The Evansville journal. [volume] (Evansville, Ind.) 1866-1870, 1866-11-01
DOmestIc Matters.

cakes, Take one cake, pour a tea
cupfnl Of water on it and let it dis
solve; then stir in -four TO make a
thin batter; set it torise, say o clock,
to mix it. Ii should be placed in
warm situation. When risen, if the
bread IL not wanted to be made Just al
the moment, set it where ii Is cool.
1t should rise so as 10 fill pint bowl,
but if not quite as much as a pint,
make it up with water neither h0t or
c0id, sufficient liquid to measure two
quarts, keeping the yeast separate
from the water. Measure five quarts
of -four; mix the water with the -four,
then the yeast, with large teaspoon
full Of salt. Kpcd it we'll twenty-five
or thirty minutes. Put it back in the
pan, cover closely and set in a mod
erately warm place!l The next morn
ing it viii be ready for the pans. No
more kneading. Let il stand fifteen
minutes or more to rise in the pans
before baking.
q A person accustomed 10 handling
flour will soon know if more or loss
-four is required to make the bread,
and where TO place the dough TO make
1t rise-in cool or warm place, ae-
cording to the season. The best
brand Of -four Is always used by An
old housekeeper, and the dried yeast
she considers invaluable, as it is made
fresh every time it is wanted No
sour yeast can be used. and no waste.
Half milk and half water can be
used, or all milk. TO make Italian"
bread, mix the same, and from the
dough take q pound, mix ia half
tea-cup Of melted butter; use -four
enough 20 make il roll but not stiff.
Roll lightly and cut in long narrow
strips. Sift fine Indian meal over the
fingers; place them on fiat pan, and
let them rise few moments and bake.
They should be quite crisp, and are
very nice at tea-time,
We make our bread about 8 o'clock
in the evening in summer.
BREAD.--To six quarts Of -four add
a tablespoonful of fine salt, and put
into the middle a pint Of good, light
yeast We use yeast cakes. If they
are good, quarter Of one is sufficient.
Soak it in lukewarm water till soft;
then stir In -four TO make it a thick
batter. Let it rise till quite Light
about two hours. Then put it into
the -four; mix, if you have it, with
lukewarm milk and water, or clear
water, which IL better, unless the
milk is fresh and rich. Wet all the
flour aud knead it till you can turn
the mass without adhering To the
hands. Let it stand in warm place
until il is perfectly light-about
eight hours. Then make it into four
loayes work il good deal, and put il
into the pans. Let il stand half an
hour, aud bake one hour in an oven
properly heated before it goes in.
III you wish some light biscuits, take
light dough Of above enough for one
loaf; add butter the size Of small
egg, and one teaoup of sweet milk;
work well make into twenty biscuits.
Let them stand in a warm place till
very light; then bake a light brown.
Excellent rusk are made by adding
to the above quanty of light dough
one teacup of butter, two teacups of
sugar, aud letting them stand till very
light. .a
DouGH CAKE.-T Three cups Of light
dough, one Of butter, two ditto of
sugar. two eggs, one teaspoonful Of
saleratus dissolved in one-half cup of
milk, one pound of whole raisins, one
half pound Of nutmeg, and spoonful
Of cinnamon. Bake IN bread tins,
after standing one half hour. b.
Conn BREAD.-The first necessity
of good corn bread is good, e0arsely
ground yellow corn meal white, or
finely ground yellow meal will never
make the best corn bread or eakes).
The next thing is sour milk, Never
use sweet milk. Sour always--the
sourer the better, 80 that il is not
stale and sinking. For a corn cake
for six persons, pretty hungry, / quart
of corn meal, / pound -four, u pints
sour milk. Put into the milk a table,
spoonful Of clean, brown sugar, II
snoonfuls of any clean fat, dripping
always better than butter), dessert
spoonful of salt, aud beat all together
until the sugar is dissolved and fat
melted-pretty warm-but don't
scald, If you would make light bread.
Break, beat up and add to the milk,
two eggs. Then, with wooden pad
die or stout spoon, begin to Stir the
meal, pouring in the liquid gradually,
aud when all is thoroughly incorpo-
rated, stir in a spoonful Of Rabbits
saleratus dissolved in warm water,
turn the batter-pretly stiff, into the
pan; let it be about an inch thick,
and bake at once in moderately hot
oven till the erusts are light brown.
In this way you will be sure of CAPT
tai corn bread. ~
CrDER,-Cider is very much inn
proved by tiltering, This should be
done when the first fermentation is
over, by racking it off into clean bar
rols. A good plan for filter is the
following:
Take a square, or round, wooden
box, made Of inch pine plank, three