WARNING

The making of bread is, to a large degree, a chemical operation, and should be carried on with as much accuracy as a chemist would use in his laboratory. The flour should be weighed or measured. The other ingredients should also be weighed or measured accurately.

Temperature is a particularly important factor in making good bread. Do not let sponge or dough get chilled.

When potatoes are used, be sure that they are sound, white and mealy, and in the fall, when the new crop is on the market, be careful that the potatoes are fully ripe. More failures in bread making are due to the use of potatoes which are thought to be ripe, but which are not fully matured, than any other one thing.

In making cake, a difference may be noted if the eggs are large or small, if small use either more eggs or more water or milk.

RECIPE FOR BREAD
(University of Nevada Method)

Warm Gold Medal Flour in oven.

• 2 cups milk, scalded,
• 2 cups potato water,
• 2 medium potatoes, mashed very fine,
• 1 cake Fleishmann’s compressed yeast in ½ cup luke warm water,
• 1 teaspoonful salt,
• 1 tablespoonful sugar,
• 1 teaspoonful lard.

Add Gold Medal flour until mixture has appearance of cake batter; beat with wooden spoon until very light. Let stand.

Add Gold Medal flour and knead until smooth, brush butter over top of dough, cover and let raise to twice original size.

Mould into loaves and let raise twenty minutes.

Put in very hot oven for ten minutes, then bake in slow oven forty-five minutes.

WHITE BREAD
Quick Method

• 1 quart Gold Medal Flour sifted,
• 1 cup or ½ pint milk or water,
• 1 cake compressed yeast,
• ½ teaspoonful salt,
• 2 teaspoonfuls sugar,
• 1 tablespoonful melted butter.

Dissolve yeast by breaking into a cup and adding 1 teaspoon sugar, mix and let it stand 3 minutes. Sift flour in a bowl, make well in center, and add water, salt, sugar, butter and yeast, mix and knead well, put in a warm place to raise 1½ hours, or until light. Turn out on molding board, knead lightly, shape into loaves, put in well buttered pans, let raise ¾ hour. Bake 45 minutes.

BREAD

Cook 2 medium sized potatoes in 1 quart water. Use the water. Must be 1 quart to scald 1 teacup Gold Medal flour. Mash potatoes and add to the flour, using more flour if necessary. Soak 1 cake of yeast in a cup of warm water. When this is cold, stir into the mixture already prepared. Let it stand over night, stirring occasionally. Set in a warm place. Next morning add 1 heaping teaspoonful of lard, 2 of sugar and 1 teaspoonful of salt. If necessary ½ teaspoonful of soda. Stir in flour until proper consistency; knead hard. Put to rise and knead lightly the second time; put in pans to rise again. Bake in a moderate oven. This also makes nice light rolls.

WHOLE WHEAT BREAD

• 1 pint milk,
• 1 teaspoonful salt,
• 1 pint water,
• ½ cup sugar,
• 1 compressed yeast cake.

Scald the milk and add the water. When luke warm add salt, sugar, yeast cake (dissolved in 2 tablespoons water) and sufficient Gold Medal Whole Wheat flour to make a batter that will drop from the spoon. Beat continuously for 5 minutes. Cover and let stand in a warm place for 3 hours; then add sufficient Whole Wheat flour to make a dough. Knead at once into loaves. Put in small greased pans, cover and stand in warm place for an hour. Bake in a moderately quick oven 45 minutes.

GRAHAM BREAD

• 2 quarts Gold Medal Graham Flour,
• 2 cups potato water,
• 1 yeast cake,
• 1 quart Gold Medal Flour,
• 1 tablespoonful salt,
• 1 small cup molasses or sugar,
• 1 tablespoonful melted lard.

Dissolve yeast cake in lukewarm water. Mix all ingredients into as stiff a dough as can be stirred with a spoon, adding lukewarm water to make it the proper consistency. Let it stand over night. In the morning stir it down with a spoon thoroughly. Have bread tins greased. Fill each one about ½ full and let rise to the top of the pans. Bake in moderate oven 1 hour for good-sized loaves.

RYE BREAD

• 1 pint milk,
• 1 pint water,
• ½ teaspoonful salt,
• 1 compressed yeast cake.

Scald the milk, add the water and salt, and when the mixture is luke-warm add the yeast, moistened in two tablespoons warm water. Add sufficient Rye Flour to make a batter, and beat thoroughly for ten minutes. Cover and stand in a warm place for 2½ hours. Knead this dough quickly until it loses its stickiness. Divide it into three or four loaves, put each loaf in a square pan; cover and stand for an hour in the same warm place, about 75 Fahr., until it has doubled in bulk, brush the top quickly with warm water and put it in a hot oven. When brown, reduce the heat and bake ¾ of an hour. Turn each loaf from the pan; stand on a board covered with a cloth but do not cover the loaves. It is better to tip the board so that the air may circulate around the entire loaf. This makes a nice crisp crust.

MUFFINS

Break 2 eggs in a dish, salt them, and add 2 cups sweet milk, 2 cups flour, piece butter half the size of an egg melted. Leave in lumps after stirring and bake in hot iron gem pans.

ROLLS

To 1 pint bread sponge add ½ cup water, 1 egg, ¼ cup butter, rubbing butter and sugar together. Let rise after mixing; roll out; rise again and bake.

TEA ROLLS

One cup scalded milk, ¼ cup sugar, 1 teaspoonful salt, ¼ cup melted butter, 2 eggs, 1 cake yeast foam dissolved in ¼ cup luke-warm water, 1 pinch nutmeg, 3½ cups flour. When the milk is luke-warm add 2 cups flour, beat well and add the dissolved yeast foam. Let rise, then add the butter, sugar, salt, nutmeg and the well-beaten eggs. To this add enough of your flour to make a soft dough. Knead well and let rise in a warm place. Shape into small rolls. Put into a buttered pan, let rise, and bake in a brisk oven for 15 minutes.

RAISIN BREAD

Dissolve a tablespoon each of butter and lard in a cup of hot milk then add a cup of either cold water or milk to the hot milk to make lukewarm. Sift a quart of Gold Medal Flour with one teaspoon of salt, three tablespoons of sugar, make a hole in center of flour and stir in half a cake of compressed yeast, which has been dissolved in a little lukewarm water; add part of your milk, stirring in the flour, then break in one or two eggs and the rest of the milk; beat up the dough lightly, which must be a stiff batter. Let it raise all night in a warm place and well covered. In the morning add a cupful each of raisins and currants, two tablespoons of sugar and either some nutmeg or caraway seeds or lemon peel. Make into two loaves, working very little; let rise very light and bake three-quarters of an hour.

NUT BREAD

• 1 egg,
• ½ cup milk,
• 4 cups Gold Medal Flour,
• 1 cup chopped nuts,
• 1 cup sugar,
• ½ teaspoonful salt,
• 4 tablespoonfuls baking powder,
• 1 cup chopped raisins.

Beat eggs and sugar and stir in the milk. Have the flour, salt and baking powder sifted and pour into it the milk mixture, adding the nuts and raisins. Form into loaves when kneaded smooth, put in deep, well greased pans, let raise twenty minutes in a warm place and bake forty to fifty minutes.

Either the nuts or the raisins may be omitted.

NUT BREAD

• 1 cup milk,
• 1 dissolved yeast cake,
• 1½ quarts Whole Wheat Flour,
• 1 cup boiling water,
• 1 teaspoonful salt,
• 1 quart coarsely chopped walnuts,
• 2 tablespoonfuls molasses.

When milk and water are lukewarm add yeast cake (dissolved in ¼ cup water), salt and flour. Beat. Let rise to double the size, then add the walnuts and molasses. Put in pan and let rise double.

HOMEMADE PRIZE RAISIN BREAD

Make a sponge of 1 cake of compressed yeast with 1 tablespoonful sugar dissolved in ½ cup lukewarm water. To 1 cup of scalded milk add 1 cup of hot water and when lukewarm add the yeast and 2 cups white flour and beat for five minutes. Let rise until very light. Then add 3 tablespoonfuls each of sugar and Crisco creamed together, 1 teaspoonful salt and 1½ cups Seeded Raisins cut in halves. Stir in flour until stiff, then knead until dough is smooth and elastic, using 6 to 8 cups of Gold Medal Flour. Cover to let rise and when light, double in bulk, mould into loaves, and when again light bake about one hour.

FRUIT AND NUT ROLLS

Sift together 2 cups Gold Medal Flour, ½ teaspoonful salt and 3 teaspoonfuls baking powder. Work 3 or 4 tablespoonfuls butter into flour and add about ¾ cup milk to make soft dough. Knead lightly and roll out thin into oblong sheet. Brush dough with 2 tablespoonfuls melted butter; sprinkle over with 2 tablespoonfuls sugar, ¾ teaspoonful cinnamon, ½ cup chopped nuts and ½ cup finely cut Seeded Raisins. Roll up snugly, cut off half-inch slices and lay cut side up on buttered and floured baking sheet. Let stand ten minutes, then bake in hot oven.

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FRENCH ROLLS

Made by rolling dough between the hands into small oval shapes about a finger long, tapering at each end, and put together in pairs; or rolling into egg-shaped pieces and cutting them half through the middle. Another shape is first a ball, then cut it half through each way, top to bottom, and right to left. Long rolls are shaped and cut across in slanting cuts; or the whole mass of dough is rolled under the hand and made into a large ring, pinching the ends together; then cut half way through, two inches apart, with a pair of scissors. A knife dipped in melted Cottolene keeps these cuts from coming together.

WHOLE WHEAT GEMS

Mix with 2 cups of Gold Medal Whole Wheat Flour 1 tablespoonful sugar, ½ teaspoonful salt, 1 cup milk, well beaten yolks of two eggs, one cup water. Into this mixture add the beaten whites of the two eggs. Bake in hissing hot gem pans thirty minutes.

GENUINE PARKER HOUSE ROLLS

• 3 tablespoonfuls butter,
• 1 teaspoonful salt,
• ½ cup lukewarm water,
• 1 yeast cake,
• 2 cups fresh milk,
• 1 tablespoonful sugar,
• Whites two eggs,
• 6 cups Gold Medal Flour.

Scald the milk and add to it the sugar, salt and butter. Let it stand until lukewarm then add three cups of flour and beat for five minutes. Add the dissolved yeast cake and let it stand until very light and frothy; then the remaining flour. Let it rise again until it is twice its original bulk, place on your molding board, knead lightly and roll into a sheet half an inch thick. Take a large biscuit cutter and cut the dough into rounds, brush with melted butter, fold over and press the edges together. Place in a buttered pan one inch apart. Let them rise until very light and bake in a hot oven 15 minutes.

BOSTON MUFFINS

• 1½ pints Gold Medal Flour,
• ½ pint Corn Meal,
• 1 tablespoonful sugar,
• 1 teaspoonful salt,
• 2 teaspoonfuls baking powder,
• 1 tablespoonful butter,
• 3 eggs,
• 1 pint (full measure) milk,
• 1 teaspoonful extract cinnamon (which may be omitted without detriment).

Sift together Gold Medal Flour, corn meal, sugar, salt, and powder; rub in butter or lard; add eggs, beaten, milk, and extract cinnamon. Mix into batter a little stiffer than ordinary griddle-cake batter. Have griddle heated regularly all over; grease it, lay on it muffin-rings, also greased; half fill them with batter. As soon as risen to tops of rings, turn them over gently with cake-turner; bake nice brown on either side. They should bake in 7 or 8 minutes.

POP-OVER ROLLS

• 3 eggs,
• 9 ounces Gold Medal Flour,
• Little salt,
• 1 pint milk.

Put the eggs, salt and flour into a bowl; mix in the milk and pour into deep moulds. The moulds must be 2 inches high. Fill half full and bake in a hot oven 25 minutes.

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ENGLISH MUFFINS

• 1 quart Gold Medal Flour,
• ½ teaspoonful sugar,
• 1 teaspoonful salt,
• 2 large teaspoonfuls baking powder,
• 1¼ pints milk.

Sift together Gold Medal Flour, sugar, salt, and powder; add milk, and mix into smooth batter trifle stiffer than for griddle cakes. Have griddle heated regularly all over, grease it, and lay on muffin rings; half fill them, and when risen well up to top of rings, turn over gently with cake-turner. They should not be too brown—just a buff color. When all cooked, pull each open in half, toast delicately, butter well, serve on folded napkin, piled high and very hot.

RICE MUFFINS

• 2 cups cold boiled rice,
• 1 pint Gold Medal Flour,
• 1 teaspoonful salt,
• 1 tablespoonful sugar,
• 1½ teaspoonfuls baking powder,
• ½ pint milk,
• 3 eggs.

Dilute rice, made free from lumps, with milk and beaten eggs; sift together Gold Medal Flour, sugar, salt, and powder; add to rice preparation, mix into smooth, rather firm batter; muffin-pans to be cold and well greased, then fill ?; bake in hot oven 15 minutes. One cup cold boiled hominy may be substituted for rice.

SOFT WAFFLES

• 1 quart Gold Medal Flour,
• ½ teaspoonful salt,
• 1 teaspoonful sugar,
• 2 teaspoonfuls baking powder,
• 1 large tablespoonful butter,
• 2 eggs,
• 1½ pints milk.

Sift together Gold Medal Flour, salt, sugar and powder; rub in butter cold; add beaten eggs and milk; mix into smooth, consistent batter that will run easily and limpid from mouth of pitcher. Have waffle-iron hot and carefully greased each time; fill 2-3, close it up; when brown turn over. Sift sugar on them, serve hot.

RICE WAFFLES

Into a batter as directed for soft waffles stir 1 cup of rice, free from lumps; cook as directed in same recipe.

VIRGINIA WAFFLES

Cook ½ cup white Corn Meal in 1½ cups boiling water 30 minutes, adding 1½ teaspoonfuls salt. Add 1½ cups milk, 2 tablespoonfuls sugar, 2 tablespoonfuls melted butter, 2 cups Gold Medal Flour mixed with 2 heaping teaspoonfuls baking powder, and 2 eggs, whites and yolks beaten separately. Cook in hot, well-greased waffle-iron.

GERMAN WAFFLES

• 1 quart Gold Medal Flour,
• ½ teaspoonful salt,
• 3 tablespoonfuls sugar,
• 2 large teaspoonfuls baking powder,
• 2 tablespoonfuls lard,
• Rind of 1 lemon, grated,
• 1 teaspoonful extract of cinnamon,
• 4 eggs,
• 1 pint thin cream.

Sift together Gold Medal Flour, sugar, salt, and powder; rub in lard cold; add beaten eggs, lemon rind, extract, and milk. Mix into smooth, rather thick batter. Bake in hot waffle-iron, serve with sugar flavored with extract of lemon.

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SWEET MUFFINS

• 1 cup sugar,
• 1 egg,
• 1 tablespoonful melted butter,
• 1 pint sweet milk,
• 3 cups Gold Medal Flour,
• 2 teaspoonfuls baking powder,
• 1 teaspoonful salt.

Mix and sift dry ingredients; add milk and beaten egg and butter. Beat hard, bake in greased muffin-pans.

CORN BREAD

• 2 tablespoonfuls melted lard,
• 1 tablespoonful sugar,
• 2 eggs,
• 1 pint sour milk,
• Corn Meal for stiff batter,
• 1 teaspoonful baking powder,
• 1 tablespoonful Gold Medal Flour.

Mix together milk, beaten eggs and sugar; stir these into the flour and corn meal; then add melted lard. Dissolve the soda in a few drops of boiling water; add it and beat hard for several minutes. Have ready heated greased dripping pans; pour in the batter and bake in a moderately quick oven from 20 to 30 minutes.

CORN BREAD

• 1 egg,
• Pinch of salt,
• 1 tablespoonful sugar (oval),
• 1 cup sour milk,
• 1 tablespoonful Gold Medal Flour,
• 1 tablespoonful melted butter,
• 1 teaspoonful soda.

Beat egg well, add salt, sugar, Gold Medal Flour, stir in melted butter and add soda to sour milk. While foaming pour into the other ingredients and stir in enough corn meal to make batter grainy. Turn into hot buttered pans and bake twenty minutes.

JOKERS

• 1½ cups Graham Flour,
• 2 teaspoonfuls yeast powder,
• 1½ cups Gold Medal Flour,
• Pinch of salt.

Milk enough to make a stiffer batter than muffins. Put in last, 2 eggs, well beaten. Bake in quick oven.

TEA GEMS

• 1 pint milk,
• 4 eggs,
• 2 cups Corn Meal,
• 1 teaspoonful salt,
• 2 teaspoonfuls baking powder,
• 1 cupful Gold Medal Flour,
• 1 tablespoonful butter.

Separate the eggs; beat the yolks and add the milk, salt and butter (melted). Add the corn meal, baking powder and flour sifted together. Beat rapidly for about two minutes. Then fold in the well-beaten whites of the eggs and bake in greased gem pans in a quick oven for a half-hour.

ENGLISH BUNS

• 1 quart Gold Medal Flour,
• 4 eggs,
• ½ cup butter,
• 1½ cakes compressed yeast,
• ½ cup lukewarm water,
• 5 tablespoonfuls sugar,
• ½ cup nut meats,
• ½ cup chopped raisins.

Pour flour in bowl, break eggs in whole, add butter (melted), yeast which has been dissolved by breaking into a cup and mixing with 1 tablespoonful sugar, lukewarm water. Stir until all are mixed, beat well, put in warm place to rise 1½ hours. Then sprinkle sugar, fruit and nuts over top, mix very lightly with spoon. Drop into well buttered gem pans, let rise one-half hour. Bake 25 minutes.

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TEA BISCUITS

Sift one quart of Gold Medal Flour with one teaspoonful of salt and 4 rounding teaspoonfuls of baking powder. Into this rub 1 large tablespoonful of Califene until it is of the consistency of cornmeal. Then add just enough sweet milk to make a dough easily handled. Roll out ½ inch thick, place in greased pan and bake for about fifteen minutes in a very hot oven.

CREAM BISCUIT (Baking Powder)

Sift together one pint of Gold Medal Pastry Flour, three teaspoonfuls of baking powder, and half a spoonful of salt. Moisten with cream as soft as can be handled. Roll out on a well floured board, cut in small biscuits and place in a pan, brushing over with melted butter or cream before baking. Have oven very hot, and bake ten or fifteen minutes, according to size. For milk biscuits use two tablespoonfuls of Cottolene to shorten. Mixture like this made softer and baked in gem pans gives an easy and satisfactory drop biscuit.

OLD-FASHIONED GINGER BREAD

• 4 cups Gold Medal Flour,
• 1 cup sugar,
• 1 teaspoonful ginger,
• 1 teaspoonful cinnamon,
• 1 teaspoonful soda,
• ¾ cup molasses,
• 2 eggs,
• 1 cup milk,
• ¾ cup of oiled butter.

Mix dry ingredients and add molasses, milk, eggs and melted butter. Beat smooth and bake in a sheet for about one hour.

MILK BREAD

• 1 pint milk, scalded and cooled,
• 1 tablespoonful sugar,
• ½ cup yeast,
• 1 tablespoonful butter melted in hot milk,
• 1 teaspoonful salt,
• 6 or 7 cups Gold Medal Flour.

Measure the milk after scalding and put in the mixing bowl; add the butter, sugar and salt; when cool add the yeast, then stir in the flour, adding it gradually; knead till smooth and elastic. Cover, let it rise till light; cut it down; divide into four parts; shape into loaves or biscuit; let it rise in the pans. Bake 40 to 50 minutes.

WATER BREAD

• 2 quarts sifted Gold Medal Flour,
• 1 teaspoonful salt,
• 1 tablespoonful sugar,
• ½ cup liquid yeast, or
• 1 cake compressed yeast dissolved in ½ cup water,
• 1 pint lukewarm water,
• 1 tablespoonful butter, or drippings, or lard.

Sift the flour and fill the measure lightly, not heaping, nor shaken down. Turn it into a large bowl holding about 4 quarts. Reserve 1 cup flour to add at the last if needed, and to use on the board. Mix the salt and sugar with the flour; rub in the shortening until fine, like meal. Mix the yeast with the water. If compressed yeast be used, dissolve ¼ of a cake in half a cup of water. This is in addition to the pint of water to be used in mixing. Pour the liquid mixture into the center of the flour, mixing it well with a broad knife or a strong spoon. Knead it half an hour, or till smooth and fine grained. Cover and let it rise until it doubles its bulk. Cut it down; let it rise again; divide into four parts, then shape into loaves putting 2 in each pan, or reserve some for biscuit. Cover and let it rise again to the top of the pan. Bake in a hot oven nearly an hour.

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BUCKWHEAT CAKES

Listen—This is the real thing. “Like Mother Made.” Remember?

• 1 cup Self-Rising Buckwheat and Wheat Flour Mixture,
• 1½ cups milk,
• 1 tablespoonful syrup.

Grease pan with half lard and butter. Serve quickly on hot plate.

GENERAL GRIDDLE CAKES

One cup and cold cooked cereal, mash fine to free from lumps, add 1 beaten egg, yolk and white separate, ½ teaspoonful baking powder, beat thoroughly. Drop by spoonfuls on hot griddle and serve, when brown, with syrup.

GRIDDLE CORN CAKES

• 2 cups Yellow or White Corn Meal,
• Boiling water,
• 1 egg beaten,
• 1 teaspoonful salt,
• 1 tablespoonful sugar,
• Cold milk.

Add salt to corn meal, pour on boiling water to form a thick drop batter; add maple syrup and sufficient cold milk to make a thick pour batter. Drop by tablespoonfuls on a well-greased hot griddle and cook as griddle cakes. Serve immediately.

GRIDDLE CAKES WITH EGGS

• 3 cups Gold Medal Flour,
• 2 teaspoonfuls baking powder,
• 1 teaspoonful salt.

Mix well together, add 2 well-beaten eggs and sufficient sweet milk to make a thin drop batter. Bake at once on a hot, well-greased griddle. Make them thin.

GENEVA GRIDDLE CAKES

• 1½ pints Gold Medal Flour,
• 4 tablespoonfuls sugar,
• ½ teaspoonful salt,
• 1½ teaspoonfuls baking powder,
• 2 tablespoonfuls butter,
• 4 eggs,
• Nearly ½ pint milk.

Rub butter and sugar to white, light cream; add yolks of eggs, 1 at a time. Sift Gold Medal Flour, salt, and powder together; add to butter, etc., with milk and egg whites whipped to dry froth; mix together into a smooth batter. Bake in small cakes; as soon as brown, turn and brown the other side. Have buttered baking-tin; fast as browned, lay them on it, and spread raspberry jam over them; then bake more, which lay on others already done. Repeat this until you have used jam twice, then bake another batch, which use to cover them. Sift sugar plentifully over them, place in a moderate oven to finish cooking.

CINNAMON BUNS

Scald a pint of milk; add a quarter pound of butter, 2 tablespoonfuls of sugar and 1 yeast cake, dissolved; add 2 eggs, well beaten, and sufficient Gold Medal Flour to make a soft dough. Knead lightly; put aside in a warm place. When very light roll into a sheet; spread with butter and dust with sugar and then with currants. Cut into buns. Stand them in a greased pan, and when very light bake in a moderate oven three-quarters of an hour.

QUICK COFFEE CAKE

Sift together twice, 1 pint of Gold Medal Flour, ? cup of sugar, 3 teaspoonfuls of baking powder and ½ teaspoonful each of salt and ground cinnamon. Mix to a soft dough with about half a cup of milk stirred into a well beaten egg. Add 3 tablespoonfuls of melted Cottolene, spread in a shallow pan, sprinkle with sugar mixed with cinnamon, and bake in a moderate oven.

BRAN OR GRAHAM BREAD

• 1 pint Gold Medal Flour sifted,
• ¾ pint bran or graham flour,
• 1 cup lukewarm water,
• ½ teaspoonful salt,
• 2 teaspoonfuls sugar,
• 1 tablespoonful melted butter,
• 1 cake compressed yeast.

Dissolve yeast by breaking into a cup and adding 1 teaspoonful sugar, let stand 3 minutes. Sift flour into a bowl, add graham flour or bran, make well in center; add salt, sugar, butter, water, yeast. Mix and knead well, put in warm place to rise 1½ hours, or until light. Turn on moulding board, knead lightly, shape into loaves, put in a well-buttered pan, let rise ¾ hour. Bake 45 minutes.

CORN FRITTERS

To 1 pint scraped corn add ½ cup milk, ½ cup Gold Medal Flour, 1 tablespoonful melted butter, 2 beaten eggs, 1 teaspoonful salt, ? teaspoonful pepper, 1 teaspoonful baking powder. Beat well, and fry in small spoonfuls as directed.

CLAM FRITTERS

Wash and dry 25 good-sized clams or 2 strings soft-shell clams, discarding black part. Chop fine. Make a plain fritter batter, using the clam liquor (or that and milk) in place of milk. Stir in the chopped clams, season well with salt and pepper, and fry as directed.

HOMINY FRITTERS

• 2 cups hominy (boiled),
• 2 eggs well beaten,
• ½ level teaspoonful salt,
• ½ cup milk,
• ½ cup Gold Medal Flour,
• 1 teaspoonful baking powder.

Cook all the above in a double boiler; pour out in biscuit tin and allow to cool. Cut and fry in deep fat. Good with wild game.

FRITTER BATTER

• 2 cups Gold Medal Flour,
• 1 egg,
• ½ level teaspoonful salt,
• 1 cup milk.

(For frying fish, vegetables or fruits)

Mix the above to a smooth batter and coat the article for frying; if for fruit add a little sugar.

FRUIT FRITTERS

Any kind of fruit may be made into fritters, as directed for apple fritters. Whole canned fruits, drained from syrup, may also be used. Apples and other fruits may also be prepared, coarsely chopped, stirred into a plain fritter batter, and dropped by small spoonfuls into smoking hot fat, finishing as already directed.

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