, 1876-06-03

results with these recipes: have lately been
using The ncw improved nttriion flour, men
uoncd n week ago by your correspondent "W.
8. s.," and l wish to p1l my testimony
10 the crre!leno Of ths improvement.
The recipes / give work even better
with the new -four than with The old.
The new Hour Is not any butter "a n food,
should I0dgc, than the former flour; but IL
wurks eaacr,-that fa, 1nore in tho usuaI manner
people nro accustomed To work white flour.
For Iastanre, have just n,nslc batcl, vi brcati
from 1t, aud worked 1t by kncading 1uat as
would wltitcnour The former, or old nttEition
flour, did not rise much, II any, In tho ovcn, bnt
this new 1our dues. I IuIc q long, slim pan fur
Lrcud,-.it Ii about 10 inches long urd az Inches
wide At the bottom, and II inches long and ~
Inches wide at tho top, and 31 inches deep, and
think In this sl'aDc tho bread bakcn !nure
evenly tllan IN lurEcr or ru,1ndcr mnan 1lll tho
1atls atx,ut lalf full Of the k,ca'lcd dough- and
let It 1s. till tho pans nrc full, a'id with this tn-
proved flour tho loayes Ttae al inch " moro
light, nn handsome loaf. My loaves, therefore,
Iii t1lis present bAking, arc iDuch larger aud
lighter than from the former flour baked In the
sanc pans, wl,!c The bread has the same pure
and wholesome wheat flavor.
! find atso that tho new flour rises quicker
hntll In the hponge an,l in the pans tlMN white
flour does, and kncatl tic dough us aoft-that
Is, US tnnist-as can handle II: The ,nnrc kncaI
Ing 1t gets the finer the po"lis structure of the
bread Is. never use my sugar, uIolasscs, or
lard IL, 1ny bread, hut make 1t pIail with either
watcr or milk, aud always use rs fwcct and
fresh yeaat ~ possible, ard do not try u force
i i,npnst yeasty tastc 10 1hc bread. want tic
purr, sweet, hcaitl,fnl wheat Hour. kGep my
bread In a COVERED stone iur, Anti II Is sweet,
mntst, mn! tcalA-tast!ng whcn week old.
Whole Wheat Fluur DDukhntlA: Ono lleaptng
1ufr ri uf ihrrts ith1N NJ
melted shortening (onc-haN butter and onc-half
whul-whcat ,.Dlr; little nutmeg; ono cup
sweet milk with a email tcaspoonful Of soda
mixed and fitted with tho Aour. Fry tn part
Minute sponge Cake: Three eggs; ONO and
onc-half eups sugar; one lalf cup cold water,
two scant cups s;fod cold.ground wlloIc-whcat
flUur, with ORC tcaspoonful Of cream of tuttar,
slltcd thoroughly Into it. Put together rs fol-
lows: Beat the yolks Of the eggs well, then
TIC wa.cr With the soda dissolved Iii It. Have
Tho whites Of thu eEga beattn ts' 4 still sroth.
md add It alternately with tic aour, ttla Of
cnrh at time, to the beaten yolks, sugar, and
water st1TFng IL tl,e TINE I'll; ~ Is smoothly
hare used so n,uch space that will omit tc
send now the excellent recipes l have 10,
steamed pulling. fruit pudding, gingcr-snaps,
ctc., for some u which | hive also used tht
cold.ground wholc.wlleat -four, both plain ant
in Il scff-raisins form us put up by the Cold'AtI
Attritton siills nf tlhs city, who also mike tlt
flour. will send these recipes another time
u wanted.
sec some mention In your columns o
Hnrstord's brcad~prcraratiut an falnLlla
Of soda and cream Of tartar for epccta
purposes, but for brtad- d-lnaking do not like It.
think your correspondent, "W: 8. g." is
right In What he says Ut tho foolishncss OF
Instead OF natural products. The Cscator Of
tho Universe has bourtifulty supplied Ills
creatures with the ncrcssary fool u build up
tlseir bodirs iii strength, aud n,nintuin them II
In nearly every kind Of natural vegetable ant
auiIual loou. AIns L. c. j.