One cake compressed yeast, 3 potatoes boiled, 1 quart lukewarm water. Soak yeast cake in 1 cup of lukewarm water, add to this 1 tablespoon of lard, sugar and salt, then add enough Henkel's bread flour to make a stiff dough. Let rise over night, in morning make in loaves. Bake 1 hour for large loaf, 3/4 hour for small loaves.
Mrs. Fred G. Emmons.
Crumble 2 yeast cakes into 1 cup milk and 3 cups warm water, add 1 tablespoon lard, 1 1/2 tablespoons sugar and 1 teaspoon salt. Let stand until cool, then add 1 quart Henkel's bread flour and let rise 45 minutes. Then stir down and add another quart flour, let rise 1 hour and mold into two loaves and pan of biscuit. Let rise, bake 1 hour.
Mrs. Geo. E. Goddard.
2 eggs. 2 teaspoons soda. 1 cup brown or white sugar. 1 1/2 cups Henkel's white flour. 1/2 cup molasses. 2 1/2 cups Graham flour. 2 teaspoons salt. 1/2 package raisins. 2 cups sour milk.
Two cups sour milk, 1 teaspoon soda, pinch salt, 1/2 cup molasses, 4 cups graham flour. Mrs. H. L. Comin.
Four cups whole wheat flour, 4 rounding teaspoons Royal baking powder, 1 1/2 cups light brown sugar, 2 eggs, 2 cups sweet milk, 1 teaspoon salt, 1 cup chopped nuts, 1 1/2 cups chopped raisins. Let rise 1/2 hour before baking. Bake slowly 1 hour. Mrs. C. E. Mutschel.
Four level cups Henkel's flour, 4 level teaspoons Royal baking powder, 1/2 cup sugar, 1 3/4 cups sweet milk, 1 beaten egg, 1 teaspoon salt, 1 cup chopped peanuts. Set in warm place 20 minutes, bake 1 hour in moderate oven. To be eaten without butter.
Mrs. W. F. Monroe.
Three eggs, reserve yolk of 1, 1/2 cup sugar, 1/2 cup milk, 1/2 cup butter, 4 cups Henkel's flour, 3 teaspoons Royal baking powder, a little salt. Mix as lightly as possible, roll and spread on yolk of egg, cut triangular shape with a sharp knife and bake. Mrs. A. W. Brewster.
One half cup butter and lard mixed, 1/2 cup sugar, 1 egg,
1 cup water or milk, 2 1/2 cups Henkel's flour, 2 teaspoons Royal baking powder, 1 cup raisins dredged with a little of the flour. Stir till mixed. Will be very stiff, but spread it out in a shallow bread pan, sprinkle thickly over the top sugar, cinnamon and nuts. Bake about 20 minutes in oven about right for bread. Mrs. Schooley.
Take 2 tablespoons sugar, 2 teaspoons salt, 2 quarts Henkel's flour, add 2 tablespoons lard, mix well, add 1 yeast cake dissolved in 1 cup luke warm water. Add enough luke warm water to knead well and more flour to handle easily. Let rise over night. In morning make into rolls and let rise from 2 to 3 hours. Bake 20 minutes in moderate oven.
One egg, 1 cup milk, beat well. Add salt, heaping cup Henkel's flour, bake in gem pans. Mrs. Chase.
Three cups graham flour, cup Henkel's white flour, 1/2 teaspoon salt, 1 teaspoon soda, sour milk to make them quite stiff. Mrs. C. W. Sweet.
One egg, salt, 1 3/4 cups milk, 2 cups graham flour, 2 teaspoons Royal baking powder. Mrs. Chase.
One cup Henkel's flour, 1 cup corn meal, 2 heaping teaspoons Royal baking powder, 1 teaspoon salt, 1/2 cup sugar, butter size of an egg, 2 eggs well beaten, 1 cup sweet milk. Bake in gem pans for 25 minutes in quick oven.
Three tablespoons butter, 2 tablespoons sugar, 2 eggs, 1 cup milk, salt, 2 1/2 cups Henkel's flour, 3 teaspoons Royal baking powder. Bake in oblong cake tins. Mrs. McKean.
Beat 2 eggs thoroughly with 1/4 teaspoon salt, add 1 cup Henkel's flour, 7/8 cup milk, 1/2 teaspoon melted butter and beat all with egg beater. Turn into hot buttered tins and bake in hot oven 30 or 35 minutes. Mrs. G. E. Goddard.
Sift together 1 pint flour, 4 level teaspoons Royal baking powder and 1 teaspoon salt. Work in 3 tablespoons butter, add gradually 3/4 cup milk or water. Mix into soft dough, roll out 1/2 inch thick and cut into rounds. Bake 15 minutes in hot oven. Mrs. Robeson.