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Show A WAR BREAD RECIPE A palatable, nutritious and digestible digest-ible breud recipe given by Miss Lucy M. Van Cott, Dean of Women at the University of Utah. This recipe has been especially prepared pre-pared by the Department of Domestic Science, and the University cheinLst for use In the State of Utah. Bread that contains 33 per cent potatoes: pota-toes: li cup liqul- (milk preferred) ; 2 tenspoottfuls of salt; 2 teaspoonfuls of sugar ; 2 teaspoonf uls of fat ; H to of yeast cake; 1 pound of flour; 4 pound of rk-ed or sieved potatoes. Directions: Into the-scalded milk or boiled water put salt, sunar and fat. Cool to luke worm. Add yeust cake uud riced potatoes. Stir lu Hour t,nl kiicitd or mix well. Let dough double its bulk. Knead, and shape Into loaf, i iace Into tin. Let double lis bulu -again. The ordinary w.ieut loaf is baked 1 hour. Bake this loaf 1 hour and .'10 minutes. Cool without covetiiiK. Store lu clean Jar or cleun can. (Signed) Lucy M. Van Cott. |