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Fonn 481 D ItII ..

EXCELLENT RECIPES
for
BAKING RAISED
BREAD S
Also directions for lX\.akin~

REFRESHING
SUMMER DRINKS
Ind ex Page 46

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THESE BOOKS ro
YOUR FRIENDS
s"" Pa.g" 47

THE FLEISCHMANN COMPANY


COPYRIGHT 1916

..
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....

Valuable Suggestions
on the use of
Fleischmann' s Yeast

This book contains reli able recipes fo r making,


with FLEISCHMANN'S YEAST, all sorts of
delicious and wholesome breads, rolls, raised cakes
and sparkling drinks. Fleischmann's Yeast is
both pure and complete; not requiring the addition
of either potatoes or scalded flo ur, and produces the
most wholesome and nutritious, as well as the most
econom'ical bread.

Many housekeepers, especially young housekeepers,


seem to think that it requires a certain knack to
bake, but, if a few simple rules are carefully fo l-
lowed, success will b e certain , E very recipe herein
given has been tried and found perfect.

Bread is the most wholesome and economical food ,


As stated by D r. Wiley, " There's more energy in a
pound of bread t han in a pound of meat ,"

P age Two

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"UlJ •• UIIU:l,11

THE YEAST
Fleischmann's Yeast is a plant which needs warmth,
air and moisture for its growth, but it is killed by an
excess of heat or cold. Anything too warm for the
hand is too warm for the yeast, and anything which
chills the yeast will stop its growth. For these
reasons all liquids should be lukewarm and the
flour also should be warmed in cold weather.
Additional yeast may be used in these recipes with
advantage to the baked goods and a saving of
time . Proportionately more yeast may be used in
sweet doughs, as a large amount of sugar makes the
dough dense and hard to raise.
Whenever possible, keep yeast in ice box, placing it
where it will be dryas well as cold. Where ice is
not obtainable and yeast cannot be secured fresh
for each baking, it can be kept in good condition
for a week or ten days by keeping in a cellar or
other cool place. In order to keep an unusued
portion it should be rewrapped in the tinfoil.
The yeast may discolor· at times, but this does not
in any way affect its quality. If it is firm it is in
good condition, if too soft to handle it must not
be used.
Fleischmann's Yeast as it is manufactured today,
is not nearly so perishable as many people thin k
and can be successfully used anywhere in the
country as well as in the city.
Your grocer always has on hand a fresh supply of
Fleischmann's Yeast.
P age Three
---
THE MIXING
Measure the liquid'into a bowl and add the sugar.
Sugar assists the fermentation. Next crumble in
the required quantity of yeast. Allow to stand six
or eight minutes, add the shortening and sift in
slowly about one-half of the flour, or enough to
form a smooth, light batter. B eat this thoroughly,
so that the yeast may be well distributed, adding
balance of flour.
The salt may be dissolved separately in a little
water before being added, or it may be used dry as
described in the recipes. The latter method is
simpler, but has no other advantage.

THE KNEAD ING


The dough must not be chilled, therefore, knead
quickly and lightly until it is smooth and elastic
and does not stick to the fingers or to the board.
In kneading, the dough should be pushed with the
palms of the hands, fingers curved to prevent
dough from flattening out too much. With every
push it should be turned one-quarter way round and
folded over. To be sure that all parts of the dough
are kneaded, cut half through the center, turn
inside out and knead again.
The beating of the batter and the kneading of the
dough add air, which is necessary for the develop-
ment of the yeast.
P age Four
IIlnun 11111111 II IUmlUlIIl I,

THE RISING
After kneading, place dough in greased bowl and
set in a warm place, free from draft. Cover bowl to
prevent crust forming on dough which would cause
a streak in the bread. L et dough rise until double
in bulk.

THE MOULDING
N ext, mould dough into loaves about half size
of bread pans, handling as little as possible and ·
using no flour . Put each loaf in a well greased pan
and let rise again in warm place, free from draft, till
double in size. To test if loaf is ready for oven,
flour the finger and make an impression in loaf. If
impression disappears, give loaf a little more time,
if it remains bread will rise no more and should go
in oven.

THE BAKING
Place in a quick oven where the 10af should br::>wn in
from fifteen to twenty minutes. Then recuce the
heat and finish the baking more slowly. Bread is
done when it leaves the sides of the pan.
An ordinary sized loaf will bake in from forty to
fifty minutes. A large loaf should bake one hour.
I Biscuits and rolls require a hotter oven than bread
and should be baked in fifteen or twenty minutes.
P a ge Five
-

GENERAL HINTS
After the loaf is baked, remove from pan and let it
stand out of a draft until cold.
Sponges should not be permitted to get too light.
They are ready when bubbles gather on surface
and break occasionally.
Use only the best of flour-it is the most economical.
In cold weather warm it slightly.
Lard, butter, fat, oil, Crisco or other prepared
shortening may be used.

MEASUREMENTS
The cup in which the flour is measured should be
used for measuring the other ingredients. A
st.i:lndard cup contains one-half pint. 16 table-
spoons = 1 cup, 3 teaspoons = 1 tablespoon.
All measurements should be level. A cupful of
liquid means as much as the cup will hold. Dry
ingredients should be leveled off with a knife.
Accurate measurements mean good results.

Fleischmann's Yeast works much·


laster than any other kind

Page Six
WHITE BREAD
Quick Method

2 c akes FLEISCHMANN'S 2 t a blespoon fuls lard or


YEAST butter, melted
1 qUQ.r t lukewarm wnter 3 quarts s ifted flour
2 tabl e8poonfuls sugar 1 tablespoonful snIt

Dissolve yeast and sugar in lukewarm water, add


lard or butter, and half the flour. Beat until
smooth, then add salt and balance of the flour, or
enough to make dough that can be handled.
Knead until smooth and elastic. Place in greased
bowl, cover and set aside in a moderately warm
place, free from draft, until light-abollt one
and one-half hours.
Mould into loaves. Place in weI1-greased bread
pans, filling them half full. Cover and let rise one
hour, or until double in bulk. Bake forty-five to
sixty minutes.
If a richer loaf is desired, use milk in place of part or
all of the water.

NOTE - One cake of yeast may b e used, but two cakes


produce quicker, stron ger fermentation, and better bread.
The best bread bakers use quick methods.

Be sure to read pages {our and five


P age Seven
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WHITE BREAD
S ponge Method

1 cake FLEISCHMANN'S 4~ quarts s ifted flour


YEAST 2 t a bl espoonfuls la rd or
1~ quarts lukewarm wat e r butte r, m e lted
2 tablespoonfuls aug-n.r 1 t a bl es poonful sal t

Dissolve the yeast and sugar in one quart of the


lukewarm water, and add one and one-half quarts
of sifted flour, or sufficient to make an ordinary
sponge. Beat well. Cover and set aside to rise for
about one and one-half hours in a warm place.
When well-risen add the pint of lukewarm water,
lard or butter, the remainder of the flour, or enough
to make a moderately firm dough, and the salt.
Knead thoroughly; place in greased bowl. Cover
and let rise from one and one-half to two hours.
When light, mould into loaves and place in well-
greased baking pans, cover and let rise again for
about one hour. When light, bake forty to fifty
minutes, reducing the heat of oven after first ten
minutes.
This recipe makes four large loaves.
The whole process takes from five and one-half to
six hours, and if followed closely, will produce
excellent results.
If a richer loaf is desired, use milk in place of all or
part of the water.

P age Ei ght

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iiiii IlIillIlIlI
WHITE BREAD
Over-night Method

1 ca ko- FLEISCHMANN'S 2 tablespoon ful s lard or


YEAST butter, melted
2 quarts water 6 quart s s ifted flour
2 tablespoonfuls sugnr 2 tablespoonfuls suit

Dissolve yeast and sugar in the water, which should


be lukewarm in winter and cool in summer, add
lard or butter, and half the flour. Beat until
smooth, then add balance of the flour, or enough to
make moderately firm dough, and the salt. Knead
until smooth and elastic. Place in well-greased
bowl and cover. Set aside to rise over night, or
about nine hours.
In the morning mould into loaves. Fill well-
greased pans half full, cover and let rise until light,
or until loaves have doubled in bulk, which will be
in about one and. one-half hours. Bake forty to
fifty minutes.
This will make six large loaves. If this, quantity of
bread is not needed, the recipe can be divided very
easily, by taking just half of the ingredients called
for above, as well as half the cake of yeast. The
half cake of yeast, which you have left over, can be
kept in good condition several days by rewrapping
it in tinfoil a nd keeping it in a cool, dry place.
If a richer bread is desired use milk in place of
water.

Be sure to read pages four and five


P age Nine
GRAHAM OR
WHOLE WHEAT BREAD
1 cake FLEISCHMANN 'S 1 cup lukewllrm. watc_r
YEAST • 2 t.o.bJ ea poonJul s I.ud or
1 cup milk, scalded nnd butter, melt e d
cooled 4 cup s Graham flour
4 tablespoonfuls light brown I cup s ifted white flour
suga.r or molasses 1 t ea~ poonful salt

Dissolve yeast and sugar, or molasses, in lukewarm


liquid. Add lard or butter, then flour gradually, or
enough to make a dough that can be handled, and
the salt. Knead thoroughly, being sure to keep
dough soft. Cover and set aside in a warm place to
rise for about two hours. •
When double in bulk, turn-out "on kneading board,
mould into loaves, and place in well·greased pans,
cover and set to rise again- about one hour, or
until light. B ake one hour, in a slower oven than
for white bread.
If wanted for over night, use one-half cake of
yeast and an extra half-teaspoonful salt.

,I

Be sure to read pages four and five


Page Ten
BRAN BREAD
2 cnkes FLEISCHMANN'S 7 cups flour
YEAST 5 cup s bron
2 cups lTlilk. scald ed and 4 tabl espoonfuls Inni
cool e d or butter
1 cup lukcwnrrn water 2 t ells poonfuls
M cup molo.IJ6c8 snit

Dissolve the yeast in the lukewarm liquid. Add


molasses and four cups sifted flour. Beat well.
Then add the bran, lard or butter, balance of
flour, or enough to make a dough that can be
handled, and the salt.
Knead well, cover, let rise until double in bulk-
about two hours. D ivide into three loaves. Place
in well· greased pans. Cover and let rise about
forty-five minutes or until double in bulk. Bake
fotty-five minutes in a moderate oven.
Note- The addition of one cup of raisins to the
bran bread dough provides a very pleasant ()cca-
sional change.

Be su re to read pages four and Rve


P age Eleven
RYE BREAD
American

1 c ake FLEISCHMANN'S 5 cup. rye Sour


YEAST I Y., cups s ifted wh ite flour
1 cup milk, scalded and 1 tablespoonful l ard or
cooled butter, melte d
2 cups lukewarm water I tables poonful salt

D issolve yeast in lukewarm liquid, add two and


one-half cups rye flour, or enough to make sponge.
B eat well. Cover and set aside in a warm place,
free from draft, to rise about two h ours.
When light, add white flour, lard or butter, rest of
rye flour, or enough to make a soft dough, and the
salt. Turn on a board and knead, or pound it five
minutes. Place in greased bowl, cover and let rise
until double in bulk-about two hours.
Turn on board and shape into long loaves. Place
in shallow pans, cover and let rise again unti1light-
about one hour. Brush with white of egg and water
to glaze. With sharp knife cut lightly three strokes
diagonally across top, and place in oven. B ake in
slower oven than for white bread. Caraway seed
may be used if desired.

N OTE - B y add ing one-half cup of SOUl' dough, left from


previous baking, an acid fl avor is obtained , which is con-
sidered b y many a great im provem ent. T his should be
added to the sponge .
P age T welve
7Y;e71:~~?'2
);V£ite]]read
R ECI PE PAGES 7-8 - 9
, . C;;Wheat711ufffns
RECIPE PAGE 2 1

G/5hsill§:/!ins
RECIPE PA G ES 7 -8 - 9
OA TMEAL BREAD
1 cake FLEISCHMANN'S Y-i cup brown s ugar
YEAST 2 t nbles poonful s la rd or
Y.z cup lukewarm water butter, melte d
2 cups boiling wnter 4 cup s s ifted flour
2 cups rolled oats 1 teaspoonful snit

Pour two cups of boiling water over oatmeal, cover


and let stand until lukewarm. Dissolve yeast and
sugar in one-half cup lukewarm water, add shorten-
ing and add this to the oatmeal and water. Add
one cup of flour, or enough to make an ordinary
sponge. Beat well. Cover and set aside in a
moderately warm place to rise for one hour, or
until light.
Add enough flour to make a dough- about three
cups, and the salt. Knead well. Place in greased .
bowl, cover and let rise in a moderately warm place,
until double in bulk-about one and one-half
hours.
Mould into loaves, fill well-greased pans half full,
cover and let rise again about one hour. Bake
forty-five minutes in a hot oven.
One-half cup of chopped nuts may be added, if
desired.

Be sure to read pages four and five


Page Thirteen
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GLUTEN BREAD
1 cake FLEISCHMANN ' S 1 t a bl es poonful s u g ar
YEAST 1 t a bl espoonful la rd or
1 cup milk, scalded o._n d butte r, m e lt e d
cool e d 3 cup s g luten flour
1 cup lukewa rm water 1 t easpoonful s alt

For diet use all waler and omit


.horten,'ng and .fugar

Dissolve yeast and sugar in lukewarm liquid. Add


lard or butter, th~n flour gradually, and salt.
Knead thoroughly until smooth and elastic. Place
in well-greased bowl. (2over and set aside in a warm
place, free from draft, to rise until light, which
should be in about two hours.
Mould into loaves, place in greased pans, filling
"them half full. Cover, let rise again, and when
double in bulk, which should be in about one hour,
bake in moderate oven for forty-five minutes.
This will make two one-pound loaves.

B e sure to read pages four and five


I
P age Fourteen
RAISIN BREAD
I ca k e FLEISCHMANN'S 6 c up s s ift e d fl o ur
YEAST 4 t n bl cs p oo nful s l a rd o r
1 cup luh:ew nrm w a t e r hutte r
1 cup milk , scald e d and ~ cup s u gu r
cool e d 1 cup ra is in s
1 tabl espoonful s u ga r 1 tea s poo nful salt

Dissolve yeast and one tablespoonful sugar in luke-


warm liquid, add two cups of flour, the lard or
butter and sugar well-creamed, and beat until
smooth. Cover and set aside to rise in a warm
place, free from draft, until light- about one and
one-half hours.
When well-risen , add raisms well-floured, the rest
of the flour, or enough to make a moderately soft
dough, and the salt.
Knead lightly. Place in well-greased bowl, cover
and let rise again until double in bulk- about one
and one-half hours.
Mould into loaves, fill well-greased pans half full,
cover and let rise until light- about one hour.
Glaze with egg diluted with water, and bake forty-
five minutes.
Raisin Bread made with whole wheat or Graham
flour makes a delightful change.

P age Fifteen
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NUT BREAD
1 cake FLEISCHMANN'S ~ cup s u g ar
YEAST 2 t a bl es poonfuls lilrd or
1 cup tnilk, scalded and butter
cooled White of one e g g
1 tablespoonful s ugar ~ cup choppe d wa lnuts
3 cup s aifted Bour Y.J teas poonful s alt

Dissolve yeast and one tablespoonful sugar in luke-


warm milk, add one and one-fourth cups flour and
beat thoroughly. Cover and set aside in warm
place fifty minutes, or until light.
Add sugar and lard or butter, creamed, white of
egg beaten stiff, nuts, remainder of flour, or enough
to make a dough, and the salt. Knead well.
Place in greased bowl. Cover and set aside for
about two and one-half hours to rise, or until
double in bulk.
Mould into a loaf or small finger rolls, and place in
well-greased pans. Protect from draft and let rise
again until light-about one hour. Loaf should
bake forty-five minutes; .finger rolls six to eight
minutes.
This recipe will make one medium-sized loaf, or
one dozen rolls.

Be sure to read pages four and five


Page Sixteen
PARKER HOUSE ROLLS
1 cake FLEISCHMANN'S 4 tables poonful s lard or
YEAST butte r, melted
l "pint milk, 6calded and 3 pints s ifted flour
cool ed
2 tablespoonfuls sugar 1 tea s poonful salt

Dissolve yeast and sugar in lukewarm milk, add


lard or butter and one and one-half pints of flour.
Beat until perfectly smooth. Cover and let rise in
a warm place one hour, or until light.
Then add remainder of flour, or enough to make a
dough, and the salt. Knead well. Place in greased
bowl. Cover and let rise in a warm place for about
one and one-half hours, or until double in bulk.
Roll out one-fourth inch thick. Brush over lightly
with melted butter, cut with two-inch biscuit
cutter, crease through center heavily with dull
edge of knife, and fold over in pocket-book shape.
Place in well-greased, shallow pans one inch apart.
Cover and let rise until light- about three-quarters
of an hour. Bake ten minutes in hot oven.

Be sure to read pages four and five


Page S eventeen
TEA BISCUIT
1 Cilke FLEISCHMA N'S 1 tablcBpoonfu. ·au ga r
YEAST 3 Y.z cups s ifte d flour
Y.z cup ",illt, s calded and 1 s cant te as poonful s a lt
cocled 2 tabl es poonful s lard or
~ cup lukewarm wate r butter, incited

Dissolve the yeast and sugar in lukewarm liquid.


Add lard or butter and half the flour. Beat until
smooth. Add salt and then the rest of flour, or
enough to make a moderately firm dough . Knead
thoroughly. Roll out and cut with a biscuit
cutter. Place in well-greased, shallow pans, slight
distance apart. Cover and set to rise about two
hours or until double in bulk. When light, bake in
a hot oven ten minutes.
These biscuits are delicious a nd wholesome hot, and
very palatable cold.

TEA ROLLS
Use same recipe as for Tea Biscuit, but after
rolling out dough and cutting it, fold it over into
shape of rolls . Place in pans, set to rise and bake
as in recipe given above.

P age Eighteen
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DINNER ROLLS
1 c a k e FLEISCHMANN ' S 3 cups s ift e d Sour
YEAST White of on e egg
1 cup milk, scalded 2 tnblespoonful s lard or
and cool e d butte r, m e lte d
I tnbles poonf ul sugar ~ teas poonful s alt

Dissolve yeast and sugar in lukewarm milk. Add


one and one-half cups flour and beat until smooth,
then add white of egg well beaten, lard or butter,
remainder of flour, or enough to make a moder-
ately firm dough, and the salt.
Knead lightly, using as little flour 111 kneading as
possible. Place in well -greased bowl. Cover and
set to rise in a warm place, free from draft, until
double in bulk- about two hours.
Mould into rolls the size of walnuts. Place in well-
greased pans, protect from draft, and let rise one-
half hour, or until light. Glaze with white of egg,
diluted with water. Bake ten minutes in a hot
oven.

Be sure to read pages four and five


P age Nineteen
LUNCH ROLLS
1 cake FLEISCHMANN'S 2 t a ble . poonful s lard or
YEAST butte r, melted
114 cups milk, s calded and 4 cup s sifted flour
cool ed 1 egg
1 t a bl es poonful s u gar 1 teas poonful salt

Dissolve yeast and sugar in lukewarm milk. Add


lard or butter and two cups of flour. Beat thor-
oughly, then add egg well-beaten, balance of flour
gradually, and salt.
When all of the flour is added, or enough to make a
dough that can be handled, turn on board and
knead lightly and thoroughly, using as little flour in
the kneading as possible. Place in well-greased
bowl. Cover and set aside in a warm place, free
from draft, to rise about two hours.
When light, form into small biscuits the size of a
walnut. Place one inch apart, in well-greased,
shallow pans. Let rise until double in bulk-
about half an hour. Brush with egg and milk, and
bake ten minutes in hot oven.

Be sure to read pages four and five


Page Twenty
WHEAT MUFFINS
1 cake FLEISCHMANN'S 2 tables poonful s la rd or
YEAST butter, m e lted
1 cup milk, scald ed nnd 2 eggs
cool ed
'l-i
cup lukewa rm wate r 2 cup s s ifted Rour
2 table s poonful s s u gar l6 teas poonful salt

Dissolve yeast and sugar in lukewarm liquid.


Add the lard or butter, eggs beaten until light, and
flour to make a moderately stiff batter, then add
the salt, a nd beat until smooth. Cover and set
aside in warm place for about one hour. When
risen, fill well-greased muffin tins half full. Cover
and let rise again for about half an hour. Bake
twenty minutes in a hot oven.

GRAHAM MUFFINS
1 cal,. FLEISCHMANN'S 4 tabl espoonful s lard or
YEAST hutter, melted
2 cups milk, scald ed nnd cooled 1 egg i~
4 tableBpoonfuls molasses or 11 _ cups Grahnnl flour 13

brown s u gar 1 cup s ifted white flour
:}4 cup chopped nuts 1 tea s poonful s uIt II
II
Dissolve yeast and sugar, or molasses, in lukewarm
milk, add lard or butter and egg well-beaten, then
II
is
!€
the Grah am and white flour, gradually, enough to i~
make a batter that drops heavily from the spoon. iE
is
If necessary add a little more of each, then the salt i§
i3

and nuts, beating all the while. Beat until per- IIjg
fectly smooth, cover and set to rise in warm place, i5

free from draft, until light- about one and one-


half hours . Have muffin pans well greased and II
g~

fill about two-thirds full. Cover and let rise to


top of pans- about half an hour, and bake twenty
il
is

minutes in hot oven. II


P age Twenty-one
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ENGLISH MUFFINS
1 c a k e FLEISCHMANN ' S 2 t a blespoonfuls s u gar
YEAST 4 t a bl es poonfuls lo rd or
1 cup milk, s calded nnd butte.r, m e lted
cool ed 6 cups s ifted flour
1 cup lukewarm w a te,r 1 t easpoonful salt

Dissolve yeast and sugar in lukewarm liquid, add


lard or butter and three cups of flour. Beat until
smooth, add rest of flour, or enough to make a soft
dough, and the salt. Knea d unt il smooth and elas-
tic. Place in well-greased bowl, cover and set aside
in warm place to rise. When double in bulk, which
should be in about two hours, form with hand into
twelve large, round biscuits. Cover and set aside
for about one-half hour.
Then, with rolling-pin, roll to about one-fourth
inch in thickness, keeping them round. Have
ungreased griddle hot and bake ten minutes.
Brown on both sides. As they brown, move to
cooler part of stove, where they will bake more
slowly, keeping them warm in the oven until all are
baked. They can be reheated in this way or split
and toasted on the griddle. These muffins are
delicious served hot with plenty of butter.

Be sure to read pages four and five


Page Twenty· two

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OATMEAL MUFFINS
1 cnl,e FLEISCHMANN'S 1 cup hot milk
YEAST 1 cup ro lle d onts
~ cup lukewar m water y.: cup whol e wheat flour
3 tnb le s poonfuls s ugar !6 cup sifted white Rou r
2 t a bl espoonful s butter 1 teQ s poonful sa l t

Boil oats and butter in milk one minute. L et


stand until lukewarm. Dissolve yeast and sugar
in lukewarm water, and combine the two mixtures.
Add flour and salt , and beat well. The batter
should be thick enough to drop heavily from the
spoon. Cover and let rise until light, about one
hour, in a moderately warm place. Fill well-
greased muffin pans two-thirds full. L et rise about
forty minutes, bake twenty-five minutes in a
moderately hot oven.

CORNMEAL MUFFINS
1 cake FLEISCHMANN'S 4 tnbles poonful s In rd or
YEAST butte r, m e l te d
2 cups milk, s calded and 2 eggs w e ll b eat e n
cooled 2!6 c ups cornmeal
2 tablespoonfuls lig ht brown 1 cup s ifted white flour
6u gn r 1 teaspoonful snIt

Dissolve yeast and sugar in lukewarm milk. Add


lard or butter, cornmeal, flour, eggs and salt.
Beat well. Fill well-greased muffin pans two-
thirds full. Set to rise in warm place, free from
draft, until light-about one hour. Bake in hot
oven twenty minutes. This recipe makes a dozen
muffins.
For over night, use one-fourth cake of yeast and an
extra half teaspoonful salt. Cover and keep in
cool place.
For CORN BREAD, use same recipe. Bake
twenty minutes in well-greased, shallow pan,
instead of muffin tins .
P age Twenty-three
VIENNA POTATO BISCUIT
Enough for Forty-five (45) Biscuits

1 cake FLEISCHMAN N'S 1 t a bl e l poonful granulated


YEAST s u gar
1 pint milk 1 qua rt m ashed pota toes
1 quart flour y.. t eas poonful sa lt
1 e gg Butter (s ize of an egg)

Bake and mash six large potatoes, enough t o m a ke


one quart, place in bowl, add salt, suga r and butter.
Take a cupful of the milk, h eat till lukewarm,
dissolve yeast cake in it, and add enough flour to
make a sponge - about one cup. Set spon ge aside
in warm place, free from draft, to rise.
Bring balance of the milk to boiling point and then
add it to bowl containing the potatoes, salt, sugar
and butter.
When sponge has risen and dropped back, add it to
bowl containing the other materials, also add the
egg well beaten, remainder of flour and mix all
together thoroughly.
L et rise in a warm place. Butter a baking sheet
and drop the mixture from a tablespoon, as the
dough should not be handled. Let rise again and
bake from fifteen to twenty minutes.

Page Twenty·four
I!!! till 111111 ,"!lllli
Cerman'Colke Cake
RE C IP£ PAGE 39

Oven cScones
RECIPE PAGE::J 4
~cf~!{f
C -£nnamon Cake
RECIPE PAGE 36
SALLY LUNN
1 cake FLEISCHMANN'S 4 tabl espoonful s butte r,
YEAST melted
2 cups milk, scalded and 4 cups s ifted flour
cooled 2 eggs
1 tables poonful sugar 1 teas poonful salt

Dissolve yeast and sugar in lukewarm milk. Add


butter, fhen flour, eggs well beaten, and the salt.

l Beat until perfectly smooth. Pour into well-


greased pans.
Cover and let rise in a warm place, free from draft,
until double in bulk-about one · and one-half
hours.
Sprinkle one tablespoonful granulated sugar over
top and bake twenty minutes in hot oven. Serve
hot. Break apart with fork.
This recipe will fill two medium cake pans.

Be sure to read pages four and five


P age Twenty-five
WAFFLES
1 cake FLEISCHMANN'S 1 tables poonf u l lard or
YEAST butter, Inelted
2 cups milk, ac~Id e d Olnd 2' cups s ilted flo ur
cooled 1 tea s poon ful sa lt
1 tables poonful s u ga r 2 egg.

Dissolve yeast and sugar in lukewarm milk. Add


lard or butter, flour, salt, and eggs well b eaten .
Beat thoroughly until batter is smooth. Cover and
set aside to rise in a warm place, free from d raft , fo r
about one hour.
When light, st~r well. H ave waffle irons hot and
well greased. Fill the cool side. Brown on one
side, turn the iron and brown on t he other side.
If batter is too thick, the waffles will be tough.
If wanted for over night, use one-fourt h cake of
yeast and an extra half teaspoonful salt. Cover
and keep in a cool place.

Be sure to read pages four and five


P age Twenty-six

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:::::::::::::::'::::::::::::::::::::::::::::::'::::::::::::::::m::::,::::::::::::::::m:::::::::::::::::::::::iii::::::::::
WHEAT GRIDDLE CAKES
1 coke FLE ISCHMANN'S 2 tobl es poonful s lord or
YEAST butte r, m e lted
1 cup milk, s cald ed nnd 1 cup luk e w a rm wate r
cooled 2 cups s ift ed flour
2 tobl es poonfuls lig ht brown 2 e ggs
sugar 1 tea s poonful snIt

D issolve yeast and sugar in lukewarm liquid. Add


lard or butter, then flour gradually, the eggs well
beaten, and salt. Beat thoroughly until batter is
smooth.
Cover and set aside for about one hour, in a wa rm
place, free from draft, to rise. When light, stir well
and bake on hot griddle.
If wanted for over night, use one-fourth cake of
yeast and an extra half teaspoonful salt. Cover and
keep in a cool place.

N OTE-All batter cakes are b etter b aked on an un greased


griddle, as they keep their shape and do not follow the
grease. You w ill be rid of the disagreeable smoke and
odor of burning fat. Your griddle n eed not n ecessa rily be
of soapstone. If you h a ve an old griddle and clean it
thoroughly, b eing sure to remove a ll burned fat or batter, it
can be used in the above way.
P age Twenty·seven

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BUCKWHEAT CAKES
1 cake FLEISCHMANN'S 2 tables poonFul s light
YEAST brown 6u g ar
2 cups lukewarm water 2 cups buckwhc.3t Bour
1 cup milk, scalded and 1 cup s ifted white flour
cooled l~ teas poonful s salt

Dissolve yeast and sugar in lukewarm liquid, add


buckwheat and white flour gradually, and salt.
B eat until smooth. Cover and set aside in warm
place, free from draft, to rise- about one hour.
When light, stir well and bake on hot griddle.
If wanted for over night, use one-fourth cake of
yeast and an extra half teaspoonful of salt. Coyer
a
and keep in cool place.

PLAIN FROSTING
1 cup fino powdered or 2 tabl es poonful s milk or wate r
confectioners' sugar ~ teaspoonful vanilla

Add just enough liquid to the sugar to make a


moderately thick paste. Owing to difference in
sugar, the exact amount of liquid nece's sary cannot
be determined. Water will make a more trans-
parent frosting than milk.

Page Twenty-eight.
CURRANT TEA RING
2 cake s FLE ISCHMANN'S Tcups s ifted Rour
YEAST 6 t a bl es poonful s lo rd o r
1 cup milk, s ca lded and butter
cooled ~ cup s u gar
1 c up lui(cwnrrn. wat e r 3 e g gs
1 t ab lespoonful s ug a r Y.z teaspoonful s alt

Dissolve yeast and one t3:blespoonful sugar in


lukewarm liquid. Add three cups of flour and beat
until smooth. Add lard or butter and sugar,
thoroughly creamed, and eggs beaten until light,
the remainder of the flour gradually, or enough to
make a moderately soft dough, and the salt.
Turn on board, knead lightly. Place in greased
bowl. Cover and set aside in a warm place to rise,
for about two hours, or until dough ha s doubled in
bulk.
Roll out in oblong piece, one-fourth inch thick.
i~
Brush with melted butter. Sprinkle with brown
sugar, currants and cinnamon. Roll u p lengt hwise
and place in a circle on a large, shallow greased pan
or b aking sheet. With scissors cut three-fourth-
inch slices, almost through. Turn each slice partly
on its side, pointing away from center. This should
give the effect of a many-pointed star, and show the
different layers with the filling. Cover and let rise
one hour, or unt il light, and bake twenty-five
minutes. Just before putting in oven, glaze with
egg, diluted with milk. I ce while hot with plain
frosting. (See recipe for frosting on page 28. )
II
This recipe will make two large or three small rings.
Page Tw enty ~ ni nc
CHILDREN'S RUSKS
1 cak" FLEISCHMANN'S ~ cup butter
YEAST 1 c up s u gar
2 cups milk, 6calded and cooled 1 egg
1 tablespoonful s ugar 1 cup curra nts
6 cups s ifted flour ~ teaspoonful salt

D issolve the yeast and one tablespoonful sugar in


lukewarm milk, and add to it three cups of flour to
make an ordinary sponge. B eat well. Cover and
set aside in a warm place to rise, for about an hour.
When light, add to it the butter and sugar creamed,
egg well beaten, the currants, which have pre-
viously been floured, and the remainder of the
flour, or sufficient to make a moderately soft dough,
and salt with the last of the flour.
Knead lightly, place in greased bowl, cover and set
aside in a warm place, free from draft, to rise for
about two to two and one-half hours. When well-
risen, turn out on a kneading board and mould
into rolls . Place in well-greased pans, cover and
let rise again for about one hour, or until double in
bulk.
Brush with egg dilut~d with milk. Bake in a hot .
oven for about fifteen or twenty minutes. Upon
removing from oven sprinkle with powdered sugar.

Be sure t o read pages four a nd five


P age Thirty
SWEET FRENCH BUNS
1 cake FLEISCHMANN'S l4 cup Bu g" r
YEAST
1 cup milk, scalded nnd 3 t"bl espoonfuIs butter
cooled 1 egg
~ cup lukewarm wate r ~ t easpoonf ul l emo n
1 tabl espoonful s u ga r extruct
4 cup s sifted flour 1 tea s poonful snIt

Dissolve yeast and one tablespoonful sugar in the


lukewarm liquid. Add enough flour to make an
ordinary sponge- about one and one-half cups.
Beat until perfectly smooth. Cover and set aside
in a warm place to rise for fifty minutes, or until
light.
Add sugar and butter creamed, egg beaten, lemon
extract and about two and one-half cups of flour, or
enough to make a moderately soft dough, and the
salt with the last of the flour .
Knead until smooth and elastic. Place in greased
bowl, cover and set aside in a warm place to rise
until double in bulk- about one hour. Turn out on
board and shape as cloverleaf rolls, or any fancy
twist. Let rise until light, about one hour. Bake in
hot oven fifteen minutes .

II
Be sure to read pages four and five
Page Thirty-one II
.I~
'liliiii
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,

HOT CROSS BUNS


1 cake FLEISCHMANN'S ~ cup butter
YEAST 16 cup s ugar
1 cup fTlilk, s calded and 1 e gg
cooled ~ cup rai s in s or
1 tabl es poonful s u gar cur'r nnts
3 ~ cup. s ifted Hour !4 teas poonful salt

Dissolve yeast and one tablespoonful sugar in


lukewarm milk. Add one and one-half cups flour,
to make sponge. Beat until smooth, cover and let
rise until light, in warm place, free from draft-
about one hour. Add butter and sugar creamed,
egg well beaten, raisins or currants, which have
been floured, rest of flour, or enough to make a
moderately soft dough, and salt. Turn on board,
knead lightly, place in greased bowl.
Cover and set aside in warm place, until double in
bulk, which should be in about two hours , Shape
with hand into medium-sized round buns, place in
well-greased shallow pans about two inches apart.
Cover and let rise again-about one hour, or until
light.
Glaze with egg diluted with water. W ith sharp
knife cut a cross on top of each. Bake twenty
minutes. J ust before removing from oven, brush
with sugar moistened with water. While hot, fill
cross with plain frosting . -

See recipe for fro stin g on p age t we n ty-eigh t


Page Tlllrty·two
.::::::::::::::::::::::::::::::::::::::::::::m:r,::::m::::::::mm~:::iJmr,:::iJ:~~r,:::::m;::::::::~:::mffiffi*:::~iil~:i~~::*~J:m:~m*~:::::::m:~~::::ii*~::.::~~::::WIIllt:
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II
ENGLISH BATH BUNS I
2 cakes FLEISCHMANN'S
YEAST
If, cup milk, sca ld ed n nd
cooled
4 eggs
4 cup s s ift ed flour
~ t easpoonful sn it
I
3

5 t ab lespoonfuls s ugar
1 tables poo nful s u ga r 1 cup a lmond s ,
~ cup butte r, m e lted chopped

Dissolve yeast and one tablespoonful sugar in


lukewarm milk. Add butter, eggs unbeaten, flour
gradually, and the salt, beating t horoughly. This
mixture should be thkk, but not stiff enough to
handle. Cover and let rise in warm place one and
one-half hours, or until light.
Sprinkle balance of sugar and almonds over top,
mix very lightly and drop into well-greased muffin
pans. Cover and let rise until light, which should be
in about one-half hour.
Bake fifteen to twenty minutes in a moderately hot
oven. These buns should be rough in appearance.

Be sure to read pages four and five


P age Thirty-three
OVEN SCONES
2 'cakea FLEISCH MANN'S Y.J cup lard or butter
YEAST
1 egg
2 cups milk, s c a ld ed and 1 cup rai s ins
cooled
~ cup citron
1 tables poonful s ugar 6J6 cups sifted £Iou.r
1 cup sugar 1 teas poonful salt

Dissolve yeast and one tablesp oonful sugar in


lukewa rm milk, add three cups flour and beat welL
Cover and let rise in warm place, free from draft,
until light- about one hour.
Then add butter and sugar creame d, the egg well
beaten , fruit well-floured, balance of flour, or enough
to make a modera tely soft dough, and the salt.
Turn on board, knead lightly . Form into twelve
round cakes. Cover and allow them to rise fifteen
minute s.
Then roll one-fo urth inch thick, cut across each
way nearly throug h, making an impres sion of four
cakes. Place in well-gr eased pans.
L et rise about one hour, or until double in size,
Then brush with egg diluted with water. Bake
fifteen minute s in modera te oven.

Be sure to read pages four and five


Page Thirty-fo ur
ZWIEBACK
1 c ake FLEISCHMANN'S ~ cup la r d or butte r,
YEAST m e l t ed
Y.z cup milk, s calded and 2 e ggs
cool ed 2 ~ cups s ift ed Rour
2 tables poonfuls s u gar Y.z t eas poonful sa l t

D issolve yeast and sugar in lukewarm milk. Add


three-fourths cup of flour and beat thoroughly.
Cover and set as~de, in a moderately warm place, to
rise for fifty minutes.
Add lard or butter, eggs well beaten, enough flour
to make a dough- about two cups- and salt.
Knead, shaJ'le into two rolls one and one-half inches
thick, and fifteen inches long. P rotect from draft
and let rise 'until light, which should be in about
one and one-half hours.
Bake twelve minutes in a hot oven. When cool cut
diagonally into one-half inch slices. Place on
baking sheet and brown in a moderate oven.

Be sure to read pages four and five


P age T hirt y·five
· .,~.,~.
"''''fl' ,•.".-.,

CINNAMON CAKE
1 ca.ke FLEISCHMANN'S 2 cups aiJted flour
YEAST ~ cup li g ht brown sugar
Y.z cup milk, scald ed and 2 tables poonfuls bu tter
cooled 1 e gg
1 tabl es poonful su g ar l4 teas poonful salt

Dissolve yeast and one tablespoonful sugar in the


lukewarm milk. Add three-fourths cup flour to
make sponge. Beat well, cover and let rise forty-
five minutes in a moderately warm place.
Add butter and sugar creamed, egg well b eaten,
about one and one-fourth cups flour, or sufficient to
make a soft dough, and the salt. Knead lightly,
place in greased bowl. Cover and let rise in a warm
place about two hours, or until double in bulk.
Roll one-half inch thick and place in well-greased
pan and let rise until light-about an hour and a
half. Cut across top with sharp knife, brush with
egg, sprinkle liberally with sugar and cinnamon.
Bake twenty minutes in a moderately hot oven.

Be sure to read pages four and five


Page Thirty-six
Cfl6t Cross7iuns
RECIPE PAGE 32
Cf.!6t Cross~unS'
ReCIPe PAGE 32
APPLE CAKE
I v.. cakes FLEISCHMANN'S !4 c up butter
YEAST
v.. cup s u gur
1 cup milk, s calded and
c oo led 2 eggs
1 t a bl espoon ful s u gar !4 teaspoo nfu l s alt
3v.. cups Gifted £lour 5 apples

Dissolve y east and one tablespoonful sugar in luke-


warm milk, add one and one-half cups flour to ma ke
a sponge and beat until smooth. Cover and set
aside in a warm place until light-about three-
quarters of an hour.
Have sugar and butter well creamed, add to
sponge. Then add eggs well b eaten, rest of flour or
enough to make a soft ~ough, and salt . Knead
lightly. Place in well-greased bowl. Cover and set
aside to rise- about two hours.
Roll half an inch thick. Place in two well-greased,
shallow pans. Brush with butter, sprinkle with
sugar. Cut apples in eighths and press into dough,
sharp edge downward. Sprinkle with cinnamon.
Cover and let rise about one-half hour.
Bake twenty minutes. Keep covered with pan
first ten minutes, in order that the apples may be
thoroughly cooked.

Be sure to read pages four and five


P ace Thirty-seven
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DOUGHNUTS
1 c a k e FLEISCHMANN'S !6 cup s u g ar
YEAST 3 tableapoonfula butter
1\4 cups milk, s c a ld ed a nd
~ t e a s poonful m_nee
cool e d
1 tab les poonful s u ga r 1 e gg
416 cups s ifted flour 14 teas poonful s nit

Dissolve yeast and one tablespoonful sugar in luke-


warm liquid, add one and one-half cups of flour and
beat well. Cover and set aside to rise in warm
place for about one hour or until bubbles burst
on top.
Add to this the butter and sugar creamed, mace,
egg well beaten, the remainder of the flour to make
a moderately soft dough, and the salt. Knead
lightly. Place in well-greased bowl. Cover and
allow to rise again in warm place for about one and
one-half hours.
When light, turn on floured board, roll to about
one-third inch in thickness. Cut with small dough-
nut cutter, cover and let rise again, on floured board
or paper, in warm place until light-about forty-
five minutes.
Drop into deep, hot fat with side uppermost which
has been next to board. When a film of smoke
begins to rise from fat, it will be found a good
temperature to fry the doughnuts; or when the
fat is hot enough to brown a one-inch square of
bread in 40 seconds the temperature is correct.
Doughnuts made by this-method do not absorb the
fat, for the reason that they rise before and not
after they are put into the grease.
P a ge Thirty-eight
GER-MAN COFFEE CAKE
lY., cllk.s FLEISCHMANN'S 1 cup Bu ga r
YEAST ~ t ea. s poonful m ace
1 cup milk, 8c a ldcd and 1!6 cups mixed fruit -
cooled citron, rai s in s , cu rr ant s
1 tablespoonful s ugar i n eq u a l parts
3 cups sifted flour Y-i teaspoonful sn it
¥.. cup butter 3 eg g s

Dissolve yeast and one tablespoonful sugar in the


lukewarm milk, add one and. one-half cups of
flour. Beat well. Cover and set aside, m a warm
place, to rise one hour, or until light.
Add to this the butter and sugar creamed, the
mace, the fruit which has been floured, the balance
of the flour, or enough to make a good cake b atter,
the salt, and eggs well beaten. B eat for t en
minutes.
Pour into well-buttered molds, filling them about
half full, cover and let rise until molds are nearly
full, then bake in a moderate oven. If made into
two cakes, they should bake forty-five minutes;
one large cake should bake one hou r.

Be sure to read pages four and five


P age Thirty-nine

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SAVARIN
1 cake FLEISCHMANN'S :j4 cup al m onds, blanched
YEAST and s hredded
~ c~~oTei~k, scal ded and ~ cup butter, melted
2 tables poo nful s s ugar 4 eggs
2 cups sifted lIour \4 teaspoonful snIt

Dissolve yeast and sugar in lukewarm milk. Add


one-half cup flou r. Beat well. Cover and' set
aside in warm place, free from draft, for fifteen
minutes.
Then add rest of flour, almonds, butter, eggs
unbeaten, one at a time, and the salt. Beat ten
minutes. Pour into thickly buttered molds, cover
and set aside to rise in warm place, free from
draft, until double m bulk-about forty-five
minutes.
Bake forty-five minutes in moderate oven. F ill
center with whipped cream and serve with rum
sauce.

RUM SAUCE
1 c up s u ga r
36 cup w ate r

Boil to syrup- about three minutes-and add two


tablespoonfuls rum .

Page Forly
'llll!! lit! I

BRIOCHE
1 ca k e FLEISCHMANN'S 4 cups s irted flour
YEAST
1 cup butte,r
~ cup mi lk, sca ld ed nnd
cool e d 8 eggs
2 t a bl espoonfuls s u g ar 1 t e a s poonful snit

Dissolve yeast and one tablespoonful sugar in luke-


warm milk, add one cup of flour to make sponge.
Beat well. Cover and set to rise in warm place,
free from draft, until light- about three-quarters
of an hour.
To the rest of the flour add one tablespoonful sugar,
butter softened, four eggs and salt. Beat all in well.
Add sponge and beat again thoroughly; then the
other four eggs, unbeaten, one at a time, beating
thoroughly. Cover and let rise until light- about
four hours, and b eat again.
Chill in refrigerator over night. In t h e morning,
shape by rolling under hand into long strips about
twenty-seven inches long and three-fourths inch
t hick, bringing ends together, and twist like a rope.
Form int o rings, place on well-buttered pans t o rise.
When double in size, glaze with white of egg
diluted with water. Bake in a moderate oven
fifteen minutes. Ice while hot, with plain frosting.
Spread with almonds.

See recipe for plain frosting on page twenty-eight


P age Forty~ one

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POTATO BUNS
1 cake FLEISCHMANN'S 1 cup sugar
YEAST 56 cup mas h ed potatoes
1 tableapoonful s u gar 4Y.z cups s ifted flour
1 cup milk, scald ed and Y.z cup butter or la r d
cooled 1 egg

Dissolve yeast and tablespoonful sugar in the luke-


warm liquid, add potatoes and two cups sifted
flour. Stir well, let rise about a half hour.
Then add butter or lard, the sugar and egg creamed
and about two and a half cups sifted flour, or
enough to make dough that can be handled. Cover,
let rise two hours, or until dough has doubled in
bulk. Form into buns, place in well-greased pans
and let rise about one and one-half hours .
When light bake twenty-five minutes. If lard is
u sed instead of butter, add a half teaspoonful salt.
An excellent cinnamon cake can be made from this
dough . Take a small quantity of it, add enough
flour to stiffen and roll out about half inch thick.
Place in pan, brush over with butter and sprinkle
with cinnamon and pulverized sugar. L et rise
again and bake thirty minutes.

B e s ure t o read pages four an d five


P age Forty-two

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REFRESHING I.i
SUMMER DRINKS ~~
g'§
Refreshing, sparkling beverages are easily and !gl ~
economically prepared by many housewives with
FLEISCHMANN'S YEAST. 1=
POINTS TO BE REMEMBERED I::
Ii:
Use strong bottles with patent stoppers, or tie
corks in securely. Bottles similar to beer bottles III
answer nicely and can be easily purchased. Fill iii
within an inch of top. IiiE,=
If drinks have too much effervescence, reduce ~!~
g:~
quantity of yeast or sugar. If not enough, use
more yeast. I~I
§i=
~;~
The longer the drinks stand in a warm place after 5
bottling, the more effervescent they will be. Too
much effervescence is undesirable.
In cold weather, or climate, quantity of yeast should
be increased; in hot weather use less yeast.
Use stone crock or granite vessel in which to let
drinks stand while "working."
II
Fresh roots from the woods a re always preferable to
the dried herbs, and should be used where obtain-
able.
A food chopper is an excellent utensil with which
to crush roots.
Select a cool place for storing drinks and place on
ice an hour or so before using.
See recipes on following pages
Page Forty-three
LEMON POP
~ coke FLEISCHMANN'S 8 quarts b oil ing wa ter
YEAST 2 ounces cream of
2 pound s g ranulated s u ga r tartar
2 ounces ginger root Juice of 7 le mons

P lace ginger root (crushed) in pot, add sugar and


boiling water, lemon juice and cream of tartar.
Let stand until lukewarm, then add yeast dissolved
in half cup water; stir well. Cover and let stand
eight hours in a warm room; strain through flannel
bag and bottle. Set bottles in a cool place and put
on ice as required for use.
This is a most refreshing summer beverage; as a
thirst quencher nothing is supe rior.

ROOT BEER
1 c a k e FLEISCHMANN'S 5 gallo n s fresh water,
YE AST no t too cold
1 bottl e root b eer extract 4 pounds g ranulated 8 U&Q.T

In extremely hot weather use one-half cake of yeast.


Dissolve the sugar in the water, add the extract ,
then the yeast thoroughly d issolved in a little water,
mix well and bottle immediately, using strong
bottles or jugs, and tie the corks in securely. Set in
a warm place thirty-six to forty-eight hours; in cold
weather, a little longer. Then remove to cellar or
other place of even temperature, but do not put it
on ice until a few hours before using.

P age Forty-four
IImfUIi
mil III
l'IT 11"11' ,II lit 1I11I"':::::~:::::::::::::::::~::mm:m::m::::::::::::::::::::~::~im~m::::::
11111 dill
KUMYSS
This delightful beverage is highly recommended by
modern food experts. It combines the rich,
nourishing qualities of sweet milk with the healthful
action of buttermilk. Kumyss is a form of fer-
mented milk enjoyed by children and adults alike
and especially recommended for those who have
difficulty in assimilating m ilk in its nat ural state.
I t is easily prepared as follows :
H eat t wo q uarts of milk to blood-heat (100°).
Add half a cake FLEISCHMANN 'S YEAST and
two tablespoonfuls sugar dissolved in a little warm
wat er. L et stand for two hours, then bottle and
stand for six hou rs in a moderately wa rm room;
then place on ice. Kumyss will keep four or five
days if kept cold, but it is b etter if made fresh
every day or two.

DANDELION WINE
Pour one gallon of boiling water over three quarts
of dandelion flowers. Let stand twenty-four hours.
Stra in and a dd five pounds of light brown su gar,
juice and rind of two lemons, juice and rind of two
oranges. L et boil ten minutes and strain. When
cold, add half a cake of FLEISCHMANN 'S
YEAST. Put in crock and let stand until it com-
mences to work. Then bottle and put corks in
loose to let it work . I n each bottle put one raisin,
after it stops working. Cork tight.
Page F orty-five
INDEX
BREAD P age GRIDDLE CAKES Page
Bran Bread 11 Buck, h ea t C"kes .. .. ... . 28
Corn Bread . . . . . . . . . .. 23 Whea t C"kes . . . . . . . . . . 27
Gluten Bread . ..... .. . . . 14 W"ffies . .. .. .. .......... . 26
Graham Bread ... . . . . .. 10
Nut Br ead . . ...•.... 16 MUFF INS
O a tm ea l Bread . ... . . .. . . 13 Co rn mea l Muffin s . .. . .. . 23
Rai sin Bread . ...... . . . .. 15 English Muffin s . ... ..... 22
Rye Bread .. ............. 12 Graham Muffin s . . .. . .. 2 1
Wh ite Bread . . . . . 7-8- 9 O at m e,, 1 Mu ffi n s . . . 23
Whol e Wheat Bread .... . 10 Wh eat Muffin s . ..... ... . 21
Zwieback ...... ... . ... . . . 35
ROLLS A 0 BISCU IT
DUNS Dinn e r Roll s .. . . . 19
En g li s h Bath Bun s . ...... 33 Lunch Rolls . . .. . . . . 20
Parl{ c r Hou se Roll s 17
Hot Cross Bun s . . . . .. . . . 32
Tea Ro ll s a nd T ea Bi s cuit 18
Potato Bun s .. . . . . . . . . . 42
Vienna Potato Bi s cuit .. . 24
Swee t French B u n s ... .. . 31
SUMM ER DRI KS
CAKE
G eneral Dire ction s .. . . . . .4 3
Apple Ca l,e . .. ... . .... .. . 37 D a nd e lion Wine . .. ... . . . 45
Cinn a mon COl}t C . . . .. .. . 36 Kumy ss .... . . . .... ..... . 45
Germa n Coffee Cake . . . . . 39 L e mon P o p . ..... .. ..... . 44
R oot B eer . .... . .... . . .. . 44
DESSERTS, RUSKS AND
RI NGS VA LUABLE H I TS
B rioc h e .. . . .... . .. . .. . . . .41 B a k i n g .. . ... . .. 5
Chi ldre n 's R u s ks .... .. . . 30 Kee pin c:' Y east. . ... .... ... 3
Currant Ten Rin g .. .. .. . . 29 Kneading ... . .. . . . .. . ... . . 4
Dou g h n uts ....... . .. . . . . 38 Meas ur e m e n ts .. . . . .. . .. . . 6
Oven Scon es . .. . ...... . . . 34 Mi xin g . .. ........ . ... .... 4
Sa ll y Lun n .. ... ..• .. .. . 25 Mou ldin g . .......... . ..... 5
Snvll ri n .. ....... .. . . . . . . . 40 Ri s in g . . ..... . ... . . • . . . . .. 5

A copy of ou r n ew booklet

"Good Th ings To Eat Made With Bread"


By MARION H . NEIL
Cooke ry E di tor, "Llldi es' Home Journal"
Will b e sent FREE for th e asking

THE FLEi S CHMANN COMPANY


New Y o rk Cincinnati Sumner, Wash . San F r a n cisco

;t1llmnnl'
Our recipe books will be sent free to your friends
upon request. Write names and addresses in
spaces below, tear out sheet at perforated line and
mail to nearest office.

THE FLEISCHMANN COM PANY


NEW YORK C I NC INNATI SAN FRANC ISCO
701 W as hin gto n St. 427 Pl um St. 941 Mi ss ion St .
SUMNER, WAS H.

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