The Ebensburg Alleghanian. [volume] (Ebensburg, Pa.) 1865-1871, 1868-11-19
Bread.

/
/ Bread.
Holy Writ assures us that bread is the
staff of life and our daily experience fully
proves the truth of the assertion But it
IS not enough to procure this staff of life
IN sufficient quantity; the excellence of
| It's quality is also of great Importance.
The strong, healthy man may perhaps eat
poor bread without experiencing any in
convenience, but the delicate child, or the
invalid whose impaired digestion requires
great carefulness in diet, cannot pay too
much attention to the quality. Bread is
indeed to them the staff of life. The su-
perior nutritious properties of bread have
been disputed, but the doubt has been
dispelled by some chemical researches
made in France, testing the comparative
nutriment of various edibles
Messrs. Percy and Vanguelin have dis
covered that bread contains 50 nutritious
, parts in 100; meal, "a in 100 French
beans, 90 common beans, 70; peas, SO
cabbages and turnips contain only s parts
solid matter in 100 pounds; while 100
pounds Of potatoes contain 25 pounds of
solid substance And as a general result,
| the scientific reporters estimate l pound
of good bread is equal to p or 3 pounds
of good potatoes. An alarming statement
l to many of US, who have supposed pota-
toes quite equal to bread III nutriment.-
S The Irish, whose food in the old country
, chiefly consists of potatoes and milk, might
S find bread quite as cheap food if they
. could raise the wheat. Potatoes also give
t a fabbiness to the muscular system
] / ,1-orJ hood SC Jor;,-oJ f,o,,, Lro1-oJ
t grain, from the verb to bray or pound
g indicative of the old method of preparing
/ the -four Dough comes from the Anglo
| Saxon word deaaoian, to wet, to moisten.
e Loaf is from the Anglo-Saxon Ht-iotn, to
J raise, to lift up, as raised bread. Leaven
It is derived from the French word leYee, to
o raise, as the Saxon word lifian.
/ The superiority of good homemade
y bread has long been acknowledged, yet
Is how few families really make good bread
All bakers use alum, which is injurious
20 to the health, and causes indigestion in
d kdelicate persons But the alum benefits
3 the baker in several ways; it causes his
t. loayes to separste evenly and without
" trouble, and increases the weight of the
ct loaf, as it makes the flour absorb more
Il water therefore, four-pound loaf of ba
kGf DrCdu VIII cOIldlu lSSS
r. than loaf of homemade bread of equal
as weight. Economy should make everI
woman her own bread-maker. The alum
ID also imparts better color to the -four
lg and conceals any unpleasant odor arising
IN from damaged -four. Bakers bread drie
[ much quicker than homemade. The rea
Y son is that alum is what chemists call al
in eff1orescent salt, that is it dries by expo
=. Il, =
ly cent, that is, it attracts moisture from tn
DIS air, and therefore bread which contain
er salt only will keep moist much lomger thai
w that which contains alum. These ar
lie certainly good reasons why every woman
e should make her own bread, or have
ty made in her kitchen.
e, We purpose to give few recipes fo
er bread-making that will not fail. First W,
Y. will give recipe for making yeast. Th,
er Yeast bought at the door is not always O
.e- good quality. The recipe given for hol
II. Yeast has been tested for 20 years ant
ly rarely fails i; never if the yeast jug i
perfectly sweet and the yeast properl
er, made Boil in a porcelain or copper tin
le, ned kettle, two large handfuls of hops
ay tied in cloth, six large potatoes, slice
in thin, in six quarts of water. When th
eQ | potatoes are very SOlG, ShIHi IncI1 OluC, an
w. either rub through a colender or mash fin
an on plate Take out the hops, squeez
lp- dry, and hang away for another time, a
he they can be used twice. Keep the waite
as boiling. mix one and one-half pints O
vs. wheat flour to smooth batter with col
an water, and one tablespoonful of ginger
DIV two of brown sugar, and one teaspoonfu
Id of salt mix in the mashed potatoes, sti
he all into the boiling water, and boil te
minutes. Turn into a six-quart tin par
us When milk-warm to the touch, add on
teacup of yeast. Let it rise over nigh
ed then put into a stone jug.
de This yeast will keep, in cellar, PEI
he fectly good for six weeks. 4 large te;
cupful will make two large loaves of breaC
!" Be sure to reserve a teacupful to raise th
Yeast with the next time Always seal
I'D the jug thoroughly and keep water in
ia over night, with a tablespoonful of saler'
AN tus stirred into it. This will sweeten th
ch Jug. 1t takes larger quantity of tn
ac- Yeast to raise bread, biscuit, or muffin
les than of distillery yeast, but the effect
ce quite as good.
IN To make bread Of frst-rate quality, IL
.he sponge should be laid over night. Brca
: that has been raised three times is nluc
he the best 1t is Of a firm, even texture, h:
ac- no assures or cracks and the slice presen
he an even surface. Here is a reciepe tn