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Bread Making (Morning add the egg)

6. In the morning add the egg well-beaten and cook the same as plain griddle cakes.

Raised Muffins. oven. 1 t. salt 4 T. sugar 2 C. milk or milk and water 1. Scald liquid. 2. Add salt, sugar and shortening. 2 T. butter or lard of 1 yeast cake 4 C. bread flour 3. Soften yeast cake in 1 T. luke warm water. 4. When liquid is luke warm add softened yeast and flour. 5. Beat well, cover and set in warm place to rise. 6. When light add egg well beaten. 7. Pour into well greased muffin pans and bake in moderate Bread. 1 C. boiling water or 1 t. lard scalded milk 1/4 yeast cake 1 t. salt 3 C. flour 1 T. sugar Follow general directions for bread baking.

Raisin Bread. 1 C. scalded milk 1 t. lard 1 t. salt + yeast cake 3 T. sugar 3 C. flour 2 C. raisins (seeded) 1. Follow general directions for bread making. 2. Before forming dough into loaves stir in the raisins which have been washed and cut in halves.

Graham Bread. 1 C. scalded milk 1 t. sugar 1 t. salt 1/4 yeast cake 1 t. lard 1½ C. bread flour 2 C. (?) graham flour 1. Make a sponge of the first six ingredients following the general directions for breadmaking. 2. When the sponge is light, add enough graham flour to make the dough stiff enough to knead. 3. Let rise until light, then form into loaves and let rise again. 4. Bake well in a moderate oven.

Raised Biscuits.

Any of the above bread doughs may be made into biscuits instead of one loaf.

To form into biscuits roll the dough quite thin with rolling pin then cut with biscuit cutter or cut the dough into equal portions with a knife and shape into round balls with the fingers.

A hotter oven is needed for baking biscuits than for bread.