--Rye bread has a typical flavour that many persons enjoy. When rye flour is used alone, it makes a moist, sticky bread; therefore, in order to produce bread of a good texture, wheat flour must be used with the rye flour. The recipe here given is for the short process of bread making, but by reducing the quantity of yeast it may be used for the long process.

RYE BREAD

(Sufficient for Three Loaves)

2 Tb. fat

1 Tb. salt

2 Tb. sugar

1 cake compressed yeast

3 c. lukewarm liquid

6 c. rye flour

4 c. white flour

1 c. white flour additional for kneading

Into the mixing bowl, put the fat, the salt, the sugar, and the yeast that has been dissolved in a small quantity of the lukewarm liquid. Then stir in the flour, one-half or all of it, according to whether the sponge or the straight-dough method is followed. When the dough is formed, allow it to rise until it doubles in bulk; then knead it and shape it into loaves for the greased pans.

When these have risen until they are double in size and therefore ready for the oven, glaze the surface of each by brushing it with the white of egg and water and put them in the oven to bake. If desired, caraway seed may be added to the dough when it is formed into loaves or simply sprinkled on the top of each loaf. To many persons the caraway seed imparts a flavour to the bread that is very satisfactory.

combination decreases the cost of bread at times when corn meal is cheap. Bread of this kind is high in food value, because corn meal contains a large proportion of fat, which is more or less lacking in white flour. The following recipe is given for the short process, but it may be used for the long process by merely decreasing the quantity of yeast.

CORN BREAD

(Sufficient for Two Loaves)

1 yeast cake

2 c. lukewarm liquid

2 tsp. salt

1 Tb. sugar

2 Tb. fat

4-1/2 c. white flour

2 c. corn meal

1 c. white flour additional for kneading

Put the yeast to soak in 1/4 cupful of warm water and let it dissolve. Heat the liquid and cool it to lukewarm, and then add to it the salt, the sugar, the dissolved yeast, and the melted fat. Make a sponge with some of the flour and let it rise until it doubles in bulk. Then make a dough with the corn meal and the remaining flour. Knead the dough, let it rise again, and form it into loaves. Let these rise in the greased pans until they double in bulk; then bake about 45 minutes.

--Very often variety is given to bread by the addition of rice, which imparts an unusual flavour to bread and effects a saving of wheat flour. Oatmeal and other cereals may be used in the same way as rice, and bread containing any of these moist cereals will remain moist longer than bread in which they are not used.

RICE BREAD

(Sufficient for Three Loaves)

1/2 c. uncooked rice

1-1/2 c. water

1 Tb. salt

1 Tb. sugar

1 Tb. fat

1/2 yeast cake

1 c. lukewarm liquid

6 c. white flour

1 c. white flour additional for kneading

Steam the rice in a double boiler in 1 and a half cupfuls of water until it is soft and dry. Add the salt, sugar, and fat, and allow all to become lukewarm. Dissolve the yeast in the lukewarm liquid, and add it to the rice. Put all in the mixing bowl, stir in 2 cupfuls of flour, and allow the mixture to become very light. Add the remainder of the flour and knead lightly. Let the dough rise until it has doubled in bulk and knead to reduce the quantity. Place in greased pans. When the loaves have risen sufficiently, bake for about 50 minutes.

taste is very agreeable, and, as a rule, its texture is excellent; however, it always has an unpleasant odour.

The method given in the accompanying recipe for salt-rising bread differs in no way from the

usual method of making it. It is very necessary that the first mixture of corn meal, salt, sugar, and milk be kept at a uniformly warm temperature in order to induce bacteria to grow. Any failure to make such bread successfully will probably be due to the violation of this precaution rather than to any other cause.

SALT-RISING BREAD

(Sufficient for Two Loaves)

1 c. fresh milk

1/4 c. corn meal

1 tsp. salt

2 tsp. sugar

2 c. lukewarm water

7 c. white flour

1/2 c. white flour additional for kneading

Scald the milk and pour it over the corn meal, salt, and sugar. Allow this mixture to stand in a warm place for several hours or overnight, when it should be light. To this batter add the warm water and enough flour to make a drop batter. Allow this to stand in a warm place until it is light; and then add the remainder of the flour so as to make a dough, and knead. Allow this to rise, shape it into loaves, put it in pans, let it rise again, and bake.

Rolls, buns, and biscuits may be made in various shapes. To shape them, the dough may be rolled thin and then cut with cutters, or the pieces used for them may be pinched or cut from the dough and shaped with the hands.

After they are shaped, they should be allowed to rise until they double in bulk. To give them a glazed appearance, the surface of each may be brushed before baking with milk, with white of egg and water, or with sugar and water. Butter is also desirable for this purpose, as it produces a crust that is more tender and less likely to be tough. Rolls, buns, or biscuits may be baked in an oven that has a higher temperature than that required for bread in the form of loaves, as is indicated in Fig. 4, and only 15 to 20 minutes is needed for baking them. If such forms of bread are desired with a crust covering the entire surface, they must be placed far enough apart so that the edges will not touch when they are baking.

So that experience may be had in the preparation of rolls, buns, and biscuits there are given here several recipes that can be worked out to advantage, especially after proficiency in bread making has been attained.

PARKER HOUSE ROLLS.

--Of the various kinds of rolls, perhaps none meets with greater favor than the so-called Parker House rolls. Such rolls may be used in almost any kind of meal, and since they are brushed with butter before they are baked, they may be served without butter, if desired, in a meal that includes gravy or fat meat.

PARKER HOUSE ROLLS

(Sufficient for 3 Dozen Rolls)

1 cake compressed yeast

1 pt. lukewarm milk

4 Tb. fat

2 Tb. sugar

1 tsp. salt

3 pt. white flour

1 c. white flour additional for kneading

Dissolve the yeast in some of the lukewarm milk. Pour the remainder of the warm milk over the fat, sugar, salt, and dissolved yeast, all of which should first be put in a mixing bowl. Stir into these ingredients half of the flour, and beat until smooth. Cover this sponge and let it rise until it is light. Add the remainder of the flour, and knead until the dough is smooth and does not stick to the board. Place the dough in a greased bowl, and let it rise again until it doubles in bulk.

Roll the dough on a molding board until it is about 1/4 inch thick. Then cut the rolled dough with a round cutter; brush each piece with soft butter; mark it through the center, as at b, Fig. 19, with the dull edge of a kitchen knife; and fold it over, as at c. Place the pieces of dough thus prepared in shallow pans, about 1 inch apart, and let them rise until they are light, when each roll will appear like that shown at d. Then bake them in a hot oven for about 15 minutes.

As their name implies, dinner rolls are an especially desirable kind of roll to serve with a dinner. They should be made small enough to be dainty, and as an even, brown crust all over the rolls is desirable they should be placed far enough apart in the pans to prevent them from touching one another.(a). If they are placed as in (b), that is, close together, only part of the crust will be brown. When made according to the accompanying recipe, dinner rolls are very palatable.

DINNER ROLLS

(Sufficient for 1-1/2 Dozen Rolls)

1 cake compressed yeast

1 c. lukewarm milk

2 Tb. sugar

2 Tb. fat

1 tsp. salt

3 c. white flour

1 egg white

1/2 c. white flour additional for kneading

Dissolve the yeast in some of the lukewarm milk. Put the sugar, fat, salt, and dissolved yeast in the mixing bowl, and pour the remainder of the milk over these ingredients. Stir half of the flour into this mixture and allow the sponge to rise. When it is light, add the egg white, which should first be beaten, and the remainder of the flour, and then knead the dough.

Let the dough rise until it doubles in bulk. Roll out the dough until it is 1/2 inch thick, and then cut out the rolls with a small round cutter. Place these in a shallow pan and let them rise until they are light. Then glaze each one with the white of egg to which is added a little water and bake them in a hot oven for about 15 minutes.

--If rolls smaller than dinner rolls are desired, luncheon rolls will undoubtedly be just what is wanted. Since these are very small, they become thoroughly baked and are therefore likely to be even more digestible than bread or biscuit dough baked in a loaf. For rolls of this kind, the following recipe will prove satisfactory:

LUNCHEON ROLLS

(Sufficient for 2 Dozen Rolls)

1 cake compressed yeast

1-1/4 c. lukewarm milk

2 Tb. sugar

2 Tb. fat

1 tsp. salt

4 c. white flour

1 egg white

1/2 c. white flour additional for kneading

Combine the ingredients in the manner directed for making dinner rolls. Shape the dough into biscuits the size of a small walnut, place them in a shallow pan, spacing them a short distance apart, and let them rise until they are light. Next, brush the tops of them with melted butter, and then bake them in a hot oven for about 15 minutes.

Rolls made of whole-wheat flour are not so common as those made of white flour, and for this reason they appeal to the appetite more than ordinary rolls. Whole-wheat rolls have the same advantage as bread made of whole-wheat flour, and if they are well baked they have a crust that adds to their palatableness.

WHOLE-WHEAT ROLLS

(Sufficient for 3 Dozen Rolls)

1 pt. lukewarm milk

1 cake compressed yeast

1 tsp. salt

3 Tb. sugar

4 Tb. fat

2 c. white flour

4 c. whole-wheat flour

1/2 c. white flour additional for kneading

Set a sponge with the lukewarm milk, in which are put the yeast cake, salt, sugar, fat, and white flour. Allow this to become very light, and then add the whole-wheat flour. Knead this dough and allow it to double in bulk. Then shape it into rolls, allow them to rise, and bake for 15 to 20 minutes.

--Buns made of graham flour and containing nuts are not only especially delightful in flavour, but highly nutritious. Because they are high in food value, they may be served with

a light meal, such as lunch or supper, to add nutrition to it. The recipe here given will result in excellent buns if it is followed closely.

GRAHAM NUT BUNS

(Sufficient for 3 Dozen Buns)

1 cake compressed yeast

2 c. lukewarm milk

4 Tb. brown sugar

2 tsp. salt

2 Tb. fat

2-1/2 c. white flour

1 egg

1 c. chopped nuts

3-1/2 c. graham flour

1 c. white flour additional for kneading

Dissolve the yeast in a little of the lukewarm milk. Place the sugar, salt, fat, and dissolved yeast in the mixing bowl and add the remainder of the warm milk. Stir in the white flour and let the sponge thus formed rise. Then add the egg, which should first be beaten, the nuts, and the graham flour. Knead the dough and shape it into buns. Let these rise and then bake them in a hot oven for about 15 minutes.

--Nuts or fruit added to buns made of white flour provide more mineral salts and bulk, substances in which white flour is lacking. Buns containing either of these ingredients,

therefore, are especially valuable in the diet. Besides increasing the food value of the buns, nuts and fruit improve the flavour and make a very delicious form of bun. Buns of this kind are made as follows:

NUT OR FRUIT BUNS

(Sufficient for 2 Dozen Buns)

4 Tb. sugar

1 Tb. fat

1 tsp. salt

1 cake compressed yeast

1 c. lukewarm milk

3 c. white flour

3/4 c. chopped nuts or raisins

1 c. white flour additional for kneading

Add the sugar, fat, and salt to the yeast dissolved in a little of the milk. Then stir in the remainder of the milk and half of the flour. Allow this sponge to rise until it is very light, and then add the remainder of the flour and the nuts or the raisins. Knead at once and form into buns. Let these rise until they are light. Then moisten them with milk and sprinkle sugar over them before placing them in the oven. Bake for about 15 minutes.

--Persons who prefer a sweet bun will find buns like these made according to the following recipe very much to their taste. The sweetening, eggs, and lemon extract used in this recipe give to the white buns a delightful flavour and help to lend variety to the usual

kind of bun.

SWEET BUNS

(Sufficient for 1-1/3 Dozen Buns)

1 cake compressed yeast

1 c. lukewarm scalded milk

1/4 c. sugar

2 Tb. fat 1 tsp.

1 tsp. salt

3-1/2 c. white flour

2 eggs

1 tsp. lemon extract

1 c. white flour additional for kneading

Dissolve the yeast in a small amount of the lukewarm milk and add it to the sugar, fat, salt, and

remaining milk in the mixing bowl. Stir into this mixture half of the flour, beat well, and let the sponge rise until it is light. Add the eggs, which should first be beaten, the lemon extract, and the remaining flour. Knead until the dough is smooth. Let the dough rise again and then shape it into rolls. Allow these to rise, and then bake them in a hot oven for about 15 minutes.

--When an especially good kind of biscuit that can be served for breakfast and eaten with coffee is desired, coffee cake made according to the following recipe should be

used. Cinnamon sprinkled over the top of such cake imparts a very pleasing flavour, but if more of this flavour is preferred 1 teaspoonful of cinnamon may be mixed with the dough.

COFFEE CAKE

(Sufficient for One Cake)

1 cake compressed yeast

1/2 c. lukewarm milk

1 Tb. sugar

1/2 tsp. salt

2 c. white flour

1 egg

2 Tb. fat

1/4 c. brown sugar

1/2 c. white flour additional for kneading

Dissolve the yeast in the lukewarm milk and add the sugar and the salt. Stir in 1 cupful of flour and let the mixture rise. When the sponge is light, add the beaten egg, the fat and the brown sugar creamed, and the remaining flour. Knead until the dough is smooth and allow it to rise until it is double in bulk.

Then roll the dough until it is 1/2 inch thick, place it in a shallow pan, and let it rise until it is light. Brush the top with 1 tablespoonful of melted butter and sprinkle it with 3 teaspoonfuls of cinnamon and 3 tablespoonfuls of sugar. Bake 10 to 15 minutes in a moderately hot oven.