Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1860-10-26
BOOTS, SHOES AND RUBBERS..
NTow Is the time 10 buy Your winter Roots, new lot
" just received and for Sale at reduced prcss, BY
H. =, AMSDEN.
saxtons River VI A2U
CONCENTRATED lEiVRN
ron MNXIN0
Bread. Tea Cakes
An kinds Of Pastry. ST, So
MANUFNcTaREp ny
EDw. CHAMB ERLIN s. CO


No SO INDIA STREET, BOSTON.
CONCENTRATED LEAvRN Is the result of careful chem.
Y teal research Al its ingredients prepared in the
highest purity, and compounrd with view to
than by any other process and the manufactures submit t
with eutire sondcnec to the Judgment OF discriminating
nrd ii all Minds nade y using ,rNruArEp LEAvEN,
lighter digeste aud notrieicns has an agresb
natural taste; Is less habit sour viii retain It's moisture
longer than any other process, aud the whole preparation
for thr need not exceed ten minutes,
1t Is valuable because Is not perishablc and may be rem
deed ayaiab In places times when yeast not with
reach, In all climates, and under all elfcuu
stances Il may be adopted TINS obyatiuE all deay Of
procuring other fcmsn which frequently Of an
interior quality rendering the bread more OF less unwhoe-
n also valuable as regards economy Ms haseen
tanned that a saving effected in the flour OF not less than
10 cent In the common process neh OF the
inc of the flour is lost by being converted into earhonc
acid gas spirit and the waste Is incurred solely for the
purpose Of generating gas 70 raise the dough y using
CONCENTRATED LEAyES this waste Is avoided ana he gs
obtained in manner equally eiieacious Fermentation, as
has been stated destroys part Of Hour weighing so lbs
which by the method ordinarily makes about %
lbs Of bread gives process $50 lbs thus eeting the
very important saving l6 per cent in tae quantity oiour
son capable Of ordinary atteu,on may conduct the proves
aud the result will Invariably Ne highly satisfactory.
/ Certificate from, DIR. Hayes,
Assayer 10 The STATE Of Massachusetts.
81 have analysed tho Concentrated Leaven manufactured
by Mesrs Edw Chamberu Co, with reirnce TO is pu
rty efficiency az action in producing the effect OF yeast
to sen dough and thereby rendering II fit for making
bread This artels skfIy compounded from perfectly
pure maeTiac which leave nothing but vegetable salt
which essentially desirable food in bread 1t raises
the dough without consuming sugar any other prin
cipe in the -four perfectly and the same weight OF ou
Mi, nronee more sweet palatbe breadthen can be obtain
through the aid Of Yeast while for cakes and pastry
Invaluable as it saves all risk, and much time oil Tn
pastry cook.
The experiments made BY me confirm the statements o
the manufacturers and this compound worthy ofpu
Bile approval and extended use Respectfully
A. A. HAYES, NJ. D.. State 4lSsdytT.
Is BoSiston St, Boston Sept % 1850
How TO Use 1t.
We append recipes but it may be used with grca
advantage in all 9th kinds Of cake also in fruit pudding
and other pastry.
BreaLfr.i and Tea RoiIs.-Two three tea
spoonful of Leaven according to the quality of the flour
quart Of -four mix thoroughly by passing two
three through sieve rub Ia piece of butter Of hal
the size egg. and make the paste with cold milk
ing out Much kneading should be avoided. Cut int
desired from, and place Immediately in hot oven and pak
quickly
-four saiel together above omit the butter, and max
the paste stiff enough to knesd into loaf and bake In
mediately in a slow
Graham Bread.-Three teaspoonfuls of Leaven
one quart wheat meal. sed together add one gill
moases and two make the paste thin with milk an
Brown Bread. Three teaspoonfuls of Leavon to OF
pint of flour aud pint q corn meal all sed together az
eggs and about gill Of moasses make the paste TN
with milk, and bake slowly
Buclwheat Cake.-Four and milk sufficient
make quart of batter add one then three tespoo
. fuls of Leayen beat to froth and cook quick.
DumpIinGs.-sift together one quart Of -four and t'
as an egg mix with cold milk water and boil ten minute
Chamber street Cake.-sift together two lar
cups and tcaspoonfuls of Leayen put in hall
cup butter and cup and half of sugar mix with co
water or milk stiff batter add spice to suit the tas
v and bake Immediately
1t Cincinnati Sponge Cakc.-Two cups of VII
sugar with the yolks Of SIX eggs-the whites OF
eggs then beat all together add three
y -four cup of water and three eapoonsuls
y leaven favor with two easpoonfus Of of emt
r and bake in quick oven.
JumbIes.-Sift together one quart of -four and tn
easpoonsfus Of eayen rub in eaeuptul OF butter
cup half Of white and spice to suit the tas
mix stiff enough to roll out. and bake quick
Election Cakc.-One quart Of flour and three
spoonfuls 81 ted together add cupt of butt
pound OF eurrants cups of white and ono
spoonful ofeinnamon mix with cold milk TO a stiff bait
and bake in a slow
Corn Cakc.-0ue pint each OF -four and Indian mi
and three teaspoonfnls of eayen well fted together
gill Of moasses and two eggs; mix thin with milk
bake in a slow
Cap Cake.-Five cups of flour and three teaspoon
of I>sayen sfed togeher add one cup of butter two
sugar and eggs all we'll beat together mix with mi
then add cup curant and spice TO suit the taste
about half an hour.
Ladies, Cake.-Three quarters ola pound of fl
teaspoonfu Of Ieayen sifted together one POI
of sugar and six of butter beaten to cream;
whites eight eggs well beaten and the juice ofone lem
mix with milk.
Webster Cake.-Fiye cups Of -four three teaspC
uls Of LeaTen, three upsof sugar. one of butter on'
IT, milk fuit and spice to the taste Bake AZ
AZ half an hour.
ted FOR SALE BY GRoCERS GENERAL
Boston, Oct 1860. Al