The Ebensburg Alleghanian. [volume] (Ebensburg, Pa.) 1865-1871, 1868-11-19
NUMBER l5.


rarely fails: Take one quart of new
milk, add boiling water sufficient enough
to make it warm to the touch. water
can be substituted for the milk, but bread
made without milk dries more rapidIy.0
Add one teaspoonful of salt, stir in three
quarts OF Hour and one teacup of home
made yeast, or three tablespoonfuls of dis
tlilery yeast. Mix well together, then
sprinkle flour all round the edges of the
batter or sponge, leaving a small space In
the middle uncovered. Set in warm
place TO rise, covering with pan. In
summer the sponge will be ready to mold
over before breakfast Mix it up thick
that 1t can be kneaded well, and knead il
half an hour or more. Chopping it with
chopping knife adds to its lightness and
peresity. When well kneaded, sprinkle
Hour on the bottom of the pan. .fhfckIy,
put In the uUush asad cot it asrray far half
an hour or more, but watch it closely
Bread making should be most carefully
| tended, as any neglect ruins the whole
If allowed to rise too much its sweetness
is gone, and though saleratus will take
away the acidity, its aroma and favor are
destroyed.) When light enough, turn out
on the molding board and knead thorough
| ly divide into two loaves, reservine q por-
ton for biscuit, SO that the new-made
loaves may not be cut that day. Mold
well, put in the pans, let it rise in warm
place fifteen minutes, then bake In hot
oven. If the 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
if the -four is not of St Louis brand it i'm
proves its quality: Boil three large DO
tatoes, we'll pared, or six good sized ones
rub them through colender into your
bread pan. Rinse them through the col
ender with pint Of boiling water add
one quart of milk Stir in half pint of
-four, and when the liquor is cool enough
add a teacup of homemade yeast set it
in warm place. If this is done after
dihner-using the potatoes left from the
table-the sponge viii be ready for more
-four by or 8 o'clock in the evening"
Now mix to a stiff batter, sprinkle -four
over it, set it to rise. In the morning
| knead into a stiff dough, let it rise we'll,
} then knead again, put into pans, let it rise
Is to 30 minutes, and bake in a hot oven
: All bread, biscuit or doughnuts raised
with yeast should rise after being kneaded
before they are baked. If put into the
5 oven or fried directly they are never light.
! The dough has had no opportunity to re-
cover its elasticity, and cannot be as good
Common sized loaves of bread will bake
in three7quarters of al hour, provided the
oven is of proper heat.
2 Palatable as good wheat bread is, there
: is no doubt that eating it entirely is not
t conducive to health. Rye, Indian meal
/ and coarse -four make bread that is better
J adapted to the development of the mus
u cles. Boston brown bread is much used,
:, and is far better for young children than
g bread made of superine flour. 1t is easily
s made Take two quarts of Indian meal,
! sifted, one quart Of rye meal or Graham
n -four, one large spoonful of salt, one tea
} cup of molasses, one teacup Of homemade
$ yeast, or half the quantity Of brewer s
e yeast Mix with hot water as stiff as one
IS can stir it, let it rise one hour, bake in
II deep earthen Or iron pots, which are made
e purposely. To avoid the thick crust pro
n duced by baking so long, boil it four hours
It and bake one, removing the covet before
setting it into the oven.
r Good bread and butter cannot be made
e without some experience and intelligence
e Upon their quality depends half the COM
u fort Of the table, and yet full half the peo-
P pie in this country never taste them IN
d perfection.-iSpringtfeH Republic.
is