| 77 | 78 | 79 | 80 | 81 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
again let rise and bake in a moderate oven. This mixture, when baked in a loaf, makes a
delicious bread.
8
3
Squash Biscuits
1
/2 cup squash
(steamed and sifted)
1
/4 yeast cake
dissolved in
1
/4 cup sugar
1
/4 cup lukewarm
water
1
1
/2 teaspoon salt
1
/4 cup butter
/2 cup scalded milk
2
1/2 cups flour
Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and
cover, and let rise over night. In morning shape into biscuits, let rise, and bake.
flour;
8
4
Imperial Muffins
1
1
1
1
cup scalded milk
1
3/4 cups flour
/4 cup sugar
1
cup corn meal
/2 teaspoon salt
1
/4 cup butter
/3 yeast cake
dissolved in
1
/4 cup lukewarm
water
Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one−fourth
cups flour. Cover, and let rise until light, then add corn meal, remaining flour, and butter. Let
rise
and
over night; in the morning fill buttered muffin rings two−thirds full; let rise until rings are full
bake thirty minutes in hot oven.
8
5
Dry Toast
Cut stale bread in one−fourth inch slices. Crust may or may not be removed. Put slices on
wire
Chapter IV − BREAD AND BREAD MAKING
76
Page
Quick Jump
|