The new Annie Dennis cook book

Scald one teacupful of sweet milk; stir in half a level teaspoonful of salt and a heaping teaspoonful of corn meal. Put in a warm place to stay over night. Next morning stir into this a light pint of flour, using a little warm water to make the yeast the consistency of cake batter. Let this rise. This should not take more than an hour and a half. Sift six pints of flour. Reserve one quart of this to work up with. Work into the rest of the flour lard the size of a hen egg, then pour in the yeast. If while mixing, the dough seems to be getting stiff, work in a little water. (The dough for salt risen bread must never be stiff.) Now work hard for half an hour, make into pones and set to rise in a warm place, being careful not to expose to draughts. This should rise in half, or three-quarters of an hour. Bake quickly. Bran Bread 5 cupfuls bran 1 cupful of lard 2 qts. flour 1 pint of sweet milk % cupful sugar 1 cake compressed yeast 1 heaping tablespoonful salt V2 cupful tepid water Sift the flour, mix with the sugar and salt. Add the bran and mix in. Add lard. Scald sweet milk and pour over. Mix thoroughly with a kitchen spoon. Meanwhile dissolve yeast in tepid water and add to the dough. Use enough tepid water to make a stiff dough. Work thoroughly, and set to rise over night. Work again next morning and let rise the second time. Bake one hour in a slow oven. This recipe is sufficient for three large loaves. This bread makes delicious toast. Nut Bread 1 egg 1 cupful nuts 1 cupful sugar 4 teaspoonfuls baking pow- IV2 cupfuls milk der 4 cupfuls flour Salt Rusks for the Morning Table Mix together one pint of warm sweet milk, one teaspoonful of salt, the beaten yolks of three eggs, three pints of flour, and one cake of yeast, or one teacupful of good liquid yeast. Put the whites in a teacup and set aside in a cool place for use next morning. Beat the sponge well and set it to rise over night. In the morning, cream half a pound of butter with threequarters of a pound of granulated sugar, add three egg whites beaten to a stiff froth, and half of a level teaspoonful of soda, dissolved in a teaspoonful of boiling water. Mix into the dough thoroughly, at the same time kneading in one pint of flour. Set it to rise again. Then mold into rolls, flatten out somewhat with the rolling pin, put in buttered pans, and when light prick with a fork, and bake in a quick oven. Brown Bread Two coffee cupfuls of graham flour, two of corn meal, and two of buttermilk ; two tablespoonfuls of butter, two teaspoonfuls of soda, and one of salt. Grease three one-pound baking powder cans, and put the mixture in them. Steam two hours, and then put in the oven and bake half an hour. Rice Popovers 1 pt. cold boiled rice 2 level tablespoonfuls sugar 3/4 lb flour 2 eggs (separated) 2 teaspoonfuls baking 1 pt. milk powder 1 level teaspoonful salt Mash the rice until smooth. Sift the flour, baking powder, sugar and salt together twice. Beat the yolks of eggs, add the whites beaten to a stiff froth, and stir them into the rice. Then add the milk and flour alternately, and beat until smooth.