Wisconsin - The Badger State, State flower: Butterfly Violet

1. Black Forest Potato Soup
2. Wild Rice Johnny Cakes with your Green Vegetables
3. Squaw Bread
4. Snowdon Pudding
5. Lemon and Wine Sauce
6. Sauerkraut Salad
7. Veal Scallops with Crab Meat
8. Crabmeat Sauce

Squaw Bread

5 cups flour
2 Tbsp baking powder
1 tsp salt
1 Tbsp melted butter or margarine
2 cups milk
Cooking oil for frying the bread

Sift 4 cups of the flour with the baking powder and salt.

Combine milk and melted margarine or butter.

Place flour mixture in a large bowl and add the liquid ingredients a little at a time, beating them in at first with an egg better.

When the 4 cups have been worked into soft dough with the milk, lightly flour a board or Roul'pat with a part of the remaining cup of flour. Turn the dough onto the board and knead lightly, working in the rest of the flour.

Divide the dough into three parts and shape each into a round pone about 1/8" thick and a diameter which will fit your available skillet for frying.

Pour enough cooking il into a large, heavy skillet to measure about ¼" deep.

Heat the oil and brown the breads quickly, one at a time, until golden on both sides.

Spread with any meat mixture or jam or stewed dried fruits. Cut into wedges and serve at once.

Makes 3 flat, round loaves about 10" in diameter, ½" thick.

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