White Cloud Kansas chief. [volume] (White Cloud, Kan.) 1857-1872, 1872-02-29
atsffal aud Curious.


Hep Yeast Bread.
A good yeast is an indispensable ingredient in
making good bread, we shall preface our bread
recipe with directions for making
YEAST CAKES.
Pour upon one quart Of hops (pressed down)
the water in which twelve good sized potatoes
have been boiled. Boil the hops in this potatoe
water twenty minutes, and strain while boiling
hot, upon three piuts Of Indian meal. being care
full to have sufficient water upon the hops at the
time Of straining to wet the Indian meal thor
oughly.
Add to this mixture one heaping tablespoon of
salt two of sugar, one of alum; dissolve in one
tablespoon of water, and when lukewarm add
pint Of good hop yea.tIgood yeast be sure or Your
ding the yeast, stir very thoroughly, and set in
warm place to rise. When very light-which if
kept warm will be in from two to three hours
knead in sufficient Indian meal to form stiff
dough. Place upon q kneading board, and divi-
ding in three parts, form each into roll about
the width of your hand, and same height. Cut in
slices half inch thick, cutting each slice in two
pieces; place upon the board and dry in the shade
never in sunshine. In window where there is
good draught of wind, is an excellent place to
dry them in the summer. In the winter, they
will, Of course, have to he dried by the fire, and
should dry as fast as they can without scalding
turn them two three times during the first days
drying; and as soon as they are dry enough stand
them on edge as they will dry much faster. When
thoroughly dried, put them in paper sacks, and
hang in cool dry place. wheret they will not freeze
They will keep good for three months
TO MAKE BREAD
At night dissolve seven of these yeast cakes in
pint of lukewarm water; add one teaspoon of
sugar and thicken with -four to the usual consis-
tence of pancake batter; place where it will keep
slightly warm. In the morning this sponge will
he very light, when after sitting your flour intOa
bread pan, make well in the center, into which
pour this light sponge, and mix in gradually three
pints of warm sweet milk, in which has been dis
solved in which has been dissolved n small tea
spoon of salt In the absence of milk the water
in which potatoes has been boiled is very good
substitute Knead very thoroughly; cover with
a cloth and set in warm place to rise, and when
light the second time knead in loaves. These
proportions will make five good sized loaves.
Thorough kneading in each case we think essen-
tial,, and would add that experience has been,
that bread baked in rather small loaves is much
better than when baked in very large, thick lOaves
When sufficiently light, place i'll well heated
oven to bake, and we would suggest that very
much depends upon the. baking. Experience
must be our guide in this respect. We would say
to those who are inexperienced in this matter,
that bread is very much injured, both in grain
and quality, by being allowed to become too light
before being placed in the oven; and then when
allowed to remain in the oven little too long,
it is very much darker cOlored than when taken
ont precisely mt the right time; but even this is
greatly to be preferred to insufficient baking.
cloth, and wrap closely with thick cloths. The
crust is greatly improved by being kept closely
wrappd while cooling.
This recipe we have used with great satisfaction
for II years; always finding it perfectly relia-
BILE method of making good, wholesome bread.
We have occupied more space, and been more ex
picit in giving it than should, from the fact
that we have often quite lost the value of recipe
of this SORT for want Of sufficiently explicit drec
lions being given, TO be able to follow it, and fur
thermOre consider this matter Thread making,
and good plain cooking one of very great impor-
lance; in fact Of far greater Importance than the
much apitated question:: "Shall women vote 2"