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Recipes Anadama Bread Makes 2 large loaves 7-8 cups all-purpose flour
2. Gradually add water and molasses to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add ½ cup flour. 3. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in additional flour to make a stiff dough. Work remaining flour into dough with hands. 4. Turn out onto lightly floured board, and knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draught, until doubled in bulk. (Try one hour.) 5. Punch dough down; divide in half. Roll each half into a 14"X9" rectangle. Shape into loaves. Place in two greased 9"X5"X3" loaf pans. Cover; let rise in a warm place, free from draught, until doubled in bulk. (Try 45 minutes.) 6. Just before
rising
time is up, pre-heat oven to 375°F. Bake about 45 minutes, or until
done. (Loaves sound hollow when tapped.) Remove immediately from pans
and
cool on wire racks.
Joyflakes Makes 9-10 cups, or about 30 servings. 4 cups rolled oats (large-flake are better)
2. Mix oats, wheat germ, coconut and brown sugar in large bowl. 3. Make a well
in centre
and pour in oil and honey or corn syrup. Mix thoroughly. This is a
sticky
business and is most easily accomplished by starting with a fork; you
will
need to finish with your fingers.
4. Stir in nuts. 5. Pour mixture on to a baking pan and bake for twenty minutes, stirring every five minutes. 6. Remove from
oven
and stir in raisins. (If you bake the raisins, they come out like lead
shot.) Cool, and store in screw-top jars, preferably plastic ones for a
dinghy cruise.
Yorkshire Spice Cake Makes one very big cake Three-quarters cup shortening
2. Add dry ingredients, sifted together 3. Stir in milk. 4. Stir in fruit. Pour batter into greased 14"X9" tin and bake in pre-heated 325° oven for 1 1/2 -2 hours. (Check it after one hour; ovens vary, and if yours tends to be hot, it would be better to line the tin with greased paper, bake for a shorter time, and/or try a lower temperature next time.) Remove from tin; peel off paper if used. Cool on wire rack. When completely cool, cut into three rectangles for easy handling, wrap each in waxed paper and a plastic bag, and store for at least a week before using. Keeps well. ... and two for the camp-fire Corned Beef Fritters Batter: 1/2 cup flour
Slice a can of corned beef and dip slices in batter. Fry in hot oil or other fat. Serve at once, with vegetables. It is said
that flat
beer makes a beautifully light batter. There never seems to be any on
our
cruises. If you filch some from an unsuspecting sailor, leave out the
baking
powder.
Griddle Scones Makes 8 scones. 2 cups all-purpose flour
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