must not stand over fifteen minutes before edie to esr Tri tt is cold weather, and the yeast is less active, or the bread not perfectly. raised, it may sometimes stand an hour in the pans without i injury. a ; _ When it is risen so as to seam or crack, it is ready for the oven; if __ it stands after this it becomes sour, and even if it does not sour it _ doses its freshness and sweetness, and the bread becomes dry sooner i after baking. Bread should undergo but two fermentations; the — saccharine or sweet fermentation, and the vinous, when it smells something like foaming beer. The housewife who would have good, sweet bread, must never let it pass this change, because the third _ be or acetous fermentation then takes place. This last can be remedied t= by adding soda in the proportion of one tea-spoon to each quart of wetting; or, which is the same thing, a tea-spoon to four quarts of a flour; but the bread will be much less nutritious and healthful, and - some of the best elements of the dour will be lost.» Se add salt to all bread, biscuit, griddle-cakes, etc., but never salt sponge. A smali quantity of white sugar is an improvement to all bread dough. Bread should always be mixed as soft as it can be handled, but in using the ‘‘ new process” flour, made from spring wheat, the dough requires to be much harder than is necessary when using that _ - made from winter wheat. To BAKE BREAD. ; ; Here is the important point, for the bread may be perfect thus far and then be spoiled in baking. No definite rules can be given : that apply equally well to every stove and range; but one general rule must be observed, which is, to have a steady, moderate heat, | such as is more minutely described in the directions for baking large — cakes. The oven must be just hot enough; if too hot, a firm crust is formed before the bread has expanded enough, and it will be _ heavy. To test the heat, place a teaspoon of flour on an old piece of crockery (to secure an even heat), and set in middle of the oven; - if it browns in one minute the heat is right. An oven in which the bare hand and arm can not be held longer than to count twenty a ve . moderately, i is hot enough. The attention of stove-makers seems Ny never to have been directed to the fact that there is no accurate ao _ means of testing the heat of ovens. but it is to be hoped that inthe | BREAD-MAKING, mear future some simple device may be found which will render used, and thus reduce baking to a science. To test whether the bread is done, break the loaves apart and press gently with the finger; if elastic it is done, but if clammy, not done, and must be returned to the oven; or, if the loaves are single, test with a straw plucked from a broom. Break off the branches and thrust bread is not done, but if free from dough if is ready to be removed branches have been broken off, catch and bring out the dough, when not thoroughly baked. The time required for baking is not less than three-quarters of an hour, and bread baked a full hour is more wholesome and is gen- erally considered more palatable. ‘‘The little fairy that hovers over successful bread-making is heat, not too ttle nor too much, but uniform.” ‘When removed from the oven, take the loaves out of the pan, grease the entire outer crust with melted butter, and tilt them on edge, so as to secure a free circulation of air. It is better not to cover bread while warm, unless with a light cloth to keep off flies. Thoroughly exposed to the air the surface cools first, insuring a crisp crust and the retention of the moisture in the loaf. There are those, however, who follow successfully the plan of wrapping the bread-cloth. Never put warm bread next to wood, as the part in P placing the bread on it.

AI-modernized reading of the original text

must not stand over fifteen minutes before edie to esr Tri tt is cold weather, and the yeast is less active, or the bread not perfectly. raised, it may sometimes stand an hour in the pans without i injury. a ; _ When it is risen so as to seam or crack, it is ready for the oven; if __ it stands after this it becomes sour, and even if it does not sour it _ doses its freshness and sweetness, and the bread becomes dry sooner i after baking. Bread should undergo but two fermentations; the — saccharine or sweet fermentation, and the vinous, when it smells something like foaming beer. The housewife who would have good, sweet bread, must never let it pass this change, because the third _ becomes acetous fermentation then takes place. This last can be remedied t= by adding soda in the proportion of one tea-spoon to each quart of wetting; or, which is the same thing, a tea-spoon to four quarts of a flour; but the bread will be much less nutritious and healthful, and - some of the best elements of the dour will be lost.» Se add salt to all bread, biscuit, griddle-cakes, etc., but never salt sponge. A smali quantity of white sugar is an improvement to all bread dough. Bread should always be mixed as soft as it can be handled, but in using the ‘‘ new process” flour, made from spring wheat, the dough requires to be much harder than is necessary when using that _ - made from winter wheat. To BAKE BREAD. ; ; Here is the important point, for the bread may be perfect thus far and then be spoiled in baking. No definite rules can be given : that apply equally well to every stove and range; but one general rule must be observed, which is, to have a steady, moderate heat, | such as is more minutely described in the directions for baking large — cakes. The oven must be just hot enough; if too hot, a firm crust is formed before the bread has expanded enough, and it will be _ heavy. To test the heat, place a teaspoon of flour on an old piece of crockery (to secure an even heat), and set in middle of the oven; - if it browns in one minute the heat is right. An oven in which the bare hand and arm can not be held longer than to count twenty a ve . moderately, i is hot enough. The attention of stove-makers seems Ny never to have been directed to the fact that there is no accurate ao _ means of testing the heat of ovens. but it is to be hoped that inthe | BREAD-MAKING, mear future some simple device may be found which will render used, and thus reduce baking to a science. To test whether the bread is done, break the loaves apart and press gently with the finger; if elastic it is done, but if clammy, not done, and must be returned to the oven; or, if the loaves are single, test with a straw plucked from a broom. Break off the branches and thrust bread is not done; if free from dough it is ready to be removed from the oven. If it is not thoroughly baked, pull out the straw. The time required for baking is not less than three-quarters of an hour, and bread baked a full hour is more wholesome and is generally considered more palatable. ‘‘The little fairy that hovers over successful bread-making is heat, not too ttle nor too much, but uniform.” ‘When removed from the oven, take the loaves out of the pan, grease the entire outer crust with melted butter, and tilt them on edge, so as to secure a free circulation of air. It is better not to cover bread while warm, unless with a light cloth to keep off flies. Thoroughly exposed to the air the surface cools first, insuring a crisp crust and the retention of the moisture in the loaf. There are those, however, who follow successfully the plan of wrapping the bread-cloth. Never put warm bread next to wood, as the part in P placing the bread on it.

Buckeye cookery