Page:Lavine - Recipes Tried and True.djvu/74



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.

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.


 * 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.