86 PILGRIM COOK BOOK
Sauce for Orange Shortcake.
Peel oranges, remove white skin and slice as thin as possible. Putsible. Put 1 cup sugar, ½ cup water and orange juice in a saucepan and let boil a little. Pour this syrup over a well beaten egg; beat as for cake frosting. Cover cake with sliced oranges and pour sauce over.—Mrs. Semmlow.
Four cups graham flour, 3½ cups flour, 2 tablespoons molasses, 3 cups lukewarm milk, 1 cake yeast, 1 heaping teaspoon salt, 2 tablespoons brown sugar, ½ teaspoon soda, 2 tablespoons butter, ½ cup lukewarm water. Sift together the graham flour, wheat flour, brown sugar and salt, then rub in the butter. Add the molasses with the soda dissolved in it. Next add the lukewarm milk and lastly the yeast dissolved in the lukewarm water. Knead the dough well for 20 minutes and set it to rise covered up. After rising form it into two loaves, put them into pans and let them rise again. Graham bread requires longer to rise than white flour bread. Bake in a moderately hot oven for an hour and a quarter. If graham bread is baked too quickly it is apt to become doughy in the center. The above makes two loaves of bread.—Mrs. Ehlenfeld.
Quaker Oats Bread.
Two cups quaker oats, 5 cups flour, 2 cups boiling water, 1 cake yeast, ½ cup molasses, ½ tablespoon butter, small handful salt. Add boiling water to oats and allow to stand one hour. Add molasses, salt, butter, dissolved yeast and flour; let rise until double in bulk, beat thoroughly, turn into buttered pans, let rise again. Bake one hour in two loaves.—Mrs. O. Kleppisch.
Swedish Rye Bread.
Heat 1 pint milk and 1 pint water to boiling point, add 1 tablespoon lard, 1 tablespoon butter, ½ cup brown sugar, ½