August 20, 1954 Fillet of Perch Mornay, Prune and Black Walnut Bread, Crispies

Fillet of Perch Mornay

1 medium onion, sliced thin
2 T. butter
1 package frozen chopped spinach, defrosted
1/2 t. salt
1/8 t. pepper
1/3 c. flour
1 t.paprika
1 t. salt
1 pound perch fillets
1/4 c. butter
Mornay Sauce

Saute onion in butter until lightly browned. Add spinach, season with salt and pepper. Cook in covered sauce pan for about 7 minutes. Pour spinach into well buttered flat baking dish.

Combine flour, paprika, and salt. Mix well in a paper bag. Place fish in bag and shake well. covering completely the fish. Saute the fish in the 1/4 c. butter until golden brown. Lift up carefully and place on top of spinach. Pour Moray sauce over fish, sprinkle top lightly with paprika. Bake at 450 degrees for about 12 minutes, then place under broiler  for several minutes or until top is attractively browned. This is a delicious, economical dish.

Mornay Sauce

1/4 c. butter
1 T. minced onion
1/4 c. flour
1 1/2 c. milk
1 c. grated American cheese
1/2 t. salt
1/8 t. pepper
1/4 t. thyme

Saute onion in butter for several minutes, add flour and blend well. Add milk gradually and cook until thick and smooth. Add cheese and seasonings. Cook until mixture comes to a boil, stirring constantly.

Prune and Black Walnut Bread

1 c. dried prunes
1 egg
1 c. sugar
2 T. melted butter
2 c. flour
3 t. baking powder
1/4 t. baking soda
1/2 c. prune juice
1/4 c. orange juice

 Soak prunes for at least 1 hour, drain well, cut into small pieces with scissors. Beat egg, add sugar and prunes. Stir in melted butter. Sift flour, measure, re-sift with baking powder and salt. Add to prune mixture alternately with prune and orange juice. Stir in nuts. Pour into greased loaf pan and bake at 350 degrees for about 1 hour.

Crispies

1/2 c. butter or margarine
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1/2 t. vanilla
1 c. flour
1/4 t. baking powder
1/2 t. baking soda
1 c. rolled oats
1/2 c, Wheaties
1/2 c. coconut
1/2 t. salt

Cream butter, add sugar and  cream will, add unbeaten egg and continue beating until light and fluffy. Add vanilla, mixed and sifted dry ingredients, cereal and coconut. Form into balls the size of a walnut. Place on greased cookie sheet, flatten slightly with fork dipped in water. Bake at 350 degrees for 10 minutes. Remove from cookie sheet while warm. Yield: 4 dozen cookies, 2 " in diameter.

August 1, 1955 Mother's Delicious Pineapple Salad, Old Fashioned Chicken Salad, Date and Nut Bread, Chocolate Ice Cream Cups

Mother's Delicious Pineapple Salad

1 No. 2 can crushed pineapple
3/4 c. sugar
1/3 c. lemon juice
1 T. unflavored gelatin
1 c. cold water
1 c. Swiss cheese, grated
1/2 pint heavy cream, whipped

Combine pineapple, sugar and lemon juice. Boil 5 minutes. Dissolve gelatin in cold water. Add to fruit mixture and cool. When slightly thickened add the whipped cream and fold in Swiss cheese. Pour into large mold, loaf pan or individual molds. Slice if in mold. Serves 6 to 8.

Old Fashioned Chicken Salad

3 c. cubed chicken
1 1/2 c. cut up celery
1 t. lemon juice
1 t. salt
Dash pepper
3 hard cooked eggs, cut up
1/2 c. chopped sweet pickles
2/3 c. mayonnaise
1/4 c. slivered toasted almonds

Mix all ingredients except almonds together lightly with the mayonnaise. Sprinkle with toasted almonds. Decorate salad with radish roses and celery curls.

Date and Nut Bread

1 c. dates, cut up
1 c. boiling water
1 t. soda
1 c. brown sugar
1 T. shortening
1 egg
2 c. flour
1 c. walnuts, chopped
1/2 t. salt

Mix soda with dates, pour boiling water over dates, cool. Cream sugar and shortening, add egg, beat well. Add vanilla and salt. Stir in flour and nuts. Pour into well greased loaf tin. Bake 350 degrees for 1 hour.

Chocolate Ice Cream Cups

1/2 pound milk chocolate, cut in pieces
1 T. shortening

Melt chocolate over hot water. When almost melted remove from heat and beat until smooth. Add lukewarm, melted shortening and blend well. Let stand, beating occasionally until of good spreading consistency. Swirl mixture on the inside of paper baking cups. Use double or triple thickness of the paper cups to facilitate handling. As soon as the cups are coated, place in refrigerator for at least 30 minutes until chocolate is set. Peel off paper as soon as removed from refrigerator. Fill with your favorite ice cream or custard. Makes 8.

Note: When filling with ice cream for a decorative touch, garnish top with a large scroll of whipped cream, sprinkle with shaved chocolate or green pistachio nuts or omit cream and decorate with maraschino cherries cut to simulate a flower or shredded coconut. Keep in freezer, if desired, until serving time. You may fill with custard and keep in refrigerator several hours before serving.

July 20, 1955 Ham Mousse, Sally Lunn Bread, Pineapple Parfait Pie, Sweet Watermelon Pickles

Summer Supper

Ham Mousse

Potato Sticks      Garden Relishes

Sally Lunn Bread

Pineapple Parfait Pie

Beverage

Ham Mousse

2 c. cooked ham, ground
1/2 c. celery, finely chopped
1/4 c. green pepper, finely chopped
1/4 c. green olives, finely chopped
1/2 c. mayonnaise
1/2 t. salt
1/2 t. paprika
Dash cayenne
1 T.unflavored gelatin
1/4 c. cold water and 1/4 c. hot water
1 c. whipping cream, whipped

Combine ham, celery, olives, and mayonnaise. Add salt, paprika, mustard and cayenne.  Soften gelatin in cold water, dissolve in hot water. Add to meat mixture. Fold in whipped cream. Pour into oiled 1 1/2 quart mold, chill thoroughly. Serves 8 to 10.

Sally Lunn Bread

1 c. milk
4 T. butter
3 T. sugar
1/2 t. salt
1 yeast cake
1/4 c. lukewarm water
3 eggs, well beaten
3 c. flour

Scald milk, add butter, sugar and salt. Cool to lukewarm. Add yeast dissolved in lukewarm water. eggs and beat well. Stir in flour. Cover let rise until light. Fill buttered angel food cake pan. Let rise until double (about 1 hour). Bake at 375 degrees 50 to 60 minutes. Invert pan on cooling pan as soon as it comes from the oven. Serve warm. If desired, sprinkle sugar over top of cake just before baking.

Note: This recipe was brought to Virginia by colonial settlers from England and has become a favorite American recipe.

Pineapple Parfait Pie

From June Better Homes and Gardens

1 9-oz. can crushed pineapple
1 package lemon flavored gelatin
1/2 c. cold water
2 T. lemon juice
1 pint vanilla ice cream
1 9-inch baked pastry shell
Whipped cream and pineapple slices

Drain pineapple and add enough water to syrup to make 1 c. Heat syrup to boiling; add to gelatin; stir till dissolved. Add cold water, lemon juice. Cut ice cream into 6 pieces; add to liquid, stir until melted. Chill until mixture begins to set. Fold in pineapple; pour into cooled pastry shell, chill until firm. Trim with whipped cream and pineapple slices if desired.


For your pickle jar:

Sweet Watermelon Pickles

7 pounds cubed watermelon rind
2 c. water
2 c. vinegar
3 1/2 pounds sugar
1/2 t. oil of cinnamon
1/2 t. oil of cloves

Cover rind with water. Cook until you can pierce rind easily with a fork. Make a sirup of water, vinegar, sugar and oils. Pour syrup over rind and let stand overnight. Next morning pour off sirup and bring to a boil. Pour over rind. Repeat procedure 2 more times. Turn into sterilized jars. Makes 8 pints.

Note: To make a crisp pickle, soak rind first for 2 1/2 hours in 3 quarts water mixed with 3 T. slacked lime. Drain off lime water before adding water to cook.

Note: This recipe may be used for Cantaloups also.

July 18, 1955 Baebecue Zesty Franks in Cheese Sauce, Lemon Barbecued Chicken, Lemon Barbeque Sauce, Sizzling French Fries, Roasted Corn on the Cob, Hot Garlic Bread, Relish Tray, Aunt Kate's Chocolate Cake, Doris's Favorite Icing

Menu For Barbecue

Zesty Franks in Cheese Sauce

Lemon Barbecued Chicken

Sizzling French Fries      Roasted Corn on the Cob

Hot Garlic Bread

Relish Tray

Aunt Kate's Chocolate Cake

Coffee

Zesty Franks in Cheese Sauce

1 pound franks
Cocktail onions
1/2 pound Sharp Cheddar Cheese, shredded
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. milk
1/2 t. dry mustard
1/2 t. Worcestershire sauce
1/4 c. ketchup
1/8 t. cayenne pepper
Toothpicks

Cut franks in 1-inch pieces. Stick cocktail onions and frank pieces on toothpicks. Make cheese sauce by combining soup, milk, mustard, Worcestershire sauce, ketchup and cayenne. Heat over low heat or in top of double boiler. Set over hot water. Add cheese and stir until smooth and well blended. To serve, pour cheese sauce into a shallow casserole and arrange franks and onions on picks in sauce.

Lemon Barbecued Chicken

Place pieces of frying chicken on a grill over hot coals. (Be sure coals are at least 7 inches below chicken.) Turn chicken frequently and brush with lemon sauce several times during cooking. Grill chicken until tender, about 30 to 40 minutes. Serve hot.

Lemon Barbeque Sauce

1 clove garlic
1/2 t. salt
1/4 c. salad oil
1/2 c. lemon juice
2 T. finely chopped onion
1/2 t. pepper
1/2 t. thyme

Mash garlic, add remaining ingredients. If possible, allow sauce to stand overnight to blend flavors.

Sizzling French Fries

Place thawed, frozen French fries in corn popper. Shake over heat until piping hot. Sprinkle with salt.

Roasted Corn on the Cob

Turn back the husks and remove silk. Lay husks back in position. Soak corn in salt water for an hour. Shake well before roasting. Line corn up on grill over coals. Keep turning ears as they brown. Will take 20 minutes. To serve break off husks. Serve with plenty of butter, salt and pepper.

Note: Soaking is not vital, but it does keep corn more moist.

Hot Garlic Bread

Slash long French bread in even slices, making the cuts on the bias without cutting clear through. Mash 1 clove garlic; cream with 1/2 c. butter. Spread generously between slices. Wrap in aluminum foil. Place on grill until hot, turning frequently.

Relish Tray

Crisp relishes double for salad in today's barbeque. A selection such as tomatoes, radishes, carrot strips, celery, and green onions would be good. Don't forget some of your delicious pickles, too.

Aunt Kate's Chocolate Cake

1/2 c. butter
1 c. sugar
3 eggs
2 1/4 c. flour
1 t. cream of tartar
1/2 t. soda
2 squares chocolate
5 T. sugar
3 T. hot water
1 c. milk
1 t. vanilla

Cream butter and sugar, add eggs one at a time, beating well after each addition. Sift flour, cream of tartar and soda together. Heat together chocolate, sugar and hot water to make a smooth paste, cool. Add milk and vanilla alternately with flour mixture to creamed mixture. Last add chocolate mixture. Turn into greased and floured 8 inch square pan. Bake at 350 degrees for 40 to 45 minutes. Frost with Doris's Favorite Icing.

Doris's Favorite Icing

1 T. butter
1 c. sifted confectioners sugar
2 squares chocolate, melted
1 T. vanilla
1 egg
3 1/2 T. milk

Cream butter and sugar, add melted chocolate and remaining ingredients, beat with electric mixer or rotary beater until fluffy and thick enough to hold its shape.

Have a happy barbecue. Good luck to Dad, head chef.

July 6, 1955 Let's Have Lunch Frankfurter Cornbread Shortcake, Garden Salad Bowl, Strawberry Bavarian Cream, Banana Bran Bread

Menu

Frankfurter-Cornbread Shortcake

Salad      Strawberry Bavarian Cream

Milk

Frankfurter Cornbread Shortcake

1/2 c. chopped celery
1 c. chopped onion
1/2 c. chopped green pepper
1/4 c. Fluffo
2 1/2 c. tomatoes
6 frankfurters
1/2 t. salt
Cornbread topping

Brown celery, onion and green pepper in Fluffo. Add tomatoes and frankfurters cut in eighths and salt. Pour into well greased 2 1/2 quart casserole. Pour cornmeal muffin topping over mixture. Bake uncovered at 375 degrees for 35 minutes. Serves 6 to 8.

Cornbread Topping

2 1/2 c. basic cornmeal muffin mix
1 egg
1 c. milk

Combine egg and milk, pour onto muffin mix, stir just to blend. Pour over frankfurter mixture in casserole. Bake as directed above.

Note: This frankfurter shortcake is not only tasty but inexpensive.

Garden Salad Bowl

1/2 c. sliced scallions
1/2 c. shredded carrots
1/3 c. sliced radishes
3 c. broken salad greens
1/2 c. salad oil
1/4 c. vinegar
2 hard cooked eggs, chopped
1/2 t. prepared mustard
1 t. salt
Dash pepper
1 t. sugar

Combine all ingredients and toss lightly. Chill thoroughly. Serves 6.

Strawberry Bavarian Cream

1/4 c. cold water
1 T. gelatin
1/2 c. sugar
1/4 t.salt
1/4 c. hor water
1 c. crushed strawberries
3 T. lemon juice
2/3 c. heavy cream

Put cold water in the top of double boiler; sprinkle in the gelatin. After 3 minutes add sugar and hot water. Stir over boiling water until sugar and gelatin are dissolved. Remove from heat, add strawberries and lemon juice, chill until consistency of unbeaten egg white. Beat with rotary beater until foamy. Beat cream until stiff, fold it into gelatin foam. Pour into one large mold or several individual ones. Place in refrigerator. Garnish with additional whipped cream and strawberries just before serving.


Note for Calorie Counters

Dry milk solids can be substituted for half of the whipped cream, if desired. To make dry milk whip, beat thoroughly 2 T. non-fat day milk solids and 2 1/2 T. water. Fold the dry milk whip and the whipped cream into gelatin foam.


A nice tea bread for the afternoon visitor.

Banana Bran Bread

2 T. water
1 t. lemon juice
1 1/2 c. mashed bananas (4 to 5 bananas)
1/4 c. melted Fluffo
1/2 c. sugar
1 egg, well beaten
1 c. whole bran
1 1/2 c. flour
1/2 t. salt
2 1/2 t. baking powder
1/2 t. soda
1/2 c. chopped nuts

Add water and lemon juice to mashed bananas. Combine shortening, sugar, egg and whole bran with banana mixture. Sift together flour, salt, baking powder and soda. Combine the two mixtures and stir only enough to blend. Stir in nuts. Pour batter into well greased pyrex oven refrigerator dish or loaf pan having a capacity of 1 1/2 quarts. Bake at 350 degrees for about 1 hour.

Note: This bread will keep moist for several days if stored covered in refrigerator.

May 16, 1955 Salt Rising Bread, Strawberry Cheese Cake

Salt Rising Bread

2/3 c. milk
1/2 c. white corn meal
2 c. lukewarm water
1/4 t. baking soda
11-12 c. flour
2 c. boiling water
1/4 c. shortening
1 T. salt
3 T. sugar

Scald milk; add cornmeal; beat thoroughly. Cover and let stand in a warm place overnight. In the morning mixture should be light, spongy and bubbly. If the mixture has not been kept sufficiently warm and therefore has not fermented enough, place bowl in container of hot water, let stand until mixture is full of bubbles, usually about 1 hour. To the 2 c. of lukewarm water add soda and about 3 c. of flour or enough to make a thick batter; add cornmeal sponge and beat well. Place in a pan of warm (almost hot) water and keep in a warm place about 1 hour, or until very light and full of bubbles; stir down. To the boiling water add the shortening, salt and sugar; let stand until lukewarm, add to sponge and mix well. Add enough of the remaining flour to make a stiff dough. Turn out on lightly floured board and knead about 10 minutes, or until smooth and satiny. Divide dough into 3 equal portions, form into balls and let stand covered 10 minutes. Shape into loaves and place in well-greased loaf pans (about 9 1/2 x 5 1/2); brush with melted shortening; let stand in warm place about 1 1/2 to 2 hours or until doubled in bulk. Bake in hot oven 400 degrees about 40 to 50 minutes. Brush tops of baked loaves with melted butter. Makes 3 1 1/2 pound loaves.

Strawberry Cheese Cake

(You'll just love this wonderful desert! It's worth the effort -- try it and see.)

1 c. fine zweiback crumbs
1 T. sugar
1 T. butter
1 pound cream cheese
1/2 c. sugar
1 T. flour
1/4 t. salt
1 t. vanilla
4 egg yolks
1 c. light cream
4 egg whites, stiffly beaten
1 recipe strawberry glaze

Blend zwiback crumbs with 1 T. sugar, then the butter; press on bottom of 9" spring form pan. Soften cream cheese; blend in 1/2 c. sugar, the flour, salt and vanilla. Stir in egg yolks, one at a time, mixing well after each addition. Add cream and blend thoroughly. Fold in egg whites; pour into crumb-lined pan. Bake at 325 degrees about 1 1/2 hours, or until center is set. Cool then top with Strawberry Glaze. Makes 10 to 12 servings.

Strawberry Glaze

2 to 3 c. fresh strawberries
1 c. water
1 1/2 T. Clear-Jel
2/3 c. sugar

Crush 1 c. of the strawberries, add water and cook 2 minutes. Sieve. Mix juice with Clear-Jel, bring to a boil, stirring constantly until thick and clear, add sugar and cook for an additional minute. Add a little red food coloring if necessary. Place remaining strawberries on top of cheese cake, pour COOLED glaze over berries.

Note: You may use 1 1/2 T. cornstarch instead of Clear-Jel. Mix cornstarch with sugar; stir into hot berry liquid and cook, constantly until thick and clear.

Note: This cheese cake is softer in the center than at edges.

Note: If you do not have a spring form pan, make your own. Follow these simple directions:

Materials Needed

• Heavy duty aluminum foil
• 9 x 1 1/2 round cake pan
• Heavy cardboard, ruler, pencil, scissors

How To Make Cheese Cake Pan

1. Cut two strips of foil 2 x 16 inches and crisscross them in the pan.
2. Cut a strip of cardboard 3 x 30 inches, and a cardboard circle that will fit inside the pan.
3. Cover cardboard circle with foil, cover the long cardboard strip with foil.
4. Drop circle into pan, curve foil-covered strip to fit inside pan, overlap the ends and fasten strip at top and bottom with paperclips. Now pan is ready to use. When ready to serve cake, pick up the foil strips and lift cheese cake from pan to platter or plate, pull off the paperclips and remove foil covered cardboard strip.

March 7, 1955 Golden Apricot Pie, Rye Bread

Golden Apricot Pie

Pastry for double-crust pie 9"
2 1/2 c. cooked unsweetened dried apricots
1/2 c. apricot liquid
1 T. cornstarch
1/2 c. sugar
Dash salt
1/4 t. cinnamon
1/4 t. nutmeg
2 T. lemon juice
1 T. butter

Arrange dried apricots in pastry-lined 9" pie plate. Heat apricot liquid; add cornstarch combined with sugar, salt and spices; boil stirring constantly until clear and thickened. Add lemon juice and butter. Make a lattice top. Bake at 425 degrees for 40 minutes.

Note: For a delicious variation use dried peaches or half prunes and apricots.

Rye Bread

2 c. milk, scalded
3 T. shortening
2 T. sugar
2 1/2 t. salt
1 cake compressed yeast
2 T. lukewarm water
4 c. rye flour
2 c. all purpose flour (about)

Combine scalded milk, shortening, sugar and salt; cool to lukewarm. Soften yeast in lukewarm water; stir and combine with cooled milk mixture. Add rye flour and enough white flour to make a stiff dough. Turn out on lightly floured board and knead for 10 minutes or until smooth and satiny. Place dough in a warm greased bowl; brush surface very lightly with melted shortening to prevent crust formation; cover lightly and let rise in a warm place (80 to 85 degrees) for about 2 hours or until dough is doubled in bulk and will retain impression with the finger. Punch down dough; fold the edges toward the center and turn over so that the smooth side is on top, cover and let rise again about 1/2 hour or until dough is almost doubled in bulk. Turn our onto board; divide dough into 2 equal portions and mold into balls; let rest closely covered about 10 minutes. Shape into loaves, Place into 2 greased loaf pans (about 9 1/2 x 5 1/2 inches), brush tops with melted shortening; cover and let rise about 1 hour or until doubled. Bake in hot oven 375  to 400 degrees 45 to 50 minutes. Makes two 1 pound loaves.

Note: Second rising in bowl makes for better textured loaf of bread. It may be omitted if you are pressed for time.

Note: A special rye flour is obtainable at  the Atlantic Supply, 380 Main Street East. This flour is ground in a 200-year-old water-power mill. The slow, cool grinding preserves all valuable minerals and vitamins. Be sure and try other water-ground flours -- oatmeal, cornmeal, natural flour, and others.

Editor's Note:  380 Main Street East is now a parking lot.

February 7, 1955 Basic Cookery No. 6 Bread Standard White Bread, Whole Wheat Bread

Standard White Bread

1 c. milk
3 T. sugar
2 1/2 t. salt
6 T. shortening
1 c. warm water
1 pkg or cake yeast, active dry or compressed
6 c. flour (about)

Scald milk, stir in sugar, salt and shortening, cool to lukewarm. Measure into bowl 1 c.warm water, sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups of the flour and beat until smooth. Stir in additional 3 cups of flour. Turn out onto floured board. Knead until smooth and elastic 8 to 10 minutes. Cover. Let rise in warm place, free from draft until doubled in bulk, about 1 hour. Punch down, turn out on board. Divide in half, let rest 15 to 20 minutes. Shape into loaves.  Place in greased pans 9 x 5 x 3 inches. Cover. Let rise in warm place, free from draft until center is slightly higher than side of pan, about 1 hour. Bake in hot oven at 400 degrees about 50 minutes. Yield: 2 loaves.

Whole Wheat Bread

3/4 c. milk
3 T. sugar
4 t. salt
1/3 c. shortening
1/3 c. molasses
1 1/2 c. warm water
2 packages or cakes yeast active dry or compressed
4 1/2 c. whole wheat flour
2 c. white flour

Scald milk, stir in sugar, salt, shortening and molasses. Cool to lukewarm. Measure into bowl 1 1/2 c. warm water. Sprinkle or crumble yeast into water. Stir until dissolved. Stir in lukewarm milk mixture. Add 1/2 mixture of whole wheat and white flour. Beat until smooth. Stir in remaining flour mixture. Turn dough on lightly floured board. Knead until smooth and elastic. Placed in greased bowl; brush top with soft shortening. Cover. Let rise in place, free from draft, until doubled in bulk, about an hour and 15 minutes. Punch down and turn out on lightly floured board. Divide in half; shape into loaves. Place in greased pans 9 x 5 x 3 inches. Cover. Let rise in warm place, free from draft, until center is slightly  than edge of pan, about 1 hour. Bake in hot oven 400 degrees F. about 50 minutes. Yield 2 loaves.


Bread Baking tips:

Temperature is important. Yeast is a living plant, too much heat can kill the action of the yeast. For best results dissolve active dry yeast in warm, not hot water, (105 degrees) and compressed yeast in lukewarm water (95 degrees). To test the temperature, drop a little water on the inside of your wrist. Warm, not hot water feels comfortably warm. Lukewarm water feels neither warm nor cold. Be sure milk is lukewarm before adding to the dissolved yeast.

Kneading is important: Kneading is the part of the process of mixing yeast dough during which the rough uneven texture of the dough changes to a smooth elastic ball. You can actually fell this change take place as you work the responsive dough with your hands. Kneading does these things:

1. Helps blend ingredients
2. Improves flavor
3. Develops the gluten which in turn develops good grain and texture

Rising of dough is important: Always grease the surface of the dough and cover bowl with a clean towel. set bowl in a warm place, free from draft until doubled in bulk. To test for double in bulk press two fingers deeply into the dough. If holes remain when fingers are withdrawn the dough has probably doubled in bulk. DOUGHS THAT ARE BUBBLY AND THAT COLLAPSE ARE OVER FERMENTED.

Shaping is important: The dough, ready for shaping, feels warm and is easy to handle. If any flour is needed on board, use it sparingly. After shaping dough is ready for second rising ina warm, cozy spot.

Baking is important. Have oven to temperature before putting bread in oven. Leave space between loaves for heat to circulate. To test for doneness, remove a pan from oven and tip the loaf out of the pan. Tap the bottom or sides of the loaf for a hollow sound.

Care after baking: Cool completely on a rack. The best method for storing is in the food freezer or refrigerator freezing compartment. Properly cooled bread, wrapped airtight in moisture-proof material and stored in the freezer will retain its moisture, remain free from mold and retain its freshness for several weeks. The next best method is in a ventilated breadbox at room temperature.