DATE ROLL

(Mrs. C. H. Garanson, Weyburn)
Use piece of light dough. Spread with
a mixture of dates which have been
put through food chopper, mixed with
cream until it forms a paste. Roll
up and snip scissors about % inch
apart quite deep. Let rise double in
size. Bake in hot oven. When baked
ice with seven-minute frosting. Use
next day.

STEAMED BROWN BREAD
(Mrs. Alex. Dell, Edfield)

2 cups ground wheat or graham
flour

2 cups white flour

1 teaspoon soda

3%, cup sugar

1 teaspoon salt

1%, cup dark molasses

21% cups sour milk or butter-
milk.

Sift dry ingredients and add molasses
and milk. Mix well and turn into
mould and steam two hours or long-
er. Best when hot. If cut with a
string it doesn’t make it soggy.

CHEESE BREAD
(Mrs. H. A. Anslow, Lumsden)
1 cup boiling water
3 tablespoons white sugar
1 cake compressed yeast
3 cups milk
4 tablespoons shortening
11% tablespoons salt
2 cups grated cheese
Flour.

In the boiling water, dissolve the
sugar; cool to lukewarm and crum-
ble in yeast. Scald milk, and in it
melt shortening and dissolve salt.
Cool to lukewarm. Beat in 4 cups of
flour to make a sponge. Add yeast
and beat until full of bubbles. Cover
and let rise in warm place, free of
draught, until light. Work in the
cheese, and sufficient flour to make
a dough which, though soft, may be
handled on a lightly floured board.
Knead until smooth, using just
enough flour to prevent the dough
from sticking to board. Place in a
greased bowl, cover and let rise un-
til doubled in bulk. Bake in a moder-
ately hot oven, 375 degrees F., about
50 to 60 minutes, or until loaves
sound hollow when tapped on bottom.

9

WHITE BREAD
(Mrs. Charles Sittler, Landis)
4 cups warm potato water
4 cups warm water
1 cake dry yeast.

Enough flour to make thick batter.
Soak yeast cake in half cup warm
water for 30 minutes. Add to batter
and let rise overnight in warm place.
In the morning add 2 tablespoons
salt, 8 tablespoons sugar, 8 table-
spoons shortening. Add enough flour
to make a soft dough but not sticky,
and knead. Let rise, when light
knead down and let rise again. When
light shape into loaves. Let rise until
2% times original size and bake in
moderate oven.

PARKER HOUSE ROLLS
(Mrs. G. R. Hart, Landis)
2 cups scalded milk
3 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
1 yeast cake
% cup warm water
Flour.

Dissolve yeast in warm water. To the
milk add butter, sugar and salt.
When lukewarm add the dissolved
yeast and stir in flour to make a
batter. Let rise overnight. Add
enough flour to knead. Make a soft
dough. Let rise again, turn out on a
floured board, knead slightly and roll
out to ¥% inch thickness. Cut with
a biscuit cutter, crease through the
centre with the handle of a case knife
and brush one half with melted but-
ter. Fold and press the edges to-
gether, place in pan one inch apart.
Cover and let rise. Bake for 15 min-
utes in hot oven.

HOMEMADE BREAD STARTER
(Mrs. Percy Lightle, Keeler)

Save 1 quart potato water and add
2 or 3 well mashed potatoes. Add
1%, cup sugar and 1 teaspoon salt.
When blood warm, add one yeast
cake, place in warm place and when
very frothy stir down and put in a
cool place till wanted. Bread made
with starter only takes 3 or 4 hours.
When wanted for bread, use all but
one cup of the yeast, leave that to
start your next batch of yeast.