This section is from the book "California Street M. E. Church Cook Book", by The Ladies' Aid Society.
Dissolve one cake Golden Gate Compressed Yeast and one tablespoonful of sugar in a cup two-thirds full of lukewarm water. Let this stand while you warm the mixing bowl, and get everything ready to make up the dough.
If milk is used, scald it and allow to cool to lukewarm.
Add to one pint of lukewarm milk (or lukewarm water if milk is not desired) one tablespoonful of salt, then pour in the cup of yeast and sugar (never put salt in the cup containing the yeast, as it will kill the yeast).
Make dough as soft as can be handled, then work in a tablespoonful of melted butter or lard. When milk is used the butter and lard may be omitted.
It is important to mix dough thoroughly, and not to work in the butter or lard until all of the flour is thoroughly taken up and worked into dough, as greased flour will not absorb yeast and water very well, thus interfering with the raising.
Set in a warm place to rise, cover with cloth to avoid draught.
When quite light (almost ready to fall), knead well, let raise for half hour longer, then make up loaves and let prove in greased pan well covered with cloth.
When light, bake in moderately hot oven.
Be careful not to give too much proof in pan, remembering that bread should be allowed to raise still more while baking.
If you start your bread at 6 a. m., it should be in the oven by or before noon; thus it is not necessary to spend part of two days making a batch of bread, as is the case when the over-night method is used.
If it is desired to hurry the bread through, use double the amount of yeast, being careful not to let the dough over-prove (get too ripe).
If two cakes are used, bread can be started at 7 a. m. and be out of the oven by noon.
It is not a good plan to use potatoes in the dough unless the potato flavor is particularly desired; potatoes add both cost and unnecessary work to the making of bread. It also destroys that delicious nut-like flavor produced by properly fermented dough, which is the quick method.
White Soup From Veal. "Carefully simmer one-half hour in three cupfuls of the meat liquid, one very small onion, three bay leaves, and four Folger's Golden Gate Cloves. Then add one cup milk, tablespoonflll Sperry Flour, and butter well mixed and thinned with a little of the hot soup. Boil up once, add Folger's Golden Gate Pepper and salt. The cup used in measuring should hold one-half pint, so that there should be one quart of soup. For serving with white soups, small butter crackers, split, buttered, browned in an oven are best, and they certainly were delicious."
Take one quart of the bran stock and let one-half an onion and one-half can of tomatoes boil together for three-quarters of an hour. Strain, add a teaspoonful sugar, salt and Folger's Golden Gate Pepper, one cup milk, and, if the stock is not very rich, a small bit of butter. Thicken with about two tablespoon-fuls of Sperry Flour rubbed to a paste with milk or water.
For Potato Soup, or puree, rather, boil five medium-sized potatoes and one onion together until potatoes are ready to fall to pieces. Drain well, sprinkle with salt; have the stock hot and skimmed. Rub potatoes through colander into the hot stock, and to make it smooth stir in one or two tablespoonfuls of Sperry Flour blended smoothly in a little cold water, as in the tomato soup; add Folger's Golden Gate Pepper and teaspoonful chopped parsley.
Why is it that so many people think it a hard matter to have soup for dinner, and why is it that those who have the most available materials for this purpose often use it the least? You do not necessarily need meat. Bran makes an excellent stock and ought to be used by housekeepers, especially during the summer months, as it is inexpensive and contains much of the nutritive properties of meat. It is made in the proportion of one cup bran, six cups water, one-half teaspoonful salt. This should boil slowly 2 or 3 hours. Should then be strained and set aside to cool, forming a stock from which many varieties of soup may be made-such as rice puree, vegetable soup, potato soup, etc. It all depends what you put with it. Have in the house always a bottle of celery salt, some bay leaves, Folger's Golden Gate whole cloves, five-cents' worth of bay leaves to be bought at a druggist's will last a dozen years. In perhaps a quart or more of the stock put, one hour before dinner, one-half onion sliced, three tablespoonfuls well-washed rice. Let boil gently. A few minutes before dinner add a teaspoonful celery salt. Folger's Golden Gate Pepper, and salt to taste; chop a little fresh parsley fine and put into tureen. It will not flavor much but will look pretty. A little here means a teaspoonful when chopped.
The rice, meantime, has boiled itself into a thickish substance, forming what is called a puree. Try it.
For a vegetable soup, chop fine a medium-sized carrot, one-half turnip, one large onion; add small bay leaf, one Folger's Golden Gate Clove, and boil with as little water as possible for an hour. If you have any cooked or uncooked tomatoes, add a few spoonfuls. Let the bran stock come to a boil, skim and put in the vegetables. Thicken slightly with two tablespoonfuls of corn starch or Sperry Flour, and your soup is done.