Fleischmann's Recipes

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  • Description
    Cost and Economy: bread as economical food; portrayed as healthy and cheap for hard times. Images of each page from this item are available. Searchable text is only available for the title page, index, and/or contents pages. Chapter headings: Pages 2 - 3: Introduction; Yeast Wisdom - Pages 4 - 5: The Mixing, Kneading, Rising, Moulding, Baking - Pages 6 - 7: Accurate Measurements; Little Helpful Hints; White Bread - Pages 8 - 9: White Bread - Pages 10 - 11: Cocoa Bread; Rye Bread - Pages 12 - 13: Graham or Whole Wheat Bread; Bran Bread - Pages 14 - 15: Oatmeal Bread; Gluten Bread - Pages 16 - 17: Raisin Bread; Nut Bread - Pages 18 - 19: Parker House Rolls; Tea Biscuits and Rolls - Pages 20 - 21: Dinner Rolls; Lunch Rolls - Pages 22 - 23: Wheat and Graham Muffins; English Muffins - Pages 24 - 25: Oatmeal and Cornmeal Muffins; Potato Biscuit - Pages 26 - 27: Potato Buns; Sally Lunn - Pages 28 - 29: Waffles; Wheat Griddle Cakes - Pages 30 - 31: Buckwheat Cakes; Plain Frosting; Currant Tea Ring - Pages 32 - 33: Children's Buns; Sweet French Buns - Pages 34 - 35: Hot Cross Buns; English Bath Buns - Pages 36 - 37: Oven Scones; Zwieback - Pages 38 - 39: Cinnamon Cake; Apple Cake - Pages 40 - 41: Doughnuts; Coffee Cake - Pages 42 - 43: Toast; Brown Betty; Steamed Bread Pudding; Steamed Bread - Pages 44 - 45: Savarins; Sauce; Brioche - Recipe Book Mail-In - Back Cover.
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