Food for the invalid and the convalescent by Gibbs Winifred S. (Winifred Stuart) 1871-1928

Author:Gibbs, Winifred S. (Winifred Stuart), 1871-1928
Language: eng
Format: epub, pdf
Tags: Cookery for the sick
Publisher: New York : The Macmillan company
Published: 1912-07-10T16:00:00+00:00

Mix first four materials, rub in shortening, add just enough hot water to make dough hold together, roll as thin as possible, cut out and bake until crisp and brown.

Graham Bread

£ cake yeast

1 cup scalded milk (cooled) £ cup lukewarm water

2 tablespoons lard 1 teaspoon salt

£ cup molasses

2} cups graham flour

1^ cups white flour

Dissolve yeast cake in lukewarm water, add melted lard to milk, add salt, molasses, and yeast, then beat in flour. Cover, set to rise over night. In the morning mix well, turn into greased pans, let rise until double in size, bake one hour.

Rolls

White or graham rolls may be made from bread dough, and, if desired, a tiny bit of butter may be folded into each roll before putting in pan. Rolls need not stand in pan so long as bread nor do they need so long to bake.

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