Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1860-12-07
CONCENTRATED LEiFEN,
msKING
Bread, Tea Cakes.
AL kinds of Pastry. &C., &c.
MANUFACTURED ny
EDw. LIN & co
Proprietors Of Shawmut Chemical wor
No. 33 INDIA STREET. BOSTON

49, - wv ~ AA 49, Iva - - N - 4 An * ~ ~
Proprietors Of shawmut Chemical Works,
No. SO INDIA STREET, BOSTON.
CONCENTRATED LEAyEN the result of careful chem
isa Tsssarsh Az its i5srsdients are prepared IN the
produce bread of far better quality and in much less time
than by any other process and the manufactures submit it
with entire confidence TO the Judgment discriminating
housekeepers, bakers Sc, &c.
Bread of all kinds made by using coScEsTaArED LEAvEN
Is lighter digestable and nutrcious agreeable
natural taste less liable to sour will retain its moisture
longer than any other process and the whole preparation
for the oven need not exceed ten minutes.
1t valuable because it is not pershablc may
available in places and at times when yeast
in reach In all climates and under all circum-
stances it may be adopted thus obvatng all difficulty
procuring yeast other fermen which is freq ueny Of
inferior quality rendering the bread more or less unwhoe
some.
also valuable as regars economy as haeen ascer-
tanned that saving effected IN the Hour of not less than
Is per cent In the common process much Of The accbar
Inc OF the flour is lost by being converted into carbonc
acid spirit and the Is nCred solely for the
purpose of generating to raise the dough BY using
CONCENTRATED LEAyEN this waste avoided and the
obtained in manner equally efcacous Fermsna lion
has been stated destroys part of flour weighing 1856 Tbs
which by the common method ordinarily makes about u
lbs of bread gives by this 300 eetng the
very important saving of l6 cent in the quantity oour
BY conformity to the directions each package any per-
son capable of ordinary attention may process
and the result will invariably be highly satisfactory
Certificate from DR.. Hayes,
AsSayer to The State Of Massachusetts
u have analysed the Concentrated Leaven manufactured
by Messrs Edw. Chambern Co. with refrDce to ts mn
rity and efficiency of action producing the effect of
to dstendng dough and thereby rendering fit for making
bread This art'e is skifuly compounded perfectly
pure materiac which leave nothing but vegetable sat
which essentially desirable food in the bread Ii raises
the dough without consuming the sugar or any other
cple in the flour, perfectly same weight Of or
will produce more sweet paatabe breadhen can be Obtain
ed through the aid of YEAST while cakes and pastry II
lln'auable, as 1t saves all risk, and time Of the
pastry cook
The experiments made by confirm the statements of
the manufacturers and prove this compound worthy Of
'h0 "PPIO'a anu extended use respectfully.
A A. HAYES. NJ. D., iStQfr IySygey
IL Boy lstonst, Boston, Sept % 1850
How to Use 1t.
We append few recipes but it may be used with great
advantage in all Other kinds Of cake also fruit puddipg
Breakfast and Tea RoIIs.-Two or three tea
poonfus Of Ieayen according to the quality Of the four
three times through sieve rub IN piece Of butter
the size Of an and make the paste with cold milk ar
Wate milk is preferabc barely stiff enough to permit roll
ing out. Much kneading should be avoided chi into
desired from, aud place Immediately hot oven and bake
quickly.
loaf Brca d.-The same proportions Of Learen and
flour saScd together above omit the butter AMI aL
the paste stiff enough to knead into loaf and bake i'm
Graisn R----I-Ti.--. .--r-~--A.is heaven to
ono quart ofwheat meal sfted together add one g Of
Inoases and two eggs make the paste thin with milk and
bake in q slow
Brown Bread. Three teaspoonfus of Leaven to one
pint Of Hour and pint Of corn meal all sd together aI
two egg. and about gill Of moasses make the paste thp
Buck"hcat Cake.-Four and milk sufficient tn
make one quart Of batter add egg then three
fus Of Lcaycn; beat 70 froth and cook quick
Dnmpiinss-Sft together one Quart Of four and .,so
teaspoouius OF Leayen rub in piece Of butt i
as an egg mix with cold milk water nd boil TIN rt
Chamber street Cake.-Sjft tosetbcr - w., II' ~ &c
cups Of -four and two teaspoonfuls Of Leaveu t Ia
cup Of butter and and half Of sugar mix
water or milk 70 stif batter, add spice to snt Inc 49,,
and bake Immediately. ~ '"e TASTE
Cincinnati Sponge Cakc.-Tuo ems n Whit.
sugar beaten with the yoks Of six egss-the whites ~ ~
eggs beaten to roth then beat all together adj t,r.e -
OF sted Hour one cup of water three teaSpoonsi ~
and bake IN quick " O"'
Juns bies--Sift together one quart Of fopr AMI ~
81 ieaven rub in teacupful Of Iu,t
cup ana hai OF white sugar and spice suit the tas,
mix stifenough to roll out and bake quick ~ 'e'
/ Election C9igc.-One quart az fanr anil H.. =
rpoonuls q eaycn 81 ted together; cunt N b,tt
oIc pound 81 etiFrants, two cups Of white SMEAR and 80
and lake in a slow ~ Na''eT'
Corn Cake--Onc pint each a -four and India, -,
and three telspOonuis Of Laayeu well siffe1
one gu Of noasSe and two eggs mix thin WITH raji i
+ bake in slow oven. mus anu
Cup Cake.-Pivc cups ofhour and tl,rr. tc,.,,,.,-
u Heaven Sted together; add cup Of but,cr -, !.
sugar anu two all vel beat together nir ;.b .,,
+ about half an hour ''e' b&Ae
Ladies' Cahs.-Three quarter Of a ,.,,,,.t - a.
20 iour teasiouiius q Icavcii ed Together ,rs yi
q sugar aud Fix # butter beaten, 70 - -,
IN - elsat Eggs well beaten, aud the juice clone 1pon
Webster Cnks.-Five cups Of -four. .br,. ,.,sn,,,,.
lus OF leANen three cups of sugar one Of r...- -,
mile and 'wossgs fruit spice to tie taste q
3 bali an hoar o- AAANetsF'ut
+ FOR SALE BY GRoCERS GENERALLY.
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