The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1876-03-17
DOMESTIC

liNi ON Dlth
is partly original, and partly the sug-
gestions of kind ladies, who were anxi-
ous to help me when l first began house,
keeping. make my own yeast to raise
my bread with, and will tell you how
first, and then, after you have once
tried it, l am sure you will not use
'bakers' yeast" or any other kind. 1t
will be no trouble to make it after the
first trial. At noon, when the potatoes
are being prepared for dinner, boil four
or five medium-sized mes extra for
yeast. When well done, mash up fine
with II large iron spoon in a deep earth
en- bowl, the same as used for mixing
cake. TO these add one and u half cups
sifted flour, and one tablespoonful salt,
and stir together with the potato while
hot till quite fine. Pour over this sutli-
cicnt boiling water to scald the flour,
and make the mass the consistency of
cake. When cool enough to admit the
finger, add one Observation-Disclosures any
kind, provided they are fresh-which
has been soaked in tepid water until
soft. Beat all well together, and put in
a warn place to rise, which will require
about 36 hours in winter, and 20 to a
in Bottle in II two-Guart fruit
jar, and in the winter keep where it will
not freeze, and in the summer in Il re-
frigerator, or on II cool c~cllar-bottom.
1t will not sour, and the last will make
as nice bread as when first made fresh.
This quantity is sufficient for IL loares of
bread, same size as bakers ~loaves, and,
for a small family, will last two or three
start fresh yeast, but some prefer to use
the last Of the old yeast. The advantage
of this homemade yeast over other
kinds is its purity and abundance of po-
tato, which keeps the bread so nice and
moist. Some use sugar in yeast, but it
will generally sour the bread. Start
the bread the night before you wish to
bake it. 1t is better, and much easier
to look after. A large earthen bowl is
best to make bread in, rs it is easily
washed and kept sweet. TO make three
~loaves, sift about % quarts of flour into
the bowl, then with a large long-han-
died iron spoon make a hole to the bot
tom, and pour in l quart of quite warm
water. Stir in about ] the flour, or
until the consistency is that of pancake
batter. Then add / of the yeast which
you have made the day before. Stir
this very thoroughly, and place in a
warm place to rise, which will require
from Ia to 3 hours, depending entirely
on the quality of the flour and the heat.
''Patent flour" is the best, and makes the
whitest bread. When light and frothy,
stir in the remainder of the flour till Il
very stiff dough is formed. If there is
not sufficient flour in the bowl, add
more. BY kneading it Is or 90 minutes
with the hands, it will be nicer than by
using the spoon entirely. Leave this in
the bowl to rise all night. If the
weather is very cold, place it in the
warming-closet or on the reservoir TO
keep warm. In the summer it will rise
anywhere, but should be placed in a
pan, or it might run over. The first
thing in the morning it will be ready to
make into loaves. Knead it well, add
ing only sufficient flour to prevent it
from sticking to the handt and mold
ing-board, until smooth, and place in
CREASED bread-tins in a warm place to
rise about an hour before baking. In
the summer bread will rise much faster
than in winter. Bake it thoroughly,
having the oven an ever heat. 1t
will require about 80 minutes, as
l bake it, until well done. If you
want some nice biscuit to surprise your
husband with, add 2 tablespoons melt
ed lard to the last loaf OF bread, and
mix in thoroughly with the hand then
make into biscuits, which rise about
one hour before baking. They will be
warm for dinner if kept covered, or,
which is more healthful, cold for tea.
Nowt the advantage of starting the bread
al night is, that it is more economical
to time and fuel, and l think much bet
ter, too, for l have tried the other way,
and where one does her own homework,
and can get the bread baked by s or 8
O'Clock in the morning, it is a great
help. Ihope have not told you how l
make bread in such q tedious way that
1 shall frighten any beginner into think
ing she dare not try it. l assure you il
is very easy, and when once you have
tried you will say so too; yet it takes q
long time to give the full details
Young H0uSekeeper" in the Chicago