Buckeye cookery

Good bread-makers differ widely as to the number of times bread should rise, some insisting that the rule of our good grandmothers, who only allowed it to rise once, insures the sweetest and most nutri-tious bread, and that in all subsequent fermentations, a decomposi- staff of life. If by accident or neglect the bread is baked too hard, rub the unnecessary such inaccurate and untrustworthy tests as must now be done, and we must adopt the larger end into the loaf; if it is not sticky when withdrawn, the from the oven. The little projections on the straw, where the bread was laid, will mark it, and these places where straw bread, as soon as it is removed from the oven, in a coarse towel or cloth. If the bread is to be kept moist, wrap the entire loaf over with butter, wet a towel and wrap it in it, and cover with another dry towel. In winter, bread dough may be kept sweet and ready for baking by placing it so deep into the flour barrel as to exclude it from the air. When wanted for use, make into bread, or, by adding the proper ingredients, into cake, rusk, biscuit, muffins, waffles, pop-overs, dings, chicken pie, etc. from the air. When wanted for use, make into bread, or, by add- ing the proper ingredients, into cake, rusk, biscuit, apne mae lings, chicken pie, etc. | ; When the bread is cold, place in a stone jar or tin box, which must be thoroughly washed, scalded and dried each baking day. A still better receptacle for bread is a tin wash-boiler with a close cover, kept for this purpose alone. When small, single loaf pans are used, the bread may be removed to cool, the pans washed and dried, and the loaves afterwards replaced each in its pan, and then set away in a box or boiler. The pan helps to keep the bread moist and palatable for several days. The best pan for bread is made of Russia iron (which is but little more costly than tin and will last many times as long), about four by ten inches on the bottom, flaring to the top, and about four and one-half inches deep. The pan should be greased very lightly for bread. | Attention to neatness, important in all cookery, is doubly important in bread-making. Be sure that the hair is neatly combed and put up (which ought to be done before the dress is put on every morning), and that the hands, arms and finger-nails are ‘scrupulously clean. A neat calico apron with bib, and sleeves of _ dress well-tucked up and fastened so that they will not come down, add much to the comfort of this the most important task of the kitchen queen. _ There are three critical points in the process of bread-making: _ the condition of the yeast, which must never be used if sour; the _ temperature where the bread is set to rise, which must not be so hot as to scald; and the temperature of the oven, which must be unis form, neither too hot nor too cold. | | aoe _ In cutting warm bread for the table, heat the knife, and, whether hot or cold, cut only as much as will be eaten. It is better to replenish the bread-plate once or even twice during a meal than to - have slices left over to dry up and waste. When using coal, put into the fire-box enough tofinish the baking; | adding more fuel during the process is apt to render the heat irregular. BREAD-MAKING. oy 15 irregular. When wood is used, make a good hot fire, see that the stove has a good, free draft, and let it cool to an even, steady heat a : ae before putting the bread in the oven. The finest bread may be completely spoiled in baking, and a stove with an uncertain fire can not be easily regulated. } _ The patent iron shelves, made to be attached to the sides of stoves and ranges, are very convenient places for placing bread to rise. They give the necessary warmth, and the height is conventent for watching.