The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1865-08-19
From ne American Agrienimrist
Bread, etc, from sWheaten Meal.

iolkvii.e. n. A.. is quite enthusiastic
81 the subject OF bread FROM nnbolted
.runna wheat. and sends not only her
rrcntcs but specimens u The articles
made according 10 them. The pre-
partitions we're sweet. lignt, and pala
table. and wonld no doubt be prizec
Wv those who like articles made from
wheaton meal. w give her own ac-
CONT Vi the manner OF producing
tllpm
After all that has been said on the
vexcd bread question. probably many
uf yoaar readers may receive "ith
great incredibly the statement thai
good light. aud wholesome bread can
l,e made with simple meal and water.
] believe We have spoiled our bread
ior the sake Of having II look white.
We take great pains TO grand the
wheat u an impalpablc powder. care
inlly siit ont those portions which con-
,iuce most to sweetness, lightncss, and
nutrition; and then take a vast deal
more pains 20 put in artificial ingre-
dipnts which al best but poorly retsore
these important qualities. II good
wheat be ground ~coarsely Of with
sharp stones the better) and not bolted,
nor sired. you can, BY the following,
and other receipts. make good, light
bread. quickly and certainly; bread
that will keep for days, and yet can
be eaten hot with IMMUNITY, because i
contains no unwhu!esoule drugs or
compounds. I.
BATTER CAKEs.-Stir wheat meal
slowly into cuid water ell il is Of a
consisterce about halt way between
-rddlc cakes and pound cake. Bake
in large patty pans Or small muinn
r,nys IN Il not oven 20 or 30 minutes.
wanted extra nice, use milk instead
ol the watcr-Now please DO not
an.h q this recipe. nor argne against
III: l,at fry ID faith ully, and il neces-
sary. repeatedly; and do not npaer-
tAke ~ arena il uutil you a make il.
I Thu cake 10 not come out ct tie
oven as light as good wheat bread,
b batter is too thick or TOO thin,
PROBABLY the latter, or you have I'm
lcrtaken 10 bake it in a large loaf. or
~ mar the recipe in some other way.
I prefer 70 use the patty pans which
~Glonld moi be more than > IL inches
acroSs thu TOP, and one inch deep
If uh.ong. they mar be 3 Or 4 inches
iuny. HE ;lnFed tins viii %, and il
creased with q little sweet oil, The
cakes Viii soon come ont smoothly
While hot. some prefer 70 drop the
batter Uy the spoonful on a large in;
th;s sares time. This bread will keep
,ma.st aud tender two or thee days
unless il has been sailed.
SWEET BATTER CAKES Make the
batter az above. weeten to the taste
DIETER slightly, and add a dash O
cinnamon. Bake as above.
WHEAT MEAL i.oLIs.-Ponr boil.
Ing water into good wheat meal. Stil
with 4 stont spoon into 4 dough. n
SOFT as can be conveniently handled
Work II as little a possible, roll three
,fonrths OF an inch thick ona well plan
edboard cut into inch and-a-hali cake
with a knife ar a cake cutter. and bak'
quickly. This does not require 70 no
4 tire as the batter cakes. The breal
is sweeter but not 50 porous, and vii
keep longer.
BOILED PuDDISG.-Make a dough q
10 the last recipe, and roll oIe-hal
inch thick. Stir up shred apples Q
any slightly tart fruits with whea
meal. and a little water il necessary
and wrapping il up in the crust, turn
over fashion, put il into q bag am
boil an hour. Two or three hour
will improve il. Eat with sweetene'
cream or other simple dressing.
WHEAT MEAL MusH.-Stir whea
meal gradually into slowly boiling
water. as for hasty pudding. Let
cook very slowly 20 minutes or more
Eat with sweetcned cream. After III
meal is all stirred in, whortleberrie
either dried or fresh, form q charmin
addition. This pudding makes a pal
atable, cheap, aud wholesome desert
which can be prepared at short notice