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Show THE HOM B ' This Department is Edited by Mis Hazel Love of the Agricultural Agricul-tural College. RECEIPES USEDf THE-AGRI- CULTURAL COLLEGE. mmr White Bread. 1 1 c scalded milk, 1 yoost ctiKcfej boiling water, one-fourth c lukewarm v water, 1 tb. lard, 1 tb butter, lt salt, . " .. 5 c Hour or enough to make dough. Put butter, lard and salt into bowi, add milk & water, when cool add yean di&gjpcd in 14 water, add enough llouFta make thin batter. Heat well and set to raise. When double in bulk, ld flour to make it . T mt stiff dough. Knead' 20 minute Let raise shape into loaves. Raise again and bake one hour. ' Graham Bread. a c milk, 2 c yeast, 2 tb. -Lutter, 2 tb salt, 3 tb. molasses, white flour, graham flour. Heat milk add butter and salt, cool, add yeast, add enough T white flour to make thin batter. iV When light add molasses, beat well I add enough grahom flour to make stilt dough, knead 20 minutes. Shape into loaves, let raise and bake. French Rolls. ' 2 c milk, 1 egg, 2 tb. sugar, 2 tb. salt, J4 c butter, 1 yeast cake, white flour. Heat milk and butter, add sugar su-gar and1 salt. Cook, add yeast cake dissolved in J4 c tepid water. Enough flour to make batter. Add egg well 1 eaten. When light add more flour to make dough, knead 20 minutes and set to raise. When double in bulk froll and shape. Let raise, bake 30 minutes. Pop-overs. 1 c flour, 1 c milk, ft t salt, 2 eggs. Mix dry ingredients. Beat eggs and add milk and gradually add to dry ingredients, when a smooth 'batter, beat with a Dover egg beater five minutes'. Pour into hissing hot cups. Fill full. Bake 45 to 60 minutes itr quick oven. j, Muffins. r 4 c butter, M c milk, Y c sugar, 2 c flour, 1 egg, 3 t baking powder, 1 I salt. 1. Cream butter add sugar 4 ereams. 2. Beat egg well and add to ffcJo, i altering with milk. Bake in buttered gem pans ao minutes. |