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Show y No Fish SECTION '(? V Story v. , hi the acclaim about fish being one of the most All IV healthy and nourishing foods known to man is no fish stoiy. SsT vYv6 ' Xt. 0 s cc ;0 A Vi tf66 S ?aV6Va G N Fish, the fruits of the sea, contains a great number of body building minerals. 'S' " Neses!v f5SSP' Vo; Vet, V3Jf s c? a -- -s 8.0 St cYvO?J ':&&&&& . Sfe&sssKUis ,vV6 vCCS ssS" c( r tC etv- - S '- -- I V & A vo wSV&ff' 9rw s?" fv and Nutritious Life of Staff The Tasty Making By LICILLE STRINGHAM Bread is the staff of life, so make it as nutritious as tell us possible. Nutritionists that we should use more whole grams and cereals in our diets. It provides us w ith long lasting energy and the thiamin, riboflavin and niacin, all essential to good health. lets WHOLE WHEAT DINNER ROLLS 2 cups milk or water Yt cup shortening or oil 2 Tbsp. molasses or honey 3 cups whole wheal flour 4 cups white flour Vi cup sugar 2 tsp. salt 2 Tbsp. yeast 2 eggs HEAT water or milk, honey or molasses, and the shortenuntil ing in a small saucepan very warm. 130 degrees. Place warm liquid in a large mising bowl, blend in 2 cups of the white flour and I cup of the hote wheat flour, suear. salt and yeast, etts. Beat at low speed untd moistened. Beat for 4 minutes on medium speed. By hand stir in remaining whole wheat flour and enough while flour to form a stiff dough. Knead on floured board until smooth. Place dough in a greased bowl and let rise until double in bulk. Punch dough down and divide in 36 equal in baking pieces. Place greased warm pans and let nse in a in doubled and until light place sie. Bake at 400 degrees for 0 minutes. Brush with melted butter and remove from pan onto a tack or towel. 15-2- CORNMF-A- N t IV; cups flour tsp. salt 2'6 tsp. baking powder 4 Tbsp. sugar Yt cup yellow com meal 2 eggs beaten I cup milk cup melted shortening 5HT together flour, salt, baking powder and sugar. Combine the milk, eees and until a soft dough is formed. Knead dough a few minutes on a floured board and place dough in a greased bowl and let nse in a warm place until doubted in sire. Make into 2 loaves and place in greased loaf tins and let nse until tight. Bake at 400 degrees for 45 minutes. OATMEAL BREAD v Nutritionists ore constantly reminding us to use mote whole grains and cereals our diets. Bread provides many of those needed vitamins end minerals . In Ti WHOLEWHEAT 1 Tbsp. yeast Vk cup warm water I Tbsp. sugar Yt cup shortening Vk cup brown sugar I cup rolled oats 1 cup boiling water I cup cold water 3 Vi cups white flour I Tbsp. salt PLACE 3 EAST, warm drop Biscirrs cup whole wheat (lour cup white flour V; tsp. salt I I 4 tsp. baking powder I Tbsp. sugar 3 Tbsp. shortening ItM 1 MITTTNS Vi Vi O BREAD shortening, and add to the first mixture. Add the commeal and stir enough to blend well. .Turn into hot well greased muffin pans, into each of which is place a half slice of bacon. Serve w ith baked beans and salad. wa- ter and sugar in a small bowl to soften yeast. Combine shortening. salt, brown sugar, and tolled oats in a large bow I. Add hot w ater. Stir until shortening is melted. Add cold w ater. Add yeat mixture. Add flour gradually. mixing very thoroughly until a smooth batter is formed. Add remaining flour cup milk MIX DRV ingredients together. Cut m shortening until it forms a crumbly mixture. Mix egg and milk together and stir into the flour mixture until all the flout is moistened. Drop by spoonfuls on t greased cookie sheet. Bake 10 minutes at 400 degrees or until light brown and down. Serve with bonev buticr or im |