, 1876-03-18
Another Talk on Braad-Naking.

Another 1AlK On br6nu-MakluR.
10 ths LJ1or Of YAa Chtea9o Tribune:
CmtcAno, March 18.-In my talk of Inst vock
gave somo directions on tho nubject Of bread
nnklug. Tho subject Is OF euch vast im-
pottancs that shall DO forgiven for malsing It
tho tt,ome Of another lo.tcr. It is quito proba-
bio that tho young housokeuper'e frBt effort let
her take ever 50 much pains, may not bo suc-
ccss but don't givc up, and return 10 tho baker.
In despair try again and agaln. till a. inst
your efforts wilt surely DO crowned with suc-
ccs. DO not bo satisfied With anything
ellott OF perfection ID this ART | havo
knonn many 4ouaekeepors who constantly made
consular hardly n to bo given 70 THO boggsr At
tho door. nhall never forget tho first tonrn !
shed after my hnppy marriago. Ny baking had
been uusu:ccssful} had tinIdly set plate Of
tho ullinvitnE bread upon tho table. providing.
likewise some more palatable dish of warm BIZ.
! cult. lily dear, good husband. scong tho state
Of tho caso, insisted upon eating tue unfortunate
bread, Saying that 1t waa good, and be preferred
| y. It was too much: tho tears would como.
pcing quite eurc that my rcadess VIII somotimea
fail as did, will give somo directions for mAk-
| lug uso OF sour or poor bread.
put q llalf teaspoonful Of soda into pint Of
wate:. Have a skillet or grlddlo hot; groaso 1T
libcrally with butter; dip tho sliced bread light
~ III tho Boda-N htor, and Immediately place 1t
| upon tho grludle; fry it broHn being careful
not to burn Il; tusn tho slces carefully, and
sorve hot. Easen with gtrup, 1t makes i Dlco
| breakfast dish.
10 make inilk-toast Of aour bread, prepare The
milk by boiling 1t, aud thickeusng with -four
add q bit Of butter aud a little salt thon toast
tho broad, and dip y very quickly In hot water
with soda dissolved In 1t, a. before, and then
/ put tho bread into tho milk gravy: Unless the
bread iB worry heavy, yon will bo delighted with
tho rapillsy with which tho toast will disappear
especially IL some hungry children arc to to
fed. Milk may be boiled tn IN ,ron vessel with.
out foar Of burning II the vessel be firss grcas.
cd With butter.
My good Quaker mother used to mako villa!
sho called rnusl-bfond. It ia easily made, mud
quito sure to be good. In the evening while
getting supper, mako quait or two Of good
Bsitf coru-ncat nusi1 let it cool enough 10 al
low tha hand TO pass through It lhou worl
we'll through tt a feW tablcspoonfuls Of liqult
yeast, or l. tilt Of compressed or dried yesat vel
dissolved III lttlo warm water let i stand fl
morning, and then kuead 1t stiir with tht
boat whfto flour; allow 1t to rieo again
Just Us you would tho entire wheat bread
aud then mold into lonves aud place in panH tc
rise for tho last time. Tho laht moldtpg wI! b.
and sticky. Handle lightly, using as little flou
as possible. 1akc iu . worry hot oven for AZ
hour aud half. Mother used to bake It In nr
| old-faahfoned brick oven. I would recouuent
this bread especially for working people. 1t il
nutritious and economical. 10 persons o.
scdentary habts: corn IL always doubtful diet
Will aome lady give us good recipe fol
baking-Eosder btacuit7
Yease bisenlt-Two largo potatoes. boiled ant
u1nehed; two tallespooutnla Of melted butter
md ono Of lard; ono pint OF warm milk o
water; two censs' worth OF compresscd yeast
Maize INTO ati1 sponge, oyer night; Ia th'
morning mold stlG, and make into alaa!l biscuit'
with tho hand; ALLOW thom to stand III warn
placo an hour before baking. Thts quantity vii
/ be sufficient for ten perAouB. II. j. L.