|Ghastly, ghoulish, grinning skull, Toothless, eyeless, hollow, dull, Why your smirk and empty smile As the hours away you wile? Has the earth become such bore That it pleases nevermore? Whence your joy through sun and rain? Is 't because... Read more of To A Skull at Martin Luther King.ca|| Informational|
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POTATO BREAD(Bread) - (The International Jewish Cook Book)
Add one medium-sized mashed boiled potato to any of the foregoing
recipes. This will give a more moist bread, which retains its freshness
Potato BreadBoil the potatoes very soft, then peel and mash them fine. Put in salt,
and very little butter--then rub them with the flour--wet the flour with
lukewarm water--then work in the yeast, and flour till stiff to mould
up. It will rise quicker than common wheat bread, and should be baked as
soon as risen, as it turns sour very soon. The potatoes that the bread
is made of should be mealy, and mixed with the flour in the proportion
of one-third of potatoes to two-thirds of flour.
Potato BreadTake good, mealy boiled potatoes, in the proportion of
one-third of the quantity of flour you propose to use, pass them through
a coarse sieve into the flour, using a wooden spoon and adding enough
cold water to enable you to pass them through readily; use the proper
quantity of yeast, salt, and water, and make up the bread in the usual
way. It will cost about twenty-four cents if you use the above
quantities, and give you eight pounds or more of good bread.
Potato BreadBoil a quantity of potatoes; drain them well, strew over them a small
quantity of salt, and let them remain in the vessel in which they were
boiled, closely covered, for an hour, which makes them mealy: then peel
and pound them as smooth as flour. Add eight pounds of potatoes to
twelve of wheaten flour; and make it into dough with yest, in the way
that bread is generally made. Let it stand three hours to rise.
German Potato BreadBoil one potato until tender; mash it through a sieve, add to it a half
pint of warm water and a teaspoonful of sugar. Stir in one cupful of
flour and one cupful of yeast; let this stand for two hours, or until
very light. It is better to make this at seven o'clock, so the bread may
be sponged at nine or ten. Scald a pint of milk, add to it a pint of
water, beat in a quart and a pint of flour. The batter should be thick
enough to drop, rather than pour from the spoon. Then stir in the potato
starter, and stand in a place about 65° Fahr. over night. Next morning
knead thoroughly, adding flour. Put this aside until very light, about
two hours, then mold into loaves, put it into square greased pans, and
when light bake in a moderately quick oven three-quarters of an hour.
This recipe will make two box loaves and a dozen rolls.
Potato BreadSix good-sized potatoes, boiled and well mashed; one pint or more of
the water in which they were boiled, one cup of yeast for the sponge.
Set the sponge in a warm place over night. In the morning, when
kneading the bread add a little salt, little sugar, lard the size of
an egg, and sufficient luke-warm water to make six loaves of bread.
--Mrs. Hugh Parry.
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