Evening star. [volume] (Washington, D.C.) 1854-1972, 1873-01-04

II all the housewives who read tine Country
Gentleman" could but be persuaded 10 depend
Graham -four. I feel confident that the health
and tone Of their families would be greatly eE-
HANGED. The chemists and physicians all tell
much upon tine, bolted wheat brssi. which does
not give strength to the muscles or igor - the
nerves. but only supplies the ca Don which
wsIms the system, and adds TO the aesh Of the
tc6y. The miller, is preparing foe -four, eS-
tracts from IL three fourths OF IL nutritious
matter, leaving only that which is found in
gluten or starch; and he also takes from Il all
the phosphate which makes hone, and all the
matter which would rcgalat- the digestive or
gaDs, and purify the blood, and leaves the pure
ing child should feed upon il. Ii isoften said
that Graham bread, rolls and mullins are not
so agreeable to the taste; but If they are pro-
TO every ore as pleasant articles OF diet.
Could We housekeepers but learn Its use, and
apply il, we need not be stigmstized as nation
Of dyspectics, and should have less cause for i'll
temper and gloomy homes. White bread would
soon loose its prestige II Graham bread could be
substituted for boltsd wheat, hot rolls, mullins,
etc.
Purchase your flour in small quantities, and IL
possible procure it at the mill where it is made
freshly, as It does not retain Its sweetness as
Take one quart milk warm water, or two
thirds milk and one-third water; stir this into q
pint of wheat hour, and add enough Graham
u
pint OF home made yeast, or two tabespoonfuls
OF bakers yeast; add pinch OF salt. Let IL rise
In warm place over night. In the morning add
gar, and stir in enough Graham -four 10 make as
sti batter as is possible to stir with a spoon.
Put the batter into two bread tins to rise, and
sponge is well risen. II there is any danger OF
its becoming acid, small teaspoonful Of soda
dissolved in hot water could be added with the
molasses.
Graham -four REQUIRES q thinner or softer
sponge than wheat eour, and it cannot be
moulded with the hands; it also needs baking
lie well to stir the yeast into the milk war an wa
ter, and then turn that upon the Graham and
bolted -four. The latter is added to give more
gluten or consistency to the dough.
GRAHAM NUFFINs.
Take three pints of luke-wsrm milk, half q
teacup OF home-m made hop yeast, three table,
spoeniuis Oh sugar, one teaspoonful Of salt stir
II into three pints Of Graham -four and one
pint of barrel -four. Set it in a warm place to
rise over night, and next morning pour it into
.gem" pans or muffin rings, and bake in q very
hot oven.
BUTrRRMILK GRAHAM CAKES.
Take three cups of rich buttermIlk; adj to it
one teaspoonful of soda, dissolved in hot water;
mix with 1t one large handful OF boted -four,
and enough Graham -four to make 1t as stiff as
griddle cakes; put i'm pinch Of salt, and one
egg thoroughly beaten. Put gem pan on
lures, and turn in the batter. Let it stand on
the stove until the bubbles rise in the batter
then bake in a hot oven for twenty minutes.
These are more delicious than cakes raised with
yeast.
GRAHAM DODGERS.
Take one pint OF buttermilk; stir into il one
quart OF Graham -four, and teaspoonful of
soda dissolved in water; add to this one WELL
beaten egg and pinch of salt, with bolted -four
enough to make very stiff batter. Butter lat
tins, and take out the batter with large spoon,
in small cakes. Bake for twenty minutes, or
until well Drowned, in q hot oven. Break in
halves when eaten, and spread with butter-a
nice relish for breakfast, lunch or tea.
GRAHAM GEMS.
Measure out one quart OF Graham -four, and
SIT into 1t one measure each of Horsfords bak-
ing powders; add one teaspOonfHl of salt, two
tablespOonIuls of sugar or molasses, and one
tablespoonful of melted butter; stir intos this
one pint OF sweet milk, or half milk and water,
and teacup OF wheat flour. Butter small cups
or muffin rings, and bake quickly.
ANOTHER RECEIPT.-Take four and half
cups OF ice cold water, one teaspoonful OF salt
and beat into five cups of Graham -four; beat il
rapidly for fifteen or twenty minutes. Have
| the "gem" pan heated very hot; butter it, turn
IN the batter, and let 1t stand on the stove until
bubbles rise on the top of each "gem." Put it
| In a very hot oven, and bake for twenty min
utes, or until well browned.-Coun.ry Gentle
man