Bread, Cornbread, Muffins

Ingredients

• 1 cup sugar
• 1 cup full
• 1 teaspoon sugar
• 2 teaspoons salt
• 3 quarts of warm water
• 2 tablespoons heaped
• 1 teaspoon of cottolene
• 1 tablespoon of sugar
• 2 tablespoons of meal
• 1 tablespoon lard
• 1 teaspoon salt
• 1 cup water 2 hours
• 1 cup is equal to 1 cake of yeast
• 2 quarts of sifted flour
• 1 pint of cold boiled milk
• 1 cup of sponge
• 1 cup scalded milk
• 2 tablespoons sugar
• one cup soft yeast
• a cup of flour
• a cup of warm water
• a tablespoon of lard
• 6 good sized potatoes in plenty of water until soft
• 1 yeast cake softened in as little water as can wet
• 1 teacup of new milk
• 4 large potatoes mashed fine
• 1 heaping tablespoon sail
• 1 cake of yeast
• three dozen
• 2 eggs
• 1 large cup milk
• 1 tea- spoon lemon extract
• 1 inch thick
• salt

Directions

1. Boil 6 good sized potatoes in plenty of water until soft ; have ready a cup of flour, 1 cup sugar and J cup salt, well mixed in a two-gallon jar; turn the water from the potatoes on the mixture, scalding it well ; add the mashed potatoes. When cool add enough warm water to make a gallon of the mixture. Add H yeast cakes soaked in a cup of warm water. Set in a warm place in the evening. In the morning mould into a hard lump, let rise, mould into loaves. The thin mixture will keep a week in cool place.

2. Enough potatoes boiled and mashed fine to make 1 cup full; into the potato put 1 teaspoon sugar, 2 teaspoons salt and 1 yeast cake softened in as little water as can wet it. When light put into 1, 2 or. 3 quarts of warm water, as the number of loaves needed ; as much flour as will make a stiff batter, 2 tablespoons heaped with salt, 1 teaspoon of cottolene, butter or lard, 1 tablespoon of sugar; beat until well mixed; place where it will keep warm and when light mix stiff and knead well, let rise, mould down once, and when light put into pans. Let rise, then bake.

3. Salt-Rising Bread.

4. Take 1 teacup of new milk, let it boil, then stir in 2 tablespoons of meal. Set it where it will keep warm enough to lighten. Next morning thin with warm water and enough flour to make a thin batter, also \ teaspoon of "alt. Set in warm water and the rising will come quickly. Take flour, 1 tablespoon lard, about 1 teaspoon salt. Mix quite soft with warm water the desired quan- tity. Knead well, grease pan well and top of bread ; set to lighten in a warm place. When it is quite light put it to bake.

5. BREAD. CORNBREAD, MUFFINS.

6. Home Made Yeast.

7. Save potato water and add 4 large potatoes mashed fine, add 1 cup sugar, 1 heaping tablespoon sail, U cups flour stirred in while hot, soak a yeast cake in 1 cup water 2 hours, add to the mixture, keep in a cool place. 1 cup is equal to 1 cake of yeast.

8. Parker House Rolls.

9. Rub iy tablespoon butter and i tablespoon lard into 2 quarts of sifted flour ; into a well in the middle pour 1 pint of cold boiled milk and add | cup yeast, | cup sugar and a little salt. If wanted for tea, rub the flour and butter and boil the milk and cool it the night before ; add sugar, yeast and salt and turn all into the flour, but do not stir. Let stand over night ; in the morning stir up, knead and let rise till near tea time, mould and let rise again and bake quickly. Roll out and cut with cake cut- ter ; put a little melted butter on half and lap over ; put them in the pan about 5 of an inch apart. This rule will make three dozen.

10. Take 1 cup of sponge, 1 cup scalded milk, a tablespoon of lard, 2 eggs, 2 tablespoons sugar, salt ; mix, let rise and bake.

11. Almond Buns.

12. One cup soft yeast (from bread sponge), J teaspoon soda (in yeast), f teaspoon salt, 1 large cup milk, warmed, with \ cup butter, 1 cup sugar, 2 eggs, well beaten, 1 tea- spoon lemon extract, flour to mix stiff with spoon. Let rise, roll 1 inch thick, cut with small cutter, place in pans, brush top with white of egg lightly beaten, sprinkle with chopped almonds and broken loaf sugar, let rise again; bake | hour in moderate oven.

Nutrition, whole recipe (rough)

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Lard	1 tbsp (12.8g)	115
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Salt	1 tsp (6g)	0
Water	not in our table	0
Cake	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.