Bread

1 cup of milk or water 1 teaspoon salt 1 1/2 tablespoons fat

3 cups flour

1/4 cup luke warm water 1 tablespoon sugar

Method :

Scald milk, put fat, salt and sugar in bowl. Pour over them the scalded milk. When cool add yeast dissolved in warm water, add sifted flour gradually. When stiff enough to handle turn the dough on a floured board and knead until soft and elastic. Grease sides and bottom of bowl, return dough to bowl and work in bowl until surface of dough is greased, cover and allow to raise until double in bulk. The dough should then be kneaded again to break bubbles. Dough is shaped into loaves, put in greased pans and allowed to raise until double in bulk. Keep closely covered. Bake in a hot oven, loaf should continue rising for the first fifteen minutes of baking when it should begin to brown. A loaf of bread requires about one hour for baking. Temperature of oven should be decreased a little during last half of baking period. Remove loaves at once from pan and place on wire rack to cool.

Ruth Wallis Wagner, Chi Alpha.

Beaten Biscuit

1 quart flour

1 tablespoon lard (full rounding)

1 teaspoon salt

Method :

Mix flour, lard and salt. Make into a stiff dough with ice water and milk, equal parts. Work on a kneader or beat with a mallet until smooth and glossy. Roll, cut into shape, pierce with a fork and bake twenty or twenty-five minutes.

Francis Green, Lambda Alpha.

Beaten Biscuit

I quart flour 1 teaspoon salt 1/2 teaspoon soda

I teaspoon cream of tartar

1/2 cup lard

1 cup sweet milk

Method :

Sift the flour, salt, soda and cream of tartar together, mix in the lard thoroughly, then add the milk. Work through a biscuit break or beat with a pestle until it blisters. Bake in a slow oven.

E. Morgan, Xi.

Baking Powder Biscuit

2 cups flour

2 heaping teaspoons baking powder pinch salt

2 heaping tablespoons shortening (lard or crisco)

Mix thoroughly with finger tips add 1 egg - unbeaten

1 cup milk - sour or sweet

Method :

Pat with hands to one-inch thickness. Bake in warm oven twenty minutes to one-half hour.

Bobby Shurtleff Cole, Nu. Potato Biscuit

I quart flour

1 pint mashed potatoes

1 teaspoon salt

1 tablespoon sugar

2 eggs unbeaten

1/2 cup lard

1/2 cake compressed yeast

Method :

Mix all together, let raise. When light, stir up and roll out.

Helen Shurtleff, Xi.

Sausage Rolls

rich biscuit dough as many sausages as persons

Method:

Roll biscuit dough thin and cut in strips. Put one sausage in each strip and roll, leaving the ends of sausage exposed. Bake in a hot oven and serve hot or cold.

Gladys Mars Becker, Xi.

Parker House Rolls

1/2, pint scalded milk

1 tablespoon butter

1 tablespoon lard } Put in warm milk

1 tablespoon sugar

When cool, add 1 well beaten egg

1/2 teaspoon salt

1 cake of yeast dissolved in 1/2 cup warm water and a little sugar 41/2 cups flour

Method:

Beat well; let rise. Then roll one-half inch thick and cut. Let raise; bake twenty to twenty-five minutes.

Naomi Leitz Williams, Xi.