Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1877-11-21


For a long time nothing has been
sid in the observation-disclosures upon
this all-important subject. Yet re.
cruits are ali the time coming forward,
who wish to be- told uiputely lust how
10 make bread, What yeast to use,
how, and shsn, and where to set the
.sepo au1e = OF bread batter, for its first
r;s Il ra,y when. and. how lonp TO knead
he dough, when, and how 10 make
and bake the loaves.
Z II seems to the uainitiated a very
isfarn,i1aiae undertaking. recurring
nINecnliar INDICTMENT and discretion; vet
Il cannot BE very difficult to learn,
Ialae INV does II 6appsn that this little
eirl iii near me- 4 inst past her eighth birth
Az bas made ten or 4 dozen poodly
.ba,shes 81 bread within a half wear,
ana never sour. or heavy, or tough
;loaf in ali thai she has made. The
r;nnlat;on was ali her own. but
mothers ..;udemenso was always at
hana and freely used. The first
Isnnnse uas 81 in a mint basin, but
srers me since has been sufficient for
At least three common bread-tinloaves.
N K;nderoarteuine at our house has
snroved more entertaining, and per-,
hama none more profitable than bread.
MAKING A. least one bow has learn
- 10, .. nost;,ne and whatever
NAV hs his future lot. need never
st.rva for GOOD hight bread. when
nronor ,natsr;als can he obtained. It
il really helm. too. for mother, when
her obildrep. with clean hands and
cheerful hearts. work at the bread
douob with a wholesome ambition to
produce the sweetest. and lightest,
and finest possible loaves Of bread.
There are many ways of making
good Yeast bread. The very best in
INV opinion. is mixed with fresh, sweet
milk. Many consider sweet skinned
milk with little butter melted in it,
lust about as good, but if you add the
hutter there "a no economy in subs
stitutins skinned milk for fresh. The
far famed ParkerH ou.e bread is made.
T am told. of simply yeast, -four, and
w,ter and I am very certain that
delicious bread, sweet, light, and ten
der can be made from these three
th;n,s alone when they are of good
oualitv and carefully and skillfully
n,ed This care aud skill anv we'll
dismissed child can learn, so no house
teanino must consider it beyond hel
attainments
Manv good recipes for Yeast are
Given in books and papers, and every
nneisbberhood has house-keepers who
MAZE excellent Yeast. I always use.
| of late. some form ct dry yeast, such
as anv grocery store will furnish. 1t
costs NO more than homemade Yeast,
and saves a deal of care in either hot
or freezing weather recurring only q
drv Mace for storage. 1t is quite as
GOOD az ;uo Yeast.
7, il nsnajlv most convenient to be-
DIN the bread making, or set the
snonoe" at night. and SO get the
baking done early the mex. dav, bat it
can ali be done in the same day, if de-
sired BY beginning before breakfast
This briros the baking late in the
| day. and most of us do : net like it.
AZ NIGHT, or in the evening, we make
soft batter Of warm water and -four
and Yeast the quantity of each de-
nendine uuou the number Of loaves
desired The ,ronortious are gener.
aIly The same. though no precise rule
csn he Given AZ flour and Yeast differ
in the;r oronertiez
Miss Beecber SAWS that it take.
about a quart of dour TO make each
Loaf. and for four losves a QUAR-. Of
wettinc But loayes vary in size
lFor a baking of this size, YOU need
bout three-fourths of cake Of good
dry yeast in summer, in winter whole
Icake. This yeast must be soaked il
warm water half an hour or less bs.
|tore using. The yeast will not worh
tif scalded. A gill of lively soft, OF
bakers yeast, answers for the same
sized baking. Take portion of YOU
lAour. fsav two nuarts). and (if YOU dc