Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1874-11-14

| GRAHAM FLoUR-Hoao to Use N..-Under-
standing from our friends, Messrs. Geo. 4. Hill
& Co., that this Graham Flour, made trom
decosticated white wheat, is sought AFTER very
generally, we append some recipes Tor Its mix
log and use furnished US by the manufactur,
ers, which they assure us, are the result OF
careful experiment. On our part we wish the
dav would soon return when the use OF good,
plain food shall prevail throughout the land A
little time devoted to the physiological prlnc-
pies of scientific cooking on the part OF house
wives would give US statesmen, lawyers and
professional men of more bralns, merchants,
manufacturers and laborlug men OF more euergy,
endurance and muscle, while the social and
spiritual status of each would be proportlonate-
" better, Horrel says: simplicity is a virtue
which has almost grown out OF fashion, especl,
ally 10 relation to food and cooking" 1t should
be born in mind 10 the use Of Graham Flour,
that it terments quicker than bolted Hour, ana
should not be allowed SO long time to rise.
Fermentation is simply inclplent decomposition,
| and hence to be carefully guarded. boltcu
| fuor has large part OF the saccharlne matter
thrown out; Graham flour contains all the nat
| ural sugar of the wheat berry, hence, use no
sugar 10 its preparaton
Graham Bread-Seta sponge at night, thus:
sift quart bolted -four; scald with boiling wa
ter stir till free from umps, cool, and then add
yeast. In the morning the sponge will be round
and foany, aud should be used immediately,
thus: add about plnts warm water, mix IRA
ham -four into it as long as you can STIR with
strong spoon; beat for ten minutes; let 1t rise
, hours, put into pans; let 1t rise again; bake
in quick oven one hour The amount of water
used must be the result of experiment, as all
wheat does mol work alike. Boiled buttermiIk
is better than water for making bread.
Graham MuBns dissolve yeast cake 10
warm water; scald quart milk; pour into 2quarts
Ora ham -four, let it cool and add vest; batter
should be thick enough to heap on spoon; set
to rise over oight; bake in hot oven; buttered
rings q full Don't use poor butter.
Graham Gridae Cahes-Into l pint Ora
bam -four pour pint corn meal, mix thorough n
ly teespoonsful OF yeast; teespoontui OF salt.
beat egg aod mix with pint cold water, into
which mix thoroug bly, the flour as prepared,aud
fry at once.
Graham Gems Take milk and water half
and half; stir 10 Graham flour until you have
batter that will drop FROM the spoon; but not
ruu beat thoroughly, the more the better. The
oven heating Drop into the hot irons aud
bake Immediately. The oven should have
solid heat-no fash-and do its work thorough
ly and quickly.
Graham Cup Cakes Graham -four , cup
fuls; buttermlk | cupful; molasses cuptuIl;
butter do; eggs 2; soda ] teaspoontulI; bake
! hour. :,
Graham Flour Puts nequart sweet milk;
2 eggs; Graham -four to make thin batter;
ill gem cups ) full and bake IN quick oven.
Steamed G1utum Pudding Fresh butter
milk 5 cuptuIls; sugar = do; butter I do;ssoda
2 teaspoonfulls; eggs p seeded dates 10. Ora
ham -four, enough to make thin batter; chop
the dates fine and roll 10 the -four before adding
to batter, and steam for 3 hours. Eat with
cream or sauce.
Graham Birds Nest Pudliuq-Is made by
laying 10 deep dish quartered apples, and
pouring over them thin batter of Graham
h)ur;1 teacup of milk and about teaspoontul
soda. Bake till the apple is cooked.