The Seattle Star Newspaper, November 18, 1920, Page 18

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THE SEATTLE STAR There’s “Good Luck’’ This Bread Recipe Is Scientifically Correct One and Three-Quarters Hour Process METHOD— Dissolve sugar and yeast in water, add part of flour and shortening. Beat until smooth, then add salt and balance of flour, or enough to make a medium firm dough. Knead until firm and elastic. Place in a greased bowl, cover, and let rise in a mod- erately warm place until very light— about one and thred-quarters hours—in warm place. Mould into loaves, Place in greased 7 cups (level) Patent Excellent Flour (sifted) 4 cups water (warm—not hot) 1 tablespoon salt 1%, tablespoons suga 3 cakes ceuaceeenl 9 vadak (Fleischmann’s} 1), tablespoons shortening pans, using enough dough to fill pans half full. Let rise in a moderately warm place until double in size. his will make three medium-sized loaves and should bake in a moderately hot oven in about forty-five minutes, iy *. " au) Hy in E very Sack of PATENT EXCELLENT FLOUR —that’s why we refer to it-as the “Good: Luck” flour. It’s made from the finest Blended Hard Wheat, and the methods of manufitttire are strictly modern. All the good qualities of the wheat are retained to the fullest degree. Patent EXCELLENT is rich in gluten, white in color; and its use insures, as the name implies, EXCEL- LENT baking results. Use Patent EXCELLENT for all your flour | - needs—no disappointments, no failures—always | uniform and dependable. We get behind this flour with a money-back guarantee of quality, sd convinced’ are we that it will give complete satisfaction. Patent EXCELLENT is a Seattle product and has been giving satisfaction to housewives for more than 25 years. A trial order will prove our claim of its goodness. If your grocer can’t supply you, phone Main 146, and we'll see that you receive it promptly. NOVELTY MILL CO., SEATTLE, U. S. A.

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