The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1874-06-05
aehsellng aegister.
HOUSEHOLD DEPARTMENT.

HOUSEHOLD DEPARTMENT.
contributions to this Department of well
tested recipes and experiences, respectfully
solicited from our lady readers.l
Prepared expressly for the Weekly Register
BY A PRACTICAL HoUsEKEIPER,
Few house keepere are aware OF their
responsibility in reference to the bread
furnished their families. As this is the
principal article OF food there is no one
thing on which the health Of q family
is more dependent. Bakers bread is
often made of the poorest and cheapest
flour that can be bought, and is made
to look white and light by the use o.
alum and other unhealthy drugs. The
bakers are not so much 10 blame for
this as the bread eaters themselves
They must have Ohite bread, aud care
not how it is made 80 it has that
quality. The only kind Of bread which
Is always good for the health and IS
always acceptable to the palate is
sweet, well raised, home'msde-yeast-
bread, and in order to secure such three
things are indispensable, VIZ, good
flour, good yeast and good care. Some
one has said, "a woman should be
ashamed to have poor bread, lar more
80 than to speak bad grammar or to
have dress out of fashion" 1t IS true
that the best of housekeepers some
times fail, but then it lie only an acci-
dent and one that rarely happens. We
give few recipes for making yeast
that have been tried and can be recon-
mended.
Hop Yeast.-Take two haudsful Of
hops to two quarts of boiling water
boil one hour; strain and thicken with
flour TO the consistency OF cream add
ore tablespoonful OF salt and one oil
sugar, and set by the fire to raise in a
high crock, which should he filled up
two-thirds. When thoroughly light sci
| 10 Il cool place. This will keep fresh
at cut ten days.
. AnOiher Way.-Take a handful o.
hoEs and boil them in quart Of water
about ten minutes, then take the waite,
and stir as much -four into it as you
possibly can, let it stand till nearl y cold
about lukewarm, then put in small
quantity of yeast and let it stand till il
rises. In warm weather this yeast will
keep two weeks.
Dry Yeast.-Take handful of hops
to a Quart of wafer and boil ten minutes
strain and thicker with flour TO tn,
consistency OF cream, when lukewsrn
put in a tablespoonful OF yeast and le
it raise very light, then Gift into it corr
meal till you can make it into small
cakes with Your hand, put the cakes
on a board before the fire to dry
, When dry put them into bag anC
hang in your pantry high and dry
This Yeast will keep sweet and good fol
six weeks.
Potato Yeast Tie up in thin cot
ton bag one ounce OF fresh hops Chops
should be kept in the dark; they lost
their strength in the light Put TIT
hope, with four ounces OF pared pota
toes, iuto a vessel kept Tor this purpose
and pour on two quarts OF boiling wa
ter. Let them boil slowly until TIT
potatoes will mash through colander
add more water if it boils away. d.
not boil 10 iron, or use an iron spoon
it colors the yeast. Scad your yeas
lar thoroughly, which should be 1
three gallon eartheu crock, (tio, glass
or stone-ware chill too soon,) with {
,, plate or lid fitting well to the rim. L
is much better than a jug, easier TO FL
and easier to cleanse. Put in your ia
one pound OF flour, rub it smooth OF al
jun ps. and pour the boiling hop waite
! on the flour. You should have twt
quarts OF hop water, and if not tina
much, pour boiling water over the hoI
bag and squeeze it. The fiou
: must be thoroughly cooked will
the hop water, or it will soon s1ur
The jar can be set on the stove Will
YOU are mixing and stirring it. Mast
the potatoes through colander, an
mix with the -four and hop water
When nearly cold add cupful of goot
yeast -,
When it has risen and commenced t
settle, add two ounces OF white sugar
= one ounce of salt, hall an ounce OF gin
ger (sslt and ginger help to preserv
the yeast); keep it in warm place un
Ill it ceases to rise, then put 1t In I
cool, dark place. When it begins t
foam stir it once or twice, il will max
= it still lighter. 1t should never be thin
ner than will just pour. When yeas
has a strong, tart smell, and water
appearance on the surface, with sed
ment at the bottom, it is TOO old 10
use. After making it once or twice b
: measuring, you will soon learn to max
it without, although it always pays 10
:, the extra time aud trouble.
Home Made Brsad.-Take four quar-
OF flour, teaspeoHful Of salt and tw
o cups of potato yeast. Siit your fiot
into deep tin pan, make a hole
the middle oft, aud mix in the wat'
in which the salt has been dissolve
1e and that is slightly warmed until It a
rs ,ains the consistency of batter; the
e add the yeast, stir well and Get to raj
is for eight hours. At the expiration
% this time work into the batter the flol
Ii remaining at the sides OF the pan, al
III turn out on your bread board, whe
OF it must be thoroughly kneaded for twe
er ty minutes aud put into your pans
ne raise Prepare your oven, which shou