The evening before baking, bring to the boiling point two quarts of buttermilk (or boil sour, milk and take the same quantity of the whey), and pour into a crock in which a scant tea-cup of sifted flour has been placed. Let stand till sufficiently cool, then add half a cup of yeast✪ Bread with Buttermilk, and flour to make’ a thick batter; the better and longer the sponge is stirred the: whiter will be the bread. In the morning sift the flour into the bread-pan, pour the sponge in the center, stir in some of the flour, and let stand until after. break- fast; then mix, kneading for about half an hour, the longer the better; when light, mold into loaves, this time kneading as little as possible. The secret of good bread is having good yeast, and not baking too hard. .This makes four loaves and forty biscuit.—Mrs, M. C. Moore, Granville, Ohio. Goop BREAD. For four small loaves boil four large potatoes ; when done, pour off the water, and when it cools add to it a yeast cake; mash the potato very fine, put through a sieve, pour boiling miik on as much flour as is needed, let stand until cool, add the potato and yeast, 2 large tea-spoon of salt and one table-spoon of sugar; stir very stiff, adding flour as is needed. Let stand in a warm place until light, _ BREAD-MAKING, of aa 42 4 of soda in a little hot water, mix well through _ “ee : “dissolve one tea-spoon ) "with the hands, mold into loaves, and let rise again. When suffi- — aa ciently raised place in a moderately hot oven, keeping up a steady — on fire.— Mrs. Governor Hardin, Missouri. 3 / a: Fe Sete 7 Hop-Yerasr Breap. . ‘ One tea-cup yeast, three pints warm water✪ Goop Bread; make a thin sponge — at tea time, cover and let it remain two hours or until very light. By adding the water to the flour first and having the sponge quite — warm, it is never necessary to put the sponge over hot water orin _ _ an oven to make it rise. Knead into a loaf before going tobed; in _ the morning mold into three loaves, spreading a little lard between | as they are put in the pan. When light, bake one hour, having — over quite hot when the bread is put in, and very moderate when — it isdone. (Bread made in this way is never sour or heavy.) To < have fine, light biscuit, add shortening at night, and in the morning make into biscuit and bake for breakfast. By this recipe bread is — baked before the stove is cold from breakfast, and out of the way — for other baking. | ; | er ; To cool bread there should be a board for the purpose. Anoaken — __ board, covered with heavy white flannel, is the best; over this spread afresh linen bread-cloth, and lay the bread on it right side up, with nothing over it except a very thin cover to keep off the flies. Bee. should be placed immediately in the fresh air or wind to cool; when a cool, place immediately in a tin box or stone jar, and cover closely. _ Bread cooled in this way will have a soft crust, and be filled with pure air.—Mrs J. T. Liggett, Detroit, Michigan. oy : Bread wita Porato Sponcr. Oe Pare and boil four or five potatoes, mash fine, and add one pint if of flour; pour on the mixture first boiling water enough to moisten ~ well, then about one quart of cold water, after which add flour — enough to make a stiff batter. “When cooled to “scarcely milk — _ warm,” put in one-half pint (or more will do no harm) of yeast, -and/let it stand in a warm place over night; in the morning add to - this sponge one cup of lard, stir in flour, and knead well. The one _ more kneading the finer and whiter the bread will be ; pounding = a also with a potato-masher improves the ibread greatly, and is rather and i poked. let it rise again, ahd wen ie make into pases Se . oe biscuit, adding no more flour except to flour the hands and sop ‘ tf yeast and flour are good (essentials i in a ‘eases), the abo pies _ will make good bread—Mrs. Clara Morey, Marysville, Ohiz. Poor-Man’s BREAD. .

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

The evening before baking, bring to the boiling point two quarts of buttermilk (or boil sour, milk and take the same quantity of the whey), and pour into a crock in which a scant tea-cup of sifted flour has been placed. Let stand till sufficiently cool, then add half a cup of yeast, and flour to make’ a thick batter; the better and longer the sponge is stirred the: whiter will be the bread. In the morning sift the flour into the bread-pan, pour the sponge in the center, stir in some of the flour, and let stand until after. break- fast; then mix, kneading for about half an hour, the longer the better; when light, mold into loaves, this time kneading as little as possible. The secret of good bread is having good yeast, and not baking too hard. .This makes four loaves and forty biscuit.—Mrs, M. C. Moore, Granville, Ohio. Goop BREAD. For four small loaves boil four large potatoes ; when done, pour off the water, and when it cools add to it a yeast cake; mash the potato very fine, put through a sieve, pour boiling miik on as much flour as is needed, let stand until cool, add the potato and yeast, 2 large tea-spoon of salt and one table-spoon of sugar; stir very stiff, adding flour as is needed. Let stand in a warm place until light, _ BREAD-MAKING, of aa 42 4 of soda in a little hot water, mix well through _ “ee : “dissolve one tea-spoon ) "with the hands, mold into loaves, and let rise again. When suffi- — aa ciently raised place in a moderately hot oven, keeping up a steady — on fire.— Mrs. Governor Hardin, Missouri. 3 / a: Fe Sete 7 Hop-Yerasr Breap. . ‘ One tea-cup yeast, three pints warm water; make a thin sponge — at tea time, cover and let it remain two hours or until very light. By adding the water to the flour first and having the sponge quite — warm, it is never necessary to put the sponge over hot water orin _ _ an oven to make it rise. Knead into a loaf before going tobed; in _ the morning mold into three loaves, spreading a little lard between | as they are put in the pan. When light, bake one hour, having — over quite hot when the bread is put in, and very moderate when — it isdone. (Bread made in this way is never sour or heavy.) To < have fine, light biscuit, add shortening at night, and in the morning make into biscuit and bake for breakfast. By this recipe bread is — baked before the stove is cold from breakfast, and out of the way — for other baking. | ; | er ; To cool bread there should be a board for the purpose. Anoaken — __ board, covered with heavy white flannel, is the best; over this spread afresh linen bread-cloth, and lay the bread on it right side up, with nothing over it except a very thin cover to keep off the flies. Bee. should be placed immediately in the fresh air or wind to cool; when a cool, place immediately in a tin box or stone jar, and cover closely. _ Bread cooled in this way will have a soft crust, and be filled with pure air.—Mrs J. T. Liggett, Detroit, Michigan. oy : Bread wita Porato Sponcr. Oe Pare and boil four or five potatoes, mash fine, and add one pint if of flour; pour on the mixture first boiling water enough to moisten ~ well, then about one quart of cold water, after which add flour — enough to make a stiff batter. “When cooled to “scarcely milk — _ warm,” put in one-half pint (or more will do no harm) of yeast, -and/let it stand in a warm place over night; in the morning add to - this sponge one cup of lard, stir in flour, and knead well. The one _ more kneading the finer and whiter the bread will be ; pounding = a also with a potato-masher improves the ibread greatly, and is rather and i poked. let it rise again, ahd wen ie make into pases Se . oe biscuit, adding no more flour except to flour the hands and sop ‘ tf yeast and flour are good (essentials i in a ‘eases), the abo pies _ will make good bread—Mrs. Clara Morey, Marysville, Ohiz. Poor-Man’s BREAD. .

Buckeye cookery