Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1868-12-11
Farm AND zouss soED.


Bread.
USEFUL HINTS By A PRACTICAL HOUSEWIFE.
We propose 60 give n few receipts for
breadmaking that viii not fail First
we will give 3 receipt for making yeast.
The yeast bought at the door Is not
always a good quality. The receipt
for hop yeast given has been tested Tor
twenty years, and rarely fails; never, IF
the yeast lug Is perfectly sweet and the
yeast properly made Boil In q poR-
eelain or copper timed kettle, two
large handfuls of hops tied In q cloth,
six large potatoes sliced thin, in six
quarts Of wateF. When the potatoes
are very soft skim them out, and eth
er rub throaRh Oolander OF mash fne
on a plate. Take oGt the hops, squeeze
dry. aud hang away for another time,
as they can be used twice. Keep the
water boiling, mix one and One-half
pint Of wheat -four Co smooth batter
with cold water, add one tablesposnful
Of ginger. two of brown sugar, and one
teaspoonful of salt; mix in the mashed
potatoes, stir all into the boiling wa
ter, and boil ten minutes. Turn into
six quart TIN PAN When uilk-Warm
TO the touch add one teacup Of yeast.
Let it rise over night, then put it into
q stone jug.
This yeast will keep, in a cellar,
perfectly good for six weeks. A large
teacupful win mako two large loaVes
of bread. Be sure to reserve teacup-
full to rise the yeast with the next
time. Always scald che jug thorough
II and keep water In it over night,
with q tablespoonful of salefatus stir
red into il. This will sweeten the jug.
It takes q larger quantity'of this yeast
to raise bread biscuit or mullins than
Of distillery yeast, but the effect is
quite as good,
To make bread Of first-rate quality,
the sponge should be laid over night.
Bread that has been raised three times
is much the best. 1T is of firm, even
texture, has no assures or cracks, and
the slice presents an even surface
Here 10 a recipe that rarely fails: Take
one quart Of new milk, add boiling
water sufficient to make it warm
to the touch. water can be
substituted for the milk, bat bread
made without milk dries more rapid
iy.) Add one teasp0Onful of salt, stir
in three quarts of AOuT and one teacup
Of home made yeast, OF three table,
spoonfuls of dfsGillsPy yeast. Mix we'll
together, then sprinkle -four al round
che edges of the batter OF sponge, leav-
ing a small space il the middle unCoV-
cred. Set IN q warm plaCO 20 rise.
covering with a pan. In summer the
sponge will be ready co mold ever be-
fore breakfast Mix it up thick. that
it can be kneaded well, and knead It
half an hour, OF more. ChOpping it
with q chopping knife adds 20 It's light
ness and pOrcsity. When we'll knead-
ed, sprinkle -four on the bottom Of the
pan Ehickly, put in the dough, and set
it away for half an hour or more, but
watch It closely. dread makiRS
should Be most carefully tended, as
any neglect ruins the whole. If allow
ed to rise too much It's sweetness is
gone, and though saleratus viii take
away the acidity, Its aroma and favor
are destroyed When light enough,
turn out on the moldiDg- board and
knead thoroughly; divide into two
loav3s, reserying a portion Tor biscuit,
al that the neuz-masla lnaxea may not
be cut that day. Mold well, put into
E48 pans, let il raise in warm place
fifteen minutes, then bake tt In a h0t
oven. Ifthe oven be hot, the bread
will lose less weight in baking than
when the oven is slack. The batter
can be baked in the morning in muffin
rings, and makes DELICIOUS breakfast
cakes-better than hot biscuit.
Bread made with potatoes, is very
NICE. Boil three large. potatoes, well
pared, OF six good sized ones; rub
them through a colander into your
bread pan. Rinse them through the
eolander with pint of boiling water;
ada one Quart of milk. Stir in half q
pint of -four, and when the liquor is
cool enough add a Ceacup Of home
made yeast; set it In q warm place. If
this is done after dinner-using the
potatoes left from dinneF-the sponge
will be ready for more -four by or 8
o'clock il the evening Now mix to
a stiff batter, sprinkle -four over it,set
it 10 rise. In the morning knead into
a stiff dough, letit rise well, then
knead again, put into pans, let It rise
6tfteeu to twenty minutes, and bake
in hot oven.
All bread biscuit or doughnuts
raised with yeast should rise after
being kneaded before they are baked.
IF put into the oven or fried directly
they are never light. The dough has
no opportunity to recover its elasticity
and cannot be as good. Common-sized
losves of bread will bake in three.
quarters of an hour, provided the oven
is of proper heat.
PaiatabIe as good wheat bread is,
there is no dopbs that eating it entire
II is not conductive to health. Rye,
Indian meal, and coarse -four make
bread that it is better adapted to the
development of the muscles. Boston
bread is much used. and is far better
for young children than bread made
Of superhne -four. It is easily made:
Take two quarters of Indian meal. sif-
ted, one quart of rye meal or Graham
-four, one large spoonful Of salt, one
teacup OF homemade yeast or half the
quantity of brewers yeast; miz with
hot water as stiff as one can stir it; let
it raise one hour, bake in deep earthen
or iron pots, which are made purpose
II. To avoid the thick crust produced
BY baking so long, boil it four hours
and bake one, removing the cover be-
fore setting it in the oven.
f7I,o,, ~, Gbarr,an vyau - onv,