This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1 pint scalded milk
1 cupful rolled oats
1 cupful butter or drippings
1 teaspoonful salt
1/2 cupful sugar
2 cupfuls bread flour
2 cupfuls entire wheat flour
Add the sugar, salt, oatmeal and shortening to the milk. Let stand until lukewarm; dissolve the yeast in the warm water, add to the first mixture, then gradually beat in the flour. Set in a warm place to rise, and when double in bulk beat again, and half fill well-oiled muffin pans. Let rise till light, and bake in a moderate oven.
1 cupful cooked brown or uncoated rice, dry
1 3/4 cupfuls milk 1/2 cupful sugar 1/2 teaspoonful salt
2 well-beaten egg yolks
4 tablespoonfuls butter or oleomargarine
4 cupfuls bread flour
1/2 compressed yeast cake, dissolved in 1/4 cupful warm milk
Scald the milk and add it to the rice, salt, sugar and shortening. Cool till tepid, add the yeast, and the egg well-beaten. Then beat in the flour a little at a time; set to rise and, when double in bulk, drop into well-oiled gem-pans, half filling them. Let rise again till the pans are full, and bake.
1/2 cupful scalded milk 1/2 cupful boiling water 1/2 compressed yeast cake, dissolved in 1/4 cupful tepid water 3 1/2 cupfuls bread flour
1/4 teaspoonful salt 2 tablespoonfuls sugar 2 eggs
1/4 cupful butter or oleomargarine 1/4 cupful lard
Cool the milk and water till tepid; add the dissolved yeast and 1 1/2 cupfuls of bread flour. Beat well, cover and set in a warm place to become light. Melt the butter and lard, add to the sponge with the salt, sugar, eggs well-beaten, and the remaining flour. Beat thoroughly, turn into well-oiled shallow pans, cover, let rise and bake.