American citizen. [volume] (Canton, Miss.) 1864-1890, 1876-03-18
DOMESTIC ECONOMY.


is partly original, and partly the sug-
gestions of kind ladies, who were anxi-
Gus to help me when first began house.
keeping. l make my own yeast to raise
my bread with, and will tell you how
first, and then, after you have once
tried it, 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 ones extra for
yeast. When well done, mash up fine
with large iron spoon in a deep earth
en- bowl, the same as used for mixing
cake. To these add one and a half cups
sifted flour, and one tablespoonful salt,
and stir together with the potato while
hot till quite fine. Pour over this suffi-
Gent 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
warm place to rise, which will require
about SO hours in winter, and 20 to "a
in summer. Bottle in a two-cuart fruit
jar, and in the winter keep where it will
not freeze, and in the summer in a re-
frigerator, or on a cool cellar-bottom.
1t will not sour, and the last will make
as nice bread as when first made fresh.
This quantity is sufficient for IL loaves of
bread, same size as bakers loaves, and,
for a small family, will last two or three
weeks. I always use a yeast-cake to
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, as it is easily
washed and kept sweet. To make three
loaves, sift about % quarts of flour into
the bowl, then with large long-han-
died iron spoon make hole to the bot
tom, and pour in 1 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
warm place to rise, which will require
from II to hours, depending entirely
on the quality of the flour and the heat.
ssPatent flour" is the best, and makes the
whitest bread. When light and frothy,
stir in the remainder of the flour till a
very stiff dough is formed. If there is
not sufficient flour in the bowl, add
more. By kneading it Is or 20 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 hands 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 even heat. 1t
will require about 80 minutes, as
1 bake it, until well done. If you
want some nice biscuit to surprise your
husband with, add 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.
Now the advantage of starting the bread
at night is, that it is more economical
to time and fuel, and think much bet
ter, too, for have tried the other way,
and where one does her own Homework,
and can get the bread baked by 8 or 9
O'Clock in the morning, it is a great
help. hope 1 have not told you how l
make bread in such a tedious way that
shall brighten any beginner into think
ing she dare not try it. 1 assure you it
is very easy, and when once you have
tried you will say SO too; yet it takes
long time to give the full details.-''A
Young Ho1sekeeper in the Chicago
Tribune.