Buckeye cookery

SaLt-Risinc Breap. Me The Neen for this bread is prepared thus: Take a pint of warm water—about 90°—(if a little too hot defeat is certain) in a per- . a _ keetly clean bowl and stir upa thick batter, adding only a tea-spoon a of salt; a thorough beating of the batter is important. Set in a- ae _ pan of warm water to secure uniformity of temperature, and in ss two to four hours it will begin to rise. The rising is much more ie e __ sure if coarse flour or “shorts” is used instead of fine flour. ‘- When your ‘‘rising” is nearly light enough, take a pint of milk and a pint of boiling water, (a table-spoon of lime water added is good, and often prevents souring), mix the sponge in the bread-pan, and when cooled to about milk-warm, stir in the rising. The — sponge thus made will be light in two to four hours, with good. warmth. The dough requires less kneading than yeast-raised dough. ; ‘The bread is simpler, but not so certain of rising, and you leave S out all the ingredients save the flour, water (milk is not essential), and a pinch of salt. It should be made more frequently as it dries faster than bread containing potatoes. Some object to it because of the odor in rising, which is the result of acetous fermentation, but the more of that the more sure you are of having sweet. bread when _ baked.—Mrs. H. Young, WE) Ti : ANOTHER, Saur-Rising BREAD. In summer take at night one (scant) pint of new milk, half ay much hot water, a tea-spoon salt, one of sugar, and a very little soda. - ee - Mix all in a nice,’ sweet pitcher (it must be perfectly clean and — sweet), stir in one table-spoon of corn meal, and add flour enough fa _ to make a medium batter; stir well, place the pitcher in an iron kettle with quite warm water, using so much water that the pitcher. Oe ate rest on the bottom of the kettle ; cover closely and leave. i kept warm, not hot, for eight or fourteen hours. If the pitcher is not too clean, it will probably be full in the morning; if not, add a spoon | ie - of flour, «stir well, warm the water in the kettle, replace the _ pitcher, cover, and keep it warm until light. Have ready two — quarts of sifted flour in a pan, make a hole in the center, put in an even tea-spoon of salt, a tea-cup of nearly boiling water; add one _ pint of new milk, and stir a batter there in the center of the flour 7 we _add the ‘‘emptyings” from the pitcher, and stir well (there willbe a good deal of flour all round the batter; this is right); cover with — another pan, keep warm until light—it will rise in an hour or even - Jess—when it is ready to be well kneaded, and made directly into — ‘ ee which place in the baking-pans, keep well covered and warm until light, when it is ready to bake. ‘The secret of success is to — keep it warm but not at all hot. This bread is good if no milk is used; indeed, some prefer it made with water alone instead of milk and water. In cold weather, if kitchen is cold at night, do not set . “emptyings” over night, but make early in the morning. —Hawillah, — _ Karima, | eit & a