Yeast Bread - Short Process

Scald 1 c milk, add 1 c boiling water, pour into a large mixing bowl or bread riser, add 2 T lard, 2 t salt and 1 T sugar. When lukewarm, add 1 cake of compressed yeast which has been softened in 1/4 c lukewarm water, mix well and sift in 6 c bread flour. Beat well with a spoon and add sufficient flour to make a dough which can be handled. Turn on to a floured board and knead thoroughly.

Let rise in the mixing bowl till double its bulk, knead, form into loaves, place in greased baking pans, let rise till double its bulk, and bake in a moderate oven about 1 h or until the loaves shrink away from the pan.

For further directions see article on Bread Making, page 211.

Pound Cake

Cream 1/2 lb. of butter, add gradually 1/2 lb., that is, I c of sugar and beat well; add the yolks of 5 eggs beaten until thick and lemon colored, whites of 5 eggs beaten until stiff and dry, 1/2 lb. or 2 c of pastry flour, 1/4 t mace and 1/2 T vanilla. Beat vigorously 5 m. Bake in a deep pan 1 h in a slow oven; or 30 to 35 m if baked as small fancy cakes.

Fig Turnovers

Mix and sift 3 c flour, 3/4 t salt and 4 t baking-powder

Rub 1 1/2 T butter into the flour; then beat I egg, add to it I c milk, mix and add gradually to the flour. The dough should be soft but not wet. Turn out quickly onto a floured board, roll into a sheet 1/2 inch thick and cut into rounds with a biscuit cutter. Dip a knife handle into flour, press down in the center of each biscuit, making a sort of hinge; have ready 8 or 10 figs, chopped fine. Put 1 T of the fig mixture on half of the roll, brush over lightly with white of egg, fold over the other half, pressing the edges well together. Bake in a quick oven 20 m. Serve warm with cream or milk and sugar.

Jellied Veal

Cover a knuckle of veal broken into small pieces, with boiling water and let simmer until tender, together with a few slices of carrot, half an onion and a stalk of celery. Drain, reserving the broth; remove all meat from the bones, return the particles of gristle, skin and bones to the broth, put over the fire and simmer until reduced to 1 c. Strain, set aside and cool. When the meat is nearly cold, cut in tiny cubes or else chop fine, remove the fat from the broth, reheat and stir the veal into it adding salt, pepper and any other seasoning desired. Decorate a mould with slices of hard cooked eggs, pour the veal mixture into this, cover with buttered paper, press down with a weight and let stand until cold and set. Serve sliced thin.

Method Of Work

Start the bread the first thing after breakfast. Then put the veal on to cook and make the Pound Cake; while baking, make the Fig Turnovers for Luncheon. Knead the bread and set it to rise. Then, if necessary, make a supply of Salad Dressing, following directions given on page 29. Knead the bread a second time, if desired, shaping loaves, let rise and bake.