, 1878-07-18
Recipes for Bread, etc.

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 "A colan-
der. Stir in about one half the flour in
the pan, which should make in the center
of the pan Il pretty thick batter. Add
two-thrds Of a teUcupful of yeast, stir
well through the mass, snip dry flour
from the sides over the batter to prevent
crustng; cover with your melding board
ar bread cloth, and set Cat night, or early
in the morning. in Il moderately warm
place to rise. In from six to twelve hours,
according to the temp per0ture, it will be
light enough to kueHd. Stir in the re-
mnindcr of the flour in the n,nnd more,
if required, to make the doUgh or sponge
stli enough to handle. Knead very Wig
orously ON your board until the mass is
smooth and even; mold into lOuves, fill
ing the baking tins not more than half
full an set in u warm place to rise, COW
ering it with clotn. In from half an
hour to an hour twill be light enough to
put into the oven, which should be but
moderately hot, Bake slowly one hour,
lullIllt, DIItSlDudtl1s cpHC lllC
sponge n second time before molding into
loaves, but il properly kncaded the first
time this is unnecessary trouble. II no
potatoes are used, scaldng 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 UeW
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
cnt 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 Byead-GrdhGm-Use equal
parts of fine flour and wheat meal 0r
Graham, but remember that the Graham
is II little more rapid in the process Of
fermentation. Add no sugar, salt, or
mOlasses, but use rather more mashed po.
tatOes.
For common use this is as desirable
form Of bread as can we'll be made from
wheat. 1t is wholesome and nourish-
ing, and meets all the requirements of a
! first class bread.
Rye and Indian, or Broom eGd.-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 moasses 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-USM Sod1.-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
neutralze the acid in the milk, aud bake
until we'll done in moderate oven.
Broom Bread Cake.-For a family of
six, stir equal parts of yellow corn meal
and good wheat meal into three coffee
cupfuIs of buttermilk or sour milk, add
tablespoonful of sugar (maple gives
them delicious navor), and three scant
teaspoonfus of soda. Bake ut once in
gem pans in 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, rs you would eggs, for
some minutes. Have your gem pans
hot and your oven gerry hot. Fill the
| gem pans full and bake ut 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, WU& Corn MeaI.-Into pint of
soft water-more or less as required
stir fine wheat meal (Graham) to the
consistency Of 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
scaded corn meal to make thick bat
ter, using as little water as possible in
scading the meal. Add little salt,
have your gem pans hot and your oven
hotter. Bake until nicely Drowned, and
serve hot
Gems Cih Corn Meal-AaOthcr cay.-
Scald corn meal with as little water as
possible, dilute with cold sweet milk
(water will do) and add wheat meal sut-
fcient to make stiff batter, which beat
thoroughly as before. If water be used
instead of milk, an egg will add to the
delicacy of the cakes. Bake in hot gem
pans in "a lot oven.
Gems, with 0ltmeaL.-Thin cold oat.
meal mush, with new or sweet milk,
using about equal portions Of milk and
mush. Then stir in fine wheatlnea
until you have a thick batter. Beat
thoroughly, making the batter as stiff as
can be handled with spoon. Bake in a
| nuinL, nvon in bootul nam nana until