RECIPES TRIED AND TRUE
POTATO BREAD
Boil four or five good-sized mealy potatoes with skins on two days before making bread. Set a dough of three pounds flour, one cake Fleischmann's compressed yeast, grate the potatoes, two tablespoonfuls salt, one-fourth pound unsalted butter, and boiled, cooled-off milk, to make a stiff dough. Cover and keep warm until risen enough. Butter pans, make into loaves, let rise again and bake in hot oven about three-fourths of an hour.
RICH MUFFINS
Cream two heaping tablespoonfuls butter with two-thirds cup of sugar; add well-beaten yolks of three eggs, three-fourths cup milk, two cups flour, sifted, with two teaspoonfuls making powder, and, lastly, the well-beaten whites. Bake in hot oven in muffin pans.
WHOLE WHEAT NUT BREAD
- 2 cups whole wheat flour,
- 2 cups white flour,
- 2 tablespoons sugar,
- 3 teaspoons baking powder,
- 1 lb. dates cut small,
- 1 cup chopped walnuts,
- ⅓ cup molasses,
- ¼ teaspoon soda,
- 1¾ to 2 cups milk,
- 1 teaspoon salt.
Sift together white flour, sugar, salt and baking powder, and add to whole wheat flour. Add dates, walnuts and milk. Beat molasses and soda; add to former mixture. Bake in one large or two small greased loaf pans about one hour in moderate oven.
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