The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1856-1888, 1869-02-20
Bread.

\ lady submits the following to the attention
Of our rcadcrs:
There are 50 many WAYS for making bread
and all claiming u be equally good. that some
feel puzzled which to choose. After an experience
Of 30 years housekeeping, and having never had
sour bread, if at all, more than FIVE times in
those years, certainly some credit may be given
70 q few remarks on n subject 81 closely connected
with health and life. ..Oh any one can make
bread somebody spys. tossing her head. and
any one can; but if 1 had not - often seen the
best Of hOu-ekeepers fail in this one point. this
article never would have been written. One
hOu-eEccler always uses b0ihed bUftcr miK and
potatoes, and her bread j. white and -pDngy.
But IL leaves a taste Of aciditv in the mouth alter
eating, and affects the stomach unpleasantlv.
Another will use nothing but HeC miH for he-
bread. Ii has n nice look, tastes well while
fresh, but becomes stale and unpleasant very
quickly. Sometimes they work in an egg to
make II look nice, and then it dries even more
. speedily. Some boil potatoes and mash and POUR
water and all into tie bread; some heat the whey
Of buttcrmilk or sour milk and.mix with that.
But none OF these things give us a pure article,
and they render the bread unhealthy.
Then there are various modes Of managing the
rising or sponge some set it over night
and let II raise three times aitcrward, others set
in the morning and By noon. or earlier. have it
baked. Bread can be a very Troublesome thing
TO manage. and il can be done with very little
trouble and be good. / am not giving q scientific
article, and shall write nothing ON the chemistry
o. bread-makinG- But a few plain hint- will be
sufficient % the wise. The woman who ALWAYS
las sour bread J. found in many places, the one
who has 1t rery ofteH is still more readily found.
and both are giving slow but sure poison 70 all
who cat 40 their tables.
Much, perhaps nearly all Of the -four which
has been sold the past year, has had the elements
81 acldlty 80 strongly manifest n TO require more
care than formerly u produce good sweet bread.
Farmers have bad L. buy their -four n well ~
-thcrs). Bread may Dc sweet and vet heavy and
injurious and IL may be sour and look very fair.
Vow, u Insure healthy, ~Iantable bread, |
have found BY experience dat no clements should
enter into IT. composition but pure -four. purc
water, and pure sweet yeast. The kind Father
Of all Aas this yclr sent us good wheat, and
~ one hut n c~Jyc;pus. circulating villain. would
adultcFatc il. But | have seen very little four
told this year past. in which / have not detected
she presence Of alum or white clay. In boiling
the Hour IN tie sweetest milk. entirely new. |
have repeatedly found il 20 curLic. and abandoned
al experiments % obtain good pIrridgc, s. use
les The same results took place wucu b1iiiu.
The Hour in water, which afforded proof positive
Of the aiultcIati"u Of the flour. And thee tests
would be well applied hy purchasers before hand.
~ order % judge Of the -four tlcy buy. Pure.
soft water j. the article intended bv nature L,
mix with our bread. Mix may be used for
cakes Of every Kind. Potatoes can be used as
food Ly themselves. but. worked into bread.
make anything but the real 4. staff Of life"
Tie character Of the Yeast j. Of the first i'm
l'A1HN's NtA NAa4li- TIE ItaLtf- term II SPOTS
more quickly than no any other time. For many
years / have used but one kind. and il never ails
c, make good bread. Bat 1t must Dee kept in a
cool. dry place, and very tightly excluded from
the air. Try % II YOU wish. Boil q very large
handful % good hops In two quarts Of pure hot
water. boil Il ilst in a porcelain kettle. long
enough o. get cut all the strength. While IL il
boiling =tiT % stiff batter Of flour and cold water.
into which stir q tablespoonful OF sugar.. and one
Of ginger. Some add q tablespoonful Of pow
d.rci alum. but / consider IL uuhealthv.-Oyer
this mixture. when the hops arc sufficiently
boiled. pour through q stroiucr hops and water.
and press them tightly. ANA stir quickly into the
batter. Let 10 stand till luk.varu. then add q
gill Of sweet lively Yeast. Set % o. rise. II will
not 90 high, hut will become fanny On the top.
Altcr stauGiu. "a day or So tie foam will di-aI-
lelr. and the liquid will be on the top. the batter
no the bottom. and one would ;liuk Do had no
But star II thoroughly from tie bottom and
10 VIII become iJamy and light. Onc-hulf 20.
.wt-fairi- OF a r.mII.u--il',i r~rl,uIiu. wiiI make