Caption: War Publications - WWI Compilation 1923 - Article 42
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I EXTENSION CIRCULAR NO. 13 a little cold water and add to sour milk. Combine flour 1 Xtm and sour milk to lorm a son dough. Turn out on a well ^ * form soft »Aii ana miiK board, knead slightly, roll to one-half inch in thickness cut in diamond shapes and bake in a hot oven. ' POTATO The follow...- recipe for potato bread has been so made a, t« use a large amount of potato as compared with flour Excel l bread can be made with less potato. In making recipes it h d be remembered that a pound of mashed potato contains about one and one-fourth cupfuls of water and starch and other subst nee about equivalent for the purpose to those in one cupful of wheal flour. 3 pounds boiled and peeled V/j level tablespoons salt P S ( e q i v a l , M l t t(> ;{ l e v e l K < .°o ,/ " tablespoons sugar about 3% pounds water 2 cakes compressed yeast and 3 cups flour) 4 tablespoons water 8% pounds bread flour Hi,,™ ' ^ i ^ ^ ' P *' ' Potatoes of medium size, allowing them to become very soft. Pour off the water, E n , T aT ] , e e T k ' ^ ^ave no o / Z t b q V "' P > or five solidly packed half-pint cupfuls 0 a U dWhen a t t h e aflrir t« • fi ' temperature of lukewarm water yCa rubbcd Smooth with luwV • S: three tablespooufuls of X S e t h e CUp i n w h i c h another l Z ?? tne yeast was mixed with another tablespoon*, of water and add to the potato. Next add the a U t f U r 0 l m c e s o f t h e fl S n t of « ' T « ^ i° ° °ur, or one scant half Ml th r ly with the more w S « T ' * ° ° ***** *>* do not add any a 18 a L e t t h i s niixtlll,e verv l l b t t v, ? f • «*•» «ntil it has become d ake a b 0 U t t w o h o u r s i f a ^ X J f t l the sponge is at ab Ut 8 6 R T t h i s well e n o t K S K ° ° - ™ » »Ponge, which will ft a d dt h e Te thorolv « £ i ^ ^ l ° ' "*"***** of the flour, kneada Sm h a n d Clastic d o u h dollh must h ! °°L e has been formed. The er S ff t h e boiled a m o t t 0 f W at J l \ ; ' ^ P * * * contains a large CaUSeS t h e d o u h Therefore 7M » to soften as it ferments, W&ter t 0 t h e d o u h Ullless necessary Set b l T T ^ * » absolutely UntU h h a s will require anntb V ° " " trebled in volume, which Divide the mold t h e m \ Z r , t e l ^ ? ^ *ongh into four parts, P 8re88ed w a r m e d s T i S r A n ; r t h e I "&Ve ™t o r i s e u n t!»»• which have been " in volume and bake J * « * i l they have doubled f0rt fi mmUtes at 425" P TW. i ? n r 7 a temperature of 400° to _ _ J his recipe makes four one-pound loaves. the S ^ ^ ^ y « J l J « i a h L. We..in^,^B^d a d B e d M kn in n ra aig 8 P t a t 0 e S While h 0 t °u n d s o bein cai>eful t 0 0163 1 0 b0U With0Ut arin twt he
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