The Seattle Star Newspaper, December 17, 1920, Page 24

Two Scientifically Correct Recipes . cseneunnieneiiiiieadiaiieidioninisniaiemmeensteanmia Three and One-Half Hour Process TX, tablespoons sugar 2 cakes yeast (compressed) ) (Fleischmann’s) 1% tablespoons salt 13% tablespoons shortening METHOD Dissotve sugar and yeast in water, add part of flour and shortening. Beat un- til smooth, then add salt and balance of flour, or enough to make a medium firm dough. Place in a greased bowl and cover. After the dough has been placed in greased bowl and placed in a moderately warm place, allow it to rise until very light, about two and one-half hours. Then turn out on board and knead until firm. Then replace in bowl and allow to rise one-half hour and turn out again upon board and knead until firm. . ‘Then place in bowl and allow to rest one-half hour again. Mould into loaves and place in greased pans, using enough dough to fill pans half full. Letrise in pans until double in and bake in moderately hot oven, about fifty-five minutes. This will make three large loaves. Over-Night Process at Flour 1%, tablespoons sugar (sifted) l cake yeast (compremed) $4 water yaaa (Fleischmann’s) A it % T¥% tablespoons shortening METHOD Dissolve yeast and sugar in water, add part of flour and all shortening. Beat until smooth, then add salt and balance of flour, or enough to make a firm dough. Place in greased bow! and let rise until very light, or about ten hours. Mould into loaves and place in greased pans, using enough dough to fill pans half full. Allow to rise in pans until double in size. Bake in moderately hot oven, about sixty minutes. This will make six moderately large loaves. S cups water (warm — not hot Holiday Baking Satisfaction For Cakes, Pies and Pastries For Bread, Biscuits, Muffins, Etc. —m fact, all your baking needs will be best taken care of with the use of this EXCELLENT flour. The greatest care is taken in the selection of the Blended Hard Wheat from which it is made, the Sersrte a tatotce Borers tee ll che cen peaticte is up-to-date m every respect. the iti of the wheat are retained. ange It is rich m all the essentials that go toward greatest satisfaction. Quality guaranteed with a money-back offer if not satisfactory. Tell your grocer you must have— PATENT | EXCELLENT FLOUR it It’s ‘a strictly Tome product— Seitle Yor more than twenty-five years. NOVELTY MILL CO., SEATTLE, U.S.A. Batti wens. tome