Liberty Recipes (Paperback)

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: smooth and elastic. Then place in bowl and let rise until doubled in bulk. Handling as little as possible, turn onto a lightly floured board and roll to half an inch in thickness. Cut into rounds, crease in the middle with the handle of a knife, brush one-half with melted fat, and fold over. Set close together in a baking pan and when again light bake 25 or 30 minutes. CORN FLOUR ROLLS % c. scalded milk 1 egg, well beaten 2 tb. sugar 2 tb. melted fat 4 t. salt Few gratings lemon rind % cake compressed yeast % c. corn flour dissolved in Wheat flour 2 tb. lukewarm water Pour the milk over the sugar and salt; when lukewarm add the dissolved yeast and % cup wheat flour. Cover; and when light add the fat, egg and grated lemon rind, and corn flour. If more flour is needed to make a dough, use wheat flour. Let rise again, roll to one-half inch thickness, cut in rounds and place in a well-greased pan to rise. When light, bake. This recipe makes 12 rolls. FIFTY-FIFTY YEAST BKEADS BAELEY BREAD % c. liquid Vi cake compressed yeast 1 tb. syrup moistened in 1 t. fat 2 tb. lukewarm water 1 c. barley 1 t. salt % c. mashed potato 1% c. wheat flour Pour the hot liquid over the fat, salt, and syrup. When lukewarm, add the moistened yeast. Then add the mashed potato and flour. Proceed as in the Standard Recipe for yeast breads. CORN FLOUR BREAD % c. liquid 1 t. salt 1 tb. syrup % c. mashed potato 1 t. fat 1 c. corn flour % cake compressed yeast 1% c. wheat flour Follow directions given in Barley Bread recipe above. GROUND ROLLED OATS BREAD % c. liquid 1 t. salt 1 tb. syrup l/ c. wheat flour 1 t. fat 1 c. ground oatmeal % cake compressed yeast % c. mashed potato Follow directions given in Barley Bread recipe. SICE FLOUR ...