Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1868-04-29
Plain Bread and Cake.

Mrs. Putnam's ideas of Bread and
Cake are so good that our readers will be
clad to know the latest news on getting
up these necessary articles of diet in a
wholes, ne manner:
YEAsr.-One handful of hops, boiled
half an hour in two quarts of water ten
good potatoes, boiled half an hour, and
mashed very fine. Strain the water from
the hops on to the potatoes very hot;
stir in two tablespoonfuls of salt and one
pint of -four; set it to cool. When luke
warm add one pint of good brewers
yeast and let it rise six hours. Strain all
through a cullender or sieve; put into
stone jug stopped tight. 1t will keep
three weeks in the winter and one week
in summer.
BEEAD.-Three quarts of flour, half
cup of yeast, one tablespoonful of salt,
warm water enough to make it into dough.
Knead this until it is perfectly smooth.
Be sure to get all the -four off the sides
of pan: set it in warm place to rise at
night in the morning knead the dough
we'll, divide it into two loaves, put it into
the pans, set it in warm place to rise
about an hour. Bake it in tolerably
hot oven about thrce-quarters of an hour.
A pint of Indian meal, scaled, and
mixed in with the flour, is by some per-
sons considered an improvement, but it
will require one hour to bake.
GRAHAM BREAD-Four quarts of un.
bolted wheat, teacupful of good yeast,
lalf cup of molasses, and one table
spoonful of salt, mixed with warm water
enough to make stiff dough; let'it rise
six or eight hours; wet your hands in
cold water to put it into the pans; let it
rise in the pans an hour, or until,it rises
an inch; bake about two hours. 1t should
be very we'll baked.
THIRD BREAD.-One pint of rye meal,
one pint of Indian meal, one pint of wheat
-four, half a cup of yeast, one spoonful
of salt; mix it up with warm water into
a stiff dough set it to rise eight hours.
Bake it either in loaves or biscuit. Wet
the hands in cold water to put it into
pans. Bake it in hot oven forty minutes.
BRowN BREAD.-Two quarts of Indian
meal, two quarts of rye meal, one large
spoonful of salt, half ateacupfnl of yeast,
half cup molasses, mix it with as warm
water as the hands will b:ar; butter
leep pans; wet the hands with cold water
to put it in; set it to rise one hour. Bake
it in hot oven fonr or FIVE hours; if
baked in . brick oven, it is better to
keep it in the oven all night.
ANOTHER BRowN BREAp.-Two quarts
Of milk, one cup of molasscs, one large
spoonful of soda, orc tcaspoonful of salt,
Indian and rye meal in eqnal parts enough
70 make dough not very stiff, bake in
ron pans; set in the oven over night.
SopA BIscUIr-Two quarts of -four,
four teaspoonfuls of cream tartar,
.wo Of soda, one Of salt--mixcd into the
lour when dry then mix it with cold
milk to dough; bake them in quick
oven about fifteen minutes.
SHORT BlscUlr.-Onc quart of flour,
quarter of a pound of butter little
boiling water to melt the butter; and
milk enough to make stiff dough; cut
into small biscuits, and bake them
lGick.
BIscU1r.-Two quarts of flour, about
TWO ounces Of butter, half pint of boil
ing water, one teaspoonful Of salt, pint
IF cold milk, half q cup of ycast-mix
this well together with the hands, and set
It to rise over night, in the morning dis.
solve tcaspoonful of soda to little
water, and mix it well into the dough
roll it on bread board, about an inch
.hick cut it into small biscuits, and
bake them twenty minutes.
DINNER ROLLS The dough made as
.bove. Cut your dough with small
biscuit cutter, that your rolls may be all
of one size; kncad them with your fin.
yers, turning the outer edges into the
middle, rolling up the ends small; put
hem close together in the pan. that they
nay not spread too large. Bake about
,wenty minutes.
Sora MILK BIsculr-Onc quart of
iour, pint of sour milk, one teaspoonful /
If soda, mixed into the milk until it
rolhs: stir it into the -four cold: mix
t quick, and bake it in Quick oven.
Coax BREAD-Onc quart of milk, two
'egs, one piece huttcr the size of an egg.
lalf teacup of white sugar, a little salt.
wo teaspoonfuls Of cream tartar, one
easpooninl of soda. half Indian meal. half
lour enough to make a thick batter. Fill
,our pans about half full, and bake it
wenty minutes.
Corn MEAL CAKEs.-One quart of sour
milk, one tablespoonful of soda, stirred
n until it froths, four eggs, one table.
poonfnl of salt, rs much meal as will
make stiff batter; hutter the pans;
urn in the batter half an inch thick
'ase it half an honr
Corn CAxE-Take two cups of Indian
neal, one cup of flour, two tablcspoonfuls
f molasses, one teaspoonfnl of soda,
milk and water enough to make batter
hat will turn into baking pan and
AXE half all hour.
Improvement in Grain.