Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1860-11-23
ED W. CHAMBERLIN & az

ED W. CHAM B ERLIN & OF
Proprietors Of shawmut Chemical Works
No SO INDIA STREET BOSTON
CONCENTRATED LEAvEN is the result of careful chem
~ teal research. All its ingredients prepared in m
nshest state OF purity, and compounded with a view t
produce bread of far better quality in much less tim,
with entire confidence to the judgment discrminatn
housekeepers, bakers SC, Nc.
Bread Of all kinds made by using CONCENTRATED LEAVES
ehte more digestabe and nutrcous has an agree biz
natural taste Is less liable to will retain its mostur
than any other process and the whole preparation
for the oven need not exceed ten minutes
1t valuable because pershabe and NAV he
ered in places and at times when is not with
IN rc as at sea In all climates and all cjreum
stances may be adopted thus obyatiDg all difficulty
procuring yeast other fermsnt which L az a,
some. ~ 'e
IL also valuable regards economy as IL
tanned that saving is effected in the flour not less Thar
10 per cent In the process much Of The ssoch
Inc OF the Hour Is lost by being converted into
acid gas spirit waste is incurred solslv a. IN
purpose of generating gas raise the dough Nv nn'
CONCENTRATED LEAyEs, this Is avoided and the
obtained IN manner equally efcacous Fermentation a
nae 1eeh stated destroys part of -four weighing 1876 lbs
which by the common method ordinarily makes ahont 9S
lbs OF bread gives by this process lbs thus eetns IN
BY conformity to the directions on each naekage
sou spaoe OF ordinary attention conduct the process
anu the result VIII invariably be highly satisfactory
Certificate from DIR. Hayes,
Assayer 10 the State Of Massachusetts
nave analysed the Concentrated Leayen manufactured
BY Messrs Edw. Chambern & Co. with refrnne to ~ Nv
my and efficiency of action in producing the effect Of
TO distendng dough and thereby RENDERING a. g. ae
bread This articls is skifully Compounded from
pure materiac which leave nothing but vegetable ali
which is essentially desirable food In the brJ
the dough without consuming the sugar or any ~
clpe IN the Hour perfectly the same weight ., ,n
VII more sweet paatabe breadhen can be Obtain
81 ougn the AID OF yeast while cakes and pastry r.
4 Invaluable as it saves all risk and much time Of tb
pastry cook. ~ 'ine oi the
the made by confirm statements of
~ and prove this compound worthy Of mn
bhe approva and extended Respectfully VI pu-
1s Rov,..on.. A. A; HAYES, NJ. D., STATE Assayer.
~ Doylstonst, Boston, Sept. % 1860.
How to Use II.
we append few recipes but it may be used with great
advantage in all othr kinds of cake also In fn;t ia
and other pastry. nun Puudings
Breakfast and Ten RoIy..-Two or ,h,.o 49,.
oI Lseyen according to the quality of the t,onr
70 one quart Of -four mix thoroughly by nsssin
III .ss through sieve rub In piece of butter of half
the SIZE OF an egg, and make the paste with cola nan
"atef milk s preferable barely sT enongh 20 H OF
da;S 81 si"eh kneading should be avoided Cut into
quickly. u hoe oven and bake
a Loaf R--- -s--Tle sam. Jr,per.,,D- or r,,vo
flour sfted together above omit the b1t, IN ana
ny Paste sun enough to knead into loaf and bake i'm
Graham Brend-Thro, .o...e,
ny quart on wheat meal, sifted together ada one an .
% ana Two eggs make the paste thin with mils ana
brown Bread. Three teaspoonful. of Isav. J., =
n' OF hour and pint Of corn neal all sifted toort az
with milk, and bake slowly. ~ e paste thln |
= BEuek"hest Cake.-Flour and milk sufie;on, -
fhRnf
ar OF Ieaven beat to froth and cook quick poon
b"upliogs.-Sift together one ouart az 49,, - d, =.
Poonius OF ieaVen rub in piece Of butter i
~ EGG mix witk cold milk water nd ho ,
Nhnh ber street Cake.-Sift tocether 49, 49, 49,
ups % uour and two teaspoonfus Of Leayen mn, ~ L1
~ ~ lutte. aud cup aud half of sugar mir Kitb LII
md bake Immediately. f " suit the taste,
cincinnati Sponge Cnkc.-Two ems ., ,.,.,,-
oeateh with the yolks Of six eges-the vha. s
bsstsn TO froth then beat all together al VI FIX
= siiteu uourione cup of water and three Suis
naVor with two teaspoonfuls Of essence ~ OF
M BAKE IN quick oven. e" VI ieinon,
wv a.es.-sift together quart Of -four and 81 |
~ OF LeaFe9 rub in teacupfnl 81 h,t,.r s,
up ana half Of white sugar and spics 10 All, 49, aid
y, .un enough to roll out and bake cuick ~ '1'ei
rs'eetfon Cake.-One quart Of ionr and a.
- , " eaNen =. Ted together; aId a cunt ~ $50
~ eurrants two cups Of white sugar ana a,.'
~ ~ ~ mix with cold milk 10 a sT 49,. |
Corn Cnke.-one Bint each of ao,,x.., =,
- ;Ii icpniuis OF LcsEen, well ssftad to~s,ha-
axe in a slow oven 7e'' N''A 'nih with milk and
up Cakc.-five cups offour and thru. -,
a'eh, siited together; add one Gun Of
u tSo eggs, all we'll beat together: ux ,s;,t er o.
bout half an hour. s"i' 'he taste. Bake
.<"atcs' Cake.-Three quarters af, 49,, -
~ loar Tea Ioonfus Of LcsEen sifrei u hour
anu sr ounees % butter te,tsu - 'e pound
IN th ~ Egg Wei beaten, aud the juice ofcn I
:, Neoster C"ke.-Fiye cups Of eour .h,0. =, Il
~, I'm toree cups Of sugar. one az
,iS. - esS ifuit and spice the taste Rstas 2.
FOR SALE BY GRoeERs GENERAL.
Boston. Oct lso0. {