The morning star and Catholic messenger. [volume] (New Orleans [La.]) 1868-1881, 1869-02-07

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Hoss D Make Seed Bread. PROT Hors-
ford recently gave Q public lecture In |
New York upon ~The philosophy OF
of bread making was discussed. Week
tract from the report of the lecture the
following directions for making bread
Select good, plump, fully rpened, hard
grained wheat. Have it freshly ground and
mot too finely bo.ted. Prepare the yeast as
folloMs:s Boil thoroughly with the skin on,
1 in one quart of water, enough potatoes to
| make a quart of mashed potatoes. Peel
the boiled potatoes and mash them to hsie-
ness mix intimately with them ono pint
of flour, and stir the whole to an ernpision
with the water in which the potatoes were
| boiled. Cool the product to about so deg.
! ilnkewarmness(, and add half q pint OF the
best fresh bakers yeast, and tablespopnf'it
OF brown sugar. Set inside riIu mI:-tuT'eut-
an even temperature of about 90 deg. till
it works well, or is in active fermentation.
OF this yeast take italf a pint to u gallon
i a lb.1 of -four, mixed with three pints of
water, or two of wateran one OF milk, all
] at the temperaturezof about 30 deg +; add O
| little salt, knea,l thoroughly, aud set aside
TO rise at the temperature mentioned.
/ When it has risen to nearly the full volume
/ forsthe dough, divide it into ioaycs, knead
Il again, set it aside at the temperature
already named until it attains the full
size of the loaf, and place it in an oven
heated TO not less than 450 deg. Let the
l0aves of dough be smaller than the tins.
4 Keep them covered with fiat tin plates or
stiff paper until the dough is fully raised
and the heat carried mp to, and sometimes
maintained throughout the loaf at 2l2 deg,
to convertall the starch to the mucilaginous
or emulsion form aud destroy the ferment.
Then remove the cover, and permit the
browning to take place. If the loaves are
large, high temperature viii be required.
Seven pounds of flour will make eight
~ taDS. ~, xr5,. hpl
24 lbs. each. Sush yeast, as u above de-
q scribed, viii keep az Mss.k in winter and
from two to four days IN summer. Bread
made with it, in faithful obedience to these
, Instructions, will be good
i To Toast a Goosc.-Procure young and
II tender one, IL possible. The giblets, which
n eor@iist ofSfiie middle joint of the wings,
the neck witA the heart, liver, and gizzard
should be1sepafated, seasoned with salt
and pepper, and stewed until tender when
done they should be taken from the water,
which should be reserved to add to the
brown gravy from the goose when roasted.
Remove all the loose fat from the inside of
the goose, and stuf it with i mixture OF
chopped onions and sage, seasoned with
pepper and salt. Two good-sized onions,
; a tablespoonful of powdered sage, a table
J spoonful of salt, and half a tablespoon
) full ofpepper is about the proportion. When
the goose is of fine brown, especially
around the wings and legs, it having
been in the oven over an hour, yon may, l
f think, if the goose is young, depend upon it's
f being done. Hetapple sauce and onion sauce
. should be served with goose, The onion
j sauce is made as follows: Boil q dozen
I onions until tender, chop fine, make sauce
0 of milk well thickened with flour, and q
/: little butter and salt. When boiling, add the
chopped onions, and send to the table hot
: The grease from goose should never be sent
8 to table at all, Ducks are excellent. roasted
. and served like any goose. If green peaE
: can be had, all the better :" duck and green
!, peas are familiar to all epicures.
: Bra,cn, or Head Cheese.--After the pig.
? head has/been cleaned, soak in water.
/, use warm water, for twenty-.uur hours
: changing it occasionally. Improperly done
: the rinGs viii be as white as paper, and
Il will look very nice and delicate. AL hairs
!, which resist the Knife should be singed witt
: burning paper. Rub into the PORK a little
4 powdered saltpeter,s then plenty Of salt
s and let it stand for two weeks. Fake from
Y the salt and soak for half day, boil tender
r remove all tho bones, chop pretty fine
: place in basins or nioulds, cover and press
: When cold it is ready to serve Sons
season with pepper, SOME add cage MAKE
. mine without either, and e.It with mustard
r and vinegar. The thinner the slices can bs
. cut, the nicer they will be to eat.