The New Orleans crescent. [volume] (New Orleans, La.) 1866-1869, 1869-04-11
DOMESTIC xCoNoMx-
HINTS YoRsrHE HOUSEWIFE
(Trom tbs Cincinnati EnquireT.l
BREAD AND YEAST.

(Tron ths Cincinnati EnquirsI.]
BREAD AND YEAST.
Hon 10 Make Good Bredd.-We have been 70.
ouested by friend TO repubsh the recipe for
making bread. The evening before you wish to
bake bread, have ready tray OF sifted hour,
lssy about seven or eight pounds . NIX "a .ne
center Of the -four sufficiently large for three
pinte Of warm water, add one pint OF homemade
yeast or q teacupful Of brewers yeast, stir Win
a spoon until it forms thick batter; cover II
closely with q tin pan, Tiny reason for covering
closely is that II the air ia kept out. the sponge
viii be much lighter and the bread will be better
for being closely covered while rsing) and In the
morning II VIII be ready TO mix into soft
dough then set IT to rise again; when sufficiently
light shape 1t into leaves, and when raised suffi-
GENTLY, bake in a well-heated oven. One hour
Is quite suf6cient for large loaf.
YKAsT-HoAE-MADK.
Take a handful of hops, tie lightly in bag,
pare six potatoes, and put hops and potatoes In
kettle containing three pints Of water, boil until
the potatoes are done, mash them through
sieve and pour the boiling hop water over them,
then mix in enough -four TO make 1t thick, let IL
stand until almost cold. then dissolve cake OF
dry yeast, and add to the mixture half cup OF
molssses, stir thoroughly and set 10 warm place
TO rise II these directions are followed for max
ing bread and yeast there viii be no cause for not
having good bread.
PoP-ovERs.
-Four eggs, four cups of -four. four cups OF milk,
tablespoonful Of melted butter and half teaspoon
] full Of salt.
ROLLS.
One cup Of sweet milk, half cup OF yeast, one
| tablespoon OF sugar, mix In -four TO make thcK
batter let II rase over night, In the morning ado
half CUP of melted butter. and the whites OF two
| eggs well beaten. Can be baked 10 mumn rings.
| CAKES.
Butter Drops-Four eggs, one pound Of -four,
quarter Of pound Of butter, one pound OF sugar,
two spoonful Of rose water. little mace baked
Da,iJuTy Cdke.-set sponge, with two spoons
4 full Of good yeast gill OF warm MIX and one
\ pound Of -four. When II has worked little mix
ron, cloves, cinnamon and other spices 70 taste.
Prepare paste by olng II out in small rounds lay
i on some Of the mixture, cover II with paste,
pipch It together and bake.
| Route Drop Cdke.-Mix two pounds OF -four,
ore of butter one OF sugar, one OF currants, then
| wet into stif paste with two eggs, rose water
| and brandy, drop them on tins Toured, ana bake
! short tine. td.-
Sdoo Puddinq-Two ounces OF sage, stick OF
cinnamon boil until soft aud thick, crate q small
loaf Of bread, dampen with red wine, four ounces
Of butter. one cup Of sugsr, yolks OF four eggs
mix and bake In paste.
| Ostince Puddinq.--Bon four ounces SOFT put
hem through sieve, add half pound Of butter,
4 six eggs half pound Of sugar, one pint OF milk or
cream, any kind Of spice bake In paste.
| FEu1T.
A curious and simple manner Of keeping april.
| cots, peaches, pluns, fresh all the year, Is 70
| beat well together, equal quantities OF honey ano
| spring water pour II into an eartAen vessel; put
In the fruit freshly gathered, and cover them up
| quite close; when any Of the fruit Is taken out,
wash 1t In cold water, and 1t Is DIT for immediate
l use.
Strascoerries-Tske three pounds of large, fan
| strawberries, free from stems, or bulls, foul
! pounds OF sugar, one pound OF raisins; place
these in an earthen jar; FIRST o sprinkle OF sugar
| then layer OF strawberries, another OF raisins
and 90 alternately till the whole arc placed. II
the jar; set 1t away 10 cool place; the weather
| IL very warm sprinkle more sugar upon them.
| Hotc 10 preserve Grdpes.--Bunches OF grape'
may be preserved for some time In jars, by taking
| esch bunch and wrapping them In soft paper, anC
| every layer covered with well-dried bran. The
mouth OF the Jar should be covered with bad
der, or the lid be cemented on. Other and more
delicate fruits may be preserved By wiping them
| dry, and then placing them In q jar, and covering
| them with dry sand about an inch thick; each jal
| shonld be well filed and sealed, then set In {
cool place, but where frost cannot AFFECT them.
PAINTED WOOD WORK.
To clean and renew the appearance OF painted
woodwork. dissolve pearl ash In water until it be
comes slippery; with q sponge or cloth, try 1t OF
| the paint TO see II II readily removes fyspecks
and II too weak add more pearash till right, thel
wash your paint, but in three or four minutes FOL
| low with water, then wipe dry Is you can.