The new Northwest. [volume] (Portland, Or.) 1871-1887, 1872-03-01
Recipes.
GRAHAM BREAD 1).

GkAl1AM BREAD -.
Mix half a pint of yeast with a quart
of lukewarm water, or milk and water
(two-thirds milk and one-third water
stir this into about a pint of aUhedt -four,
and add graham flour enough to make
a stiff batter Let it rise, in warm
place, over night. In the morning, add
teacup of molasses, a teaspOonful of
salt, a teaspoonful of soda, and graham
-four enough to make a batter as stiff as
can be stirred with a tablespoon. Put
in tins to rise (fill them more than half
full let them stand until the loaves are
light, and bake about an hour. This
makes three loaves of bread, if baked in
tin pans Be sure to mould the dough
into loaves as soon as it is light, as ull-
bolted -four runs into the acetous fer
mentation much more rapidly than
bolted or superfine flour. UnbOlted flour
requires a somewhat thinner or softer
sponge, and should be baked a little
| longer than lOaves of the same weight
made of bolted -four Soda is not essen
/ tial if the Yeast is lively. Yeast should
be we'll mixed with milk-warm water
before being added to the -four
GRAHAM BREAD ~.
Use one pint of wheat-bread rising, !
teacup of molasses or sugar, j teaspoon
of salt, teaspoonful of supercarbonate
of soda, dissolved in little warm water,
l quart or more of graham meal. The
batter must not be as thick as ordinary
bread-dough; pour the mixture into
tbread-pans or small forms as deep as
you want the thickness of the loaf Set
the batter to rise, and bake it in quick
oven, cover the bread with a thick pa
per during the first half-hour while bak-
ing.
GRAHAM MUFFINS.
Two quarts of graham meal, heapine
teaspoon of salt, , tablespoons of sugar
| Il quart of milk luke-warm, teacup Ol
domestic hop yeast-mOre if of bakers
yeast; rise over night, pour in muffin.
rings or ''gems," and bake i'm a very hot
oven. If less of the bran is required
sift the meal and discard the coarser bran
left in the sieve.
GRAHAM GEMS %
Five cups of graham meal, teaspoon
of salt, a cups of cold milk or water
pour into thoroughly heated "gems, y
or ''cups," and bake in a very hot oven
The "rings," ''forms," or pans, must be
carefully creased.
GRAHAM GEMS (2).
Sift one quart of graham meal, re.
move the coarsest bran and sift the mea
again, with one measure each of Hors-
| ford's Bread Preparation and ] teaspoon
of salt, then add tablespoons of sugar
and l tablespoon of butter rubbed il
the flour or meal; stir in teacups or
pint of sweet milk; bake in a quicl
oven; grease the ''gems" or "cups'
thoroughly. Cream of tartar and sod;
may be used, but we prefer the prepara
tion named above.
BLACK CAKE.
One pound butter, one pound sugar
beaten to a cream; stir in twelve eggs
beaten well; sift in one pound flour; adj,
three pounds stoned raisins, three pound
cleaned currants, five nutmegs, One-hal
ounce cinnamon, one teaspoonful cloves
one pound citron cut i'm small thin slices
these must be well mixed, baked i'm
moderate oven. This improves by keep
ing.
TO CLEAN LAMP SHADES.
+ Lamp-shades may be cleaned witt
! soap or pearash; these will not injur
or discOlOr them.
OYSTER PIE.
Make your crust and line your disi
with it; then roll up a clean towel an,
put in the dish; then place a crust owe
the top of it and let it bake; when it i
done, have your oysters stewed, havin.
seasoned with salt, pepper and butter
and when you are ready to eat the pie
take off the crust and take out the towel
and pour the oysters in the dish; cut tn,
pie and eat it.