USS Thornton: Torpedo Boat

Front:
© 1908, WILLIAM H. RAU U.S. S. THORNTON KETTERLINUS, PHILA - CHICAGO Torpedo Boat. Built by William R. Trigg Co., Richmond, Va. Reserve Torpedo Div. Length overall.175 ft.: Beam. 17 ft..6 in.: Tonnage, 209 tons; Guns, 3-1 lbs., 3-18 in. tubes. Crew, 5 officers, 27 men. Speed. 24.88 knots. [OVER)

Back:
YEAST FOAM LIGHTNING BREAD RECIPE For FOUR One-Pound LOAVES OF BREAD One Barrel of Flour with this recipe Makes 312 One-Pound Loaves of Bread THE FERMENT Peel one medium large potato. Cut into about four parts. Add 1% quarts water. Boil until potato is thoroughly done. Strain off water and save it. Mash potato fine. To the mashed potato add 1 quart of the potato water. (If there is not l quart of potato water, add sufficient cold water to make l quart.) Add 1 tablespoon sugar, 1 teaspoon salt. Mix well and cool to lukewarm temperature. Place in 1-quart Mason jar. Leave top off. Break and add 1 cake YEAST FOAM, stir, and stand in a warm (not hot) place (74-80 degrees) over night for about 12 hours or over. After ferment has stood about 12 hours, it can be used any time within the next 8 hours. Ferment should be lukewarm when flour is added. If ferment is cool, place jar in lukewarm water for about 15 minutes. THE BREAD When you are ready to make bread, place ferment in bowl. Add 1 tablespoon lard (not melted), 2 tablespoons sugar, 1 teaspoon salt and 10 cups sifted flour (272 pounds). Mix to a medium stiff dough, using a large spoon. When mixed, knead for 5 minutes. Place in greased bowl, cover, and let rise for 45 minutes. Place dough on moulding board. Fold over five or six times so as to press out gas. Put back in bowl and let rise 15 minutes. Then mould into 4 loaves. Let loaves rise to nearly double their size (about 70 to 80 minutes). Bake in moderate oven for 45 minutes. TIME REQUIRED Make ferment, 30 minutes Ferment develops, 12 hours Make Bread: Make dough .... 10 minutes Second rising... 15 minutes Knead dough Make loaves. First rising..... 45 Loaves rise .. Fold over o In oven .. .. 40 Total time to make bread, not including time to make and develop ferment ............. 202 minutes equals 3 hours 22 minutes If ferment is developed, hot bread or hot rolls can be ready for the table in 3 hours and 22 minutes. Ferment can be made when you are cooking your potatoes for regular meals. If this is done, omit salt from ferment, and if the potato water is too salty use half plain water and half potato water. Bread can be started with developed ferment and completed in the morning or afternoon periods during the time occupied in the kitchen by other work. Bread is easily made. Only 5 minutes required for kneading and this kneading may be omitted if a slightly smaller loaf is satisfactory, To make rolls, add a little more sugar and shortening when making dough. For coffee cake also add eggs. If ferment does not show action during or after standing 12 hours, stir it. If it then is not active, do not use it. Manufactured by NORTHWESTERN YEAST CO., Chicago, III.