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.