 2 cups scalded milk 2 teaspoons salt 1 tablespoon lard i cup yeast, or i yeast cake 1 tablespoon butter 6 cups flour 1 tablespoon sugar Put butter, lard, sugar and salt in mixing bowl. Add scalded milk. Dissolve yeast cake in one fourth cup lukewarm water. Add to milk mixture when lukewarm. Add flour, knead until smooth. Cover tightly and let rise until double its bulk, in temperature of sixty-eight degrees. Knead; shape into loaves or biscuit; let rise in pans until double its bulk. Bake in hot oven: biscuit twenty to thirty minutes, loaves sixty minutes. This bread may be made without kneading by omitting one cup flour and beating ten minutes. Water Bread Substitute water for milk in Milk Bread. Milk and Water Bread Use one cup water and one cup milk, and proceed as for Milk Bread. Graham Bread 2 cups milk scalded I yeast cake 1 cup molasses I cup lukewarm water 2 teaspoons salt 2 cups white flour 4 cups graham flour Mix milk, molasses and salt. When lukewarm add dissolved yeast cake, sifted white and graham flour. Beat well. Let rise until almost double its bulk, Vjeat again, place in buttered bread pans or shape in biscuit, let rise, and bake in an oven which is a little cooler than for white bread, — loaves one and one quarter hours and biscuit thirty minutes. Entire Wheat Bread 2 cups scalded milk | yeast cake 1 cup sugar, or \ cup lukewarm water ^ cup molasses 1 1 teaspoons salt 5 cups sifted entire wlieat Mix milk, sugar or molasses, and salt. When lukewarm add dissolved yeast and flour. Beat well, let rise until double its bulk, beat, let rise in buttered bread pans until double its bulk, and bake one hour in moderately hot oven, or bake in gem pans thirty minutes. Rye Bread 2 cups scalded milk 2 teaspoons salt 2 tablespoons butter ^ yeast cake 1 tablespoon sugar | cup lukewarm water 3 cups flour 3 cups rye Put butter, sugar and salt in mixing bowl ; add scalded milk; when lukewarm, add dissolved yeast cake and white flour. Let rise until of spongy consistency; add rye flour and knead. Let rise again, shape into loaves or rolls. Rise again and bake the same as Graham Bread. Gluten Bread 2 cups boiling water 1 egg 2 cups scalded milk I yeast cake 2 teaspoons butter ^ cup warm water