Excellent Recipes
For Baking With
Fleischmann's Yeast
SEND ONE OF THESE
BOOKS TO YOUR
FRIENDS
See Pate F'orty-Seven
THE FLEISCHMANN COMPANY
CO PYRlG H T 1922
Form R.B.l. PRINTED IN U.S.A.
tt FLEISCHMANN'S
Q INDEX
BREAD Page Pa'i
Bran Bread ..... 14 Sally Lunn ...... 28
Cocoa Bread .... 11 Savarins ........ 44
Corn Bread ..... 25
Gluten Bread .. 16 GRIDDLE CAKES
Graham Bread .. 13 Buckwheat Cakes 31
Nut Bread ...... 18 Cornmeal Cakes 30
Oatmeal Bread .. 15 Wheat Cakes .... 30
Raisin Bread .... 17 Waffles ......... 29
Rye Bread ...... 12
White Bread ... 8-9-10
Whole Wheat MUFFINS
Bread ........ 13 Cornmeal Muffins 25
Zwieback ....... 38 English Muffins. 24
Graham Muffins. 23
Oatmeal Muffins. 25
BUNS Wheat Mufiins .. 23
Children's Buns. 33
English Bath ROLLS AND
Buns ......... 36 BISCUIT
Hot Cross Buns . 35 Cinnamon Rolls 32
Potato Buns .... 27 Dinner Rolls .... 21
Sweet French Lunch Rolls ..... 22
Buns ......... 34 Parker House
Rolls ......... 19
CAKE Tea Rolls and
Tea Biscuit ... 20
Apple Cake ..... 40 Potatc Biscuit .. 26
Cinnamon Cake. 39
Coffee Cake ..... 42 VALUABLE HINTS
Bohemian Hoska 43 Baking ......... 6
Keepifn Yeast .. 4
DESSERTS, ETC. Knea~ J;lg ....... 5
Measurements .. 7
Brioche ......... 45 Mixing ......... 5
Currant Tea Ring 32 Moulding ....... 6
Doughnuts ...... 41 Rising .......... 6
Oven Scones .... 37 Yeast for Health 46
2
RECIPES
Introduction
BREAD has always been the most important of all
foods, and as the cost of living has risen, its importance
has advanced with equal strides until it is
true-
Bread is your only
Food of Economy today.
This book is addressed to housewives, who bake at
home, as a help in meeting the High Cost of Living,
through the understanding that "Eat more Bread" is
their best weapon against soaring costs.
No matter how young and untried a housekeeper, you
need not hesitate to attempt the most elaborate of
these recipes.
It is a mistaken idea that it requires "a born knack"
to bake.
The recipes here presented have been tried and found
perfect. If carefully followed, they must produce
good results.
In using them you will have the satisfaction of knowing
that the food you produce is the closest approach
to a perfect ration without waste-every bit of it
being transformed into strength and energy.
Keep up the health of your family-give them Bread.
Save money on your table-eat more Bread.
Avoid disappointment-use these recipes.
S PECIAL COLLBCTIO NS & R ARE BOOKS
WALTER CLINTON JACKSON LIBRARY
THE UNIVERSITY OF NORTH CAROLINA AT GREENSBORO
tiome-E~Pcvm:phl.ay
Gift of Pau l Hessling
3
FLEISCHMANN'S
Yeast Wisdom
I N baking Bread, the most important point to con:
sider is the yeast. This should be both pure and
complete.
Fleisch!T!ann's Yeast is the one yeast possessing both
these virtues. You can depend not only upon its
goodness but it needs nothing added to it. You do
not have to bother with either potatoes or scalded
flour to render it effective.
Keep your yeast with care. Wherever possible, keep
it in an ice-box, where it will be dry as well as cold.
Where ice is not obtainable, and yeast cannot be
procured fresh for each baking, it may be kept in
good condition for a week or ten days in a cellar or
other cool place. Wrap any unused portion carefully
in tin-foil.
Yeast is a plant requiring warmth, air and moisture
for its growth. An excess of either heat or cold
kills it. In adding liquids to it, always see that they
are lukewarm. The flour should also be warmed in
cold weather.
When time counts in the preparation of any of these
Breads, use additional yeast: you will save precious
minutes in the "hurrying" of a meal, and also add to
the quality of the Bread.
Though Fleischmann's Yeast may discolor at times,
this in no way impairs its quality. So long as it is
firm it is good to use.
When it becomes too soft to handle, do not use it.
Remember the name-Fleischmann's Yeast.
Standard of Yeast Excellence for 53 years.
4
RECIPES
The Mixing
MEASURE the liquid into a bowl and add the
sugar. Sugar assists the fermentation. Next
crumble in the required quantity of yeast. Allow to
stand six or eight minutes, add the shortening and
sift in slowly about one-half of the flour, or enough
to form a smooth, light batter. Beat this thoroughly,
so that the yeast may be well distributed, adding balance
of flour.
The salt may be dissolved separately in a little water
before being added, or it may be used dry as described
in the recipes. The latter method is simpler,
but has no other advantage.
The Kneading
T HE dough must not be chilled, therefore, knead
quickly and lightly until it is smooth and elastic
and does not stick to the fingers or to the board.
In kneading, the dough should be pushed with the
palms of the hands, fingers curved to prevent dough
from flattening out too much. With every push it
should be turned one-quarter way round and folded
over. To be sure that all parts of the dough are
kneaded, cut half through the center, turn inside out
and knead again.
Dough may be "thrown and rolled" instead of
kneaded as shown by picture on page 16. This is
simple and the results are very satisfactory.
FLEISCHMANN'S
The Rising
AFTER kneading or "throwing and rolling", place
fl. dough in greased bowl and set in a warm place,
free from draught. Cover bowl to prevent crust
forming on dough which would cause a streak in the
Bread. Let dough rise until double in bulk.
The Moulding
N EXT, mould dough into loaves about half size of
Bread pans, handling as little as possible and
using no flour. Put each loaf in a well greased
pan and let rise again in warm place, free from
draught, till double in size. To tes~ if loaf is ready
for oven, flour the finger and make an impression
in loaf. If impression disappears, give loaf a little
more time; if it remains, Bread will rise no more
and should go in oven.
The Baking
PLACE in a quick oven where the loaf should
brown in from fifteen to twenty minutes. Then
reduce the heat and finish the baking more slowly.
Bread is done when it leaves the sides of the pan.
An ordinary sized loaf will bake in from forty to fifty
minutes. A large loaf should bake one hour. Biscuits
and rolls require a hotter oven than Bread and
should be baked in fifteen or twenty minutes.
6 ,
RECIPES
Accurate Measurements
CAREFUL measurements are necessary in order
to obtain good results. The cup in which the
flour is measured shvuld be used for measuring the
other ingredients. A standard cup contains one-half
pint. r6 tablespoonfuls= r cup ; 3 teaspoonfuls= r
tablespoonful.
All measurements should be level. Dry ingredients
should be leveled off with a knife. A cupful of liquid
is as much as the cup will hold without running over.
Little Helpful Hints
I T will repay any young housekeeper to make a
careful study of the foregoing information on the
art of making good Bread.
After the loaf is baked, remove from pan and let it
stand out of a draught until cold.
Sponges should not be permitted to get too light.
They are ready when bubbles gather on surface and
break occasionally.
Use only the best of flour-it is the most economical.
In cold weather warm it slightly.
Lard, butter, fat, oil, Crisco or other prepared
shortening may be used.
A bread mixer is a very convenient kitchen utensil.
To freshen stale bread, dip it for a second in cold
water or cold milk and then re-bake it in rather a
cool oven. One of the best ways to heat rolls is to
put them in a paper bag in the oven for a few
minutes,
The three-times -a-day
food-Bread
7
FLEISCHMANN'S
2 cakes
FLEISCHMANN'S
"YEAST
1 quart lukewarm water
2 tablespoonfuls sugar
2 tablespoonfuls lard or
butter, melted
3 quarts e.ifted flour
1 tablespoonful salt
White Bread
Quick Method
THE best Bread-makers use
quick methods. One cake
of yeast will suffice, but two
cakes produce quicker, stronger
fermentation and better Bread.
Dissolve yeast and sugar in
lukewarm water, add lard or butter,
and half the flour. Beat until
smooth, then add salt and balance
of the flour, or enough to
make dough that can be handled.
Knead until smooth and elastic,
or "throw and roll" as shown
on page 16. Place in greased
bowl, cover and set aside in a
moderately warm place, free
from draught, until light-about
one and one-half hours.
Mould into loaves. Place in
well-greased Bread pans, filling
them half full. Cover and let
rise one hour, or until double in
bulk. Bake forty-five to sixty
minutes.
If a richer loaf is desired, use
milk in place of part or all of
the water.
This recipe makes three large
loaves.
8
Bread makes every
day a feast day.
:RECIPES
White Bread
Sponge Method
THE sponge dough method
given herewith requires
from five and a half to six hours.
If followed closely, it will give
excellent Bread having a delightful
keep-fresh quality. Where
a richer loaf is desired, milk may
be substituted in whole or part
for the water.
Dissolve the yeast and sugar in
one quart of the lukewarm water,
and add one and one-half quarts
of sifted flour, or sufficient to
make an ordinary sponge. Beat
well. Cover and set aside to rise
for about one and one-half hours
in a warm place.
When well-risen add the pint of
lukewarm water, lard or butter,
the remainder of the flour, or
enough to make a moderately
firm dough, and the salt. Knead
thoroughly; place in greased
bowl. Cover and let rise from
one and ot"~-hal£ to two hours.
When light, mould into loaves
and place in well-greased baking
pans, cover and let rise again for
about one hour. When light, bake
forty-five to sixty minutes, reducing
the heat of oven after first
ten minutes. This recipe makes
four large loaves.
Make Bread the basts of er>ery meal.
X• ... ,..a, .. fMJ-bil& ,.,.. , .. ~.thf~r4~
1 cake
FLEISCH!IIANN'S
YEAST
1% quarts lukewarm
water
2 tablespoonfuls eugar
4% quarta eifted flour
2 tablespoonfuls lard Ol'
butter. melted
1 tableopoonfulaah
FLEISCHMANN'S
1 cake
FLEISCHMANN'S
YEAST
2 quart• water
Z tablespoonfuls eugat'
2 tablespoonfuls lard OJ'
butter, melted
() •ruarta aifted flour
'l tabletpoouful• ....
White Bread
Over-night Method
THE over - night straight
dough method has one special
advantage-the process is
largely completed during the
night and the baking may be
done while the day is still young.
The ingredients specified will
make six large loaves. If this
amount of Bread is not needed,
take just half the quantities
called for. In that case the remaining
half cake of yeast can be
kept in good condition several
days by re-wrapping in tinfoil
and keeping in a cool, dry place.
Substitute milk for water if a
richer Bread is desired.
Dissolve yeast and sugar in the
water, which should be lukewarm
in winter and cool in summer,
add lard or butter, and half
the flour. Beat until smooth,
then add balance of the flour, or
enough to make moderately firm
dough, and the salt. Knead until
smooth and elastic. Place in
well-greased bowl and cover. Set
aside to rise over night, or about
nine hours.
In the morning mould into loaves.
Fill well-greased pans half full,
cover and let rise until light, or
until loaves have doubled in bulk,
which will be in about one and
one-half hours. Bake forty.five
to sixty minutes.
RECIPE,.S
Cocoa Bread
COCOA Bread is a delightful
Bread-delicacy. If desired,
nuts and fruit may be
added for greater richness.
Tempting buns may also be
made from this dough mixture
and decorated with chocolate
frosting. For particularly delicious
sandwiches, use Cocoa
Bread.
Dissolve yeast and one tablespoonful
sugar in lukewarm milk;
add three cups of flour and beat
until smooth. Cover and set
aside to rise in warm place until
light-about pne and one-half
hours, then add butter and sugar
creamed, eggs well beaten, cocoa,
remainder of flour, or enough to
make soft dough, and salt.
Knead lightly, place in greased
bowl. Cover and set aside in
warm place, free from draught,
until double in bulk-about two
hours. Mould into loaves; place
in well-greased Bread pans, filling
them half full. Cover and
let rise again until light-about
one hour. Bake forty to fortyfive
minutes. This recipe makes
two loaves.
The food equally good for worll
or f>/av- BRli.'A D
II
1 <like
FLEISCHMANN"S
YEAST
2 cupe milk~ ecaldPd
and cooled
1 tablespoonful sugar
SX cups sifted fJour
X cup sugar
~cup cocoa
~cup butter
2 eggs
% teaspoonfu) "aJt
FLEISCHMANN'S
l cake
FLEISCHMANN'S
YEAST
1 cup of milk, ecalded
and cooled
2 cupa lukewarm w•ter
S cupe rye flour
I% cupe •ifted white
Sour
1 tablespoonful lard o~
butter, melted
1 tableopoooful ub
Rye Bread
American
RYE Bread is particularly
rich in protein-that most
valuable body-building element.
Its zest and piquant flavor make
it a welcome change, served "just
so" or made into sandwiches with
a variety of fillings.
Dissolve yeast in lukewarm
liquid, add two and one-half cups
rye flour, or enough to make
sponge. Beat well. Cover and
set aside in a warm place, free
from draught to rise about two
hours.
When light, add white flour, lard
or butter, rest of rye flour, or
enough to make a soft dough,
and the salt. Turn on a board
and knead, or pound it five minutes.
Place m greased bowl,
cover and let rise until double
in bulk-about two hours.
Turn on board and shape into
long loaves. Place in shallow
pans, cover and let rise again
until light-about one hour.
Brush with white of egg and
water, to glaze. With sharp
knife cut lightly three strokes
diagonally across top, and place
in oven. Bake in slower oven
than for white Bread. One tablespoonful
Caraway seed may be
used if desired. This recipe makes
two loaves.
NOTE:-By adding one-half cup of sour
dough, left from previous baking, an acid
flavor is obtained, which is consider-'
by many a great improvement. Thtlt
ahould be added to the sponjte.
Tf,. food that Puts pep lat.
dl.r eame-BRBAD
RECIPES
Graham or
Whole-Wheat
Bread
THIS recipe gives Bread of an
excellent flavor and richness,
which may well be served
occasionally to give variety to
the diet. Both Graham and entire
wheat are highly valuable
in the dietary since they stimulate
the process of digestion and
give the digestive tract needed
exercise.
!Dissolve yeast and sugar, or molasses,
in lukewarm liquid. Add
lard or butter, then flour gradually,
or enough to make a dough
that can be handled, and the salt.
Knead thoroughly, or "throw
and roll" as shown on page
16, being sure to keep dough soft.
C'over and set aside in a warm
place to rise for about two hours.
When double in bulk, turn out
on kneading board, mould into
loaves, and place in well-greased
pans, cover and set to rise again
-about one hour, or until light.
Bake one hour, in a slower oven
than for white Bread.
This recipe makes two loaves.
n., 6it food r~alu•-BREAD.
13
1 cake
FLEISCHMANN'S
YEAST
1 cup milk, scalded and
cooled
4 tablespoonfuls light
brown sugar or
molaseea
1 cup lukewarm water
2 tablespoonfuls lard or
butter, melted
4 cupa Graham flour
1 cup eifted white flour
1 teaspoonful salt
FLEISCHMANN'S
2 cake•
llLEISCHMANN'S
YEAST
2 cups milk, acalded
and cooled
1 cup lukewarm water
X cup molasl'!e&
7 cups flour
5 cups bran
4 tablespoonfuls lard or
butter
2 teaHpoonful• ~alt
Bran Bread
BRAN Bread made after this
recipe is tasty and brimful
of Bread-goodness-just the loaf
to appeal to an epicure. The
addition of one cup of raisins imparts
richness and affords a
pleasant change.
Dissolve the yeast in the lukewarm
liquid. Add molasses and
four cups sifted flour. Beat well.
Then add the bran, lard or butter,
balance of flour, or enough
to make a dough that can be
handled, and the salt.
Knead well, cover, let rise until
double in bulk-about two hours.
Divide into three loaves. Place
in well-greased pans. Cover and ·
let rise about forty-five minutes
or until double in bulk. Bake
forty-five minutes in a moderate
oven.
For between•m•als It,.,,,"_
BREAD.
14
RECIPES
Oatmeal Bread
OATMEAL Bread provides
a remarkable amount of
nourishment at slight expense.
Chopped nuts (one-half cup)
give this Bread an even more
tempting flavor. It is best when
cut the day after baking; use a
very sharp knife.
Pour two cups of boiling water
over oatmeal, cover and let stand
until lukewarm; or oatmeal left
from breakfast may be used.
Dissolve yeast and sugar in onehalf
cup lukewarm water, add
shortening and add this to the
oatmeal and water. Add one cup
of flour, or enough to make an
ordinary sponge. Beat well. Cover
and set aside in a moderately
warm place to rise for one hour,
or until light.
Add enough flour to make a
dough-about three cups, and
the salt. Knead well, or "throw
and roll" as shown on following
page. Place in greased bowl,
cover and let rise in a moderately
warm place, until double in bulkabout
one and one-half hours.
Mould into loaves, fill wellgreased
pans half full, cover and
let rise again about one hour.
Bake forty-five minutes in a hot
oven.
This recipe makes two loaves.
Bread never "quorreh ..
fJDitb olh•r foOlh.
Ieake
FLEISCHMANN'S
YEAST
% cup lukewarm water
2 cups boiling water
2 cups rolled oats
~ cup brown sugar
2 tablespoonfuls larri or
butter, melted
4 cups sifted flour
1 teaspoonful sah
FLEISCHMANN~$
Remo'fe dou~th (rom bowl
and strike it with Eorce
uainet board (llahtly
Soured)
Keep bold oE dough while
atrikine: it down on board.
Roll like jelly roll, takina
care not to tear dough.
Pick up the roll o( douiZk
at one end, repeat throw•
ina and rolli ne: a bout
twelve times, or until
dough ia smooth. Thia
.. thod tUea '•• uaiaut••·
Gluten Bread
GLUTEN Bread is particularly
desirable for use in the
case of persons suffering from
diabetes and other diseases
where starch must be eliminated
from the diet. Gluten is a bodybuilder,
and is to wheat what
lean is to meat-the big food
value.
Dissolve y~ast and sugar in
lukewarm liquid. Add lard or
butter, then flour gradually, and
salt. Knead thoroughly until
smooth and elastic, or "throw
and roll" as shown on this page.
Place in well-greased bowl.
Cover and set aside in a warm
place, free from draught, to rise
until light, which should be in
about two hours.
Mould into loaves, place in
greased pans, filling them half
full. Cover, let rise again,. and
when double in bulk, which
should be in about one hour,
bake in moderate oven for fortyfive
minutes.
This will make two one-pound
loaves.
1 ealte
FLEISCHMANN'S YBAST
1 cup milk, ecalded aod cool ..
1 cup lukewarm water
1 tablespoonful 1ugar
1 tableapoonfullard or butter, -11e01
3 cup• gluten flour
1 teaopoouful oalt
IMPORTANT: - For diet, double tbe amOUJI1
of water au.d omit milk. ahortelliD1 aod au.,..
RECIPES
Raisin Bread
RAISIN Bread stands for
"queen quality" among
Breads. Made after this recipe
it will give you Bread-enjoyment
that you never knew before.
Raisin Bread makes delicious
toast. Whole wheat or
Graham flour used in place of
white flour affords a pleasing
variety.
Dissolve yeast and one tablespoonful
sugar in lukewarm
liquid, add two cups of flour, the
lard or butter and sugar wellcreamed,
and beat until smooth.
Cover and set aside to rise in
a warm place, free from draught,
until light-about one and onehalf
hours.
When well-risen, add raisins
well-floured, the rest of the flour,
or enough to make a moderately
soft dough, and the salt.
Knead lightly, or "throw and
roll" as shown on page 16. Place
in a well-greased bowl, cover and
let rise again until double in bulk
--about one and one-half hours.
Mould into loaves, fill wellgreased
pans half full, cover and
let rise until light-about one
hour. Glaze with egg diluted
with water, and bake forty-five
minutes.
This recipe makes two loaves.
Bread is rich ;., er;ery substance need«/
to mai#tain healtlz, promote vigor.
17
1 cake
FLEISCHMANN'S
YEAST
l cup lukewarm wat.R
1 cup milk, scalded aud
cooled
1 tablespoonful sugu
6 cups sifted flour
4 tablespoonfulo !ani CJ<
butter
% c:up sugar
1 cup raisina
lteupoonfal ... t
FLEISCHMANN'S
I eake
FLEISCHMANN'S
YIMST
1 eup milk, IKI8!ded oud
cooled
1 tablespoonful sugar
3 cups olfted flour
%c~sagar
2 ~oonfuls lord or
""""'' 'IIVhtl.o of one egg
!l4 cup <hopped wolu~
tenpooufulaah
Nut Bread
WHEN you want Breadgoodness
plus, make a
loaf of Nut Bread after this
recipe. It is a treat that combines
deliciousness and big food
value. The ingredients specified
will make one medium-sized loaf
or one dozen rolls.
Dissolve yeast and one tablespoonful
sugar in lukewarm
milk, add one and one-fourth
cups flour and beat thoroughly.
Cover and set aside in warm
place fifty minutes, or until
light.
Add sugar and lard or butter,
creamed, white of egg beaten
stiff, nuts, remainder of flour,
or enough to make a dough,
and the salt. Knead well, or
"throw and roll" as shown on
page 16. Place in greased bowl.
Cover and set aside for about
two and one-half h{)urs to rise,
or until double in bulk.
Mould into a loaf or small finger
rolls, and place in well-greased
pans. Protect from draught and
let rise again until light-about
one hour, Loaf should bake
forty-five minutes; finger rolls
six to eight minutes.
Br-ead Is ;•our child's b~JI fri.,ul.
18
RECIPES
Parker House
Rolls
THESE delightful little "individual
B r e a d s" are
among the most popular of
rolls. The name denotes the
shape into which you mould
them before the last lightening.
Dissolve yeast and sugar in
lukewarm millr, add lard or butter
and one and one-half pints
of flour. Beat until perfectly
smooth. Cover and let rise in
a warm place one hour, or until
light.
Then add remainder of flour, or
enough to make a dough, and
the salt. Knead well, or "throw
and roll., as shown on page 16.
Place in greased bowl. Cover
and let rise in a warm place for
about one and one-half hours, or
until double in bulk.
Roll out one-fourth inch thick.
Brush over lightly with melted
butter, cut with two-inch biscuit
cutter, crease through center
heavily with dull edge of
knife, and fold over in pocketboolt
ahape.
Place in well-greased, shallow
pans one inch apart. Cover and
let rise until light-about threequarters
of an hour. Bake tell
minutes in bot oven.
Tlu crnwntn/1 touch to o
toiJd dinner.
19
l cake
FLEISCHMANN 'S
YEAST
1 pjnt milk~ scalded
and cooled
2 tablespoonfulo 81lf!U
4 tabJespoonfu ls lard or
butter, melted
3 pints sifted flouT
1 teaspoonful 11ah
FLEISCHMANN'S
l cnke
FLEISCHMANN'S
YEAST
Y. cnp milk, ocalded
and cooled
% cup lukewarm water
1 tablespoonful sugar
3X cups Rifted flour
1 srunt teaspoonful salt
2 tublespoonfuls lar-d Oil
butter, melted
Tea Biscuit
T HESE Tea Biscuits make an
ideal accompaniment for
your salads, {}reserves and marmalades.
F o 11 o w directions
closely and you'll vote them fit
to set before a king. They're
particularly delicious served hot.
Dissolve the yeast and sugar in
lukewarm liquid. Add lard or
butter and half the flour. Beat
until smooth. Add salt and then
the rest of flour, or enough to
make a moderately firm dough.
Knead thoroughly, or "throw
and roll" as shown on page
16. Roll out and cut with a
biscuit-cutter. Place in wellgreased,
shallow pans, slight distance
apart. Cover and set to
rise about two hours or until
double in bulk. When light,
bake in a hot oven ten minutes.
Tea Rolls
U SE the same recipe as for
Tea Biscuit, but after rolling
out dough and cutting it, fold
it over into shape of rolls. Place
in pans, set to rise and bake as
ln recipe given above.
They '""d west ID after11oofl lea.
20
RECIPES
Dinner Rolls
THESE are rolls that assure
you out-and-out B r e ad·
enjoyment with every course.
You won't need to "trust to
luck" if you follow this recipe.
Dissolve yeast and sugar in lukewarm
milk. Add one and onehalf
cups flour and beat until
smooth, then add white of egg
well beaten, lard or butter, remainder
of flour, or enough to
make a moderately firm dough,
and the salt.
Knead lightly, using as little
flour in kneading as possible, or
"throw and roll" as shown on
page 16. Place in well-greased
bowl. Cover and set to rise in
a warm place, free from draught,
until double in bulk-about two
hours. -
Mould into rolls the size of walnuts.
Place in well-greased
pans, protect from draught, and
let rise one-half hour, or until
light. Glaze with white of egg,
diluted with water. Bake ten
minutes in a hot oven.
Enjoy tke crisp all· goodness of these
dointy "individual Breads. · '
21
1 cake
FLEISCHMANN'S
YEAST
1 cup milk. see Wed aod
cooled
1 tableop-nhl oOgll<
3 cnpa sifted flOUT
Whire of ....., egg
2 tableopoonfolo lard or
butter, :melted
Yo teaapoOilfuleak
FLEISCHMANN'S
l c.ak.o
f>LEISCHMANN'S
YEAST
IX cup• milk, ... Ided
and cooled
I tabl .. poonfulougar
2 tahleopoonfulo lard o•
butter, melted
' cup1 aifted llouz
I egg
I teNpoouful ula
Lunch Rolls
NOTHING goes better with
luncheon than a generous
plateful of fresh, crusty rolls.
This recipe will enable you to
start your rolls as late as 9:30
a.m. and serve thom warm and
crisp at noon.
Dissolve yeast and sugar in lukewarm
milk. Add lard or butter
and two cups of flour. Beat thoroughly,
then add egg well
beaten, balance of flour grad.
ually, and salt.
When all of the flour is added,
or enough to make a dough that
can be handled, turn on board
and knead lightly and thoroughly,
using as little flour in the
kneading as possible, or "throw
and roll" as shown on page
16. Place in well-greased bowl.
Cover and set aside in a warm
place, free from draught, to rise
about two hours.
When light, form into small biscuits
the size of a walnut. Place
one inch apart, in well-greased
shallow pans. Let rise until
double in bulk-about half an
hour. Brush with egg and milk.
and bake ten minutes in hot
oven.
Ideal ·'side partners·· rn rh,
othPr frwd.~ WJl.l ~rrvt
22
RECIPES
Wheat Muffins
M UFFINS made by this
recipe stand for a treat
whether served at breakfast,
luncheon or tea.
Dissolve yeast and sugar in lukewarm
liquid. Add the lard or
butter, eggs beaten until light,
and flour to make a moderately
stiff batter, then add the salt,
and beat until smooth. Cover
and set aside in warm place for
about one hour. When risen,
fill welt-greased muffin tins half
full. Cover and let rise again
for about half an hour. Bake
twenty minutes in a hot oven.
Graham Muffins
GRAHAM Muffins made the
Fleischmann-way are unusually
tasty and full of flavor.
Once served, your family will
insist on having them often.
Dissolve yeast and sugar, or molasses,
in lukewarm milk, add
lard or butter and egg wellbeaten,
then the Graham and
white flour, gradually, enough to
make a batter that drops heavily
from the spoon. If necessary
add a little more of each, then
the salt and nuts, beating all the
while. Beat until perfectly
smooth, cover and set to rise
in warm place until light-about
one and one-half hours. Have
muffin pans well greased and fill
about two-thirds full. Cover and
let rise to top of pans-about
half an hour, and bake twenty
minutes in hot oven .
. 4nv time is muffin·tim~.
2.!
1 Cllke
FLEISCHMANN'S
YEAST
1 cup milk, eWdett
and cooled
7.( cup lukewarm wat.~
2 tablespoonfule euga1
2 tablespoonfule lard o•
butter, mel&ed
2 •ss•
2 cups sifted fiou¥
Y. teaapoonful u.la
1 cake
FLBISC HMAN N'S
YEAST
2 cups milk, aca.lded
and cooled
4 tableepoonfuh molasses
or brown aupt
% cup chopped nuts
4 tablespoonfuls lard or
butter, melted
1 egg
lX cups Graham flow
1 cup sifted white floor
1 teaspoonful soh
FLEISCHMANN'S
J cake
FLEISCHMANN'S
YEAST
1 cup milk, scalded and
cooled
1 cup lukewarm water
2 tablespoonfuls sugar
4- tablespoonfuls lard or
butter, melted
0 cups sifted flour
1 ...,.poonful oalt
English Muffins
MAKE your afternoon tea or
Sunday supper "events"
by serving these tempting muffins
with marmalade or rich
golden honey. They are the
acme of deliciousness when split
and toasted on a griddle.
Dissolve yeast and sugar in lukewarm
liquid, add lard or butter
and three cups of flour. Beat
until smooth, add rest of flour,
or enough to make a soft dough,
and the salt. Knead until smooth
and elastic or "throw and roll;,
as shown on page 16. Place in
well-greased bowl, cover and set
aside in warm place to rise.
When double in bulk, which
should be in about two hours,
form with hand into twelve,
large, round biscuits. Cover
and set aside for about one-half
hour.
Then, with rolling-pin, roll to
about one-fourth inch in thickness,
keeping them round. Have
ungreased griddle hot and bake
ten minutes. Brown on both
sides. As they brown, move to
cooler part of stove, where they
will bake more slowly, keeping
them warm in the oven until an
are baked.
The highwater tnar6 of
Mu/Jin-gnodnus.
24
RECIPES
Oatmeal Muffins
0 ATMEAL Muffins are rich
in nutrition, hence make
splendid "growing food".
Boil the rolled oats and butter
in milk one minute. Let stand
until lukewarm. Dissolve yeast
and sugar in lukewarm water,
and combine the two mixtures.
Add flour and salt, and beat well.
~he batter should be thick
enough to drop heavily from the
spoon. Cover and let rise until
light, about one hour, in a moderately
warm place. Fill wellgreased
muffin pans two-thirds
full. Let rise about forty minutes,
bake twenty-five minutes
in a moderately hot oven.
Cornmeal
Muffins
H ERE'S an excellent breakfast
or supper dish, especially
suited to cool weather.
Dissolve yeast and sugar in lukewarm
milk. Add lard or butter,
cornmeal, flour, eggs and
salt. Beat well. Fiil wellgreased
muffin pans two-thirds
full. Set to rise in warm place,
free from draught, until lightabout
one hour. Bake in hot
oven twenty minutes. This recipe
makes a dozen muffins.
For over night, use one-fourth
cake of yeast and an extra half
teaspoonful salt. Cover and
keep in cool place.
CORN BREAD: Use same recipe.
Bake twenty minutes in
well-greased. shallow pan.
25
1 c:ake
PLEISCHMANN·s
YEAST
~ cup lokewlll'lll watN
3 tableopooaf'Dis sugar
2 tableopooaf'Dis batter
1 cup hot milk
1 cup rolled eate
X cup whole wheat flour
Y. cup sifted white llour
1 1Al88j><>Wlfa1181t
1 cske
FLEISCHMANN"S
YEAST
2 cups milk, 11added
and cooled
2 table"l'oonfnls light
brown augar
4 tablcepoonfule lard or
butter, melted
%eggs well beaten
2Y. cups cornmeal
1 eup eifted white flooclteaspooofnl...
Jt
FLEISCHMANN'S
I <ake
FLEISCHMANN'S
YEAST
l piot milk
I quartdoou
I egg
I tabi .. poonful grana•
Ia ted sugar
I quart mashed potaW.
Y. teaepoollful salt
Butter ( 8iul of 8Jl egg)
"'f..
;;;.~~
'a
··~tf'
Potato Biscuit
POTATO Biscuits that are
light and tender, with a delicious
melt-in-your-mouth goodness,
are assured you if you follow
these directions. These in·
gredien~s will make 45 Biscuits.
Bake and mash six large potatoes,
enough to make one quart,
place in bowl, add s-alt, sugar and
butter. Take a cupful of the
milk, heat till lukewarm, dissolve
yeast cake in it, and add
enough flour to make a spongeabout
one cup. Set sponge aside
in warm place, free from draught,
to rise.
Bring balance of the milk to
boiling point and then add it to
bowl containing the potatoes,
salt, sugar and butter.
When sponge has risen and
dropped back, add it to bowl containing
the other materials, also
add the egg well beaten, remainder
of flour and mix all together
thoroughly.
Let rise in a warm place. But·
ter a baking sheet and drop the
mixture from a tablespoon, as
the dough should not be handled.
Let rise again and bake
from fifteen to twenty minutes.
One of the treulr•l Hr.uJdelimries.
16
RECIPES
Potato Buns
T HESE Buns are very good
and tasty and afford a zestful
variation. The potato gives
them a moist, keep-fresh quality.
Dissolve yeast and tablespoonful
sugar in the lukewarm liquid,
add potatoes and two cups sifted
flour. Stir well, let rise about
a half hour.
Then add butter or lard, the
sugar and egg creamed and
about two and a half cups sifted
Rour, or enough to make dough
that can be handled. Cover, let
rise two hours, or until dough
has doubled in bulk. Form into
buns, place in well-greased pans
and let rise about one and onehalf
hours.
When light, bake twenty-five
minutes. If lard is used instead
of butter, add a half teaspoonful
salt.
Place in pan, brush over with
butter and sprinkle with cinnamon
and pulverized su~ar. Let
rise again and bake th1rty minutes.
An excellent cinnamon cake can
be made from this dough. Take
a small quantity of it, add
enough flour to stiffen and roD
out about half-inch thick.
t;oodne5s explain5 why the..•~ Bun~
disafJpeor as by magic.
1 cake
FLEISCHMANN""
YEAST
1 tableopoonful ""!!"'
1 cup mM.k9 ecalded aod
cooled
1 cup sugar
Yo cup m .. bed potai'
X cups sifted flo~n
Yo cnp butte< o< la1'<l
legs
FLEIS}jCHMANN'S
l cake
FLEISCHMANN'S
YEAST
2 cups milk, ecalded and
cooled
I tableopoonful oagar
4 tablcspoonfula bntter-,
melted
4 eupe sifted floor
2egga
1 tr.a•poonfuJ oah
Sally Lunn
SALLY LUNN is one of the
most popular of the fancy
Breads, and makes a delicious
accompaniment to tea. It should
be broken apart with a fork;
never cut with a knife. Serve
hot.
Dissolve yeast and sugar in luk~
warm milk. Add butter, theo
flour, eggs well beaten, and the
salt. Beat u n t i 1 perfectly
smooth. Pour into well-greased
pans.
Cover and let rise in a warm
place, free from draught, until
double in bulk-about one and
one-half hours.
Sprinkle one tablespoonful granulated
sugar over top and bake
twenty minutes in hot oven.
This recipe will fill two medium
cake pans.
Vary your menu byst17VIngSIIii,Lrm•.
Good at any meal, an;:~ seasafl.
28
RECIPES
Waffles
WAFFLES make a most
tempting breakfast dish.
Served crisp and piping hot, with
plenty of fresh butter and thick
golden honey or maple syrup,
they're food for an epicure.
Dissolve yeast and sugar in lukewarm
milk. Add lard or butter,
flour, salt, and eggs well beaten.
Beat thoroughly until batter is
smooth. Cover and set aside to
rise in a warm place, free from
draught, for about one hour.
When light, stir welL Have
both sides of waffle iron hot and
well greased. Fill the cooler side.
Brown on one side, turn the iron
and brown on the other side.
If batter is too thick, the waffles
will be tough.
If wanted for over night, use
one-fourth cake of yeast and an
extra half teaspoonful salt. Cover
and keep in a cool place.
The tlng-a-ling of ths beU sounth
nJHetest when wa/lles are waiting.
29
l cake
FLEISCHMANN'S
YEAST
2 cups milk, scalded
and cooled
1 tableopoonful ... gar
1 tabl .. pooofullard or
butter, melted
.2X cup& eifted flour
1 tc88pooof"l oolt
2eggo
FLEISCHMANN'S
--------~ .. ·~--------------------------------
1 cake
FLEISCHMANN'S
\ EAST
1 cup of milk. ecalded ""d
cooled
2 tabletpoonfuh ligh•
brown eugar
2 tablf"5poonf-uls lard or
butter, melted
I <:up lukewarm w.t.,
'1 t'upa 1ifled flour
2 eggo
I \41a,.,poonful -.lt
I cake
FLEISCHMANN' S
YEAST
I cup• milk, ecalded ~
cooled
I tableapoonfula browa
eugar or molaHP
lM cape cornmeal
l eup aifted ftou.
I teupoouful oab ·-
Wheat Griddle
Cakes
A PLATE of "wheats" is a
breakfast treat any season
of the year.
Dissolve yeast and sugar in lukewarm
liquid. Add lard or butter,
then flour gradually, the eggs
well beaten, and salt. Beat
thoroughly until b a t t e r is
smooth.
Cover and set aside for about
one hour, in a warm place, free
from draught, to rise. When light.
stir well and bake on hot griddle.
If wanted for over night, use
one-fourth cake of yeast and an
extra half teaspoonful salt. C::over
and keep in a cool place.
Cornmeal
Griddle Cakes
DISSOLVE yeast in lukewarm
milk, add sugar or molasses,
then flour, eggs well beaten, salt
and cornmeal and beat three minutes.
Cover and set aside to rise
in a warm place for about one hour
or until light. Stir well. Bake on
hot griddle. If wanted over
night, use one-fourth cake yeast
and an extra one-half teaspoonful
salt. Cover and keep in cool
place.
30
RECIPES
Buckwheat
Cakes
BUCKWHEAT Cakes, prime
favorites in years gone by,
are still liked by many people.
Made light as a feather and
served at breakfast with tasty
sausage or chops, they have a
savory richness all their own.
Dissolve yeast and sugar in lukewarm
liquid, add buckwheat and
white flour gradually, and salt.
Beat until smooth. Cover and
set aside in warm place, free
from draught, to rise-about one
hour. When light, stir well and
bake on hot griddle.
If wanted for over night, use
one-fourth cake of yeast and an
extra half teaspoonful of salt.
Cover and keep in a cool pla(le,
Plain Frosting
THIS frosting is appropriate
for plain cakes, coffee cakes,
buns, ginger cak€s, etc. It may
be varied by using different flavors
such as lemon juice, almond,
rose or melted chocolate.
Rub the sugar free of all lumps,
and add slowly just enough
liquid to make a moderately
th1ck paste. Water will make a
more transparent frosting than
milk.
ll•tter thaR Big Ben to shake you from
your morning slumbers-a plateful
of buckwheat cakes for breakfast.
3-1
laoke
FLEISCHMANN'S
YEAST
2 cups lukewarm waft>-.1'
1 eup milk, scalded and
rooted
2 tableopoonfula ligbt
brown augar
2 eupa buckwheat floor
1 eup, lifted white floor
1% teupooufula -t•
l cup fine powdered or
confectioners, sugar
a tablespoonfuls milk
or warm water
~ t.eaapoonful vanitJ•
FLEISCHMANN'S
FLEISCHMANN'S
YEAST
l cup milk. ecalded sud
cooled
1 cup lukewarm woter
1 tahle8poonful MJgar
"' rupR Rifted flour
n tabiNfJOrwfnl" lard or
huttt'r
~cup eugur
3 eggs
!{ teaepoooful oalt
Currant Tea Ring
SIMPLY delicious I This recipe
makes two large or three small
rings.
Dissolve yeast and one tablespoonful
sugar in lukewarm liquid.
Add three cups of flour and beat
until smooth. Add lard or butter
and sugar, thoroughly creamed,
and eggs beaten until light, the
remainder of the flour gradually,
or enough to make a moderately
soft dough, and the salt. Tum
on board, knead lightly. Place in
greased bowl. Cover and set aside
in a warm place to rise, for about
two hours.
Roll out in oblong piece, onefourth-
inch thick. Brush with
melted butter. Sprinkle with
brown sugar, currants and cinnamon.
Roll up lengthwise and
place in a circle on a large, shallow
greased pan or baking sheet.
With scissors cut three-fourth-inch
slices, almost through. Tum each
slice partly on its side, pointing
away from center. This should
give the effect of a many-pointed
star, and show the different layers
with the filling.
Cover and let rise one hour, or until
light, and bake twenty-five minutes.
Just before putting in oven, glaze with
egg, diluted with milk. Ice while hot
with plain frosting. (See recipe for frosting
on page 31.)
Cinnamon Rolls
CINNAMON Rolls may be
made by cutting entirely
through and laying side by side in
a pan.
RECIPES
Children's Buns
T HIS goody is a big favorite
with the children. They
love to find such a treat in their
school lunch-box.
Dissolve the yeast and one tablespoonful
sugar in lukewarm
milk, and add to it three cups
of flour to make an ordinary
sponge. Beat weii. Cover and
set aside in a warm place to rise,
for about an hour.
When light, add to it the butter
and sugar creamed, egg weii
beaten, the currants, which have
previously been floured, and the
remainder of the flour, or sufficient
to make a moderately soft
dough, and salt with the last
of the flour.
Knead lightly, or "throw and
roil" as shown on page 16.
Place in greased bowl, cover and
set aside in a warm place, free
from draught, to rise for about
two to two and one-half hours.
When well-risen, turn out on a
kneading board and mould into
rolls. Place in well-greased pans,
cover and let rise again for about
one hour, or until double in
bulk.
Brush with egg diluted with
milk. Bake in a hot oven for
about fifteen or twenty minutes.
Upon removing from oven,
sprinkle with powdered sugar.
So satisfying that tht children forget to
l1as1for barmful1weets and pastri•s.
a3
lcake
FLEISCHMANN'S
YEAST
2 cops milk, ecaldedaud
cooled
1 tablespoonful sugar
6 cups sifted tlour
*cup butter
1 cup sugar
legg
1 cup curranta
% teaopoonful oalt
FLEISCHMANN'S
l cake
fLEISCHMANN'S
YEAST
l cup milk, •calded and
cooled
~ cup lukewarm water
1 tablespoonful sugar
4o cups sifted flour
74, cup sugar
l tablespoonfuls butter
l egg
X teaspoonful lemon
e.s:tract
1 teaaooonful sah
Sweet French
Buns
BUNS made after this recipe
are just as pleasing to the
eye as they are delicious and
appetizing.
Dissolve yeast and one tablespoonful
sugar in the lukewar~;p.
liquid. Add enough flour to
make an ordinary sponge-about
one and one-half cups. Beat until
perfectly smooth. Cover and
set aside in a warm place to rise
for fifty minutes, or until light.
Add sugar and butter creamed,
egg beaten, lemon extract and
about two and one-half cups of
flour, or enough to make a moderately
soft dough, and the salt
with the last of the flour.
Knead until smooth and elastic,
or "throw and roll" as shown
on page 16. Place in greased
bowl, cover and set aside in
a warm place to rise until
double in bulk-about one hour.
Turn out on board and shape
as cloverleaf rolls, or any fancy
twist. Let rise until light, about
one hour. Bake in hot oven fif.
teen minutes.
Serve them with hot chocolat~ and
a~sure :yourulf a real tr111t.
34
RECIPES
Hot Cross Buns
T HE quaint old-world custom
of serving Hot Cross Buns
on Good Friday has been widely
adopted in "the States." You'll
like them made by these directions.
Dissolve yeast and two tablespoonfuls
sugar in lukewarm
milk. Add three and one-quarter
cups flour, to make sponge. Beat
until smooth, cover and let rise
until light, in warm place, free
from draught-about one hour.
Add butter and sugar creamed,
eggs well beaten, raisins or currants,
which have been floured,
rest of flour, or enough to make
a moderately soft dough, and
salt. Turn on board, knead
lightly, place in greased bowl.
Cover and set aside in warm
place, until double in bulk, which
should be in about two hours.
Shape with hand into mediumsized
round buns, place in well~-
reased shallow pans about two
mches apart. Cover and let rise
again-about one hour, or until
light.
Glaze with egg diluted with
water. With sharp knife cut a
cross on top of each. Bake
twenty minutes. Just before removing
from oven, brush with
sugar moistened with water.
While hot, fill cross with plain
, frosting.
What would th~ Easter season b11
without Hot Cross Buns?
35
2 cakes
FLEISCHMANN'S
YEAST
2 cups milk9 ecalded and
cooled
2 tablespoonful11 sugar
7X cups sifted flour
%cup butter
%cup eugar
2 eggs
~ cup raisins or
currants
% teaspoonful aah
F L E-1 S C H M A N N ' 8
2 cakeo
FLEISCHMANN'S
YEAST
X cup milk ecalded and
cooled
1 tablespoonful sugar
~ cup butter, melted
'eggo
4 cups sifted ftour
X teaspoonful ealt
S tableepoonfula sugar
1 cup almond•,
chopped
English Bath
Buns
NEXT time you plan to give
your family a genuine
treat, make some English Bath
Buns, using this recipe. They
have the rich nutty flavor that
stands for Bread-enjoyment.
Dissolve yeast and one tablespoonful
sugar in lukewarm
milk. Add butter, eggs, unbeaten,
flour gradually, and the
salt, beating thoroughly. This
mixture should be thick, but not
stiff enough to handle. Cover
and let rise in warm place one
and one-half hours, or until light.
Sprinkle balance of sugar and
almonds over top, mix very
lightly and drop into wellgreased
muffin pans. Cover and
let rise until light, which should
be in about one-half hour.
Bake fifteen to twenty minutes
in a moderately hot oven. These
buns should be rough in appearance.
The ""' aem1 1/ Bua-tooda-
36
RECIPES
Oven Scones
THESE Scones-b u t t e r e d
while piping hot and served
with preserves or fresh honey
-are the top-notch of deliciousness.
Dissolve yeast and one tablespoonful
sugar in lukewarm
milk, add three cups flour and
beat well. Cover and let rise
in warm place, free from
draught, until light-about one
hour.
Then add butter and sugar
creamed, the egg well beatenl
fruit well-floured, balance ot
flour, or enough to make a moderately
soft dough, and the salt.
Turn on board, knead lightly.
Form into twelve round cakes.
Cover and allow them to rise
fifteen minutes.
Then roll one-fourth inch thick,
cut across each way nearly
through, making an impression
of four cakes. Place in wellgreased
pans.
Let rise about one hour, or until
double in size. Then brush
with egg diluted with water.
Bake fifteen minutes in moderately
hot oven.
St:ones prootde the sort of satisbl•l
toodness that makes you feel
/N6ndl:l to th6 whole world.
2 cakeo
FLEISCHMANN'S
YEAST
2 cups milk, scalded and
cooled
1 tablespoootulsugar
1 cup 1ugar
Ya cup lard or butter
1 egg
1 cup raisin.
X cup citron
67:J cupe aifted flour
1 teaopoooful oalt
FLEISCHMANN'S
1 cake
FLEISCHMANN'S
YEAST
~cup milk, ocaldedand
cooled
2 tablespoonfuls engar
!4 cup lard or butter,
melted
2 egg•
2 ~ cup• sifted 6oo.r
~ -•poonful oah
Zwieback
ZWIEBACK (twice-baked
Bread) is toast par excellence
and enjoys a wide popularity.
The second baking
changes some of the starch to
dextrine, which promotes ease of
digestion.
Dissolve yeast and sugar in lukewarm
milk. Add three-fourths
cup of flour and beat thoroughly.
Cover and set aside, in a
moderately warm place, to rise
for fifty minutes.
Add latd or butter, eggs well
beaten, enough flour to make a
dough-about two cups-and
salt. Knead, shape into two rolls
one and one-half inches thick,
and fifteen inches long. Protect
from draught and let rise until
light, which should be in about
one and one-half hours.
Bake twelve minutes in a hot
oven. When cool cut diagonally
into one-half inch slices.
Place on baking sheet and
brown in a moderately hot oven.
It is better when the second baking
is done twenty-four hours
after the first, though it may be
done sooner if desired.
Hw11 {$Bread delicacy ln ideal form.
Serve with piping hot mil~
or rich chocolate
38
RECIPES
Cinnamon Cake
CINNAMON Cake, always
satisfying and delicious, is
one of the most popular of the
raised cakes. Surprise your family
with one made by this recipe.
Dissolve yeast and one tablespoonful
sugar in the lukewarm
milk. Add three-fourths cuf.
flour to make sponge. Beat wel ,
cover and let rise forty-five minutes
in a moderately warm place.
Add butter and sugar creamed,
egg well beaten, about one and
one-fourth cups flour, or sufficient
to make a soft dough, and
the salt. Knead lightly, place in
greased bowl. Cover and let rise
in a warm place about two hours,
or until double in bulk.
Roll one-half inch thick and
place in well-greased pan and let
rise until light-about an hour
and a half. Cut across top with
sharp knife, brush with egg,
sprinkle liberally with sugar and
cmnamon. Bake twenty minutes
in a moderately hot oven.
4 ,;ake you ron bunk on for whol•·
•••' 4sliciotU'ti#S'
1 cake
FLEISCHMANN"S
YEAST
X cup milk, ecalded and
cooled
1 tahlespoot~ful euge.r
2 cups sifted Oour
X cup light brown ~tugor
2 tablespooufuls butter
1 egg
~ tea8poonful ealt
FLEISCHMANN'S
l~eakeo
FLEISCHMANN'S
YEAST
1 cup milk, ocolded and
cooled
1 tablespooofulougar
3~ cupo oifted ftour
J4 cup butter
l4 cup ougar
2 egg•
J4 teaopoonful oalt
5 appleo
Apple Cake
MAKING good Apple Cake
is an art. This recipe will
assure you Apple Cake in which
the rich, tender apple-flavor mingles
with blended sugar and cinnamon
to produce a most tempting
goody.
Dissolve yeast and one tablespoonful
sugar in lukewarm
milk, add one and one-half cups
flour to make a sponge and beat
until smooth. Cover and set
aside in warm place until lightabout
three-quarters of an hour.
Have sugar and butter well
creamed, add to sponge. Then
add eggs well beaten, rest of
flour or enough to make a soft
dough, and salt. Knead lightly.
Place in well-greased bowl.
Cover and set aside to riseabout
two hours.
Roll half an inch thick. Place
in two well-greased, shallow
pans. Brush with butter, sprinkle
with sugar. Cut apples in
eighths and press into dough,
sharp edge downward. Sprinkle
with cinnamon. Cover and let
rise about one-half hour.
Bake twenty minutes. Keep covered
with pan for first ten minutes,
in order that the apples
may be thoroughly cooked.
A dessert goody, rich and
f ull-flavand.
M'\
RECIPES
Doughnuts
Y QU Cal?- bank on t):tese dir
e c t 1 o n s to gtve you
Doughnuts that are light, tender
and crispy-crusted. They do not
absorb the grease because they
rise before being immersed in it.
Dissolve yeast and one tablespoonful
sugar in lukewarm
liquid, add one and one-half cups
of flour and beat well. Cover
and set aside to rise in warm
place for about one hour or until
bubbles burst on top.
Add to this the butter and sugar
creamed, mace, egg well beaten,
the remainder of the flour to
make a moderately soft dough,
and the salt. Knead lightly.
Place in well-greased bowl. Cover
and allow to rise again in
warm place for about one and
one-half hours. When light,
turn on floured board, roll to
about one-third inch in thickness.
Cut with small doughnut
cutter, cover and let rise again,
in warm place until light-about
forty-five minutes.
Drop into deep, hot fat with side
uppermost which has been next
to board. When a film of smoke
begins to rise from fat, it will
be found a good temperature to
fry the doughnuts; or when the
fat is hot enough to brown a
one-inch square of Bread in 40
seconds the temperature is correct.
Fry to a golden brown,
drain and roll at once in powdered
sugar.
Doughnuts are real food
for real people.
41
1 cake
FLEISCHMANN'S
YEAST
IX cups rnilk. scalded
and cooled
1 tablespoonful sugar
4}6 cups sifted flour
76 cup sugar
3 tablespoonfuls butter
X teaspoonful mace
1 egg
~ teaspoonful salt
FLEISCHMANN'S
lX cakes
FLEISCHMANN'S
YEAST
1 cup milk, scalded and
cooled
1 tnl>lcspoonful sugar
3 cups sifted flour
%cup butter
1 cup sugar
78 teaspoonful mace
176 cups mixed fruit-citron,
raisins,
currant&, in equal
parts
~ teaspoonful salt
3 eggs
Coffee Cake
T EST the goodness of this
Coffee Cake for yourself.
It's delightful any time-for
luncheon, afternoon tea or Sunday
supper. With hot chocolate
or rich creamy milk, it makes
a tasty and nutritious meal.
Dissolve yeast and one tablespoonful
sugar in the lukewarm
milk, add one and one-half cups
of flour. Beat well. Cover and
set aside, in a warm place, to
rise one hour, or until light.
Add to this the butter and sugar
creamed, the mace, the fruit
which has been floured, the balance
of the flour, or enough to
make a good cake batter, the
salt, and eggs well beaten. Beat
for ten minutes.
Pour into well-buttered molds,
filling them about half full, cover
and let rise until molds are
nearly full, then bake in a moderate
oven. If made into two
cakes, they should bake fortyfive
minutes; one large cake
should bake one hour.
Serve with your morni11~ cup-it
bri11gs a smile tha. wou 't come
off all day.
42
RECIPES
Bohemian
Hoska
To beaten egg, add sugar and
butter creamed. Beat until
light. Add milk which has been
scalded and cooled, stir well, then
add yeast which has been previously
dissolved in lukewarm
water, and two cups of sifted
flour, to make a thin batter. Beat
until smooth. Cover and let rise
until light-about one hour. Add
almonds, citron and raisins wellfloured,
the rest of the flour, or
enough to make a soft dough, and
lastly, the salt. Knead well.
Cover and set aside in warm
place, free from draught, to riseun·
til double in bulk-about one and
one-half hours. Divide into three
parts. Make three braids, place
in well-greased pan, one on top of
the other. Let rise thirty minutes.
Brush with egg, diluted
with water. Bake in moderate
oven forty-five to fifty minutes.
While hot, ice with plain frosting.
See recipe for plain frosting, page
31.
Only sweet dreams after a Bread·
and-Milk supper.
43
1 cake
FLEISCHMANN'S
YEAST
U cup lukewarm water
2 cups milk. scalded and
cooled
U cup sugar
;.1 cup citron cut fine
7f cup butter melted
1 egg
U teaspoonful salt
Y, cup raisins
Y, cup almonds chopped
FLEISCHMANN'S
1 cake
FLEISCHMANN'S
YEAST
%cup milk, scalded and
cooled
2 tablespoonfuls sugar
2 cups sifted flour
~~ cup almonds, blan.
chcd and shreddcJ
% cup butter, melted
4 eggs
~teaspoonful salt
1 cup sugar
Yo cup water
Savarins
WHEN you want a dessert
that is "different"-something
for special occasionsserve
Savarins made after this
recipe. It is a dessert highly
esteemed in France.
Dissolve yeast and sugar in lukewarm
milk. Add one-half cup
flour. Beat well. Cover and set
aside in warm place, free from
draught, for fifteen minutes.
Then add rest of flour, almonds,
butter, eggs unbeaten, one at a
time, and the salt. Beat ten minutes.
Pour into small well-buttered
molds, cover and set aside
to rise in warm place, free from
draught, until double in bulkabout
forty-five minutes.
Bake forty-five minutes in moderate
oven. Fill center with
whipped cream and serve with
a hot sauce made as follows:
Sauce
BOIL to syrup-about three
minutes-and flavor with
orange or lemon juice.
The dessert par excellence-well
suited to compatzy occasions.
44
RECIPES
Brioche
Y OU will find Brioche delightful
to serve at your
afternoon teas and coffees. It
also answers as a tasty dessert.
Brioche may be shaped in other
ways than the twist describedfor
instance, in small balls or
baked m little well-greased tins
with ribbed edges.
Dissolve yeast and one tablespoonful
sugar in lukewarm
milk, add one cup of flour to
make sponge. Beat well. Cover
and set to rise in warm place,
free from draught, until lightabout
three-quarters of an hour.
To the rest of the flour add one
tablespoonful sugar, butter softened,
four eggs and salt. Beat
all in well. Add sponge and beat
again thoroughly; then the other
four eggs, unbeaten, one at a
time, beating thoroughly. Cover
and let rise until light-about
four hours-and be<lt again.
Chill in refrigerator over night.
In the morning shape by rolling
under hand into long strips about
twenty-seven inches long and
three-fourths inch thick; bring
ends together and twist like a
rope. Form into rings, place on
well-buttered pans to rise.
When double in size, glaze with
white of egg diluted with water.
Bake in a moderately hot oven
fifteen minutes. Ice, while hot,
with plain frosting. Spread with
almonds.
Brioche-a goody that fitzds favor
with home folks and guests.
45
1 cuke
FLEISCH MANN'S
YEAST
76 cup milk, scalded and
cooled
2 tablespoonfuls sugar
4 cups sifted flour
1 cup butter
8 eggs
1 teaspoonful salt
FLEISCHMANN'S
POPULAR WAYS OF
EATING
FLEISCHMANN'S
YEAST
Spread on crackers or bread
-in fruit juices or milk,
coffee or cocoa--combined
with any familiar food on
your tuble.
ON CRISP
CRACKERS
Crush one cake of yeast
with one teaspoon of Chili
Sauce, one tubleopoon of
cream cbcefle and spread
on a crisp saltine or toasted
cracker.
TWO GOOD SANDWICH
SPREADS
1. Mix one cake of Fleischmann's
Yeast, one tablespoon
of melted butter and
two tablespoons of raspberry
jam and epread on
bread for sandwiches.
2. Blend one cake ot
Fleischmann's Yeast with
one-half cup of apple butter
and spread on bread and
butter aandwiches.
The New
Importance of
Yeast in Diet
You can enjoy your food to the
utmost, if you include those
essential food factors so necessary
to perfect digestion and health.
Fleischmann's Yeast contains those
elements which supply vigor and
energy, help replace wornout tissues
and keep the body resistant
to disease. For fresh yeast is the
richest known source of the vitamin
B.
Also because of certain properties
in Fleischmann's Yeast, which are
quite unassociated with its vitamin
content, it aids digestion
and helps the intestines in eliminating
the poisons that accumulate
daily.
Fleischmann's Yeast clears the skin
of pimples, biackheads and boilsailments
so often due to faulty
eating. It is a food-not a medicine.
Eat two to three cakes of Fleischmann's
Yeast every day, before
or between meals.
Send for free booklet
"The New Importance of Yeast
in Diet"
46
RECIPES
Our recipe books will be sent free to your friends
upon request. Write names and addresses in spaces
below, tear out sheet at perforated line and mail to
nearest office.
THE FLEISCHMANN COMPANY
NEW YORK
701 Washington St.
CHICAGO
Webster Bldi.
SEATTLE, WASH.
314 Bell St.
SAN FRANCISCO
941 Mission St.
Name .....................................•.........
Street .............................................. .
City. . . . . . . . . . . . . . . . . . . . . . . . . . . State . .............. .
Name .............................................. .
Street .............................................. .
City. . . . . . . . . . . . . . . . . . . . . . . . . . . State . .............. .
Name .............................. . ............... .
Street .. . ........................................... .
City. . . . . . . . . . . . . . . . . . . . . . . . . . . State ............... .
Name .............................................. .
Street .............................................. .
City ........................... State ............... .
Uae other side for additional names and addresses
47
•
THE FLEISCHMANN COMPANY
General Offices
New York Chicago Seattle, Wash. San Francisco
Agencies Everywhere
18
