Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1868-04-18

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fszz9- SA< ~zr.
Tzks ~x god s<z~d potatoes
w~-A .n& T.4rs rhrrA. and s-usl % svo
qaar-s of wz;cr. and wTfh them q
hssdfal cf hOy-s. IN . email bag k-p<
fsr the purrs~e- Whea qaI,e sOft
take them oat. mash kne, aud pour
upon them the water in which they
~ere boiled. adding q little water
for what may have boiled away, and
also half = eur Of salt and the. same
of white sugar. When cooled down
10 iukewarm temperature, add one
cup of yeast to ferment it with.
Mind, now, l do not say raise, for
it does rot rise. 1t works like beer,
and having been covered closely and
kept in a warm place, in tho course
Of five or six hours the entire surface
will be covered with fine bubbles,
which indicate that it is ready for
use. 1t should now be bottled and
put in the cellar, where it will keen
long time. The bottles must not
be corked tight at first, or they will
be liable to burst. If the theory bc
true, that some of the same kind
must be used to start with, some
difficulty may be encountered in in.
PRODUCING it where it is not used. !
was furnished with some of the right
sort in the beginning, aud therefore
had no occasion to experiment; and,
though have been gravely assured
by those who have done 80 that no
other would answer, still I would
do 80 If OCCASION required. One cup
Of yeast is sufficient for three com.
mon sized loaves, the requisite quan.
tity for which every cook knows.
I usually mix my bread with milk,
because l like the taste better, al.
though have made lighter, nicer
looking bread with water than l eve,
did with milk. l have heard very
good cooks say they would prefer
water to milk for the purpose even
at the same cost; that, I think, is q
matter merely of taste. 1prcfer to
mix it up at night in order to bake
it in the early part of the next day,
stirring it until it is stiff as it can be
stirred with a spoon, liking this
method better than sitting q soft
sponge, as some cooks do. In the
morning, the temperature having
been favorable, my pan is filled in
"good round Quaker measure.
then take it out upon = board, and
kncad it thoroughly, alternately
chorping it with chopping knife
and working on more -four, US long
I had almost said, as I can get an,
in. In this thorough kneading pro
cess lies one secret in bread making
the advantages of which some cooks
do not know, or knowing, do no,
care to profit by. Some prefer te
dip their dough into the tins with .
spoon. Well, let them do 90. bu,
the sequel does not show sucl
bread rs is needed (kncaded,) spell
the word as sou will.
Pork AND APPLE PIE.-Slicc ths
apples ss for m ordinary apple :ie
Place one layer of sprles on the low
er crust; then lavero Of IN salt pork
slieed very thin sprinkle over thi,
sug-r, pepper aud salt i: then anoshe,
layer cf applies. one Of pork, sug.l
ETC. tilI the plate is full Csvel
with ma srfcr cra~t ssd bake in I
qa'-k sven-
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Cxxxs PHx-rhs - h~&~S E<~
e~~ur& s~s ~ ~ r~~w ~a~x 90 -,
- -. - -.