Excellent recipes for baking raised breads : also directions for making refreshing summer drinks

              FleJ~chmlll1Il ~
SPECIAL COLLECTIONS &c RARE BOOK S
WALTER CLINTON jACKSON L IBRARY
THE UNIVERSITY OF NORTH CAROLINA AT GREENSBORO
tiome- E~Pc.vmp"hl.et}'
Gift of Paul Hessling
'
~~ ~fte;
. RECIPE. PAGE: 37
GF~GJC61M{?PJ<&eeY
EXCELLENT RECIPES
for
BAKING RAISED
BREADS
ALSO DIRECTIONS FOR MAKING
REFRESHING
SUMMER DRINKS
INDEX PAGE PORTY-SIX
SEND ONE OP THESE BOOKS TO YOUR FRIENDS
SEE PAGE PORTY-SEVEN
THE FLEISCHMANN COMPANY
COPYRIGHT 1917
VALUABLE SUGGESTIONS ON THE
USE OF FLEISCHMANN'S YEAST
This book contains reliable recipes for making, with
FLEISCHMANN'S YEAST, all sorts of delicious
and wholesome breads, rolls, raised cakes and spark­ling
drinks. Fleischmann's Yeast is both pure and
complete; not requiring the addition of either pota­toes
or scalded flour, and produces the most whole­some
and nutritious, as well as the most economical
bread.
Many housekeepers, especially young housekeepern,
seem to think that it requires a ~rtain knack to bake,
but, if a few simple rules are carefully followed, suc­cess
will be certain. Every recipe herein given has
been tried and found perfect.
Bread is the most wholesome and economical food.
"There's more energy in a pound of bread than in a
pound of meat."
Pa&eTwo
THE YEAST
Fleischmann's Yeast is a plant which needs warmth,
air and moisture for its growth, but it is killed by an
excess of heat or cold. Anything too warm for the
hand is too warm for the yeast, and anything which
chills the yeast will stop its growth. For these
reasons all liquids should be lukewarm and the flour
also should be warmed in cold weather.
Additional yeast may be used in these recipes with
advantage to the baked goods and a saving of time.
Proportionately more yeast may be used in sweet
doughs, as a large amount of sugar makes the dough
dense and hard to raise.
Whenever possible, keep yeast in ice box, placing it
where it will be dry as well as cold. Where ice is
not obtainable and yeast cannot be secured fresh for
each baking, it can be kept in good condition for a
week or ten days by keeping in a cellar or other cool
place. In order to keep an unused portion it should
be rewrapped in the tinfoil.
The yeast may discolor at times, but this does not in
any way affect its quality. If it is firm it is in good
condition, if too soft to handle it must not be used.
Fleischmann's Yeast, as it is manufactured today, is
not nearly so perishable as many people think and
can be successfully used anywhere in the country as
well as in the city.
Your grocer always has on hand a fresh supply of
Fleischmann's Yeast.
Page Three
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 KNEADIN:G
The dough must not be chilled, therefore, kriead
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 opposite page 12. This is simple
and the result~ are very satisfactory.
Page Four
THE RISING
After kneading or "throwing and rolling", place dough
in greased bowl and set in a warm place, free from
draft. 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
Next, 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 draft, till
double in size. To test 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.
Page Five
GENERAL HINTS
After the loaf is baked, remove from pan and let it
stand out of a draft 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 ~s a very convenient kitchen utensil.
To freshen stale bread, dip it for a second in cold
water or cold milk and then rebake 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.
MEASUREMENTS
The cup in which the flour is measured should be
used for measuring the other ingredients. A standard
cup contains one-half pint. 16 tablespoons = 1 cup,
3 teaspoons = 1 tablespoon.
All measurements should be level. A cupful of liquid
means as much as the cup will hold. Dry ingredients
should be leveled off with a knife.
Accurate measurements mean good results.
Fleischmann's Yeast works much faster than any other kind.
Page Six
WHITE BREAD
Quick Method
2 cakes FLEISCHMANN'S
YEAST
1 quart lukewarm water
2 tablespoonfuls sugar
2 tablespoonfuls lard or
butter, melted
3 quarts sifted flour
1 tablespoonful salt
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 opposite page 12.
Place in greased bowl, cover and set aside in a moder­ately
warm place, free from draft, 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.
NOTE--One cake of yeast may be used, but two cakes produce
quicker, stronger fermentation, and better bread. The best
bread bakers use quick methods.
Be sure to read pages jour and jive.
Page Seven
WHITE BREAD
Sponga Method
1 cake FLEISCHMANN'S
YEAST
416 quarts sHted flour
116 quarts lukewarm water
2 tablespoonfuls sugar
2 tablespoonfuls lard or
butter, melted
1 tablespoonful salt
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 one-half to two hours.
When light, mould into loaves and place in well­greased
baking pans, cover and let rise again for about
one hour. When light, bake forty to fifty minutes,
reducing the heat of oven after first ten minutes.
This recipe makes four large loaves.
The whole process takes from five and one-half to six
hours, and if followed closely, will produce excellent
results.
If a richer loaf is desired, use milk in place of all or
part of the water.
l'aae Eight
WHITE BREAD
Over-night Method
1 cake FLEISCHMANN'S
YEAST
2 quarts '\Vater
2 tablespoonfuls sugar
2 tablespoonfuls lard or
butter, melted
6 quarts sifted flour
2 tablespoonfuls salt
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.
b the moming mould into loaves. Fill well-greased
pans hnlf full, cove:- e.nd let rise until light, or until
loaves hnve doubled in bulk, which will be in about
one and one-half ho1.e.rs. Bake forty to fifty minu~es.
This will make six large loaves. If this quantity of
bread is not needed, the recipe can be divided very
easily, by taking just half of the ingredients cc.lled for
above, as well as half the cake of yeast. The half
cake of yeast, which you have left over, can be kept
in good condition several days by rewrapping it in
tinfoil and keeping it in a cool, dry place.
If a richer bread is desired use milk in place of water.
Be sure to read pages jour and five.
Page Nine
GRAHAM OR
-WHOLE WHEAT BREAD
1 cake FLEISCHMANN'S
YEAST
1 cup milk, scalded and
cooled
4 tablespoonfuls light brown
sui1ar or molasses
1 cup lukewarm water
2 tablespoonfuls lard or
butter, ntelted
4 cups graham flour
1 cup sifted white flour
1 teaspoonful salt
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 opposite page 12, being sure to keep dough
soft. Cover 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.
If wanted for over night, use .one-half cake of yeast
and an extra half-teaspoonful salt.
Fleischmann's Yeast works faster than any other kind.
Page Ten
BRAN BREAD
2 cakes FLEISCHMANN'S
YEAST
2 cups milk, scalded and
cooled
1 cup lukewarm water
~ cup molasses
7 cups ftour
5cups bran
4 tablespoonfuls lard
or butter
2 teaspoonfuls
salt
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.
Kn,ead well, cover, let rise until double in bulk­about
two hours. Divide into three loaves. Place
in well-greased pans. Cover and let rise about forty­five
minutes or~until double in bulk. Bake forty-five
minutes in a moderate oven.
Note-.:.-The addition of one cup of raisins to the bran
bread dough provides a very pleasant occasional
change.
Be sure to read pages four and five.
Page Eleven
OATMEAL BREAD
1 cake FLEISCHMANN'S
YEAST
~ cup lukewarm water
2 cups boillnl! water
2 cups rolled oats
~ cup brown sugar
2 tablespoonfuls lard or
butter, melted
4 cups sifted flour
1 teaspoonful salt
Pour two cups of boiling water over oatmeal, cover
and let stand until lukewarm. Dissolve ye ~.st and
sugar in one-half 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 opposite page. Place in greased bowl, cover
and let rise in a moderately warm place, uii:til double
in bulk-about one and one-half hours.
Mould into loaves, fill well-greased pans half full,
cover and let rise again about one hour. Bake forty­five
minutes in a hot oven.
One-half cup of chopped nuts may be added, if desired.
Oatmeal bread provides a remarkable amount of
nourishment at very little expense. It's mighty good,
tool
Page Twelve
GLUTEN BREAD
1 cake FLEISCHMANN'S
YEAST
1 cup milk, scalded and
cooled
1 cup lukewarm water
1 tablespoonful sugar
1 tablespoonful lard or
butter, melted
3 cups gluten flour
1 teaspoonful salt
For diet use all water and omit
shortening and sugar
Dissolve yeast 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 opposite page 12-. Place in well­greased
bowl. Cover and set aside in a warm place,
free from draft, 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 forty-five minutes.
This will make two one-pound loaves.
Be sure to read pages four and jive.
Page Thirteen
RAISIN BREAD
1 cake FLEISCHMANN'S
YEAST
1 cup lukewarm water
1 cup milk, scalded and
cooled
1 tablespoonful sugar
6 cups sifted flour
4 tablespoonfuls lard or
butter
~cup su11.ar
1 cup raisins
1 teaspoonful salt
Dissolve yeast and one tablespoonful sugar in luke­warm
liquid, add two cups of flour, the lard or butter
and sugar well-creamed, and beat until smooth. Cover
and set aside to rise in a warm place, free from draft,
until light-about one and one-half 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 opposite
page 12. Place in well-greased bowl, cover and let
rise again until double in bulk-about one and one­half
hours.
Mould into loaves, fill well-greased pans half full,
cover and let rise until light-about one hour. Glaze·
with egg diluted With water, and bake forty-five
minutes.
Raisin Bread made with whole wheat or Graham
flour makes a delightful change.
Raisin Bread is delicious toasted.
Page Fourteen
NUT BREAD
1 cake FLEISCHMANN'S
YEAST
1 cup milk, scalded and
cooled
1 tablespoonful sugar
3 cups sifted flour
Y.l cup sugar
l tablespoonfuls lard or
butter
White of one ~g
~cup chopped walnuts
Y.l teaspoonful salt
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 opposite page 12. Place in greased
bowl. Cover and set aside for about two and one-half
hours to rise, or until double in bulk.
Mould into a loaf or small finger rolls, and place in
well-greased pans. Protect from draft and let rise
again until light-about one hour. Loaf should bake
forty-five minutes; finger rolls six to eight minutes.
This recipe will make one medium-sized loaf, or one
dozen rolls.
Be sure to read pages four and flue.
Pa&e Fifteen
PARKER HOUSE ROLLS
1 cake FLEISCHMANN'S
YEAST
1 pint milk, scalded and
cooled
2 tablespoonfuls sugar
4 tablespoonfuls lard or
butter, melted
3 pints sifted flour
1 teaspoonful salt
Dissolve yeast and sugar in lukewarm milk, 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 opposite page 12. 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 pocket-book shape.
Place in well-greased, shallow pans one inch apart.
Cover and let rise until light-about three-quarters
of an hour. Bake ten minutes in hot oven.
Be sure to read pages four and jiue.
PaKC Sl:rteea
TEA BISCUIT
1 cake FLEISCHMANN'S
YEAST
1 tablespoonful sugar
3Y.. cups slftl'd flour
Y.. cup milk, scalded and
cooled
Y.. cup lukewarm water
1 scant teaspoonful salt
2 tablespoonfuls lard or
butter, melted
Dissolve the yeast and sugar in lukewarm liquid.
Add lard or butter and half the flour. Beat until
smooth. Add salt and th_en the rest of flour, or
enough to make a moderately firm dough. Knead
thoroughly, or "throw and roll" as shown opposite
page 12. Roll out and cut with a biscuit cutter.
Place in well-greased, 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.
These biscuits are delicious and wholesome hot, and
very palatable cold.
TEA ROLLS r
Use 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 in recipe
given above.
Be sure to study pictures opposite page IZ.
Page Seventeen
DINNER ROLLS
1 cake FLEISCHMANN'S
YEAST
1 cup milk, scalded
and cooled
1 tablespoonful sugar
3 cups sifted Hour
White of one ell,!!,
2 tablespoonfuls lard or
butter, melted
~ teaspoonful oalt '
Dissolve yeast and sugar in lukewarm milk. Add
one and one-half 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 opposite page
12. Place in well-greased bowl. Cover and set to rise
in a warm place, free from draft, until double in bulk
-about two hours.
Mould into rolls the size of walnuts. Place in well­greased
pans, protect from draft, and let rise one­half
hour, or until light. Glaze with white of egg,
diluted with water. Bake ten minutes in a hot oven.
Fleisr;hmann's Yeast works much faster than any other kind.
Page Eighteen
.•
LUNCH ROLLS
1 cake FLEISCHMANN'S
YEAST
1l4 cups milk, scalded and
cooled
1 tablespoonful su~ar
2 tablespoonfuls lard or
butter, melted
4 cups sifted flour
1 e~g
1 teaspoonful salt
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 gradually,
and salt.
When all of the flour is added, or enough to make a
dough that can be handled, tum on board and knead
lightly and . thoroughly, using_ as little flour in the
kneading as possible, or "throw and roll" as shown
opposite page 12. Place in well-greased bowl. Cover
and set aside in a warm place, free from draft, 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 ~en minutes
in hot oven.
Be sure to read pages four and jive.
Page Nineteen
WHEAT MUFFINS
1 cake FLEISCHMANN'S
YEAST
1 cup milk, scalded and
cooled
~cup lukewarm water
2 tablespoonfuls sugar
2 tablespoonfuls lard or
butter, melted .
• 2 eggs
2 cups sifted flour
~ teaspoonful salt
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 well­greased
muffin tins half full. Cover and let rise
again for about half an hour. Bake twenty minutes
in a ho1; oven.
GRAHAM MUFFINS
1 cake FLEISCHMANN'S
YEAST
2 cups milk, scalded and cooled
4 tablespoonfuls molasses or
brown sugar
:j4 cup chopped nuts
4 tablespoonfuls lard or
butter, melted
1 egg
1~ cups Graham flour
1 cup sifted white flour
1 teaspoonful sait
Dissolve yeast and sugar, or molasses, in lukewarm
milk, add lard or butter and egg well-beaten, 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, free
from draft, until light-about one and one-half hours.
Have muffin pans well greased and fill about two­thirds
full. Cover and let rise to top of pans-about
half an hour, and bake twenty minutes in hot oven.
Page Twenty
ENGLISH MUFFINS
1 cake FLEISCHMANN'S
YEAST
1 cup milk, acalde<t:and
cooled
1 cup lukewarm water
2 tablespoonfuls sugar
4 tablespoonfuls lard or
butter, melted
6 cups sifted flour
1 teaspoonful salt
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 opposite page 12. 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 one­half
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 all are baked. They can be reheated
in this way or split and toasted on the griddle. These
muffins are delicious served hot with plenty of butter.
Be sure to study pictures opposite page 12.
Page Twenty-one
OATMEAL MUFFINS
1 cake FLEISCHMANN'S
YEAST
~ cup luk;ewarm water
3 tablespoonfuls sugar
2 tablespoonfuls. butter
1 cup hot milk
1 cup rolled oats
~ cup whole wheat flour
~ cup sifted white flour
1 teaspoonful salt
Boil oats and butter in milk one minute. Let stand
until lukewarm. Dissolve yeast and sugar in luke­wru:
m water, and combine the two mixtures. Add
flour and salt, and beat well. The 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 well-greased muffin pans two-thirds
full. Let rise about forty minutes, bake twenty-five
minutes in a moderately hot oven.
CORNMEAL MUFFINS
1 cake FLEISCHMANN'S
YEAST
2 cups milk, scalded and
cooled
2 tablespoonfuls light brown
sugar
4 tablespoonfuls iard or
butter, melted
2 eggs well beaten
2~ cups cornmeal
1 cup sifted white flour
1 teaspoonful salt
Dissolve yeast and sugar in lukewarm milk. Add
lard or butter, cornmeal, flour, eggs and salt. Beat
well. Fill well-greased muffin pans two-thirds full.
Set to rise in warm place, free from draft, 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.
For CORN BREAD, use same recipe. Bake twenty
minutes in well-greased, shallow pan, instead of muf­fin
tins.
Page Twenty-two
POTATO BISCUIT
Enough for Forty-five (45) Biscuits
1 cake FLEISCHMANN'S
YEAST
1 pint milk
1 quart flour
1 eu
1 tablespoonful granulated
sugar
1 quart mashed potatoes
5!. teaspoonful salt
Butter (size of an egg)
Bake and mash six large potatoes, enough to make
one quart, place in bowl, add salt, sugar and butter.
Take a cupful of the milk, heat till lukewarm, dis­solve
yeast cake in it, and add enough flour to make a
sponge-about one cup. Set sponge aside in warm
place, free from draft, 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. Butter 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.
PaKe Twenty-three
POTATO BUNS
1 cake FLEISCHMANN'S
YEAST
1 tablespoonful sugar
1 cup milk, scalded and
cooled
1 cup sugar
Y.a cup mashed potatoes
4Y.a cups sifted flour
Y.a cup butter or lard
1 egg
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 flour, 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 one-half hours.
When light bake twenty-five minutes. If lard is
used instead of butter, add a half teaspoonful salt.
An excellent cinnamon cake can be made from this
dough. Take a small quantity of it, add enough
flour ,to stiffen and roll out about half-inch thick.
Place in pan, brush over with butter and sprinkle
with cinnamon and pulverized sugar. Let rise again
and bake thirty minutes.
Be sure to read pages jour and jive.
Page Twenty-four
SALLY LUNN
1 cake FLEISCHMANN'S
YEAST
2 cups milk, scalded and
cooled
1 tablespoonful sugar
4 tablespoonfuls butter,
melted
4 cups sifted flour
2 eggs
1 teaspoonful salt
Dis;olve yeast and sugar in lukewarm milk. Add
butter, then flour, eggs well beaten, and the salt.
Beat until perfectly smooth. Pour into well-greased
pans.
Cover and let rise in a warm place, free from draft,
until double in bulk-about one and one-half hours.
Sprink;le one tablespoonful granulated sugar over top
and bake twenty minutes in• hot oven. Serve hot.
Break apart with fork.
This recipe will fill two medium cake pans.
Fleischmann's Yeast works much faster than any other kind.
Pa~~:e Twenty.-five
WAFFLES
1 cake FLEISCHMANN'S
YEAST
2 cups milk, scalded and
cooled
1 tablespoonful sujlar
1 tablespoonful lard or
butter, melted
2~ cups sifted flour
1 teaspoonful salt
2 "1!11.8
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 draft, for
about one hour.
When light, stir well. Have waffie irons hot and well .
greased. Fill the cool side. Brown on one side,
tum the iron and broWJ\ 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.
Be sure to read pages four and jive.
Page Twenty-slz
WHEAT GRIDDLE CAKES
1 cake FLEISCHMANN'S
YEAST
1 cup milk, scalded and
cooled
2 tablespoonfuls light
brown sugar
2 tablespoonfuls lard or
butter, melted
1 cup lukewarm water
2 cups sifted flour
2 eggs
1 teaspoonful salt
Dissolve yeast and sugar in lukewarm liquid. Add
lard or butter, then flour gradually, the eggs well
beaten, and salt. Beat thoroughly until batter is
smooth.
Cover and set aside for about one hour, in a warm
place, free from draft, 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. Cover and keep
in a cool place.
NOTE-All batter cakes are better baked on an ungreased
griddle, as they keep their shape and do not follow the grease.
You will be rid of the disagreeable smoke and odor of burning
fat. Your griddle need not necessarily be of soapstone. If you
have an old griddle and clean it thoroughly, being sure to remove
all burned fat or batter, it can be used in the above way.
Page Twenty-seven
..
..
BUCKWHEAT CAKES
1 cake FLEISCHMANN'S .
YEAST
2 cups lukewarm water
1 cup milk, scalded and
cooled
2 tablespoonfuls Ullht
brown sugar
2 cups buckwheat 8our
1 cup sifted white flour
1g teaspoonfuls salt
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 draft, 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 place.
PLAIN FROSTING
1 cup fine powdered or
contecttonerS' sucar
2 tablespoonfuls milk or water
W'teaspoonful vanilla
Add just enough liquid to the sugar to make a mod­erately
thick paste. Owing to difference in sugar,
the exact amount of liquid necessary cannot be de­termined
in advance. Water will make a more trans­parent
frosting than milk.
CURRANT TEA RING
'2 cakes FLEISCHMANN'S
YEAST
1 cup milk, scalded and
cooled
1 cup lukewarm water
1 tablespoonful sugar
7 cups sifted flour
6 tablespoonfuls lard or
butter
~cup sugar
3 eggs
~ teaspoonful salt
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. Turn on board, knead
lightly, or "throw and roll" as shown opposite page 12.
Place in greased bowl. Cover and set aside in a warm
place to rise, for about two hours, or until dough has
doubled in bulk.
Roll out in oblong piece, one-fourth 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. Turn 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 28.}
This recipe will make two large or three small rings.
Page Twenty-nine
CHILDREN'S BUNS
1 cake FLEISCHMANN'S
YEAST
l cuJismllk,scaldedandcooled
1 tablespoonful sugar
6 cups sifted flour
~cup butter
1 cup sugar
1 egg
1-cup currants
~ teaspoonful salt
Dissolve the yeast and one tablespoonful sugar in
lukewarm milk, and add to it three cups of flour to
make an ordinary sponge. Beat well. 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 well 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 roll" as shown opposite
page 12. Place in greased bowl, cover and set aside in a
warm place, free from draft, to rise for about two to
two and one-half hours. When well-risen, tum 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.
Be sure to read pages four and jive.
Page Thirty
SWEET FRENCH BUNS
1 cake FLEISCHMANN'S
YEAST
1 cup milk, scalded and
cooled
~ cup lukewarm wa ter
1 tablespoonful sugar
4 cups sifted Oour
~cup sugar
3 tablespoonfuls butter
1 egg
~ teaspoonful lemon
extract
1 teaspoonful salt
Dissolve yeast and one tablespoonful sugar in the
lukewarm 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 suga; 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 th~ salt
with the last of the flour.
Knead until smooth and elastic, or "throw and roll"
as shown opposite page 12. 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.
Be sure to read pages jour and five.
Page Thirty-one
HOT CROSS BUNS
2 cakes FLEISCHMANN'S
YEAST
2 cups milk, scalded and
cooled
2 tablespoonfuls sugar
7Y.a cups sifted flour
!{.cup butter
%cup sugar
2 eggs
Y.. cup raisins or
currants
Y.. teaspoonful salt
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 draft-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 medium-sized round buns, place in
well-greased shallow pans about two inches 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.
See recipe for frosting on page twenty-eight.
Page Thirty-two
ENGLISH BATH BUNS
2 cakes FLEISCHMANN'S
YEAST
~ cup milk, scalded and
cooled
1 tablespoonful sugar
~cup butter, melted
4 eggs
4 cups slf ted flour
~ teaspoonful salt
5 tablespoonfuls sugar
1 cup almonds,
chopped
Dissolve yeast and one tablespoonful sugar in luke­warm
milk. Add butter, eggs unbeaten, flour grad­ually,
and ~he 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 well-greased 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.
Be sure to read pages four and jive.
OVEN SCONES
2 cakes FLEISCHMANN'S
YEAST
2 cups mUk, scalded and
cooled
1 tablespoonful sugar
1 cup sugar
Y.l cup lard or butter .
1 egg
1 cup raisins
~cup citron
6~ cups sifted flour
1 teaspoonful salt
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 draft, until light
-about one hour.
Then add butter and sugar creamed, the egg well
beaten, fruit well-floured, balance of flour, or enough
to make a moderately soft dough, and the salt. Tum
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 well-greased pans.
Let rise about one hour, or until double in size. Then
brush with egg diluted with water. Bake fifteen
minutes in moderate oven.
Be sure to read pages four and jive.
Page Thirty-four
ZWIEBACK
1 cake FLEISCHMANN'S
YEAST
~ cup milk, scalded and
cooled
2 tablespoonfuls sugar
!4 cup lard or butter,
melted
2 eJ!gs
2 :j4 cups sifted flour
~teaspoonful salt
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 lard 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 draft 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 bakin~
sheet and brown in a moderate oven.
Be sure to read pages four and jive.
Page Thirty-five
_._
CINNAMON CAKE
1 cake FLEISCHMANN'S
YEAST
Y.a cup milk, scalded and
cooled
1 tnblespoonful sugar
2 cups sifted fi\)Ut
Y.a cup light brown sugar
2 tablespoonfuls butter
1 egg
~ teaspoonful salt
Dissolve yeast and one tablespoonful sugar in the
lukewarm milk. Add three-fourths cup flour to make
sponge. Beat well, 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 cinnamon. Bake
twenty minutes in a moderately hot oven.
Be sure to read pages four and jive.
Page Tbirty-alz
APPLE CAKE
152 cakes FLEISCHMANN'S
YEAST
1 cup milk, scalded and
cooled
1 tablespoonful su11ar
352 cups sifted flour
~cup butter
52 cup su11ar
leg~
~ teaspoonful salt
5 apples
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
asiqe in a warm place until light-about 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 first
ten minutes, in order that the apples may be thor­oughly
cooked.
Be sure to read pages four and jive.
Page Thirty-seven
DOUGHNUTS
1 cake FLEISCHMANN'S
YEAST
1~ cups milk, scalded and
cooled
1 tablespoonful sugar
4Y.. cups sifted flour
Y.. cup sugar
3 tablespoonfuls butter
~ teaspoonful mace
1 egg
~ teaspoonful salt
Dissolve yeast and oae 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 beatea, 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 one­third
inch in thickness. Cut with small doughnut
cutter, cover and let rise again, on· floured board or
paper, 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.
Doughnuts made by this method do not absorb the
fat, for the reason that they rise before and not after
~ey are put into the grease.
Page Thirty-eight
COFFEE CAKE
1~ cakes FLEISCHMANN'S
YEAST
1 cup milk, scalded and
cooled
1 tablespoonful sugar
3 cups sifted flour
~cup butter
1 cup sugar
J-8 teaspoonful mace
1~ cups mixed fruit­citron,
raisins, currants
in equal parts
~ teaspoonful salt
3 eggs
Dissolve yeast and one table3poonful 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 ove::1. If made into two cakes,
they should bake forty-five minutes; one large cake
should bake one hour.
Be sure to read pages jour and five.
Page Thirty-nine
TOAST
To ~:.t!l:e toast, have bread stale or dry slices in oven
before toasting. Cut bread thin, about one-quarter
of an inch, have fire red, not blazing. The crusts
may be removed Ol' not, according to taste. Use
double broiler, place slices in evenly, close broiler and
hold firmly to prevent slices from slipping. Move
gently over fire one or two minv.tes, turn over, then
hold nearer to coals and brown. Serve at once, but­tered
or dry.
Bread properly toasted turns the dough into pure
wheat farina, easily digested even by sick persons.
Always toast over coals or in oven.
Toast served with vegetables adds much to their food
value and digestibility. Dip the toast quickly in
boiling water and sprinkle lightly with salt. Place in
serving dish and turn vegetables over it. Peas, suc­cotash,
beans, spinach, cauliflower-in fact, almost all
vegetables are made more tasty and healthful if served
with toast.
BREAD CRUMBS
Pieces of bread or crusts that have become very dry
should be put into the bottom of the oven and left
there until quite crisp. They can then be rolled be­tween
sheet::: of paper with a rolling pin, or pounded in
a basin, or put through a food chopper. Such crumbs,
if stored in an air-tight jar or bottle, will keep for a
long while and will be ready to use at any time.
They are handy to use in place of freshly grated
crumbs for puddings, stuffings and bread sauce, or for
crumbing croquettes and fish.
Page Fort;y
STEAMED BREAD
Steamed bread is palatable and affords variety. The
section of a loaf or single slices or rolls are placed over
rapidly boiling water and closely covered. This may
be done in a regular steamer or by putting a colander
above boiling water.
STEAMED BREAD PUDDING
2 cups fresh or stale bread
crumbs
~ cup chopped suet
1 cup hot water
1 cup flour
1 cup molasses
1 cup currants
1 teaspoonful soda
~teaspoonful salt
~ teaspoonful powdered
cinnamon
1 teaspoonful powdered ginger
% teaspoonful crated nutmeg
-:Few blanched almonds
1 egg
Grease a mold and decorate it with almonds. Pour
hot water over bread crumbs, add molasses, suet,
flour, soda, spices, currants, salt and egg well beaten.
Turn into prepared mold, cover with greased paper
and steam steadily for two and a half hours. Serve
with hot milk or sweet sauce.
BROWN BETTY
2 cups bread crumbs
1 cup sugar .
!'1. cup butter ·:z cups thinly sliced ·apples
Put a layer of apples in buttered baking dish, sprinkle
with sugar. Add a layer of bread crumbs, season
with bits of butter and cinnamon; repeat until dish is
filled. Then pour over one-half cup of water, cover
and bake slowly for one hour, then uncover and
brown. Serve with hard sauce or cream.
Page Forty-one
SA VARIN
1 cake FLEISCHMANN'S
YEAST
52 cup milk, scalded and
cooled
2 tablespoonfuls sugar
2 cups sifted flot:r
'l4 cup alrnoads, p!anched
and shredded
52 cup butter, melted
4 eggs
~ teaspoonful salt
Dissolve ye~st and sugar in lukenarm milk. Add one­half
cup flour. Beat well. Cover and set aside in
wcrm plac::!, free from drq.ft, for fifteen minutes.
Then add rect of flour, almonds, batter, eggs unbeaten,
or.e at a t i:ne, and the salt. Beat ten minutes. Pour
:ln:o t hickly buttered molds, cover and set aside to
rise in warm place, free from draft, until double in
bulk-about forty-five minutes.
Bake forty-five minutes in moderate oven. Fill cen­ter
with whipped cream and serve with rum sa-:.:ce. _
RUM SAUCE
1 cup sugar
52 cup water
Boil to syrup-about three minutes-and add two
tablespoonfuls rum.
Page Forty-two
REFRESHING
SUMMER DRINKS
Refreshing, s~arklin~ beverc.ces e.re easily and
economically prepared by many housewives with
FLEISCHMANN'S YEAST.
POINTS TO BE REMEMBERED
Use strong bottles with patent stoppers, or tie corks
in securely. Bottles similar to beer bottles answer
nicely and can be easily purchased. Fill within an
inch of to~.
If drinks have too much effervescence, reduce quantity
of yeast or sucar. If not enough, use more yeast.
The longer the drinks stand in a warm place after bot­tling,
the more effervescent they will be. Too much
effervescence is undesirable.
In cold weather, or climate, quantity of yeast should
be increased; in hot weather use less yeast.
Use stone crock or granite vessel in which -to let
drinks stand while "working."
Fresh roots from the woods are always preferable to
the dried herbs, and should be used where obtainable.
A food chopper is an excellent utensil with which
to crush roots.
Select a cool place for storing drinks and place on
ice an hour or so before using.
See recipes on following pages.
Page Forty-three
f
LEMON POP
~ ca~E~Ig"ISCHMANN'S
2 pounds' ~ranula ted sugar
2 ounces ginger root
8 quarts bolllng waterJ
2 ounces cream of
tartar
.Juice of 7 lemons
Place ginger root (crushed) in pot, ~dd sugar and
boiling water, lemon juice and cream of tartar. Let
stand until lukewarm, then add yeast dissolved in
half cup water; stir well. Cover and let stand eight
hours in a warm room; strain through flannel bag and
bottle. Set bottles in a cool place and put on ice as
required for use.
This is a most refreshing summer beverage; as a thirst
quencher nothing is superior.
ROOT BEER
1 cake FLEISCHMANN'S
YEAST
1 bottle root beer extract
5 gallons fresh water,
not too cold
4 pounds granulated sugar
In extremely hot weather use one-half cake of yeast.
Dissolve the sugar in the water, add the extract, then
the yeast thoroughly dissolved in a little water,
mix well and bottle immediately, using strong bot­tles
or jugs, and tie the corks in securely. Set in a
warm place thirty-six to forty-eight hours; in cold
weather, a little longer. Then remove to cellar or
other place of even temperature, but do not put it on
ice until a few hours before using.
Pqe Fort,y-Cour
KUMYSS
This delightful beverage is highly recommended by
modern food experts. It combines the rich, nourish­ing
qualities of sweet milk with the healthful action
of buttermilk. Kumyss is a form of fermented milk
enjoyed by children and adults alike and especially
recommended for those who have difficulty in assimi­lating
milk in its natural state. It is easily prepared
as follows:
Heat two quarts of milk to blood-heat {100 °). Add
half a cake FLEISCHMANN'S YEAST and two
tablespoonfuls sugar dissolved in a little warm water.
Let stand for two hours, then bottle and stand for
six hours in a moderately warm room; then place on
ice. Kumyss will keep four or five days if kept cold,
but it is better if made fresh every day or two.
DANDELION WINE
1 gallon dandelion blossoms 1 gallon boiling water
Pour water over blossoms and let stand until blossoms
rise, 24 to 48 hours. Strain into stone jar, into which
cut in dice 4 lemons and 4 oranges.
Add:
4 pounds-granulated
,.ugar
1 cake FLEISCHMANN'S
YEAST
Stir well and stand in cool place. Stir five or six
times a day until fermentation ceases. Keep well
covered. In two weeks stt:ain and add a little bitter
almond, and bottle, cork very tightly and keep in
dark, coo.l place. .
NOTE-The wine may be improved by allowing to stand in a
jug for six weeks, before bottling.
Page Forty·five
INDEX
BREAD Page
Bran Bread •..•••.•.•...... 11
Corn Bread ......•......... 22
Crumbs ..................... 40
Gluten Bread ... . ..... ..... 13
Graham Bread ............. 10
Nut Bread ... ....... ..... .. 15
Oatmeal Bread ............. 12
Raisin Bread ............... 14
Steamed Bread ............ .41
Toast .. . .... ............ .. .40
White Bread ............. 7-8-9
Whole Wheat Bread ...... .. 10
Zwieback .................. 35
BUNS
Children's Buns ............ 30
English Bath Buns ......... 33
HoC Cross Buns ........... . 32
Potato Buns . .... .......... 24
Sweet French Buns ....•.... 31
CAKE
Apple Cake .. . .... .. . .... .. 37
' Cinnamon Cake ............ 36
Coffee Cake .......... . ..... 39
DESSERTS, ETC.
Brown Betty ............... 41
Currant Tea Ring .. ........ 29
Doughnuts ................. 38
Oven Scones ....•.......... 34
Sally Lunn .................. 25
Savarin .................... 42
Steamed Bread Pudding ... .41
GRIDDLE CAKES Page
Buckwheat Cakes .......... 28
Wheat Cakes ..... . ......... 27
Waflles ....... .. ........... 26
MUFFINS
Cornmeal Muffins .......... 22
English Muffins ............ 21
Craham Muffins ............ 20
Oatmeal Muffins ... ........ 22
Wheat Muffins ............ . 20
ROLLS AND BISCUIT
Dinner Rolls .... ............ 18
Lunch Rolls ................ 19
Parker House Rolls ......... 16
Tea Rolls and Tea Elscu!t ... 17
Potato Biscuit . .. . ...... ... 23
SUMMER DRINKS
G<•neral Directions ........ .43
Dandelion Wine .... ... .. .. .45
Kumyss ................... .45
Lemon Pop ............... 44
Root Beer .... . ..... •. ...... 44
VALUABLE HINTS
Baking ...................... 5
Keeping Yeast .. . ........... 3
Kneading ................... 4
Measurements .............. 6
MU.Ing ..................... .4
Moulding .. . ................ 5
Rislng ...................... 5
Page Forty·six
Our recipe books will be sent free to your friends
upon request. Write names and addresses iri spaces
below, tear out sheet at perforated line and mail to
nearest office.
THE FLEISCHMANN COMPANY
NEW YORK
701 Washin~ton St.
CHICAGO
Webs t er Bid~.
SEATTLE. WASH.
Green Bid~.
SAN FRANCISCO
941 Mission St.
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use other side for additional names and a ddresses
Page Forty-seven
THE FLEISCHMANN COMPANY
General Offices
New York Chicago Seattle, Wash. San Francisco
Agencies ElleTI/IDir.ere
RE.CIPE PAG£ 2~~ ~
RECIPE PAGE 25