Evening star. [volume] (Washington, D.C.) 1854-1972, 1861-10-19
INTERVIEWED BREAD.


Bread Is a matter which comes home to the
stomachs OF everybod and we would say a
word on unfermented and fermented bread
In bread-making the only purpose served by
fermentation, is the generation of carbonic acid
to raise the dough, and to effect this quantity
OF yeast is mixed with the -four But the same
Purpose-is gained by mixing a quantity of car
Donate OF soda with the -four, with a CORES
ponqing proportion Of muriatic acid and bread
90 formed is more nutritious and economical
Tbs Et1ld of bread reper sOUrs on the stotp-
deh. BY this method bread can be made in
two hours, and il saves both time and labor
The ingredients are simple, and cost but little
fermentation always destroys more or less Of
me hour, besides otherwise injuring it for the
purposes Of assimilation
large proportion of the bread in some COM
munitieS, Is scarcely more than an active form
OF yeast, thrown into the stomach only to pro-
duce fsrmentatian and a host of disorders
ana then We witness, Of course, the blue
yapors, which under different aspects, are as
fuinous TO the welfare and peace of a family as
are those OF distillery. The proportion of
acid and soda baking soda) directed to be
used, may be thought too great. in which case
they may be varied at discretion
The following formula is recommended for
unfsrmented bread: Take of -four 8 lbs bicar-
Donate OF soda drachms, hydrOchlOric acid
speclnc gravity | .16, III drachms About IS
o. OF water will be required to form the dough.
LILA Iue SOaa ana nCur % thoroughly as
possible. This is best done by shaking the
SOFA Tin fine powder) from a sieve over the
dodr with one hand, while the flour is stirred
with the other, and then passing the mixture
once or more through the sieve. Next pour
tns acid into the water, and diffuse il by stir
I1ng them well together. avoiding the use of
any natalie utensil that the acid might come
In contact with. Then mix the -four and
water 30 prepared as speedily as possible.
HE dough should be put into a quick oven
speedily. This manner of making bread will
IL praeuced be found to be great improve
ment, and advantageous compared with the
termentlng method, and also the quality will
De found vastly superior TO the antique ..leav-
ened bread. &c. J. ROBINSON, in aCouHtyU
GenRsHolr"
Has this method Of bread aking been tested
BY our correspondent in his own experience?-
Eds.
HOW TO USE oKRA.
WstsOn's Home Garden says "The Okra is
otstrong, coarse growth, from two to 70 ur feet
tlgh, bearing abundance Of beautiful Aowerss
which are succeeded by long ribbed or smooth
seed-pods- When these attain their full size
but while still tender, they are gathered for
use. Their value is in the large amount of
pleasant and healthful mucilage which they
yield in boiling. On this account they are
much used in thickening soups, for which pur-
pose they m ay be kept for winter use by being
cut up in cross slices or rings and dried upon
strings like apples. They are also boiled and
eaten with drawn butter, as asparagus or the
tender pods are used for pickles The ripe
seeds, roasted and used Tor coffee, are perhaps
MT at all inferior to it."