Fremont journal. [volume] (Fremont, Sandusky County [Ohio]) 1853-1866, 1857-06-12

IOunu nhu never DcIOTo Known now 10
make good bread. Hero Yves my very beau
ideal4 What ! had been striving fortlie Inst
twelve yensto find. While II was perfect
ly light and tender il retained all tho native
sweetness Of the wheat. My husband pro
nouucod il perfect. My neighbors began
to inquire, as you have, how il was made,
and even washerwoman who worked for
lpe occasionally begged recipe for it,
Why said she, holding up both hands, as
she rose from her dinner, Mrs. Stanhopc,
how do YOU mako your broadq IL is as
sweet as nut. / said 10 Bridget, as we
were eating dinner Bridget, did you make
this breadi o no, said she Mrs Stanhope
made it herself Well said j, it is the best
bread ever did sec. / know what good
bread is Mrs. Stanhope, for goes all round;
but l don't find any such as that cant
read ritin myself but my husband, he's
scholar, and if you'll writo it down, he'll
read it to mo, and I'll bo very thankful for it.
"For some time | used this kind of yeast
with out knowing how to mako it. AS soon
however as an opportunity presented l OBJ
tanned recipe of my sister, which is as
follows Put throe quarts Of water into a
boiler, then take pint of hops, tic them
up in little bag of thin material, so as to
let the strenth of them boil out, put them
in and let them boil about an hour, adding
to the water as soon as il boils one teaspoon
full of ginger, two of salt, and two of mo-
lasses. After boiling the hops sufficient to
get their strength, take them out. Stir up
a thickening of -four and water sufficient to
make your yeast about as thick as paste.-
Stir this thickening into the water and just
let it boil up once, then turn it out and let
it stand till it is just lukewarm, then add
your old yeast to make it rise. When fer
mented sufficiently, put it into jug, being
careful TO leave the cork loose the first twen-
ty-four hours lest it should be driven out by
the fermentation. After this cork it tight
and keep it in the cellar. This yeast will
keep two months.
"When you wish to make bread, take
half teacupful of this yeast, put it in your
mixing pan, add one pint of warm water
and stir in flour. Then set this sponge in
a warm place to rise, add little salt and
half pint of warm milk and mix your
bread. In tho morning, when you wish to
bake it, mould it up, put it in your pans, cut
a deep cash in the top to prevent it from
running out at tho side, and let it stand in
the pan about Que hour, whenit is ready to
bake. When baked, take it from the oven,
envelop it in napkin wrung out of cold
water, and wrap a dry table cloth outside of
the wet napkin. This makes the crust very
tender. But fear l have tresspassed upon
your patience"
s "Oh no, Mrs. Stanhope, l feel that am
under obligation to you for taking the troub
le to relate to me all the particulars /
think if all young housekeepers could have
the benefit of your experience they might
avoid many discomftures and trials, both
mental and physical. shall follow your
directions, and hope always to have good
bread"
II presume you will be successful, and
not have to suffer as 1 did once through
a whole barrel of flour, without having a
single loaf of good bread, till l got to the
bottom of it; when, happening TO have
some new yeast, found that the flour was
of the very first quality. Indeed, l think
much more depends upon the yeast than
housekeepers generally suppose. If the
yeast is light and sweet, the bread will be
so. But if the yeast is sour, you may have
light, but you cannot have sweet nutritious
bread. You may shorten and mould it as
much as you please; you may add saleratus
never SO judiciously; but if in rising, passes
rom the saccharine to the vinous fermenta-
ion, you have lost one of its most essential
luahties-a quality which the Giver Of eve
y good and perfect gift impaired to it, and
which, when once lost, no artificial process
can possibly restore. III