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!).
1.   Sift flour, Baking Soda, salt and sugar together and cut into
shortening.
2.   Soften yeast in lukewarm water
3.   Heat vinegar and milk to lukewarm and combine with yeast.
4.   Add liquid to dry ingredients grdually and stir only untilk flour is
blended.  Dough should be as soft as can be handled.
5.   Turn into lightly floured board; knead gently 1 minute. Shape as
desired.
6.   Place on lightly greased baking pan.
7.   Let rise about 1 hour or until double in bulk, in warm place (90 to 95
F.).
8.   Bake at 375 F ( moderate oven) about 15 minutes
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.

A Message from our Provider:

“When I grow up, I want to be like Jesus.”