The Vancouver independent. (Vancouver, W.T. [Wash.]) 1875-1910, 1878-07-18
Recipes for Bread, etc.


pan should be large one and should
never be used for any other purpose)
make depression in the middle of the
flour, into which, for four ,od sized
loaves, pour two quarts of blood warm
water. Add four or five boiled potatoes
well mashed and rubbed through colan-
der. Stir in about one.h half the flour in
the pan, which should make in the center
of the pan pretty thick batter. Add
two-thirds of Il teacupful of yeast, stir
well through the mass, snip dry -four
from the sides over the batter to prevent
crusting; cover with your melding board
or bread cloth, and set Cat night, or early
in the morning) in moderately warm
place to rise. In from six to twelve hours,
according to the temperature, it will be
light enough to knead. Stir in the re-
mainder of the flour in the pan, and more,
if required, to make the dough or sponge
stiff enough to handle. Knead very Wig
orously on your board until the mass is
smooth and even; mold into loaves, fill
ing the baking tins not more than half
full and set in Il warm place to rise, COW
ering it with a cloth. In from half an
hour to an hour it vii be light enough to
put into the oven, which should be but
moderately hot. Bake slowly one hour,
turning occasionally. Some knead the
sponge second time before molding into
loaves, but if properly kneaded the first
time this is unnecessary trouble. If no
potatoes are used, scalding a part of the
flour improves the bread. Avoid two
things, do not let it get too light, and do
not take it out of the oven until it is DeW
done. When taken out, expose it freely
to the open air for an hour or so to allow
the vinous fumes which are always pres
ent in hot fermented bread, to escape.
Then cover with several folds of cloth for
several hours longer before putting away
in your close bread box. No yeast bread
should be eaten until it is six to twelve
hours old
Wheat Bread Grahdm.-Use equal
parts of fine flour and wheat meal or
Graham, but remember that the Graham
is a little more rapid in the process of
fermentation. Add no sugar, salt, or
molasses, but use rather more mashed pc,
tatoes.
For common use this is as desirable a
form of bread as can we'll be made from
wheat. 1t is wholesome and nourish-
ing, and meets all the requirements of
first class bread.
Rye and Indian, or BrQson Bread.-Two
parts of yellow corn meal to one part of
rye meal. Scald the corn meal, stir in
the rye, making stiff batter. When
blood warm add little yeast and table
spoonful of molasses to each two quarts;
let it rise five or six hours; put in stone
crock or iron bake kettle, cover, and bake
in slow oven from three to five hours.
If baked all night, it is all the better.
Broom Rread-,oith Soda.-Scald the
meal as before, dilute with butter-mik or
sour milk, stir in the rye meal to the con-
sistency of thick batter, add soda to
ncutraize the acid in the milk, and bake
until well done in a moderate oven.
Broom Bread Cake.-For a family of
six, stir equal parts Of yellow corn meal
and good wheat meal into three coffee
cupfuls of buttermilk or sour milk, add
a tablespoonful of sugar (maple gives
them a delicious havor), and three scant
teaspoonfuls of soda. Bake ut once in
gem pans in a quick oven, and serve hot.
These cakes are good enough for any
body-king, queen or president, and need
no shortening or other abomination.
Gems -Plain.-Stir fresh wheat meal
into sweet milk-the fresher the better,
until very stiff batter is formed. Whip
this vigorously, as you would eggs, for
some minutes. Have your gem pan.
hot and your oven gerry hot. Fill the
gem pans full and bake at once, keeping
your oven piping hot from first to last.
Bake until quite Drowned. You will be
surprised at their lightness. This is the
best form of warm bread ever baked,
and may be eaten by the most delicate
invalid with perfect impunity. 1t is
good for the weak and good for the
strong; for young and old-for every
body.
Gems, wih Corn Meal.-Into pint of
soft water-more or less as required
stir fiue wheat meal (Graham) to the
consistency of a moderately thick batter,
incorporating as much common air as
possible by whipping it for some time
thoroughly, as in beating eggs. Let set
over night, to swell. In the morning
stir in pint Of new milk and sufficient
scalded corn meal to make thick bat
ter, using as little water as possible in
'scalding the meal. Add little salt,
have your gem pans hot and your oven
hotter. Bake until nicely Drowned, and
serve hot.
Gems pith Corn Medl-Another way
Scald corn meal with as little water as
possible, dilute with cold sweet milk
| (water will do and add wheat meal SUIT
A.. Il