Shreveport semi-weekly news., 1861-11-14
The 9emi- Deekly 9ems.
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To Prepare household Bread.-|
Mix four ounces Of salt, three quarts |
Of water, pint of yeast, and a peck
of seconds -four, in a trough when
properly fer,nented, knead and di-
vide it into loaves. Sometimes por-
tion of rye-meal, rice, -four, or boiled
potatoes, are mixed with the -four
previous to the kneading, the two
former serve to bind the bread, the
latter cause it to be open and spon-
gy.
Boil a bushel of the coarsest bran,
in seven gallans ofwater for one houl
keep stirring it. that it may not stick
to the bottom, then pour it of in a
trough, or tub full of holes, over
which lay a coarse cloth or sieve.
On the top of the whole put wooden
cover, with a weight sufficiently hea-
w to press out the liquor from the
bran, which will sink to the bottom
of the tub in thick pulp. This
liquor will contain the essential oil
Of the corn, aud " hen kneaded in with
a proper portion of -four, it will yield
onc-third more than the same quanti-
tv would, made with water in the
usual way.
To make French Breod.-Put Il
pint of milk into three quarts Of wa
ter. In winter let it be scalding
hot, but, in summer, little more than
milk-wann; put in salt sufficient.
Take pint and half of good ale
yeast, free from bitterness, and lay
it in gallon of water the night be-
fore. Pour off the yeast into the
milk and water, and then break in
rather more than quarter of a pound
of butter. Work it well till it is dis
solved; then beat up two eggs in a
basin, and stir them in. Mix about
peck and half Of flour with the
liquor, and, in winter, make the dough
pretty stiff, but more slack in sum-
mer mix it well, and the less it is
worked the better. Stir the liquor
into flour, as for pie-crust, and after
the dough is made cover it with a
cloth, and let it lie to rise, while the
oven is heating. When the loaves
have lain in a quiet oven about a
quarter Of an hour longer, Then
take them out, and chip them with a
knife, which will make them look
spongy, and of fine yellow, where
as rasping takes off this fine colour,
and renders their look less invi-
ting.
To make zch0zesome nai1ed Bread
Take of rice 3 lbs; boil it in suf-
fcient quantity of water till reduced
to soft pulp, then rub it with G
lbs. of mealy potatoes, cooked by
steam, and, when we'll blended, ado
6 lbs. of -four; make the whole into
q dough with water, and ferment with
Yeast, in the usual manner.
To make bran Bread.-To foul
pounds of best household flour, put
two tablespoonful of small bee
yeast, and half pint of warm wa
ter; let it stand two hours in a warn
place. Add half a pound of bran
and a tea-spoonful of salt; make
the dough with skim milk or warn
water; cover it up, and let it stane
an hour. Put the loaves into warn
dishes, and let them stand 20 min
ates before they go into the oven.
Mix with half peck of -four, con
tanning the whole Of the bran, quar-
ter of a pint Of small beer yeast, anc
quart of lukewarm water; stir j
well with wooden spoon until it be
comes a thick batter, then put nap
kin over the dough, and set it abou
three feet from the fire, until it rise!
we'll. Add, if requisite, a little more
warm water, strew over it a table
spoonful of salt, and make the Who'll,
into stiff paste. Put it to the fire
and when it rises again knead it inte