Buckeye cookery

many excellent bread-makers differ widely from this in practice, and their objections deserve candid consideration in’ this nineteenth cen-~ tury, when so much is written of dyspepsia and its causes. Some - medical authorities assert that cancer in the stomach has its origin ‘in dyspepsia, which, in the beginning, is caused by the use of indi- gestible yeast bread, in which the process of fermentation has been _ allowed to go so far that a certain amount of actual decomposition _ has taken place. This is not the fault. of such recipes as are given _. in Buckrye Cookery, but from “failure to mix the bread at each successive rising at the proper time. The objection. to setting sponge at night is, that it stands too long. Bread, to be white, sweet, and _ digestible, must be mixed immediately after the sponge has risen te rising higher in the middle than at the sides of the crock ; if it sinks in the center, it has stood too long. The process of bread-making discovered by Prof. Horsford, of _ Harvard College, deserves the attention of all housekeepers. It is elaimed, and with good reason, that the Horsford process prevents all decomposition, saves all the nutritious properties of the bread, labor, and reduces the chances of failure to the minimum. These are considerations of great moment, especially to inexperienced housekeepers, leaving entirely out of consideration the fact that this _ gestive organs are impaired by the use of ordinary yeast bread. It rior to yeast or soda, or any of the baking-powders in common use. - Soda biscuit must be handled as little and made as rapidly as _ the proper point, which may be known by its puffy appearance, usually _ and, by the addition of acid phosphate, renders it more easy of ie _ digestion. Besides this, the use of Horsford’s Bread Preparation — _ saves times, simplifies the whole process of bread-making,, saves _ bread may be eaten with impunity by persons whose delicate di- fs : is certain that for rolls, biscuits, griddle-cakes, and the whole list of “ Breakfast and Tea Cakes,” the ‘‘ Bread #zeparation” is supe- possible ; mix soda and cream tartar or bi king-powder in the. flour” . “unnecessary to knead aes either ae or iaeate as olen as hee sg tas directed; but if attention is given to the dough at the right time, ne and it is not suffered to become too light, it will be much nicer, The almost universal custom is to set the sponge at night, but. | fam x ue a : -owith: ower ae use Pe aed or ‘ae a cream tate: nee igs _ sour milk soda alone), so that the effervescence takes place in the i mixture. One tea-spoon soda and two of cream tartar, or three _ f __ tea-spoons baking-powder, to every three pints of flour, is about the __ right proportion. Bake in a quick oven as soon as made, and they 7 _ rise more quickly if put into hot pans. Gems of all kinds require — a hot oven, but the fire should be built some time before they are put into the oven, and allowed to go down by the time they are - light, as the heat necessary to raise them will burn them in baling an if kept up. is All biscuit and bread, ae brown and Graham bread, should pn be pricked with a fork before putting them in the oven. 2