Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1860-10-19
CONCENTRATED LEAIEN,
foR aAKlSd
Bread, Tea Cakes.
All kinds Of Pastry. Sc &c.
EDw. cHAMBERLIN s. &C

Proprirtors Of shawmut Chemical Works,
No. SO INDIA STREET, BOSTON.
CONCENTRATED LEAvEN is the result of careful chem.
cal research Al Its ingredients are prepared in the
highest state of purity, and eompoundd with view to
produce bread of far better quality. and in much less time,
than by other and the manufactures submit
with entire confidence to the Judgment Of discriminating
housekeepers, bakers Sc, Ne.
Bread OF all kinds made by using CONCENTRATED LEAvrS
lighter dgestable and nutritious has agreeable
natural taste less liable to sour WI retain Its moisture
longer than any other process and the whole preparation
for the need not exceed ten minutes.
valuable because IL Is not perFhaele aud may be rem
derd available In places and at times when not with
in reach In all climates and under all circum.
II be adopted thus obvistng all diicuty Of
procuring Yeast or other fern .nt which oil an
inferior quality rendering the bread less unwhole
some
tanned that saving effected In the -four Of not less than
6 cent In the process much Of the saeehar
Inc of the -four lost by being converted into csreonie
acid spirit and the is incurred solsy for the
purpose of generating to raise the dough- by using
CONCENTRATED LEAvES, this waste avoided and the gas
obtained In manner equally ecacious Fermentation as
has been stated destroys part of -four weighing 1876 lbs
which by the method ordinarily makes about $50
very important saving of l6 per In the quantity oour
BY conformity the directions each package,
and the result will invariably be highty satisfactory.
Certificate from DIR. Hayes.
Assayer the State Of Massachusetts.
Ihave analysed the Concentrated Leaven manufactured
By Messr. Edw Chsnbern Co. with refernce to its
y and efficiency Of action in producing the effect of yeast
dtending dough and thereby rendering ct for making
pure maeriac which leave nothing but vegetable salt
which essentially desirable food in the bread II raises
the dough without consuming the other prin-
cpe in the -four perfectly and the same weight OF nour
will produce sweet psatsbe beadhen be obtain
Unavailable, as it saves all risk, and much time of the
pastry cook
The experiments made by confirm the statements of
the manufacturers and this compound worthy of
bile approva and extended Respectfully.
A. HAYES. NJ. D.. STATE Assayer
l6 Boy ls.onst., Boston, Sept Is 1860"
How TO Use II.
We append few recipes but may be used with great
advantage in all 9th kinds of cake also in fruit pudding
] and other pastry.
Breakfast aud Tea RoII..-Two or three tea
spoonful OF Leayen (aecordng to the quality OF the Hour
quart of -four mix thoroughly by passing two OF
three times through sieve rub in piece of butter Of hal
mik preferable barely stiff enough permit roll
ing out. Much kneading should be avoided Cut int
desired FROM and place Immediately in hot oven and bak
quickly.
Loaf Bren d.-The same proportions Of Leaven an
-four saed together above omit the butter, and max
the paste stiff enough to knead into loaf and bake i'm
medately in a slow
Graham Bread.-Three teaspoonfuls of Leaven /
quart of wheat meal sfted together; add gin
moasses and two make the paste thin with milk an
Brown Bread. Three teaspoonfuls of Leayen on
pint of -four, and pint Of meal all sfed together sd
and about gill of molasses make the paste thi
Buckwheat Cake.-Flour and milk sufficient ,
quart of batter add then three
fuls of Leaven beat to q froth and cook quick.
DumPiiags.-Sft together one quart of -four and tw
teaspoonfus of eaven rub In piece of butt hsfas lars
mix with cold milk and boil ten minute
Cham Der street Cake.-sift together two larl
of -four and two easpoonfu of Leaven put in half
cup of butter and and half of sugar mix with
milk to stiff batter add spice to suit the tast
and bake Immediately.
Cincinnati Sponge Cake.-Two cups of viii
sugar beaten with the yoks of SIX eggsthe whites of
eggs beaten oth then beat all together add three
of sed flour cup of water, and three easpoonsuls
eayen flavor with two teaspoonfuls of Of lemo
!. and bake in quick
yunsbfes.-Sift together quart Of -four and thr
tepoonsfus of Leayen rub in eaeupful Of butter
and half of white and spice to suit the ast
mix stiff enough to roll out. and bake quick
Election Cake.-oue quart Of -four and three Il
spoonfuls of Leayen 81 ted together add cupt Of butt
pound Of eurrans two of white sugar, and one
spoonful Of cinnamon mix with cold milk TO still bait
and bake in a'slow
/. Corn Cake.-0ne pint each Of flour and Indian me
and three teaspoonfus Of ieaven we'll fted together
one gill of moasses and two eggs; mix thin with milk
X bake in a slow
Cup Cakc.-Five cups offour and three teaspoonf
J. Of aVen. sfed together add cup of butter two
J. sugar, and two eggs, all we'll beat together mix with mi
then add of curran and spice tosuit the taste Bs
Y about half an hour.
e. Ladies' Cake.-Three quarters Of pound of lC
aud four teaspoonfus of Leayen sed together
\, Of sugar and six of butter beaten
whites Of eight eggs well beaten and the juice oone emo
mix with milk.
!. Webster Cakc.-Five cups Of -four, three teaspo
fuls of Leayen three of of butter
milk and two eggs fruit and spice to the taste Bake ao
B. half an hour.
FOR SALE BY GROCERS GENERALLY
" Boston, Oct. 1860. Al