The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

in warm soapsuds and scald thoroughly. Never cover bread in the box with a cloth, if anything is required, use paper. Cloth causes a musty taste and smell. Do not allow crumbs or bits of bread to collect in the box or jar. To freshen stale bread or buns, place them in a hot oven above a pan of boiling water; or put into one tin and cover with another and leave 10-30 m. according to size of loaf and heat of oven. Rolls are sometimes dipped in milk or water and heated in the oven; or, put into a paper sack and left in the oven for 10 m. =White Bread= 2-4 tablespns. liquid yeast, or 1 cake compressed yeast warm water to make 1 qt. of liquid 2 tablespns. oil 1 teaspn. sugar 1 teaspn. salt 3-3½ qts. flour Put yeast in a quart measure (compressed yeast will have been dissolved according to directions) and fill the measure with warm water. Turn into warm mixing bowl, add oil, sugar and salt (sugar may be omitted), mingle, add flour until a drop batter is formed; beat vigorously for 5 m., then continue to add flour. When too stiff to stir, knead on molding board until dough is smooth and does not stick to the board by deft handling, place in a well oiled deep dish, cover well and let stand in a moderately warm place until light. It may now be folded down and turned over and allowed to come up half way again, or be put at once into the tins. Allow bread to rise in tins to a little more than double its bulk (experience will do more for one in determining the proper degree of lightness than any recipe), and put into a moderate oven with spaces between the pans; when well risen and moderately browned, lower the temperature of the oven a little and finish baking. Cover with asbestos sheets or paper if bread is in danger of becoming too brown. ¾-1 hr. will be required for baking a medium sized loaf. =Fruit Bread= Use