One pint of buticrante or sour milk, one oo tea-spoon coda, 8 “ent into fine pieces, handle as little as able roll an inch iil place in dripping-pan, bake twenty or thirty minutes in a hot oven, — and, when done, wrap in a bread cloth. Hat while warm, breaking open like a biscuit. Each cake will be about the size of a pie.—_ : s D. B. ee ae BREAD WITH POTATOES. | cae Wee To one “quart of blood-warm water or milk (if milk is used, it must first be scalded and then cooled to blood heat), take two quarts sifted flour and one teacup fresh potato yeast. Put the milk or -water into a one-gallon stone crock and stir the flour gradually inte it, then add the yeast, beating it vigorously for fifteen minutes; set to rise in a warm place, putting the crock in a pan (to core the — drippings if it should run over). If in winter, mix it as carly as _ ‘Six or seven o'clock in the evening. Cover very closefy with a a ri elean white cloth, with a blanket over it, kept purposely for this yas {the cloths used for bread should not be taken for any thing else), In the morning, sift three quarts of flour into the bread-pan, setting _ | iti in the oven for a few minutes to bring it to the same temperature as the sponge. Pare six medium-sized potatoes✪ Bread with Potatoes, and boil them in hree pints of water; when’thoroughly cooked, remove the potatoes and. pour the ie hot water (which will now be about one quart) ct over the flour, stirring it with a spoon. Mash the potatoes very | tine, and beat them as if for the table; mix them in the flour, and — : i ae cooled to blood heat, os mat in the sponge, and mix well. Aad git ss Ee of the > pan, eee mix vith foe coe Maing it from feo | ~ minutes to one hour; then place the pan to rise, cover closely with - the cloth and blanket, setting it where there is no draft (this i is im : " perative). When it has risen to twice its size, knead down in the iF -pan, take one quart of dough for each loaf, knead each five min- utes with quick, elastic movements, grease the sides of the loaves a with sweet, melted butter if two or more are placed in the same — pan; or the loaves may be greased all over lightly before placing i ie the pan, a process which adds much to the sweetness.of the crust. The pan should be thoroughly but lightly greased. Let rise unti} . _as large again as when molded, then bake. Have your oven mod- . erately heated at first, with a fire in the stove that will keep it ofa uniform temperature. (For manner of testing oven, see general pe instructions for bread-making.) Bake from three-quarters of an F hour to one hour and a quarter, according to the size of the loaves, — during which time the bread should be carefully watched to see that the proper degree of heat is steadily kept up. Before browning ee _ they will have risen to double their size when placed in the oven. _ The heat of the oven is all important, for if too hot the loaves wil} i; not rise sufficiently; if too cold they will rise too much, and the a bread will be coarse and porous. When done, place on side, and cool without covering. Never use flour without sifting, as sifting | -enlivens and erates the flour, and makes both mixing and rising — easier.and quicker. Quick rising makes whiter bread, and it is ve necessary that in all its different risings, bread should be mixed aS | soon as ready.—Huldah, Sheboygan, Me. 3 BreAD RAISED ONCE. .

AI-modernized reading of the original text

One pint of buttermilk or sour milk, one teaspoon soda, 8 “ent into fine pieces, handle as little as possible, roll an inch thick, place in dripping-pan, bake twenty or thirty minutes in a hot oven, — and, when done, wrap in a bread cloth. Eat while warm, breaking open like a biscuit. Each cake will be about the size of a pie.—_ : s D. B. ee ae BREAD WITH POTATOES. | cae Wee To one quart of blood-warm water or milk (if milk is used, it must first be scalded and then cooled to blood heat), take two quarts sifted flour and one teacup fresh potato yeast. Put the milk or -water into a one-gallon stone crock and stir the flour gradually inte it, then add the yeast, beating it vigorously for fifteen minutes; set to rise in a warm place, putting the crock in a pan (to core the — drippings if it should run over). If in winter, mix it as carly as _ ‘Six or seven o'clock in the evening. Cover very closefy with a a ri elean white cloth, with a blanket over it, kept purposely for this yas {the cloths used for bread should not be taken for any thing else), In the morning, sift three quarts of flour into the bread-pan, setting _ | iti in the oven for a few minutes to bring it to the same temperature as the sponge. Pare six medium-sized potatoes, and boil them in hree pints of water; when’thoroughly cooked, remove the potatoes and. pour the hot water (which will now be about one quart) over the flour, stirring it with a spoon. Mash the potatoes very | tine, and beat them as if for the table; mix them in the flour, and — : i ae cooled to blood heat, put in the sponge, and mix well. Add of the pan, mix with the spoon, kneading it from ten | ~ minutes to one hour; then place the pan to rise, cover closely with - the cloth and blanket, setting it where there is no draft (this i is im : " perative). When it has risen to twice its size, knead down in the iF -pan, take one quart of dough for each loaf, knead each five min- utes with quick, elastic movements, grease the sides of the loaves a with sweet, melted butter if two or more are placed in the same — pan; or the loaves may be greased all over lightly before placing i ie the pan, a process which adds much to the sweetness.of the crust. The pan should be thoroughly but lightly greased. Let rise unti} . _as large again as when molded, then bake. Have your oven mod- . erately heated at first, with a fire in the stove that will keep it ofa uniform temperature. (For manner of testing oven, see general pe instructions for bread-making.) Bake from three-quarters of an F hour to one hour and a quarter, according to the size of the loaves, — during which time the bread should be carefully watched to see that the proper degree of heat is steadily kept up. Before browning ee _ they will have risen to double their size when placed in the oven. _ The heat of the oven is all important, for if too hot the loaves wil} i; not rise sufficiently; if too cold they will rise too much, and the a bread will be coarse and porous. When done, place on side, and cool without covering. Never use flour without sifting, as sifting | -enlivens and aerates the flour, and makes both mixing and rising — easier.and quicker. Quick rising makes whiter bread, and it is ve necessary that in all its different risings, bread should be mixed aS | soon as ready.—Huldah, Sheboygan, Me. 3 BreAD RAISED ONCE. .

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Bread with Potatoes

Buckeye cookery