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Show A WAR BREAD RECIPE A palatable, nutritious- nnd digestible digest-ible bread recipe given by Miss Liny M. Van 'ott, lcan of Women at the University of Utah. This recipe nas been especially prepared pre-pared by the lvpurtment of Domestic Science, and the University chemist for use In the State of Utah. Bread that contains 33 per cent potatoes: pota-toes: 14 clip llqui . (milk pref erred ) ; 2 tciiKponuftilM of salt; 2 teaspoonfuls of sugar j 2 teaspoonfuls of fat ; H to M of yeast cake; I Hund of flour; Va pound of riced or aleved potatoes. Directions: Into the scalded milk or boiled water put salt, sugar and fat Cool to hike warm. Add yeast cake and riced potatoes. Stir In flour and kneud or mix well. Let dough double Its bulk. Knead and shniw into loaf. 1'iiice Into tin. ' Let double Its hulK again. The ordinary w.ieat toiif ts'lmked 1 hour. Bake this loaf I 1 hour and .'ID minutes. Cool without : covering. Store lu clean Jar or clean i can. . i (Signed) Lucy M. Van Cott |