Manuscript Cookbook 227

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Swedish Rye Bread.

1 cup brown sugar; 1 small can Brer Rabbit molasses, ½ gallon potato water; 1 package of rye flour or 1 lb and 4 ozs. Salt and some grated orange rind. Anise seed is also good for flavoring. 2 yeast cakes.

Heat potato water to lukewarm, add the sugar and salt, next add the yeast, which has been dissolved in a little lukewarm water. Then add the molasses and next the rye flour and sufficient white flour to make of proper consistency to form into loaves. Let raise until double in bulk. This makes about seven loaves of 1½ lbs. each

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Famous recipe Rose Patterson.

Buns

Pour large can of evaporated milk into a quart jar or bottle and fill with hot water (1 quart liquid). Pour this into a warm bowl and add 4 tbsp. butter or other shortening; add ½ cup sugar, and 1 tbsp. salt. Stir around and let cool a little, then add 2 yeast cakes and 2 qts. sifted flour, to which you have added and sifted 2 tsp. Baking Powder; and 1 tsp. soda (soda and baking powder used so they can be split open and will not crumble; to be toasted for hamburger sandwiches) After you sift flour into liquid, mix very thoroly and let stand in the bowl to raise. When light and spongy, turn out on a floured board, with quite a bit of flour on it, and work in enough to make a springy dough. Put a clean towel over it and let raise again, or until nearly double in bulk,

and then work down again, and then work into buns about size of an egg and make round or make into finger rolls for hot dogs. Place these on a baking sheet and allow plenty of space between each one, and let get about double in size, then put in a hot oven 450° F. and let bake until a golden brown.