INGREDIENTS

INSTRUCTIONS

From:    Gregory V Pomykala <pomski@JUNO.COM>  Date:    Tue, 20 Aug
1996 02:58:28 PST On the inside front cover,we  read a letter from
Martha Lee Anderson oftheir Home Economics Dept.  "I think most of us
have a warm spotin our memories for some special  food which. long ago
nobody could ever bake so well as grandMother.  Don't you? Chances are
it was baking sodawhich made those old time  baked goods so extra light
and tender, moist and delicious. to get  them that way every time took
real skill, because GrandMother's  leavening was provided ny baking
soda and sour milk, with it's  varible acidity. Today, there's a new
way of using baking soda which  producesfine, uniform results.The new
way calls for baking soda and  vinegar. because of the fairly uniform
acidity of vinegar, the use of  thius new method is dependable. Either
white ofr cider vinegar  releases the same amount of leavening gas from
baking soda. (Better  use white vinegar for light-colored foods like
biscuits and plain  cake-it doesn't affect the color.) I hope you will
follow the  new-fashioned way to old-fashioned goodness with the
recipes in this  book"  For those people who recieved from the Church &
Dwight Co. Inc.,  (which at that time were the makers of "Cow Brand"
baking soda and  "Church & Co's" baking soda (Arm & Hammer)  a small
cook booklet  ~printed in 1951; titled "New England Old Fashioned
Recipes, please  turn to page 9 and look at the recipe "Easy-Do Sweet
Rolls" on the  left half of the page as I type along!! ******* I'm not
trying to be  Wise-guy, I'm just frustrated with this recipe!******
FYI-This booklet looks brand new. It was put (with other items) in a
secret section of wall and only recently discovered by the present
homeowners. (no doubt it was locked away because it made the original
owner of this recipe as frustrated as I am! As I look at this  booklet,
I wonder if "I" have a secret section in one of "My" walls!).  Sift
flour, Baking Soda, salt and sugar together and cut into  shortening.
Soften yeast in lukewarm water Heat vinegar and milk to  lukewarm and
combine with yeast. Add liquid to dry ingredients  grdually and stir
only untilk flour is blended. Dough should be as  soft as can be
handled. Turn into lightly floured board; knead gently  1 minute. Shape
as desired. Place on lightly greased baking pan. Let  rise about 1 hour
or until double in bulk, in warm place (90 to  I must confess, I did
not turn my furnace on and set it at 90  degrees-but I did cover the
pan with a towel and located it 11 inches  from my kitchen ceiling. And
no, it is not a low ceiling and yes-the  doors were closed to stop a
draft!  *Note- I STILL say that the vinegar kills the bacteria of the
yeast-but "you" be the judge. It tastes a little like my Mother's,  but
it feels pretty condensed-not hard-just condensed!  EAT-L Digest 19
August 96  From the EAT-L recipe list.  Downloaded from Glen's MM
Recipe Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 186
Calories From Fat: 54
Total Fat: 6g
Cholesterol: 3.2mg
Sodium: 146mg
Potassium: 33.6mg
Carbohydrates: 29.4g
Fiber: <1g
Sugar: 5.6g
Protein: 3.2g