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Classic Cookbook Recipes: The Inglenook Cook Book, Sisters of the Brethren Church (1906)

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

SPONGE FOR LIGHT YEAST
 
 
 Take 12 good-sized potatoes and boil in 1 gallon of water; have 1 cup of sugar and 1 cup of flour mixed in a 2-gallon jar; pour over this the potato water boiling hot, then whip the potatoes and put them in when lukewarm, put in 1 cup of yeast and let it rise till next day. For bread: To 3 pints of flour, add 1 tablespoonful of sugar, 2 tablespoonfuls of lard or butter, 1 teaspoonful of salt, 1 egg, enough of the sponge to make a soft dough, work 20 minutes and make into rolls or loaves. Let rise 1 1/2 hours, and bake.

Sister D. S. Thomas, Bridgewater, Va.
 
 

. BREADS, PAGE 2 . . Good Biscuits . . Good Dry Yeast . . Good Light Bread #1 . . Good Light Bread #2 . . Graham Biscuit . . Graham Biscuits . . Graham Gems . . Graham Gems (2 Recipes) . . Graham Gems (3 Recipes) . . Homemade Yeast . . Jug Yeast . . Maryland Biscuits . . Muffins (2 Recipes) . . Muffins or Turnovers . . Oatmeal Gems . . Old Fashioned Corn Pone . . Perfect White Bread . . Pop Overs . . Potato Rusks . . Potato Yeast . . Raised Biscuit . . Rowland Buns . . Sponge for Light Yeast . . Steamed Corn Bread . . Sweet Biscuit . . Sweet Rusks . . Tea Biscuits . . Tea Rolls . . To Make Bread with Spook Yeast . . Unleavened or Communion Bread . . White Bread . . Whole Wheat Gems . . Yeast (2 Recipes) .

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