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

double the quantity of oil and from ¼-½ cup of sugar in the recipe for white bread, add 2 large cups of seedless raisins or 1 cup each of raisins and currants. Dates or figs may be used when preferred. =Nut Bread= Use 2 cups coarse chopped nuts instead of fruit, in fruit bread recipe. Brown sugar may be used instead of white, or sugar may be omitted altogether. =Irish Bread= Brown sugar, raisins, currants and caraway seeds in fruit bread recipe. =Whole Wheat and Graham Bread= Use ⅓ white flour and ⅔ whole wheat or graham instead of all white flour in the recipe for white bread. These breads require to be kneaded a little stiffer than white flour bread to prevent their being coarse grained and falling in the oven; also, care must be taken that they do not get too light before baking. It is a mistake to put molasses or sugar into graham bread as it conceals the sweet nutty flavor of the flour. =Zwieback Bread= 1 pt. water ½ teaspn. salt 4 tablespns. yeast or 1 cake compressed yeast ⅓-½ cup corn meal white flour to knead It is better not to use oil in zwieback bread. =New York “Home Made” Bread= 2-4 tablespns. liquid yeast or 1 cake compressed yeast, warm water to make 1 qt., white flour for drop batter; beat well. When light, add 1 cup corn meal gruel (to make, use 1 tablespn. of granular meal to each cup of boiling water and cook 2 hrs.), 1¼ teaspn. salt, and flour for smooth dough. Let rise in bulk once, then put into pans. A baker gave me this idea. He said he had a great run on it once in New York City under the name of “Home Made” bread. The bread is very moist and sweet. =Oatmeal Bread. Mrs. Cobb, Bay City= ¾ cup oatmeal or 1 cup (pressed down) of rolled oats 1 qt. water 2 tablespns. oil ¼ cup sugar 2-4 tablespns. yeast or 1 cake compressed yeast 1 teaspn. salt white flour Cook oats in water as