Milk Bread

One cake Fleishmann's Yeast, one quart milk, scalded and cooled, two tablespoonfuls sugar, three quarts sifted flour, two tablespoonfuls lard or butter, melted, one tablespoonful salt. Dissolve yeast and sugar in lukewarm milk, add one and one-half quarts of sifted flour. Beat until smooth. Cover and set to rise in warm place, free from draft, about one and one-half hours. When light, add lard or butter, remainder of flour, or enough to make dough that can be handled, and salt. Knead until smooth and elastic. Place in well-greased bowl. Cover, let rise again until double in bulk, about two hours. Mold into loaves. Place in well-greased bread pans, filling them half full. Cover and let rise again until double in bulk, about one hour. Bake forty to fifty minutes. This makes three one and one-half pound loaves.

White Bread

(Quick Method.)

One cake Fleischmann's Yeast, one quart lukewarm water, two tablespoonfuls sugar, two tablespoonfuls lard or butter, melted, three quarts sifted flour, one tablespoonful salt. Dissolve yeast and sugar in lukewarm water. Do not allow it to stand more than ten minutes. Add lard or butter, and half the flour. Beat until smooth, then add balance of the flour, or enough to make dough that can be handled, and the salt. Knead until smooth and elastic. Place in greased bowl, cover and set aside in a moderately warm place, free from draft, until light - about two hours. Mold into loaves. Place in wellgreased bread pans, filling them half full. Cover and let rise one hour, or until double in bulk. Bake forty to fifty minutes.

NOTE. - Two cakes of yeast may be used in this recipe with ad-vantage to the bread and a saving of time.

Hot Cross Buns

One cake Fleischmann's Yeast, one cup milk, scalded and cooled, one tablespoonful sugar, three and one-fourth cups sifted flour, one-fourth cup butter, one-third cup sugar, one egg, one-fourth cup raisins or currants, one-fourth teaspoonful salt. Dissolve yeast and one tablespoonful sugar in lukewarm milk. Add one and one-half cups flour, to make sponge. Beat until smooth, cover and let rise until light, in warm place, free from draft, about one hour. Add butter and sugar creamed, egg well-beaten, raisins or currants, which have been floured, rest of flour, or enough to make a moderately soft dough, and salt. Turn on board, knead lightly, place in greased bowl. Cover and set aside in warm place, until double in bulk, which should be in about two hours. Shape with hands into medium-sized round buns, place in well-greased, shallow pans about two inches apart. Cover and let rise again, about one hour, or until light. Glaze with egg diluted with water. With sharp knife cut a cross on top of each. Bake twenty minutes. Just before removing from oven, brush with sugar moistened with water. While hot, fill cross with plain frosting.

Parker House Rolls

One cake Fleischmann's Yeast, one pint milk, scalded and cooled, two tablespoonfuls sugar, four tablespoonfuls lard or butter, melted, three pints sifted flour, one teaspoonful salt. Dissolve yeast and sugar in lukewarm milk, add lard or butter and one and one-half pints of flour. Beat until perfectly smooth. Cover and let rise in a warm place one hour, or until light. Then add remainder of flour, or enough to make a dough, and the salt. Knead well. Place in greased bowl. Cover and let rise in a warm place for about one and one-half hours, or until double in bulk. Roll out one-fourth inch thick. Brush over lightly with butter, cut with two-inch biscuit cutter, crease through center heavily with dull edge of knife, and fold over in pocket book shape. Place in well-greased, shallow pans, one inch apart. Cover and let rise until light, about three-quarters of an hour. Bake ten minutes in hot oven.