, 1876-03-04

moro and moro to SEQ NG many who have kept
house for years and yet cannot make palatablo
Loaf Of bread. Few roali2o thnt tho health of
tho whole family depends moro upon Tho brenl
than any other article Of fcou. Some arc not at
fault for making failures. People are SO nis-
token III bringing np their daughters 10
thinl; 1t is uhlndyliko aud IisGsacsful
TO cook or keep houso; and othera
having no way 10 learn, mill tho ronlity OF pro-
vidlnE for their own tables is before thrn 11t-
Ing married to somo worthy tnnn, whose Halary
Ia pot sufficient for tho Bupport OF both Without
tho greatest economy Of Tue witn. Nowhere can
moro 10 wasted than In tho kitchen, and as
Aour loaf Of bread II sour under any creum-
stunccB, It M OF course unfit for uac. md waatcd.
have mover scon anything malo from sour
broad that would cat, aud M atm going to tell
you how 10 mako good. HHuct breai, recipes for
utilizing aour b1eal will 10 wholly thrown away
on me.
My plan Is partly original. and partly tho sug-
gesslouB OF kiud ladies, who wote anxious to
help mo when irst began housekeeping. 1
mako my Own ycass to raiho my bread With, and
will toll you how first, aud tiou after yos, layo
onco tried It, nm Huro you will not uBe!" hnk-
orB' yoaat" or my other ktud. 1t will be no
troablo to mike It after tho first trial. At uoon
whonthe potatoes nro botnE prepared Tor dn-
ner, boi! four or five 1nedium.s,zed ones oxtrn for
jCNEk. NAEil MGiA NuQNs lulbu up IIlO Hltn a
largo iron spoon In daop eattlen bowl. tho
SANG Is used for mixing cake. To th.'so atl}
one and q lalf cups siEtol lour, aud ono:tabte-
Bpoon salt, and sir together with tI,5. potsto
whIo hot ~ qnite line. po1r ovot thin
and maio tho mass tho consistency Of cake.
Whoa cool onough to a.1mit tho iiugor, add ono
roast~cakn-hlmost any Kind, provided thoy nra
frosh-Nhicli has boon Houkad In tepfd .watsr uu-
til soft. Ecat all vol together, and put in
sIN fc rrt,ib1t trjtt nh1rt
thirty.hix hours III winter, and twenty To twenty
four iu summer. Dottlo In two-gnart fruit jar,
aud in tho winter keep wh91o 1t will not fteozc,
and in the summer III refrigerator or OH cool
celtar+bottou. II will not sour. aud the last will
mnAo ns hice bread a. when 1rat mhde fresh.
This quantity " sufficient for twolyo loaveR Of
bread, aamo Bzo ae bakers lonyeB, and, for n
small family. will last two or three weeka. Ial-
waye use ycast-uaka to start fresh yeaat, but
sotue prafer 10 uBo the last Of tho old yeast.
The advantage o. this homemade yoast over
other kibila is it's purity. aud abundance Of no.
tato, which kDepR tho bread 80 nice and molst.
Some uso auGar IN yesAt, but 1t will generally
easIer to look after. 4 largo earthon bowl is
boat 10 make bread in. nj it IL easily washed and
Kept ewcat. 10 make three ioavcs, sifs about
2Iqunrta OF flour into the bowl, then uith o
tho bottom, and pour in ono quart Of quito
warm water. Stir In nhout haIf the flour, Or
until tho consistency ia tint Of pau-cako
batter. Thon add ano-foutth OF TIC yeast which
you have n,nde tho day bofore. stir thia very
thoroughly, and hlaco In warm paaco To raise,
which Wilt Tsauirn from Que sud a halt to thrae
hours, depending entirely un tho quality Of the
Hour and tho heat. "patont Hour" IL the beat.
and makos tho whiteat broad. When Light ald
frothy asis in tho remainder Of tho flour till y
ftclont flour fn tho bowt, add more. by knoad-
ing II fifteen prtwenty uluNtes with tho hands.
It will be nsoer than by using tho spoon entirely.
Lonyo this IN the bowl to talso all night. II tho
Weather r. very cold, place it Ia tho
to keep warm. In the summer It
will raise anywhere. but should bo placed III o
pau, or It might run over. THO first thing IN thu
morning it will be ready to mnko inio .loayna.
Knead it vol. adding only sufficient dour to pro
vent 1t from HticlinE to Ito hands and mold!ng-
hoard. uutl smooth, and place IN creased brcau-
tins In warm plAco to raiBo about al hour be-
fore AAkipG. In tho summer broad will raiso
much faster than in wtntcr. Dako It thoroughly,
about thirty minutes, ~ ! bake 1t nntil well
donD.
II yon want Bomc nico biscuit to aurprIpe your
husband with, add two tablespoons moltel lard
to the last loaf Of bread, aud mix in thoroughly
with tho hand; thon mako into biscuits, winch
raise about ono honr beforo baking They wilt
be warm for dinnor If kept covered, or, which IL
moro Iiealthful cold for tea. Now tLp aslyen-
tage Of starting tho bsoad a. night IL, that it IL
mOro economical to time aud fuel. aud think
much bostcr,, too, for havo tried the othcr.wny,
md where one dons her own lousewosk. and Gnu
got tho broad baked by . or 0 o'clock i'll tho
morning, 1t ia Il great hblp. I hope lnvo rot
told you how mako broad in such a tedious
way TINT 1 .ahall fr,ghten any beginner into
tatnklng eho dare not Try it. ASSURE yoa it is
very easy, and when onoo you have tresl you
will nay 10, TOO; yet il takes long ti0.o To give
tho full details. I .hopo othata will gtyo their
methods also; and not alono OF whfto broad.
Grnl,pm md corn bFoads arc 10 nicefor change,
and much hoalth.or, too. Cannot mako clthpr,
but would moat willingly losrn.
a. AYOUNu HovsEKEEpEn,