The state rights democrat. [volume] (Albany, Linn County, Oregon) 1865-1900, 1869-01-16
THE STAFF OF LIFE.
How TO Make Good Bread.

we will give recipe for making yeast.
The yeast bought ut the door is not al.
ways Of good quality. The recipe for
hop yeast given, has been tested for TWEEN
ty years, and rarely fails; never, If the
yeast jug is perfectly sweet and the yeast
properly made: Boil in n porcelain or
copper timed kct:lc, two large handsful
Of hops, tied in Goth, six large potatoes
sliced thin, IN six quarts Of water When
the potatoes arc very soft, skim them out.
and either rub them through u colander
or mash fine on a plate. Take out the
hops, squeeze dry, and hang away for an
other time, as they can be used twice
Keep the water boiling, mix one and
one-half piuts Of wheat -four to sweet
batter with cold water. add one teaspoon.
ful Of salt; mix in the mashed potatoes,
stir into the boiling water, and boil ten
minutes. Turn into a six quart pan
When milk-warm TO The touch, add ono
tea cup Of yeast. Let it rise over night,
then put into stone jug.
This yeast will keep, in cellar, per.
fcctly good for six weeks. 4 large tea
cupful will make two large loayes Of
Fbread. BE sure 10 reserve a teacupfnI to
rise the yeas: with next time. Always
scald tho jug thoroughly aud keep the
water in it over night, with teaspoon
fnl Of saleratus stirred into it. This will
sweetcn the jug. II takes larger guam
tity of this yeast to raise bread. biscuit or
mullins, than distillcry yeast, but the ef.
feet is quite good. Once used, the yeast
mans bell will pass unhceded.
To make bread Of first rate quality, the
sponge should be laid over night. Bread
that has been raised three times is much
the best 1t is Of firm, even texture,
has no assures or cracks, and the slice
presents an even surface. Here is a rec.
ipc that rarely fails: Take one quart Of
new milk, add boiling water enough to
make it warm 10 the touch. (Water can
be substituted for the milk. but bread
made without milk dries more rapidly. J
Add one tcaspoouful Of salt, stir iu three
quarts Of -four aud one teacupful of home.
made yeast, or three tcaspoonfuls Of dis
tillery yeast. Mix we'll together, then
sprinkle -four all round the edges OF the
batter or sponge. leaving small space in
the middle uncovered Set in warm
place to rise, covering with a pan. In
summer the sponge will be ready TO mold
over before breakfast Mix it up so
thick that it can be kneadcd we'll, and
knead il half an hour or more Chop.
ping it with chopping knife adds to It's
| ligh'ness aud porosiiy. When well
Enaaaad g.~;..Lta a.. -. IL la..a. "a
the pan thickIy. put in the dough, and
set it away for half All hour or more, but
watch il closely. (Bread making should
be most carefully tended, as any neglect
ruins the whole. If allowed 10 rise too
much It's sweetness is gone, aud though
saicratus will take away the aciIity. its
aroma aud flavor are dcstroyed) When
light enough, turn out on the moulding
board aud kncad thoroughly; divide in.
to two loaves, rescrving a portion for bis.
cult, so that the new made loaves may not
be cut that day. Mold well, put into the
pans. lot il rise in warm place fifteen
minutes, then bake in bot oven. If the
weight in baking than when the oven il
slack. The batter can be baked in the
morning in muffin rings aud makes deli
cious breakfast cakes, better than hot bis
QUITS.
Bread made with potatoes il very nice
! Boil three large potatoes, well paired, or
six good sized ones; rub them through a
colander into your bread pau. Rinse
them through the colander with pint of
boiling water; add enc quart of milk
Stir in half pint of -four, and when the
liquor is cool enough, add teacupfull Of
homemade yeast; set it in warm place.
| Ii this is done after dianer-usiug the
potatoes left from the table--the sponge
will be ready for more -four by eight or
nine o'clock in the evening. Now mix to
stiff batter, sprinkle -four over it. set il
to rise. la tie morning knead into n
stiff dough, let it rise wolf, then knead
again, put into pans, let it rise fifteen or
twenty minutes, and bake in hot oven.
All bread, biscuits or douShnuts, rails
ed with yeast, should rise after being
kneaded, before being baked. If put in
to the oven or fried directly, they are
never light. 1ho dough has no opportu-
nifty to recover its elasticity, and can not
be as good. Common sized loaves of
bread will bake in three-quarters of an
hour, provided the oven is of proper
heat
Palatable as good wheat bread is, there
is no doubt that eating it entirely is. not
conducive to hOalth. Rye, Indian meal
and coarse flour make bread that is bet
ter adapted to the development of the
muscles. Boston Blown bread is much
used, and is far better for young children
than bread made of suDcrfne -four. 1t
is easily made; Two quarts of Indian
meal, sifled one quart of rye meal, or
Graham -four, one large spoonful of salt,
one teacup of molasses, one teacup of
homemade yeast, or half the quantity of
brewers yeast. Mix with hot water as
stiff as one can stir it, let it rise one hour,
bake in deep earthen or iron pots, which
are made purposely. TO avoid the thick
crust produced by baking SO long. boil it
four hours and bake one, removing the
cover before setting into the oven.
Good bread, and butter can not be
made without some experience and intel
ligence Upon their quality depends
half the comforts of the table, and yet
full half the people of the country never
taste them in perfection.
Tho employees of the Government
| Printing Office have formed q Protective