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Show L':V';: x - 1 " ' ' ' V" '- I h -,'' S ' S . 2 I ; y Keep on Your Toes With Enriched Bread! (See Recipes Below) Bread 'n Butter Bread is one of our oldest and best-liked foods. But bread, like many of our other foods, has changed considerably during the last two years. You haven't noticed? no-ticed? Well, it's been enriched and fortified with the B-vitamins, often called morale builders because of the fine things they do for your system, sys-tem, digestion and disposition. Iron, the magic helper that peps up your system by making hardworking hard-working red blood cells, has also been added to bread along with vitamin vi-tamin B. But not just bread has these new, essential elements. Flour that you use for your own P baking has been fortified with the U. B - vitamins and iron. There isn't much difference in enriched flour or bread and in ordinary bread or flour, except in some cases where the color is slightly creamy. But the nutritive value is so much greater great-er that it's to your advantage to use it. Although Saturday baking and the resultant shelves and pantries filled with crusty, sweet-smelling loaves of bread are becoming things of the past, perhaps you still feel the occasional oc-casional desire to turn out a silky textured, moist, delicious loaf of good bread. Rhythmical kneading is the secret of good bread. Rock the dough under un-der the palms of the hands in three-quarter three-quarter time until it gets the satinlike satin-like sheen. Twisted Loaf. (Makes 4 1-pound loaves) 2 cups milk Yi cup sugar 4 teaspoons salt 2 tablespoons shortening , 2 cups water 1 cake yeast Yt cup lukewarm water 12 cups sifted flour (about) Scald milk. Add sugar, salt, shortening and water. Cool to lukewarm. luke-warm. Add yeast which has been softened in Vt cup lukewarm water. Add flour gradually, mixing it in thoroughly. When dough is stiff, turn out on a lightly floured board and knead until satiny and smooth. Shape into smooth ball and place in a. greased pan. Cover and let rise in a warm place (80-85 degrees F.) until doubled in bulk. When light, divide di-vide into four equal portions. Roll each portion into a smooth ball. Cover Cov-er well and let rise 10 to 15 minutes. Mold into loaves. For a twisted loaf, roll dough under hand to 2 rolls about 2 inches thick and longer than the length of the pan. Twist the 2 rolls around each other and place in greased pans. Let rise until un-til doubled in bulk. Bake in a moderately mod-erately hot (400-425-dcgree) oven 40 to 45 minutes. A nutritious coffee cake that is a tried and true sugar skimpcr adds zest to breakfasts. Made with either ei-ther of the two dried fruit fillings given here, it is delightful: Sweet Yeast Dough. (M:ikcs 2 12-inch rings or 3!4 dozen rolls) 2 cakes yeast This Week's Menu Oven-Baked Chicken Green Peas Parsleyed Potatoes Grapefruit, Orange, Strawberry Salad Twisted Loaf Strawberry Sundae Coffee Tea Milk Recipe Given. Yi enp lukewarm water 1 cup milk Y cup butter or margarine M cup sugar Vi cup honey 1 teaspoon salt 2 eggs 5 cups sifted flour (about) Soften yeast in lukewarm water. Scald milk, add butter, sugar, honey and salt. Cool to lukewarm. Add flour to make a thick batter. Add yeast and eggs; beat well. Add enough flour to make a soft dough. Turn out on a lightly floured board and knead until satiny. Place in a greased bowl, cover and let rise until un-til doubled in bulk. When light, punch down. Shape into tea ring roDs filling with fig or apricot filling. Bake in a moderate (375-degree) oven 25 to 30 minutes for coffee cake, 20 to 25 minutes for rolls. Fig Filling. (Makes 2 cups) 1 cup chopped figs Yt cup orange juice 2 teaspoons grated orange rind Yi cup sugar Yi teaspoon salt cup chopped nuts Combine figs, orange juice and rind, water, sugar and salt. Cook until thick, stirring constantly. Remove Re-move from heat and cool. Add nuts. Apricot or Prune Filling. (Makes 2 cups) VA cups stewed, chopped prunes or apricots 2 tablespoons sugar or honey Yi teaspoon cinnamon 2 tablespoons lemon juice Combine the fruit, honey, cinnamon cinna-mon and lemon juice. Mix well. Do you have a yen for old-fashioned, old-fashioned, oven-baked chicken swimming swim-ming in a thick, creamy sauce? Well, here's a recipe for you that you can fix early in the morning and put in your refrigerator until cooking time. You may use broilers, broil-ers, frying hens, stewing hens or roasters, but the cooking time varies va-ries with the age of the chicken. Broilers take about a half an hour to cook while stewing hens take about two hours. Oven-Baked Chicken. 1 roasting chicken cut up Milk Flour Salt and pepper Yi cup butter or fat for frying 1 tablespoon onion, chopped fine ,i pound mushrooms 2 cups hot, rich milk Dip chicken in milk and seasoned crumbs and flour and fry in skillet until a golden brown. Fry mushrooms mush-rooms iii butter until brown (about 2 or 3 minutes). Sprinkle chopped onion over top of chicken arranged in casserole. Pour hot milk over top and bake in a moderate (350-degree) (350-degree) oven until chicken is tender. Serve garnished with chopped pars-Icy pars-Icy and a dash of paprika. Dramatize the Salad. Salad greens and fresh fruits occupy oc-cupy an important place in our diets in the spring, and a good salad is a distinctive part of any menu. Our salad today features citrus fruits and strawberries which are a spring symphony themselves tossed on a bed of greens watercress, ro-maine ro-maine and leaf lettuce are perfect A light french dressing will bring out the hidden flavors in the greens and fruits: French Dressing. 3 tablespoons catsup 1 tablespoon vinegar cup lemon juice 1 teaspoon salt i teaspoon white pepper 2 teaspoons sugar 1 cup salad oil 1 onion, sliced teaspoon paprika Combine ingredients in order given giv-en and shake well in jar before serving. .,, Have you a particular household or cooking problem on which you urould like expert advice? W rite to Miss Lynn Chambers at iVestern Xeuspaper Vnion, 210 South Desplaines Street, Chicago, Illinois, explaining your problem fully to her. I'lease enclose a stamped, selj-addressed selj-addressed envelope for your reply. (Released by Western Newspaper Union. |