Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1860-10-27
OLD SERIES, VOL. 81, NO ).

yet the best Hour is the cheapest and |
must confess, cannot advise as to using in
ierlor Hour, Tor l have never had any.
Inc next important thing is the yeast
ana give the preference to the potato yeast.
nave tried brewers yeast, bakers yeas t
cakes, hop yeast. leaven, which is BIT of hot
dough aud needs saleratus to make the bread
sweet in fact, all the various kinds of yeast
and this prefer above all and after over
Two years oil constant use, am content with
it,
My rule is this Take ten potatoes of
nearly equal size: wash and boil them when
cooked, peel and mash them perfectly smooth
pour on this quart OF boiling hot water. stir
10 coifee.cupfull of good, pure sugar. and
alter standing few minutes pour in a quart
Of boiling water wanting gill When luke.
warm, add pirt Of yeast to raise it, pu. it
10 tightly. covered vessel to ferment, aud set
II away n moderately warm place unit!
suhlclently risen, which may be known by
the potato appearing upon the top of tho
iiIquid, aud light, foamy spots bursting up
through 1t. The temperature of the place
where this is set to rise or work, should DO
" deg. to "a deg ; too much heat is as bad
as too much cold. When this is risen, put il
INTO a stone jug and cork it tie in the cork.
and keep it in cool place. A gill and a
nall, or a common sized teacupful, is sufli-
clent to raise dough for two loeves of bread.
The source Of the sournesS which supervencs
IN bread, under careless or uBskilled hands.
whs formerly ascribed TO each Of all the con.
stltuents OF Hour to IT'S gluten, its starch
and Its sugar but enormously, for it is
merely the result Of the second fermentation
which always succeeds the vinous when push
ed improperly too far. There are extremely
simple and efiectual methods for enabling the
baker to adopt measures either to prevent or
correct the evil OF acescence, aud these arc
to neutralse the acid by the use of an akali,
such as soda, or an alkaline earth, such as
magnesia or chalk.
II proper care be taken Of the yeast, there
is no danger of having sour dough; and ii tho
yeast be removed to lower temperature
after the signs pointed out, the acetic fer
mentaton never sets 10.
To make bread, set sponge over night
TO half pint Of lukewarm water, put in u
gill and half of yeast and u pint of -four,
latter measuring, sllt the nour,) and stir this
all well together strew q little -four over the
top, and cover the dish and put it in the same
temperature that the yeast was in. In tho
morning, warm half teacupfull Of milk, If
water is used, add half tablespoonful Of
butter,) added two table.spooniulls Of limo
water after it is warm, and stir this into the
sponge have ready pint and half OF flour.
and knead this with half q teaspooDfull OF
salt into the sponge. Divide this into two
portions, and put each into a buttered pan
to rise, and when the dough rises to the top
and bursts into little cracks, it is ready to
bake. These loaves will bake in q common
stove or range.ovep, heated with coal, III
thirty Or thrity-five minutes. The advanta.
ges Of flime-water are these The dough re-
quires less kneading. the loaves bake in less
time, and the bread keeps soft and moist lou.
ger, and is less liable to mold, and it il
healthy bread. After the bread is baked, it
should be turned upside down from the pans
On to folded cloth, and left there unti cool.
Then it may be put into Il covered tin. |
never lose any bread from mold, by following
his plan. In cool weather, the pans contain
ng the dough should be placed over vessel
hot water, or each pan over bowl
Dr. pitcher with hot water in it, and covered
with cloth. These loaves are generally
'eady to bake in two or two and half hours
To make biscuit, | warm tablespoonful
,f butter in half a teacupfull of milk, and stir
t hot on quart of flour, let it stand and
,ool, and when ukewarm add a gill OF yeast,
spoonful Of iime.water and little salt, and
ukewarm water to knead the whole into
smooth lump Of dough sprinkle little -four
nto the bottom Of the dish, lay it in the
Tough, cover it, aud when risen, (which may
pc known by the dough's cracking and its
'pongy look when cut with a knife,) divide
The dough into equal portions and put 10
pan, and let them stand twenty minutes be.
fore putting to bake.
never use tin or metal ware of any kind
TO mix bread in. / prefer a wooden bowl
aud spoon, because they can always be kept
clean and sweet. A still better thing is
yellow nappy, and it can be dipped into hot
water before setting the dough in it.
AS TO the use OF saleratus and soda, it is
only tolerated by the grossest ignorance. 1t
Is the received impression that an alkali
makes the bread tender, aud 1t is indiscrimi-
nately used, aud hence so much yellow look
ing bread. These alkalies are only OF service
when au acid is to be neutralised, and then
they are TO be very sparingly used. 1t is
very difficult to enlighten Oh ignorant cook,
whose obstancy is in proportion to her igno-
rance, and whose threat of leaving, if not
left undisturbed in her kitchen, frighteDs her
limid, delicate mistress into silence and alb,
sence. How few mistresses there are who
are able to contend with these kitchen au-
tocrats or are competent to prove their
taken2
Let on old housekeeper read what has
been written, aud she will cry out: LA,
what fuss about bread-makiug, which any
ninny can do ~ Aud if she has a batch OF
good bread once in a fortnight, and that by
good lack, as she would call it, she thinks
she knows all about the matter, and dsdains
to give attention to such trfe. Yet it, you
ask her why her bread was not habitually
good, she cannot explain, otherwise than
that the leaven was overworked, the yeast
not good, the water too hot, or the -four was
bad but the true raionale she is unable TO
explain, yet she knows all about making
bread. Ii you were to attempt to eullghten
her, she would silence yeu by thanking her
stars she never meddled with such kinds OF
knowledge"
The question is asked if the use Of soda,
cream OF Tartar and saleratus be as un.
healthy as many now assert, and why =
l. re says the most celebrated writers upon
bread making give the preiereuce to bread
mixed with yeast and wellkneaded. The
pre- emineuce Of the Partisan bread is owing
to this.