Information
Digital ID
ent001424-038
UNLV Special Collections provides copies of materials to facilitate private study, scholarship, or research. Material not in the public domain may be used according to fair use of copyrighted materials as defined by copyright law. Please cite us.
Please note that UNLV may not own the copyright to these materials and cannot provide permission to publish or distribute materials when UNLV is not the copyright holder. The user is solely responsible for determining the copyright status of materials and obtaining permission to use material from the copyright holder and for determining whether any permissions relating to any other rights are necessary for the intended use, and for obtaining all required permissions beyond that allowed by fair use.
Read more about our reproduction and use policy.
I agree.1 * FREEMAN COMPANY pub/icfsts ANGELBREAD RECIPE for 12 Ioiwi STEP I. Into a large nixing bowl place s 1/2 cup sugar 1 tall can of sego milk (evaporated) 1 gallon of lukewam water 1/2 cup granulated yeast Allow to stand about 10 minutes. STEP 2* To the above mixture adds 24 cups of sifted flour (Gold Medal) 2 cups sugar 1/2 cup silt 1 and 1/2 cups liquid shortening (Wesson Oil) Mix well until all Ingredients are well blended. STEP 3. At intervals add a sifter of flour until dough is stiff enough. Mixing well between addition of flour. STEP 4. Let stand for 45 ninutes to 1 hour in warm place until the dough rises and is double in bulk. STEP 5. Mould into loaves ?╟÷handling dough as little as possible. (Mo kneading at this point) STEP ?Θ╝. Let stand for half hour in a warm place. STEP 7. Bake in slow oven 350?½ ?╟÷ 30 to 35 minutes. Cool before wrapping. # # # # THIS RECIPE IS THE PROPERTY OF THE SISTERS OF ST. DOMINIC, ROSE DE LIMA HOSPITAL, HENDERSON, NEVADA. PLEASE DO MOT DISTRIBUTE OR MAKS UP BREAD USING THIS RECIPE IN ANY FORM WITHOUT PERMISSION OF THE ANGELBREAD FOUNDATION. 9508 WILSHIRE B L V D . ?╟≤ B E V E R L # H#L l#, 0 A L . ?╟≤ BRADSHAW 2-8611