Bread

1/4 c. hot milk.

1/4 tsp. salt.

1/4 tsp. sugar.

1 tsp. lard or butter.

1/2 cake compressed yeast. 1/8 c. water. Flour (about 1 c).

Put the water or milk, salt, sugar and fat into a bowl. When lukewarm, add the yeast, then the flour gradually. When stiff enough to handle, turn the dough out on a floured board and knead until smooth and elastic. Put it back into the bowl, moisten, cover and let it rise in a warm place until double its bulk, then make into a small loaf, or shape into biscuit. Place in the pan in which it is to be baked. Cover and again allow it to double in bulk, then bake. The large amount of yeast allows the bread to be made and baked in three hours.

Parker House Rolls

1/2 c. hot milk. 1/2tbsp. butter. 1/2tbsp. sugar. 1/2 tsp. salt. 3/4 yeast cake.

3/4 c. flour for the sponge. Flour to make a dough.

Prepare the same as for plain bread, adding the three-fourths cup of flour after the yeast and then beating it with a wooden spoon. Let it rise until light and porous. Add sufficient flour to make a dough and knead until smooth. Let it rise again to double its bulk. Knead and roll one-half inch thick. Lift it from the board and let it shrink. Cut with a round or oval cutter. Place a small piece of butter near the edge of each roll and spread it over one-half the surface of the roll, then fold so that the edges are even. Press each roll to prevent its opening as it rises. When light bake in a hot oven 15 to 20 minutes. This dough may be used for sticks or soup biscuits.

Buns

2 tbsp. sugar. 1/3 c. hot milk. 1/4 tsp. salt. 1/3 egg.

1/2yeast cake. 2/3 c. flour for the sponge.

Flour to make a dough.

Make a sponge with the above ingredients. Beat it. Let it rise until light, add flour to make a dough, knead it and let it rise again to double its bulk, then add one tablespoonful butter (softened), one-eighth teaspoonful cinnamon or nutmeg and one-sixth cup currants. Let it rise again. Shape into small round cakes and place in muffin pans to rise. When light, bake in a moderate oven. When they have baked for fifteen minutes glaze them with a mixture of milk and sugar (one teaspoonful sugar, one tablespoonful milk) and repeat every five minutes until they are done. Bake about forty minutes.

Croutons

Cut pieces of stale bread into one-half-inch cubes, and brown in a hot oven, stirring frequently.

Sippets

Cut bread into thin slices, and then into strips five inches long and one and one-half inches wide, and toast them.

Canapes

Cut bread into pieces two inches thick, cut either round or three and one-half inches long by two and one-half inches wide. Remove part of the bread from centre, spread lightly with softened butter and brown in the oven.

Soup Sticks

Cut stale bread in one-third inch slices, remove crusts, butter, and cut in one-third inch strips. Brown in the oven.