Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1860-10-12
CONTEMPLATED LEAvEN,
ron MAKING
Bread. Tea Cakes
An kinds 0; Pastry, So, Sc.
N,NUrAcraNEpB
EDw. CHAM = ERLTN & CO
pToprictors of shawmnt Chemical Work
No. 50 INDIA STREET, BOSTON.


No, 80 INDIA STREET, BOSTON.
CoNCENrRArED LEAyES h the result of careful chem.
Y ral rreareh All Its ingredients prepared In the
highest state Of purity, and compounded With New to
produce bread Of Ear better quality aud IN much less time,
than by other prOces and the lures submit II
with entire confidence the Judgment discriminating
Bread Of all kinds nade By using CONCENTRATES LE.yrx
lighter dgrstable and nutriciou has agreeable
natural taste; rss liable to sour VIII retain its moisture
longer than other process and the whole preparation
for the need not exceed ten minutes,
II Is valuable because il Is not Prlab and may be
dered ayaiab ia places and at tlmes wer with
Ia reach at In all climates and under all crcum
stances Il may be adopted thus oo,atng al dinny OF
procuring other fermsnt which frequently Of
interior quality rendering the bread more or less unNho
1t also valuable regards economy 1t habeen
tanned that saving Is effected In the our of not less than
l6 cent In the common process much OF the saeehar
inc Of the flour lost by being converted into earbonc
arid gas spirit and the waste Is incurred solely for the
purpose OF generating to raise the dough. by using
COAaENrEArED Leaves this waste avoided and the gas
obtained in equally efeacous Fermentation. as
has been stated, destroys part of flour weighing 1876 lbs
winch by the common method ordinarily makes about go
lbs ~ bread gives by this process 80 lbs thus erccng the
important saving OF ID per cent In the quantity ofour
D, conformity to the directions on each packsss any per
aud the result will invariably be highly satisfactory
Certificate from DIR. Hayes,
Assaycr to he State Of Massachusetts.
~ have snslyzed the Concentrated Icaven manufactured
by Messrs Edw. Chabern & Co. with rcfernce 70 ts pu.
rity and efficiency of action in producing the effect of
to dtendng dough and thereby rendering fit for making
Inls aittcN perfectly
pure msterac which nothing but vegetable salt
which is essentially desirable food In the bread II raises
cple in the -four perfectly and the same weight Of Hour
will produce sweet psatabe brcadhen can be obtain
ed through the aid of Yeast while for cakes and pastry
Invaluable as 1t saves all risk and much time OF the
pastry cook.
The experiments made by me confirm the statements OF
Bile approval and extended use, Respectfully
A. A. HAYES. NJ D., State Assaya.
I IG Boylston ST., Boston, Sept Is 1860"
How to Use 1t.
We append few recipes but it may be used with great
Brcnisfasi and Tea RoiIs.-Two three tea
spoonfus OF Leayen according the quality Of the flour
to quart Of -four mix thoroughly by passing two OF
three times through sieve rub In piece of butter OF hal
water mik Is preferable barely sti enough to permit roll
ing out. Much kneading should be avoided Cut int
desired FROM and place Immediately in hot oven and bak
quickly.
Loaf Brea d.-The same proportions of Leaven AM
flour afted together above omit the butter, and ma
the paste stiff enough to knead into loaf and bake i'm
mediately in a slow
Graham Breud.-Three teaspoonfuls of Leaven +
one quart of wheat meal sfted together add gill
molasses and two make the paste thin with milk an
bake in a slow
Brown Bread. Three teaspoonfuls of Ieaven to on
pint of flour and pint Of meal all sed together ad
two and about gill of moasses make the paste thu
with milk, and bake slowly.
Buckwhent Cake.-Four AMI milk sufficient t
make quart Of batter add egg then three teaspoon
fuls of Lcayen beat to a froth and cook quick.
Dumpiings.-Sift together quart of flour and tw
aspoonfus of Leayen rub in piece OF butt hall as lag
egg mix with cold milk water. and boil ten minutes
Cham Der street Cake.-Sift together two larg
of flour and teaspoonfuls of Leaven put in half
cup of butter and and half Of mix with col
milk TO stiff batter add spice TO suit the tast
and bake immediately.
Cincinnati Sponge CaIse.-Two cups Of whit
beaten with the yoks Of six egghe whites of 81
beaten fro then beat all together add three
sized -four one cup of water and three teaspoonsus
flavor with teaspoonfuls of of lemon
and bake in quick
Jsn bies.-sft together one quart of -four and thr,
teaspoonsuls OF Laven rub in teacupul of butter lad
cup and half of white and spice to suit the tas
| mix stiff enough to roll out. and bake quick
Election Ca<c.-0ne quart Of flour and three te
spoonfuls of Iaren sted together add eupt OF butte
pound of cups of white and one e
spoonful ofcuDamon mix with cold milk to still bate
and bake in a slow
' Corn Cake.-one pint each Of flour and Indian mes
three aspeanis of Lesven well sed together
cue gill of msasFes aud two eggs mix thin with milk, al
bake in slow
Cue Cnke--Five cups Of -four and three easpoonfu
sugar and two eggs all well beat together mix with mill
then add efcurrants and spice tosuit the taste Ba
1 about half an hour.
Ladies'. Cakc.-Three quarters Of pound Of flo
and four teasfoeBfsls @ Iayen sfted together pou
q sugar and six Of butter beaten cream;
whites Of eight eggs well heaen and the juice ofone emo
; mix with milk.
= Webster Cakc.-Fivs caps OF -four, three teaspoo
fus of eaven, three enssof sugar, of butter
milk, and hu and spice % the taste Bake aeS
u half an hour.
FOR SALE BY GROCERS GENERALLY
Boston, Oct. 1860. All