COOK with Elizabeth

Press, Volume XCV, Issue 28224, 12 March 1957, Page 2

COOK with Elizabeth

French Loaves Home-made bread makes such a pleasant change of routine that it is well worth making, and given a warm place for rising, it isn’t' any bother either. It does of; course take several long periods of rising time, but the actual work between the waits is negli- ] gible, ,so it is only a matter of I making it on a day when you are | are going to be about the house! anyway. Here is the way to make; three crisp and crusty french ’ loaves. They must be left to rise j for two periods of 1| hours and half an hour in the bowl, and another one to one and a quarter after the loaves are shaped. French Loaves: 1 breakfast cup lukewarm water, 1 tablespoon sugar, 1J teaspoons salt, 1 ounce yeast, 1 good tfiblespoon butter, 3£ cups sifted flour. In a warmed bowl place 1 cup of lukewarm water, 1 tablespoon sugar ,1 ounce of compressed yeast and a good tablespoon of soft butter and stir until mixed. Sift in 3J breakfast cups of flour and IJ. teaspoons of salt. Mix together, then when the dough forms into one ball, turn out on to a floured board and knead well. Grease the bowl and place the dough back in. Cover with a damp cloth and stand in a warm, but not hot, place for 1J hours when the dough should have doubled its bulk. Punch down in the centre, pull up the sides and turn over in the bowl. Cover and leave again until almost double in bulk; about half an hour. Turn out on to a floured board and divide into three. Roll each into a rectangle. From the long side roll in like a swiss roll. Roll the ends under the hands to taper off. Place on a baking slide and with a knife make cuts across the top at two inch intervals all along. Brush the top with cold water and allow to stand in a warm place until about doubled. This should be about one to one and a quarter hours. Give long enough, but do not leave too long or the loaves will fall again and be spread and coarse textured. Brush again with cold water and bake at regulo 6 or 425 degrees for 10 minutes; again brush with cold water and- return to the oven to cook at regulo 5 or 400 degrees. Brush once more with cold water during cooking, which should take about 35 minutes in all.

HYDATIDS CONTROL

WOMEN PLEDGE SUPPORT The problem of hydatids and the need for more research into the disease, were discussed at a recent meeting of the Canterbury North provincial executive of the Women’s Division of Federated Farmers, held at Swannanoa. Suggestions were made as to how members could help to wipe out hydatids, and it was agreed that they should help branches of Federated Farmers to take a more effective interest in dealing with the problem. Mr B. Smyth, adult education tutor for the area, gave a talk on Ceylon, where the Associated Country Women of the World conference will be held this year. Good wishes were expressed to Mrs Harper, a Dominion vice-president of the organisation, who will be a delegate to the conference. Mrs M. Frizzell was congratulated on gaining third place equal in the A.C.W.W. essay competition. Reports from branches in the area were read. Members of the Cust-Wcst Eyreton branch presented a play, and Miss M. Petrie played pianoforte solos. Guests of honour included Mrs Harper, a Dominion vice-presi-dent. Mrs M. Orchard, president of the Canterbury provincial executive of W.D.F.F.; Mrs J. A. Clemett. president of the North Canterbury Federation of Country Women’s Institutes; and representatives of the Hurunui executive and the North Canterbury district co-ordinating committee.

For All Fur Work without obligation, see Frank Gross at Fur Fashions, 105 Cashel street. —Advt. Hearing Aid Services, Hereford Court. It is so central—batteries for all aids. All aids services. Ask to see the latest Hearing Aids. ’Phone 77-782. —Advt.