VERMONT BREAD

4 cup cornmeal

14 cup molasses

1 large teaspoon salt

1 tablespoon shortening

Stir and pour over 2 cups boiling water.
When tepid add 1 yeast cake dissolved
in ¥ cup lukewarm water. Add 5 cups
bread flour. Put on board with 1 more
cup flour and knead for 3 minutes. Let
rise about 2 hours (more than double in

bulk). Form into 2 loaves and let rise
‘until light. Bake in moderate oven 1
full hour.

—Doris TRITES

WHITE BISCUITS

4 cups flour

1 teaspoon salt

1 teaspoon soda

2 teaspoons cream of tartar

1 teaspoon (heaping) baking powder

Sift together 3 times. Add % cup granu-
lated sugar. Cut 6 tablespoons shorten-
ing through the flour mixture as in pie
crust. Add 14 cups sweet milk and 1 egg
gradually to form a soft dough—with a
minimum of mixing. Turn on slightly
floured board, roll 34” thick. Handle as
little as possible. Cut not more than 2”
in diameter. Bake 15 to 18 minutes at
400 to 425° F.

—ALICE MILLAR

YEAST BREAD

2 yeast cakes
24% cups milk
242 cups water

4 cup sugar

4 cup melted shortening
114 tablespoons salt

12 cups flour, or more

1. Dissolve yeast in % cup milk. Scald
milk and cook until lukewarm. Add
water and dissolved yeast, sugar, melted
shortening, and 4 cups flour. Beat vigor-
ously, one to two minutes.

2. Cover and allow to rise % hour. This
aids in producing a fine textured bread.
3. After 30 minutes add the salt and re-
maining flour, and knead 5 minutes or
until elastic to touch. Cover and let rise
double in bulk.

4. Shape into loaves. Let rise double in
bulk. Brush with milk and bake, 50
minutes to 1 hour at 375 to 400° F.

Variations:
RAISIN BREAD
To the yeast bread recipe add 114 cups
raisins cut fine, 4 cup sugar and 2 eggs
beaten. Before placing in oven, brush
with melted butter and sprinkle with
poppy seed.
WHOLE WHEAT BREAD
To the yeast bread recipe add 8 cups of
whole wheat and 4 cups white flour in
place of all white flour.
—Bupa BROwNn

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