Page:Food and cookery for the sick and convalescent.djvu/136

96 and let rise, turn into buttered bread pans, let rise again, and bake in a hot oven.

1 cup warm wheat mush.

¼ cup brown sugar.

½ teaspoon salt.

1 tablespoon butter.

1 yeast cake dissolved in ¼ cup lukewarm water.

Flour.

Mix ingredients in the order given, using enough flour to knead. Knead, cover, let rise, shape, put into buttered pan, cover, let rise again, and bake in a hot oven.

1 cup scalded milk.

1½ tablespoons sugar.

½ teaspoon salt.

1 yeast cake dissolved in ¼ cup lukewarm water.

White 1 egg.

3¾ cups flour.

¼ cup butter.

Add butter, sugar, and salt to milk; when lukewarm add dissolved yeast cake, white of egg, well beaten, and flour. Knead, cover, let rise, shape, pile on buttered tin sheet, cover, let rise again, and bake. The oven should be hot enough to stop the rising at once, then the heat should be reduced, that sticks may be crisp and dry.

To shape bread sticks, form small biscuits, then roll biscuits, using both hands (on part of board where there is no flour) until of desired length, uniform thickness, and round at ends.

½ cup flour.

½ teaspoon soda.

¼ teaspoon salt.

1 cup bran.

½ cup milk.

2½ tablespoons molasses.

1 egg.

Mix and sift flour, soda, and salt. Add bran, molasses, and milk; then egg well beaten. Bake in hot buttered gem pans.