1920 Fleischmann's Yeast baking booklet (part 1)

Click on any picture to embiggen

About 15 years ago, I bought this Fleischmann's Yeast cookbook at an auction, & only today opened it up to leaf through the pages and ready it for scanning to the digital collection. Imagine my surprise upon finding – tucked in the middle of the booklet – a letter from the company, complete with coupons for free product, and a leaflet touting several intriguing health benefits of eating a little brick or two of yeast each day… all in mint condition.

I wonder if Associated British Foods (the current parent company of Fleischmann's) would honor the coupons, if I tried to redeem them today? Not that I want to surrender them, but yeast is yeast, and rest is rest… heh.

Here's the start of the actual booklet:

pp. 2, 3: Introduction; Yeast Wisdom

Gotta love that Yeast Wisdom.

pp. 4, 5: The Mixing; The Kneading; The Rising; The Moulding; The Baking

pp. 6, 7: Accurate Measurements; Little Helpful Hints; recipe: White Bread /quick method/

pp 8, 9: recipes: White Bread /Sponge Method/; White Bread /Over-night Method/

pp 10, 11: recipes: Cocoa Bread; Rye Bread

pp 12, 13: recipes: Graham or Whole-Wheat Bread; Bran Bread

pp. 14, 15: recipes: Oatmeal Bread; Gluten Bread

Whee! stuff people make war over! Gluten, raisins, nuts…

pp. 16, 17: recipes: Raisin Bread; Nut Bread

And, bringing to mind a variation on a verse The Bat has been quoting for decades: 

pp. 18, 19: recipes: Parker House Rolls; Tea Biscuit, Tea Rolls

A corpulent maiden named Kroll
Had a notion exceedingly droll
At a masquerade ball
Dressed in nothing at all
She backed in as a Parker House roll

pp. 20, 21: recipes: Dinner Rolls; Lunch Rolls

To be continued on next post…