North American Fruit Explorers mailing list at ibiblio

["Thomas Olenio" <tolenio@sentex.net>]

Hello,

Lard goes into my grandmother's recipe for molasses cookies.  My "health  
food" sister complains they don't taste the same when she uses her lard  
substitutes.  She blames her cooking skill, and not her ingrediants.

Old fashioned white bread has lard in it too.

Over time I believe lard was replaced with vegetable shortening and things  
kept going down hill from there.

My mother eats the darndest margarine.  It doesn't melt, it sort of  
evaporates.  It does not act like a fat at all.

I imagine humans have a taste for natural fats, and natural sugars for a  
good reason.  Start straying, or over consuming those natural foods and  
you are in for trouble.  As far as fat goes...  Only consume what you  
would have caught with a pointy stick while running through a forest.

Later,
Tom

Old Fashion White Bread

1 pk YEAST                2 ts SALT
2 tb SUGAR                1 c  MILK
2 tb LARD                 5 c  FLOUR (ALL PURPOSE)

DISSOLVE YEAST IN 1/2 CUP WARM WATER. PLACE SUGAR, SALT AND LARD IN A  
BOWL. ADD 1c VERY HOT WATER - STIR TO DISSOLVE. ADD MILK - ADD YEAST. ADD  
ENOUGH FLOUR TO MAKE STIFF DOUGH. KNEAD TILL SMOOTH BUT NOT STICKY. PLACE  
IN GREASED BOWL AND LET RISE UNTIL DOUBLED IN SIZE. SHAPE INTO TWO LOAVES  
AND PLACE IN BREAD PANS. LET RISE UNTIL DOUBLED IN BULK. BAKE AT 400 DEG  
F. FOR 35 TO 40 MINUTES OR UNTIL GOLDEN AND HOLLOW SOUNDING WHEN LIGHTLY  
TAPPED ON THE TOP.


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