Mrs. Wilson's Cook Book Part 2

TO MAKE THE FAMOUS FRENCH BREAD

Pare and cut in slices two medium-sized potatoes. Cook until very soft in three cups of water. When cooked rub through a sieve and cool.

There must be two cups of this mixture. When the mixture is about 80 degrees Fahrenheit, pour in the mixing bowl and add

One yeast cake crumbled in, One-half ounce of shortening (1 tablespoon), One ounce of sugar (2 tablespoons), Three-fourths ounce of salt (2 teaspoons).

Stir to thoroughly dissolve and then add eight cups of flour. Work to a dough and then proceed as in the straight dough method. When the dough is ready for the pans, cut or divide into six pieces and mould into loaves, three inches thick and twelve inches long, and set to rise like the Vienna bread, then bake, using the same method.

RYE BREAD

Two cupfuls of water, 80 degrees Fahrenheit, Two tablespoonfuls of sugar, Two teaspoonfuls of salt.

Mix and then add

One yeast cake, Five cupfuls of white flour, Three cupfuls of rye flour, Two tablespoonfuls of shortening.

Work to a dough and ferment three and one-quarter hours, then proceed as in the straight dough method. When the dough is ready for the pans use the same method as for Vienna bread. Bake in a similar manner, having the oven heated to 450 degrees Fahrenheit. Rye bread requires an oven hotter than for wheat bread. Wash the rye bread when taking from the oven with warm water. Caraway seeds may be added if desired.

GRAHAM BREAD

Two cupfuls of water, 80 degrees Fahrenheit, Four tablespoonfuls of syrup, Two tablespoonfuls of sugar, Two teaspoonfuls of salt.

Stir until dissolved and then crumble in one yeast cake, dissolve thoroughly, and then add

Four cupfuls of white flour, Three and one-half cupfuls of graham flour, Three tablespoonfuls of shortening.

Work to a dough and then proceed as in the straight dough method.

ENTIRE WHEAT BREAD

Two cupfuls of water, Three tablespoonfuls of syrup, Two tablespoonfuls of sugar, Two teaspoonfuls of salt.

Mix thoroughly and then crumble in one yeast cake and stir until dissolved, then add

Seven and a half cupfuls of wheat flour.

Work to a smooth elastic dough and proceed as in a straight dough.

PRUNE BREAD

Wash to thoroughly cleanse one-half pound of prunes and then stone and with a pair of scissors cut into small pieces the size of a raisin.

When the bread is ready to go into the pans add the prunes and knead the dough well to distribute the prunes. Then place in pans and proceed as usual.

BRAN BREAD

Two cupfuls of water, 80 degrees Fahrenheit, One-half cupful of mashed potatoes, Three tablespoonfuls of syrup, Two tablespoonfuls of sugar, Two teaspoonfuls of salt.

Mix and then crumble in one yeast cake. Stir until dissolved, and then add

Six cupfuls of wheat flour, Two and one-half cupfuls of bran.

Proceed as in the straight dough method.

CALIFORNIA ORANGE BREAD

Grate the rind of two oranges and then place in a bowl and add

One cup of orange juice, warmed to 80 degrees Fahrenheit, Two tablespoonfuls of melted shortening, Four tablespoonfuls of sugar, One and a half teaspoonfuls of salt, One egg.

Beat to mix and then dissolve one yeast cake in one cup of water 80 degrees Fahrenheit, and add to the above mixture; then work in sufficient flour to make a smooth elastic dough; usually about eight cups. Place in a greased bowl and turn the dough to thoroughly coat with grease. Cover and let rise for three hours. Pull the corners of the dough to the centre and punch down, turn over and let rise again for one hour. Repeat the punching down and then let rise for three-quarters of an hour. Turn out on a moulding board and mould into three loaves, adding

One-half cupful of seeded raisins to one loaf, One-half cupful of chopped almonds to second loaf,

and keep the third loaf plain. Place in greased pans and let rise for three-quarters of an hour. Bake in the hot oven for 40 minutes. The temperature of the oven should be 400 degrees Fahrenheit.

This bread is delicious for sandwiches. Undoubtedly one of the causes of the failure in making breads at home is that the process is hurried and the bread is insufficiently baked. The size and shape of the pans affect the quality of the bread. Avoid too deep or shallow pans. A pan, 7-1/2 by 4-1/4 inches, will give the best results.

Turn the bread on a wire cake rack to cool. This permits the free circulation of air.

BOSTON BROWN BREAD

Place in a bowl

Two cups of bread crumbs, One-half cup of syrup, One teaspoon of baking soda, One tablespoon of water.

Dissolve the baking soda in the tablespoon of water and add

Two cups of hot water.

Beat to mix and then let cool, add

One-half cup of cornmeal, One-half cup of graham flour.

Beat to thoroughly mix and then pour in well-greased moulds and cover and steam or boil for one and one-half hours. Remove the cover and place in a slow oven for twenty minutes to dry out. A one-pound coffee can makes a splendid mould.

BOSTON BROWN BREAD

Place in a mixing bowl