r-
EXCELLENT RECIPES
for
BAKING RAISED
BREAD S
Also directions for lX\.akin~
REFRESHING
SUMMER DRINKS
Ind ex Page 46
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s"" Pa.g" 47
..
-
....
Valuable Suggestions
on the use of
Fleischmann' s Yeast
P age Two
THE YEAST
Fleischmann's Yeast is a plant which needs warmth,
air and moisture for its growth, but it is killed by an
excess of heat or cold. Anything too warm for the
hand is too warm for the yeast, and anything which
chills the yeast will stop its growth. For these
reasons all liquids should be lukewarm and the
flour also should be warmed in cold weather.
Additional yeast may be used in these recipes with
advantage to the baked goods and a saving of
time . Proportionately more yeast may be used in
sweet doughs, as a large amount of sugar makes the
dough dense and hard to raise.
Whenever possible, keep yeast in ice box, placing it
where it will be dryas well as cold. Where ice is
not obtainable and yeast cannot be secured fresh
for each baking, it can be kept in good condition
for a week or ten days by keeping in a cellar or
other cool place. In order to keep an unusued
portion it should be rewrapped in the tinfoil.
The yeast may discolor· at times, but this does not
in any way affect its quality. If it is firm it is in
good condition, if too soft to handle it must not
be used.
Fleischmann's Yeast as it is manufactured today,
is not nearly so perishable as many people thin k
and can be successfully used anywhere in the
country as well as in the city.
Your grocer always has on hand a fresh supply of
Fleischmann's Yeast.
P age Three
---
THE MIXING
Measure the liquid'into a bowl and add the sugar.
Sugar assists the fermentation. Next crumble in
the required quantity of yeast. Allow to stand six
or eight minutes, add the shortening and sift in
slowly about one-half of the flour, or enough to
form a smooth, light batter. B eat this thoroughly,
so that the yeast may be well distributed, adding
balance of flour.
The salt may be dissolved separately in a little
water before being added, or it may be used dry as
described in the recipes. The latter method is
simpler, but has no other advantage.
THE RISING
After kneading, place dough in greased bowl and
set in a warm place, free from draft. Cover bowl to
prevent crust forming on dough which would cause
a streak in the bread. L et dough rise until double
in bulk.
THE MOULDING
N ext, mould dough into loaves about half size
of bread pans, handling as little as possible and ·
using no flour . Put each loaf in a well greased pan
and let rise again in warm place, free from draft, till
double in size. To test if loaf is ready for oven,
flour the finger and make an impression in loaf. If
impression disappears, give loaf a little more time,
if it remains bread will rise no more and should go
in oven.
THE BAKING
Place in a quick oven where the 10af should br::>wn in
from fifteen to twenty minutes. Then recuce the
heat and finish the baking more slowly. Bread is
done when it leaves the sides of the pan.
An ordinary sized loaf will bake in from forty to
fifty minutes. A large loaf should bake one hour.
I Biscuits and rolls require a hotter oven than bread
and should be baked in fifteen or twenty minutes.
P a ge Five
-
GENERAL HINTS
After the loaf is baked, remove from pan and let it
stand out of a draft until cold.
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
shortening may be used.
MEASUREMENTS
The cup in which the flour is measured should be
used for measuring the other ingredients. A
st.i:lndard cup contains one-half pint. 16 table-
spoons = 1 cup, 3 teaspoons = 1 tablespoon.
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.
Page Six
WHITE BREAD
Quick Method
WHITE BREAD
S ponge Method
P age Ei ght
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WHITE BREAD
Over-night Method
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RECIPE PA G ES 7 -8 - 9
OA TMEAL BREAD
1 cake FLEISCHMANN'S Y-i cup brown s ugar
YEAST 2 t nbles poonful s la rd or
Y.z cup lukewarm water butter, melte d
2 cups boiling wnter 4 cup s s ifted flour
2 cups rolled oats 1 teaspoonful snit
P age Fifteen
II
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NUT BREAD
1 cake FLEISCHMANN'S ~ cup s u g ar
YEAST 2 t a bl es poonfuls lilrd or
1 cup tnilk, scalded and butter
cooled White of one e g g
1 tablespoonful s ugar ~ cup choppe d wa lnuts
3 cup s aifted Bour Y.J teas poonful s alt
TEA ROLLS
Use same recipe as for Tea Biscuit, but after
rolling out dough and cutting it, fold it over into
shape of rolls . Place in pans, set to rise and bake
as in recipe given above.
P age Eighteen
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DINNER ROLLS
1 c a k e FLEISCHMANN ' S 3 cups s ift e d Sour
YEAST White of on e egg
1 cup milk, scalded 2 tnblespoonful s lard or
and cool e d butte r, m e lte d
I tnbles poonf ul sugar ~ teas poonful s alt
GRAHAM MUFFINS
1 cal,. FLEISCHMANN'S 4 tabl espoonful s lard or
YEAST hutter, melted
2 cups milk, scald ed nnd cooled 1 egg i~
4 tableBpoonfuls molasses or 11 _ cups Grahnnl flour 13
l§
brown s u gar 1 cup s ifted white flour
:}4 cup chopped nuts 1 tea s poonful s uIt II
II
Dissolve yeast and sugar, or molasses, in lukewarm
milk, add lard or butter and egg well-beaten, then
II
is
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the Grah am and white flour, gradually, enough to i~
make a batter that drops heavily from the spoon. iE
is
If necessary add a little more of each, then the salt i§
i3
and nuts, beating all the while. Beat until per- IIjg
fectly smooth, cover and set to rise in warm place, i5
ENGLISH MUFFINS
1 c a k e FLEISCHMANN ' S 2 t a blespoonfuls s u gar
YEAST 4 t a bl es poonfuls lo rd or
1 cup milk, s calded nnd butte.r, m e lted
cool ed 6 cups s ifted flour
1 cup lukewarm w a te,r 1 t easpoonful salt
CORNMEAL MUFFINS
1 cake FLEISCHMANN'S 4 tnbles poonful s In rd or
YEAST butte r, m e l te d
2 cups milk, s calded and 2 eggs w e ll b eat e n
cooled 2!6 c ups cornmeal
2 tablespoonfuls lig ht brown 1 cup s ifted white flour
6u gn r 1 teaspoonful snIt
Page Twenty·four
I!!! till 111111 ,"!lllli
Cerman'Colke Cake
RE C IP£ PAGE 39
Oven cScones
RECIPE PAGE::J 4
~cf~!{f
C -£nnamon Cake
RECIPE PAGE 36
SALLY LUNN
1 cake FLEISCHMANN'S 4 tabl espoonful s butte r,
YEAST melted
2 cups milk, scalded and 4 cups s ifted flour
cooled 2 eggs
1 tables poonful sugar 1 teas poonful salt
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WHEAT GRIDDLE CAKES
1 coke FLE ISCHMANN'S 2 tobl es poonful s lord or
YEAST butte r, m e lted
1 cup milk, s cald ed nnd 1 cup luk e w a rm wate r
cooled 2 cups s ift ed flour
2 tobl es poonfuls lig ht brown 2 e ggs
sugar 1 tea s poonful snIt
BUCKWHEAT CAKES
1 cake FLEISCHMANN'S 2 tables poonFul s light
YEAST brown 6u g ar
2 cups lukewarm water 2 cups buckwhc.3t Bour
1 cup milk, scalded and 1 cup s ifted white flour
cooled l~ teas poonful s salt
PLAIN FROSTING
1 cup fino powdered or 2 tabl es poonful s milk or wate r
confectioners' sugar ~ teaspoonful vanilla
Page Twenty-eight.
CURRANT TEA RING
2 cake s FLE ISCHMANN'S Tcups s ifted Rour
YEAST 6 t a bl es poonful s lo rd o r
1 cup milk, s ca lded and butter
cooled ~ cup s u gar
1 c up lui(cwnrrn. wat e r 3 e g gs
1 t ab lespoonful s ug a r Y.z teaspoonful s alt
II
Be sure to read pages four and five
Page Thirty-one II
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5 t ab lespoonfuls s ugar
1 tables poo nful s u ga r 1 cup a lmond s ,
~ cup butte r, m e lted chopped
CINNAMON CAKE
1 ca.ke FLEISCHMANN'S 2 cups aiJted flour
YEAST ~ cup li g ht brown sugar
Y.z cup milk, scald ed and 2 tables poonfuls bu tter
cooled 1 e gg
1 tabl es poonful su g ar l4 teas poonful salt
DOUGHNUTS
1 c a k e FLEISCHMANN'S !6 cup s u g ar
YEAST 3 tableapoonfula butter
1\4 cups milk, s c a ld ed a nd
~ t e a s poonful m_nee
cool e d
1 tab les poonful s u ga r 1 e gg
416 cups s ifted flour 14 teas poonful s nit
RUM SAUCE
1 c up s u ga r
36 cup w ate r
Page Forly
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BRIOCHE
1 ca k e FLEISCHMANN'S 4 cups s irted flour
YEAST
1 cup butte,r
~ cup mi lk, sca ld ed nnd
cool e d 8 eggs
2 t a bl espoonfuls s u g ar 1 t e a s poonful snit
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POTATO BUNS
1 cake FLEISCHMANN'S 1 cup sugar
YEAST 56 cup mas h ed potatoes
1 tableapoonful s u gar 4Y.z cups s ifted flour
1 cup milk, scald ed and Y.z cup butter or la r d
cooled 1 egg
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REFRESHING I.i
SUMMER DRINKS ~~
g'§
Refreshing, sparkling beverages are easily and !gl ~
economically prepared by many housewives with
FLEISCHMANN'S YEAST. 1=
POINTS TO BE REMEMBERED I::
Ii:
Use strong bottles with patent stoppers, or tie
corks in securely. Bottles similar to beer bottles III
answer nicely and can be easily purchased. Fill iii
within an inch of top. IiiE,=
If drinks have too much effervescence, reduce ~!~
g:~
quantity of yeast or sugar. If not enough, use
more yeast. I~I
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~;~
The longer the drinks stand in a warm place after 5
bottling, the more effervescent they will be. Too
much effervescence is undesirable.
In cold weather, or climate, quantity of yeast should
be increased; in hot weather use less yeast.
Use stone crock or granite vessel in which to let
drinks stand while "working."
II
Fresh roots from the woods a re always preferable to
the dried herbs, and should be used where obtain-
able.
A food chopper is an excellent utensil with which
to crush roots.
Select a cool place for storing drinks and place on
ice an hour or so before using.
See recipes on following pages
Page Forty-three
LEMON POP
~ coke FLEISCHMANN'S 8 quarts b oil ing wa ter
YEAST 2 ounces cream of
2 pound s g ranulated s u ga r tartar
2 ounces ginger root Juice of 7 le mons
ROOT BEER
1 c a k e FLEISCHMANN'S 5 gallo n s fresh water,
YE AST no t too cold
1 bottl e root b eer extract 4 pounds g ranulated 8 U&Q.T
P age Forty-four
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11111 dill
KUMYSS
This delightful beverage is highly recommended by
modern food experts. It combines the rich,
nourishing qualities of sweet milk with the healthful
action of buttermilk. Kumyss is a form of fer-
mented milk enjoyed by children and adults alike
and especially recommended for those who have
difficulty in assimilating m ilk in its nat ural state.
I t is easily prepared as follows :
H eat t wo q uarts of milk to blood-heat (100°).
Add half a cake FLEISCHMANN 'S YEAST and
two tablespoonfuls sugar dissolved in a little warm
wat er. L et stand for two hours, then bottle and
stand for six hou rs in a moderately wa rm room;
then place on ice. Kumyss will keep four or five
days if kept cold, but it is b etter if made fresh
every day or two.
DANDELION WINE
Pour one gallon of boiling water over three quarts
of dandelion flowers. Let stand twenty-four hours.
Stra in and a dd five pounds of light brown su gar,
juice and rind of two lemons, juice and rind of two
oranges. L et boil ten minutes and strain. When
cold, add half a cake of FLEISCHMANN 'S
YEAST. Put in crock and let stand until it com-
mences to work. Then bottle and put corks in
loose to let it work . I n each bottle put one raisin,
after it stops working. Cork tight.
Page F orty-five
INDEX
BREAD P age GRIDDLE CAKES Page
Bran Bread 11 Buck, h ea t C"kes .. .. ... . 28
Corn Bread . . . . . . . . . .. 23 Whea t C"kes . . . . . . . . . . 27
Gluten Bread . ..... .. . . . 14 W"ffies . .. .. .. .......... . 26
Graham Bread ... . . . . .. 10
Nut Br ead . . ...•.... 16 MUFF INS
O a tm ea l Bread . ... . . .. . . 13 Co rn mea l Muffin s . .. . .. . 23
Rai sin Bread . ...... . . . .. 15 English Muffin s . ... ..... 22
Rye Bread .. ............. 12 Graham Muffin s . . .. . .. 2 1
Wh ite Bread . . . . . 7-8- 9 O at m e,, 1 Mu ffi n s . . . 23
Whol e Wheat Bread .... . 10 Wh eat Muffin s . ..... ... . 21
Zwieback ...... ... . ... . . . 35
ROLLS A 0 BISCU IT
DUNS Dinn e r Roll s .. . . . 19
En g li s h Bath Bun s . ...... 33 Lunch Rolls . . .. . . . . 20
Parl{ c r Hou se Roll s 17
Hot Cross Bun s . . . . .. . . . 32
Tea Ro ll s a nd T ea Bi s cuit 18
Potato Bun s .. . . . . . . . . . 42
Vienna Potato Bi s cuit .. . 24
Swee t French B u n s ... .. . 31
SUMM ER DRI KS
CAKE
G eneral Dire ction s .. . . . . .4 3
Apple Ca l,e . .. ... . .... .. . 37 D a nd e lion Wine . .. ... . . . 45
Cinn a mon COl}t C . . . .. .. . 36 Kumy ss .... . . . .... ..... . 45
Germa n Coffee Cake . . . . . 39 L e mon P o p . ..... .. ..... . 44
R oot B eer . .... . .... . . .. . 44
DESSERTS, RUSKS AND
RI NGS VA LUABLE H I TS
B rioc h e .. . . .... . .. . .. . . . .41 B a k i n g .. . ... . .. 5
Chi ldre n 's R u s ks .... .. . . 30 Kee pin c:' Y east. . ... .... ... 3
Currant Ten Rin g .. .. .. . . 29 Kneading ... . .. . . . .. . ... . . 4
Dou g h n uts ....... . .. . . . . 38 Meas ur e m e n ts .. . . . .. . .. . . 6
Oven Scon es . .. . ...... . . . 34 Mi xin g . .. ........ . ... .... 4
Sa ll y Lun n .. ... ..• .. .. . 25 Mou ldin g . .......... . ..... 5
Snvll ri n .. ....... .. . . . . . . . 40 Ri s in g . . ..... . ... . . • . . . . .. 5
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Page Forty·scvcn
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