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

for porridge, 1½-3 hrs., cool to lukewarm, add sugar, oil, yeast, and flour for sponge; beat, let rise, add salt, and flour for soft dough; when risen form into loaves and when moderately light bake from ¾-1 hr. Sugar need not be used. =★ Rye Bread= 1 pt. water 1 tablespn. oil ¾ teaspn. salt 3 tablespns. liquid yeast 3 cups rye meal, not flour 4½-5 cups white flour or enough to make a very stiff dough Let rise once in bulk and put into tins; when light, bake in moderate oven. Add caraway seeds when liked. =★ Rice Bread= Cook 2 cups of rice in 2 qts. of water until tender; cool to lukewarm; add 4-6 tablespns. yeast with water to make 1 pt., 1½ teaspn. salt and 4-5 cups white flour, or enough to make a very stiff dough. =★ Crisp Bread= _Sponge_:-- 1 cup water 1 tablespn. oil ⅓ cake yeast 1½-1¾ cup bread flour When light, add 1 cup fine dry bread crumbs, knead well, use crumbs to roll the dough, roll ¼ in. thick, cut into large rings, let rise and bake in moderate oven until crisp. Crumbs may be kneaded into bread dough and finished the same. =Potato Ball Bread= 2 cups mashed potato 1 cake dry yeast 1 teaspn. salt 2 teaspns. sugar Add yeast cake powdered fine, to the potato when lukewarm, and the salt and sugar when cold; form into a ball, cover and keep in cool place 2 or 3 days. When ready to bake, add 2 cups mashed potato mixed with 1 teaspn. salt and 2 of sugar to the ball. Make a ball of half the mixture and add enough warm water to the remainder to make 2 qts. or more. Add warm flour to knead, let rise in bulk once or twice before putting into pans. Proceed in the same manner for each baking, keeping the ball covered in a cool place between bakings. A new ball will not need to be started oftener than once in three months if at all. This yeast works very quickly