373.--ORANGE AND CRESS SALAD

1 bunch water cress 4 seedless oranges 1 head romaine French Dressing (see No. 338)

Pick over, wash, and dry cress; wash and dry romaine, and arrange in salad bowl; peel and cut oranges in thin slices, and arrange over romaine; put cress around edge of bowl, and cover all with French dressing made with lemon juice instead of vinegar.

374.--PEAR SALAD

5 pears 1 teaspoon Jamaica ginger Lettuce 1 teaspoon powdered sugar 4 tablespoons oil 1/2 teaspoon paprika 2 tablespoons lemon juice

Pare, quarter, and core fruit; wash and dry lettuce; shred finely the outer leaves, and arrange on the heart leaves; cut quarters of pears lengthwise, place on lettuce, and cover with dressing made of oil, lemon juice, and seasonings. The pears should not be too ripe.

375.--PINEAPPLE, CHEESE, AND DATE SALAD

For each person allow two lettuce leaves, one slice of pineapple, and three dates stuffed with cream cheese. Cut the pineapple in cubes and place on the lettuce; cut dates in halves lengthwise, remove stones, stuff with cream cheese, and arrange on pineapple; sprinkle cheese with paprika, and dress all with French Dressing (see No. 338).

376.--PINEAPPLE AND COTTAGE CHEESE SALAD

Arrange slices of pineapple on crisp lettuce; in the center of each slice place a cottage cheese ball rolled in chopped nut meats; dress with French Dressing (see No. 338).

CHAPTER XVII

YEAST BREADS, m.u.f.fINS, AND ROLLS

377.--WHITE BREAD

1 cup scalded milk 2-1/2 teaspoons salt 1 cup boiling water 1/2 yeast cake 1 tablespoon sugar 1/4 cup lukewarm water 2 tablespoons shortening 6 to 7 cups flour

Put liquid, sugar, shortening, and salt in the mixing bowl; when lukewarm add the yeast cake (which has been dissolved in lukewarm water); add flour and knead well. The exact amount of flour will depend upon the quality; but enough should be used to make a smooth, soft dough which after kneading is not sticky. Cover, and let rise in a warm room until double in bulk; cut down, knead well, and shape into loaves; cover, let rise until double in bulk, and bake in a hot oven about fifty minutes. To hurry the rising of the bread increase the quant.i.ty of yeast. Bread mixed with two yeast cakes may be made and baked in about three hours.

378.--BRAN BREAD (Yeast)

1/2 cup boiling water 1/2 yeast cake 1/2 cup scalded milk 1/4 cup lukewarm water 2 tablespoons shortening 1 cup entire wheat flour 2 tablespoons mola.s.ses 1 cup white flour 1-1/2 teaspoons salt 2 cups bran

Mix water, milk, shortening, mola.s.ses, and salt; when lukewarm add yeast cake dissolved in lukewarm water, add flour sifted, and bran, and mix with liquid to a soft dough; let rise until light, cut down, and knead into small loaves, using more bran if necessary to prevent sticking; let rise until nearly double, and bake in hot oven about fifty minutes.

379.--ENTIRE WHEAT BREAD

Follow recipe for White Bread (see No. 377), using four cups of entire wheat flour and two or more cups of white flour. Mola.s.ses may be used in place of sugar.

380.--DATE BREAD (Not Kneaded)

1 cup scalded milk 1/2 yeast cake 1 cup boiling water 1/4 cup lukewarm water 4 cup mola.s.ses 4 cups entire wheat flour 2 tablespoons shortening 1-1/4 cups white flour 2 teaspoons salt 1 cup dates cut in pieces

Mix milk, water, mola.s.ses, shortening, and salt; when lukewarm, add yeast, dissolved in lukewarm water, and flour; mix, and beat well; let rise until double in bulk; add dates, beat well, turn into two greased bread pans, let rise until light, and bake one hour. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.

381.--FRIED BREAD

Cut raised bread dough into pieces the size of a small egg, flatten with the rolling pin, cover, let rise until light, and fry in deep fat about three minutes.

382.--GRAHAM AND CORN BREAD

1 cup corn meal 1/4 cup mola.s.ses 1 cup boiling water 1/2 yeast cake 1 cup scalded milk 1/4 cup lukewarm water 2 tablespoons shortening 4 cups Graham flour 2-1/2 teaspoons salt

Pour boiling water over corn meal; mix well, add milk and shortening; when lukewarm add salt, mola.s.ses, and yeast dissolved in lukewarm water; add flour, beat well, and let rise until double in bulk; beat again, pour into two greased bread pans, let rise until light, and bake about fifty minutes. The oven should be hot for the first fifteen minutes, and then the heat reduced.

383.--IRISH BREAD

1 quart bread dough 1/4 cup sugar 1/3 cup shortening 1 cup raisins seeded and chopped

Knead shortening, sugar, and raisins into dough; shape into two round loaves, let rise, brush with milk, and bake in hot oven about forty minutes.

384.--OATMEAL BREAD

1 cup rolled oats 1/2 yeast cake 1/2 cup corn meal 1/4 cup lukewarm water 1-1/2 teaspoons salt 1/2 cup mola.s.ses 1 tablespoon shortening 4 cups flour 2 cups boiling water

Mix oats, corn meal, salt, and shortening; add boiling water, and let stand one hour; add yeast dissolved in lukewarm water, mola.s.ses, and flour. Mix well, cover, and let rise until double in bulk; beat well, turn into two greased pans, let rise, and bake in a hot oven about fifty minutes.

385.--RYE BREAD

1 cup scalded milk 1/2 yeast cake 1 cup boiling water 1/4 cup lukewarm water 2 tablespoons shortening 3 cups rye flour 3 tablespoons mola.s.ses 3 to 4 cups white flour 2 teaspoons salt

Mix; let rise and bake the same as White Bread (see No. 377).

386.--SHREDDED WHEAT BREAD

2 shredded wheat biscuit 1 tablespoon shortening 1 cup hot milk 1/2 yeast cake 1 cup hot water 1/4 cup lukewarm water 1/2 cup mola.s.ses 6 cups entire wheat flour 1 tablespoon salt

Crumble the biscuit; add milk, water, mola.s.ses, salt, and shortening; when lukewarm add yeast cake dissolved in lukewarm water, and sifted flour; knead well, cover and let rise until double in bulk; cut down, shape into loaves or biscuit, put into greased pans, let rise until light, and bake in a hot oven about fifty minutes for loaves, and twenty-five minutes for biscuit. This makes one loaf and one pan of biscuit. A little more or less flour may be needed.

387.--BUNS

1 cup scalded milk 1/2 yeast cake 1/3 cup shortening 1/4 cup lukewarm water 1/4 cup sugar 1/2 cup currants 1 teaspoon salt 3-1/2 cups flour