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GENERAL HINTS

After the loaf is baked, remove from pan and let it
stand out of a draft until cold.

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Sponges should not be permitted to get too light. They
are ready when bubbles gather on surface and break
occasionally.

Use only the best of flour—it is the most economical.
In cold weather warm it slightly.

Lard, butter, fat, oil, Crisco or other prepared shorten-
ing may be used.

TT

MEASUREMENTS

The cup in which the flour is measured should be used
for measuring the other ingredients. A standard cup
contains one-half pint. 16 tablespoons — | cup,
3 teaspoons — | tablespoon.

jvennen TONUSEDEUOSCONOSUOROROT ETON
DADUUULANGAOOUANAGANCLAUGASUONLUGUALAGANAL

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MUTT

All measurements should be level. A cupful of liquid
means as much as the cup will hold. Dry ingredients

should be leveled off with a knife.

Accurate measurements mean good results.

Ive IRIE UATE TEE

Fleischmann’s Yeast works much
faster than any other kind.

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Page Six

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SUM

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