BREAD, ROBBS, ETC

Slade’s Baking Powder Biscuits (made with entire wheat

2 cups entire wheat flour % cup milk 4 teaspoons Slade’s 2 tablespoons butter

Baking Powder 1 tablespoon sugar

1 teaspoon salt

. Mix and sift together the dry ingredients. Cut in the butter with a knife and then cut in the milk. Roll out %- inch thick and cut with a cutter. Bake 12 to 15 minutes in a good oven. — M. C. Jones, Cambridge, Mass.

No matter how good the cook may be, if the baking powder is poor the biscuit will not be as good as it ought to be. You can insure good results by using Slade’s, the best baking powder; it is always reliable: your grocer sells it.

Corn Bread. — Mix one cup corn meal, 1 cup flour, 2 tsp. Slade’s Baking Powder, % teaspoon salt, % cup sugar. Beat one egg until very light and add 2 tablespoons melted butter or drippings, mix well and add 1 cup milk. Unite mixtures, beat until smooth, and bake in buttered shallow j>an, or gem pans in hot oven 20 to 30 minutes. — H. A. liuestis, Boston, Mass.

Date Muffins. —

2 cups entire wheat flour

3 teaspoons Slade’s Bak- ing Powder

2 tablespoons sugar V*. tablespoon salt 1 egg

Mix in the order given. Half fill 12 Muffin rings and bake. — Myrtie Ethelyn Robinson, Twentieth Century Cook- ing School.

Graham Bread. —

1% cups sour milk % teaspoon salt

% cup sugar 2 teaspoons Slade’s Soda

hi cup molasses 2 cups sifted Graham flour

Mix the above thoroughly and bake forty minutes. — Isabelle Osborne, Instructor, School of Domestic Science, Boston, Mass.

Nut Bread. —

1 cup scalded milk

1 cup boiling water

2 tablespoons butter 2 teaspoons salt 2 tablespoons sugar 1 yeast cake dissolved in

V< cup luke warm water Mix the first five ingredients, and when the mixture becomes luke warm, add the dissolved yeast and the bread

2 cups bread flour

3 % cups entire wheat

1 cup English walnut meats

1 cup sweet milk 1 tablespoon melted butter V* cup dates cut in small pieces

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Few extract manufacturers can say they never use artificial ethers, but Slade uses only the true and pure fruits and fruit oils.

flour. This makes a soft sponge. Cover and set in a warm place for two hours, to rise. Sift in gradually 3% cups of entire wheat flour or enough to make a soft dough; add nut meats. Cover again and set in a warm place until it doubles in bulk. Toss on a floured board, knead until smooth, shape into loaves. Let the dough rise in bread pans until it doubles in bulk. Bake in a hot oven one hour. — L. C. Smith, Brookline, Mass.

Oatmeal Rolls. —

1 cup milk 1 cake yeast softened in

V* cup rolled oats % cup milk or water

3 tablespoons butter 2 eggs, whites beaten stiff

1 tablespoon sugar Flour to knead

% teaspoon salt

Scald the milk and pour over oats, add butter, sugar, and salt. When luke-warm add yeast, egg white and flour. Knead till elastic, let double in bulk and shape in small rolls. If a crusty roll is desired place far enough apart so that they will not touch when risen double. Bake in a hot oven. — Mary Macdermaid, Instructor, School of Domes- tic Science, Boston, Mass.

Rye, Graham or Oatmeal Bread. —

1 cup scalded milk % cake compressed yeast

1 level teaspoon butter or 1% cups white flour

lard 1 % cups Graham or rye

1 level teaspoon salt flour or

2 level teaspoons sugar 1 cup cooked oatmeal

Melt the butter in the hot milk, mash and cream the yeast,

sugar and salt and moisten with two tablespoons warm water. When the milk is cool add the yeast and white flour, using enough to make a drop batter after beating well. Let this sponge rise, surrounded with warm water, and when foamy, stir in either of the coarse meals, using enough to make a dough that will keep its shape, and could be handled if necessary. If it settles to a level when you stop stirring, add more flour till it will keep up round. Let the dough rise, covered, in a warm place; when doubled in bulk, shape into small loaves and let them rise again till double, or, if the dough should be too soft to handle, roll it in a little flour on the board, and then roll it off into a greased pan held under the edge of the board. Bake in a hot oven about an hour, and when done let it cool un- covered, standing it on the edge.

In making oatmeal bread, use ofle Cup of frOshly made, warm rolled oat mush; or, lacking this, scald orte cup of rolled oats with enough boiling water to swell and moisten all the grains and let it stand half an hour. Then proceed as for Graham Bread. — Mary J. Lincoln, Boston, Mass.

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Slade’s Spices tickle the taste and please the palate. Rolls or Bread. —

1 pint scalded milk or 1 level teaspoon salt

1 cup milk and 1 cup hot 1 level tablespoon sugar

water % to 1 whole yeast cake

1 rounded tablespoon lard % cup warm water or butter 3 pints sifted flour

Put the hot milk, butter, salt ahd sugar in the mixing bowl; soften the yeast in the warm water; use one-half cake if the dough is to be mixed at night and rise until morning, ahd a whole cake if mixed in the morning and a quick rising is desired. The latter is the better way.

When the milk is cool, add the yeast and enough flour to make a dough that will stand up round when you stop stirring it. Mix with a strong knife, with a cutting-through- and-turning-over motion of the dough at every stroke, occasionally scraping from the edge of the bowl to the centre.

When stiff, mix until no flour is seen, smooth it over the top, cover with a towel and pan and let it rise in a warm place. If you prefer to knead the dough, add more flour, toss it out on the floured board and knead it with the palms, not the fingers, till fine-grained, elastic, and smooth clear through the mass.

For a quick rising put the bowl in a pan of hot water (as hot as you can bear your whole hand in for a minute) and add hot water as needed to keep it at uniform tem- perature. When the dough is light and spongy around the edge and has doubled its bulk, which will be in from two to three hours, divide it into four equal parts if for bread, and into small portions if for rolls; knead each slight^ ly to shape, using a mere dusting of flour and be careful, to leave no dry flour on the surface; put loaves into a greased brick loaf pan, two in each, and the rolls into a shallow pan; cover well and when risen to the top of the pan, bake in a hot oven from forty to sixty minutes for bread and ten to fifteen minutes for rolls. Let the rolls rise more slowly and for a longer time than the bread, for they will not rise so much in the oven as the heat sets the dough cells almost immediately. — Mary J. Lincoln, Boston, Mass.

Rice Muffins. — Take one quart of sour milk, three well beaten eggs, a little salt, a teaspoon of Slade’s Soda and enough Slade’s Rice Flour to thicken to a stiff batter. Bake in rings.

Rice Muffins No. 2. — One and one-half cups Slade’s Rice Flour, a tablespoon of sugar, two teaspoons Slade’s, Baking Powder (or one teaspoon of Slade’s Saleratus and two teaspoons Slade’s Cream Tartar) a little salt, one egg, and one and one-half cups sweet milk.

Mix thoroughly all the dry ingredients, then add the egg and. milk. Bake at once.

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Variety is the spice of life — “Slade’s is the best variety.”

Slade’s Spice-and-Fruit-Rolls. — Sift together, three times, three cups of pastry flour, three rounding teaspoonfuls of Slade’s Baking Powder and a generous half-teaspoonful of salt. Work in one-third a cup of shortening. Beat an egg, add about two-thirds a cup of milk, less rather than more, and use to mix the dry ingredients to a dough. Knead the dough slightly, then roll into a rectangular sheet about one-third an inch thick. Brush over with softened butter, sprinkle with half a cup of dried currants and then with three tablespoonfuls of sugar, mixed with a teaspoon - ful of Slade’s Ground Cinnamon and one-fourth teaspoQn- ful Slade’s Cloves. Roll the dough as a jelly roll, then cut into inch-and-a-half lengths. Dispose these close together with one end upward in a buttered baking pan. Sprinkle .the tops with a little sugar and spice mixed together. Bake about twenty-five minutes. Serve hot with cocoa. — Mrs. J. M. Hill, Boston, Mass.

It is impossible to make a purer, stronger or more health- ful baking powder than Slade’s.

Small Plum Brown Bread (Grandmother’s Pudding Sauce) 2 /3 cup Graham flour % teaspoon salt

2/3 cup corn meal Vi cup molasses

2/3 cup rye meal 1M cup thick sour milk

1% teaspoon Slade’s Soda 1 cup raisins, seeded

Thoroughly mix and sift the first five ingredients. Mix molasses and sour milk and add to the first mixture. Add raisins and stir well. Butter the inside of ^-lb. baking powder tins, fill them half full of the mixture, cover tightly, place in a covered kettle of boiling water and steam one hour. Be sure to keep the kettle tightly covered, and the water boiling the entire time. If a crust is desired, put the brown bread in a hot oven after removing from the tins and bake % hour or until a firm crust forms.

Grandmother’s Pudding Sauce. —

1 cup granulated sugar V\ cup orange juice

% cup butter M cup boiling water

Cream the butter and sugar thoroughly; add orange juice and cream again, add boiling water gradually, mix well, and serve at once. If butter and sugar are thoroughly creamed, this sauce is very foamy. — L. C. Smith, Brookline* - Mass.

Tea Muffins. — Mix two cups bread flour, 2 teaspoons Slade’s Baking Powder, % teaspoon salt and 1 table- spoon sugar. Beat 2 eggs until very light, add cup

melted butter and % cup milk. Unite mixtures; beat until smooth and bake in a hot oven 20 or 25 minutes. — H. A. Huestis, Boston, Mass.

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Your only protection against fraud and adulteration is the name of a reliable manufacturer; get Slade’s Spices and Specialties.

Slade’s Baking Powder always ensures good results in baking. Poor baking powders lead to failure and disap- pointment, but Slade’s produces light, pleasing and whole- some food.