east and 1 tablespoon sugar in 2 tablespoons
lukewarm (105-110 deg.F.) water for 2 minutes. Knead dough 5 to
10 minutes. Let dough rise in warm place until it is _almost
double in size_. Grease, bottom only, 8x4 or 9x5-inch loaf
pan. Bake at 375 deg.F. for 35 to 40 minutes or until light
golden brown.

Biscuits: Bake on a lightly greased cookie sheet at 425 deg.F.
for 9 to 11 minutes.

Ginger Bread: Bake in a greased 13x9-inch pan at 350 deg.F. for
23 to 27 minutes.

Sponge Cake: Bake in a greased and floured 9-inch square or
11x7-inch pan at 350 deg.F. for 24 to 29 minutes.

Muffins: Bake in a greased 12-cup muffin pan at 400 deg.F. for
12 to 16 minutes.

Creamed Potatoes: If a double boiler is unavailable, cook in
a heavy saucepan over medium heat until mixture thickens,
about 5 minutes.

Fudge: Cook in a small heavy saucepan; pour mixture into a
buttered 9x5 or 8x4-inch pan.

Chocolate Cake: Bake in a greased and floured 8-inch square
pan at 350 deg.F. for 23 to 27 minutes or until toothpick
inserted in center comes out clean.

Johnny Cake: Bake in a greased 8-inch square pan at 400 deg.F.
for 15 to 20 minutes.

* * * * *

BREAD

MATERIAL:

1/2 cup boiling water
1/2 cup milk
1/2 cake yeast
2 tablespoons cold water
1 teaspoon salt
3 cups Pillsbury's Best

WAY OF PREPARING:

Soak yeast in 2 tablespoons cold water. Pour 1/2 cup boiling
water into 1/2 cup milk. _Let cool to lukewarm._ Stir in
dissolved yeast and salt. Add 3 cups Pillsbury's Best. Turn onto
a kneading board. Knead until smooth. Let rise until three times
the original size. Knead slightly, put into a well greased pan.
Let rise until double its bulk and bake 25 or 30 minutes in
moderate oven. It will be well to consult some experienced person
as to lightness of sponge and dough.

BISCUITS

MATERIAL:

1 cup Pillsbury's Best
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon cold butter
1/2 cup milk

WAY OF PREPARING:

Sift flour, salt and baking powder twice. Chop butter in with a
knife until mealy. Add milk for a soft dough. Place on a board
with a little flour. Knead gently until smooth. Roll out to
one-half inch thickness. Use small cutter and place biscuits in
greased pan. Bake in a hot oven until nicely browned.

GINGER BREAD

MATERIAL:

1