, 1876-03-11

oocn called tho ssau OF Nlos"-it Ia indeed tne
basis Of all our food, WhoAk containB more
material for sustaining lifo In all ita fuucttons
tb,n .nv o,b,r .,ttc,o ,,aod for fooJ W. ho.v-
tuhn any osnal n.ls'. .aea 4sl loou. w. no"-
oso5' ioao luaeu y. 'ee "n''iae!s VI I'll" ktA'a
when We throw Raido oil tho bras aud cohrsor
parts, and uso only the pure white -four.
Some thirty yonra MO, whom Horace 0rcoloy
pa .s,s.,sa ~. .. .os sos ~" ~. ~ 't ~
Artlcle6 On oooReFy, the uso OF uranam or un-
bolsod flour waa ta!kod oVor, and soon became
populst. Having q dyepoptio husband, waH
u. .,o., .ra o. uar.hnn h-..an nae.a,..
40 aao a,a ~ Aaau. .a,u,. ''1Aa osoAnos
stsple A1ucso upon gu. t"p'o. l soon lenlnoa'
hovorer, that the miIlefs often uaod inferior
Fan orr Graham hrcad wa oftnn noor IA ho.
aos,,nn a.,,," 5..aasa., =. oo 49, rs' u, ~, ~
eon,ns qu''u aeap',ano ~ one ''uio ~. ~ ao,n'
good brown broad. l thought OF tic cows nco
thought I took a eup Of co.rao % bran, removing ] m
auy Lite Of uttn1y. and nut il into my flne vhito
flour, and the remit was the best brown broad
no lid evor had upon our thbloB. still, how
wbits bread, 20 always bake Soti, itnds,p : an and
place thom ado l,Y eido upon tIlo same pja,a.
making pleasing contrast,
To make good broad wo uuat have the best
nico bread from go,no Of tho cheapor brands !:
altll. / think thore IN nok mrci, economy In uHjnr
inferior iiour, for it viii not mako as g much h
bread aa tho best it will also require much
satisfactory @ IN any way. M '"' ''A " ~ ''' 4@''''
Ne1t In consideration IA tic yehut, I shalt
riyo no diroctiona for mixing yeaat. aince tho
article Ia furnsLed uB by tho eroccrB 40 choap
snd 50 y, reliable: 20 shs eos,pressea yeast;
hn Ionoht ~ etaaGv GT9 thot % hnr,11v Sa.t ~ ~
make il Lastlv, lie potato has an impostnut
place two or thrco good potatoes for amnIl
bskue,"|e.Y b III " four % loaycs, % p'e'S'4 ''- = ''A'""
II liz woather is cod, start yonr brspd at
uichs for tto noxt day's bak,nr. Soak tho yaest
III dry is used) an hour IN warm water. Ii tho
Compressed ID used, two cents' worth viii 10
sufaeient for fonr Ioaycs. It shouid arnniy be
dissolved ID tho warm water. In buylpc tho
comnrnsend yoast aae That il In In rooi nnler.
Our V1occrs somotimss koep II in a warm atore
TN ii Ia quite spoiled. poef and boil tho nota-
toes; when done, mash carefully, aud
do not nut tho uster In which tI,ov
are hoiled into your bread. One mint
Of warm wate1 will be sufficient for ono small
baking; put 1t Into this the potato aud tho
yeast tsen stls IN sitsed aouE enough to make
mud aet II In 4 warm clcsst or room to rIso. Do
hot and tho other cold, but lu somo place rog,,-
lsrly warmed. II tho nishs is vorY cuil, wrap
tho nan with warm blankots. Remember that
regular, steady warmth ia tho great eeorot Of
spcccss Ia btcad-makin1.
Having allowed our bread 10 tako uight's
roat. wo inspect 1t in the morning. II water
stands GU THO sponge. It Is uot we'll; you did
not stir 1t thick enough; or, perl,nps, Tho flour
ia not good. Poor flour e1owa tbip On standing
while tho teak will swell and thicken up. Hight
here lot mo say do not DO In haste to condemn
onco had q good loasou On Ills aub-
1cc& when I was young housekccper.
We were invited to . little tca-rarty at the
houso Of the chief miller Of tho town In which
va llyed. Tia lady was fiue cook. and her
boaat,ful bread and biscuit moro praised by al.
iostingly. "Wel no wonder Mra. B. las good
bread aho has miller at home to supply hor
naiVsly. "WSby, Mrs. T., this bread S was Gd made
from tho flour which you returned ~ bad flour"
or course had no moro to sAy, but took pains
In future to giyo my tlour fair trial boforo rc-
turning It to that miller.
that It is light aud in good osdor no will also
nupposa that you vlBll to mako both broun and
shito broad. F.rst, Hift or qu.Eta ot flour;
II 1t Is very cold 1t will need to be carefully
Divide tho sponge. sotslna part OF it aaIde,
while you mako tbs white broad, Put in
thin pint Of warm wator aud teaspoon
ful Of salt. Work In with tho hand
continue to work the dough for tiitsau Or TWEEN.
ty minutes, till it Ia all warm aud smooth; then
repiace It il the psu. coysr ii viii = warm tow tow
81, aud set In = warm place to rise. Keep ali tho
doors closod, and watch to keep it warm, Re-
member It ID to 10 "a carefully protected iron,
cold aa = baby.
Now we viii attend to our brown bread. Add
to tbs sponge ono put OF warm water, ono ten
onp Of coarse rl,est bran, salt AZ before, and
ono-fourth cup OF molasaea; then add White
Hour I'LL tho dough ID stin, ind work tho broad
lust ~ you did ths xlite bread, II YOU have
Lesu expeditions 10 your work both bfeads viii
be Hight ut about the aAuoe dine. for the brown
broad risos quicker than TIC white. We viii
now ALLOW two hour for tbe bread to rise. Il
may REQUIRE moro time; or. III the room
Is warm. NAV rIHo In ono hour
Il will reaDiro SONS oxporeuco to
nodded into loaves. llemembes that this sIslng
nuak bo complete boforo tbs dough IL disturbed
olse time Is lost and The bread Will become ao.lr