Another Way

Ingredients

• a tablespoon of lard

Directions

1. Pare and quarter the turnips; then dip into a sauce pan, some of the liquor in which you are boiling corned beef or pork; skim off the grease and boil till tender. Serve hot, with the rest of your boiled dinner. They are apt to give the meat an unpleasant fla- vor if boiled in the same vessel with it.

2. ^^%m SK® Ys^sg¥.

3. -s^l OOD P^LOUR has a yellowish tinge, and when pressed ^^[i'=r by the hand, retains the creases. Poor flour is not so r^<Sa. adhering, has a dingy look and can be blown about.

4. Flour made from sprouted wheat makes a soft, running dough which cannot be easily moulded; it is an impossibil- ity to make good bread from such flour. The sifting of flour before using makes it lighter. Good yeast is as indispensable to good bread as is good flour. The recipes for yeast in this book will be found excellent if good flour is used. Yeast should be kept in a stone jug, well corked, or in a self-sealing glass jar; these should be scalded every time fresh yeast is made, sweetened with soda water, and rinsed with cold water.

5. A little molasses always improves bread or cakes made from unbolted or rye flour. A little butter or lard improves cakes made of Indian meal, as it makes them more tender. A tablespoon of lard, and the same quantity of white sugar, added to the sponge at night, will make the bread more tender and palatable.

6. Bread will keep better in a covered tin box than in anything else.