The news and herald. (Winnsboro, S.C.) 1877-1900, 1879-05-29
DOM ES TIC.

SNow-RAIsED BREAD. - l. have this
morning for breakfast, says Il writer,
| pnrtaken Of a snow-raiSed bread cake,
made last evening, as follows: The
cake when baked weighed about three
quarters Of pound. A large table
| spoonful OF fine, dry, clean snow was
| intimately stirred with Il spoon into the
dry flour, and to this was added table
| spoonful Of caraways and u little but
ter and salt. Then sufficient cold water
was added to make the dough of tie
proper usual consistcnce (siMply
stirred with spoon, not kneaded with
tho warm hanus), and 1t was imme-
dlately put into the oven and baked
three-quartcrs of an hour. 1t turned
out both light and palntablc. The
reason appears to be this: the light
mass Of interlaced snow crystals bold
together large quantity Of condensed
| atmospheric air. which when the snow
Is warmed by thawing very rapidly III
the dough, expands enormously and
acts the part of carbonic acid gas III
either baking powder or yeast. take
the precise action to be, then, not due
in any way to the snow Itself, but
simply to the expansion Of the fixed air
lodged between the intcrstices OF the
snow crystals by application OF heat.
This theory, If carefully followed out .
may perhasS give 4 clue to u simple and
perfectly innOcuOus method of raising
bread and pastry, and stops the discus
sion as to whether alum In baking
powders Is deletcrious to health or
otherwise.
MILK RoLLs.-This is Miss Dodds'
recipe: TO make milk rolls I require
one pound OF Hour, one ounce Of butter,
one ounce or sugar, one teaspOOnfill OF
yeast powder, pinch OF salt aud
nearly Il pint Of milk. First put the
flour in large basin, add Il pinch of
salt, half an ounce OF sugar, an ounce
of butter, and mix well together, and
add as nearly pint OF milk as will
make II dry dough, the dryer the better
1t Uses, turn quickly out on the board
and knead as quickly as possible, for
the yeast powder must be br' lght
under tho action Of The fire as son
as poss bic, Or 1t will not act prof.
erly. After the doIgh is kneatlcd cut
1t into six or eight pieces, and draw
each piece into long shape and cut 1t
twice across the top; get this into Il
very hot oven at once in slightly
tloured baking tin; bake tor fifteen
minutes; then take out and brush with
beaten whites OF egg, or milk; dust
over them half an ounce of sugar and
return to the oven for one minute.
Milk rolls arc best served hot.
Cold CHOCOLATE PUDDINd.-The re-
cire given below is useu by Miss Dodds
| require tor cold chocolate pudding
one-quarter pouLd of block chocolate,
one teaspOonful Of vanilla, one pint OF
milk, one ounce of vinegar, one-half
ounce of gelatine, one-half gill OF cold
water and the yolks of four eggs. Crate
the chocolate through a carrot CRATER.
Put the chocolate aud milk on TO boil,
and melt by the fire one-half ounce OF
gelatine with one-half gill of cold
water. When the chocolate and milk
Doll draw the saucepan to one side and
let 1t cool Il little. In Il small basin put
the yolks of four eggs and over them
pour the chocolate and milk. Add the
sugar and melted gelltine. Pour all
this back into the saucepan and Stir.
over the fire until the eggs are set.
Then wet a mould with cold water, add
the vanilla and pour into the mould.
When cold it Is ready to turn out.
Ice IN TIE SICK Decentralization is
made in foreign paper of a plan pur-
sued by an ingenious physician Tor
insurlng supply Of ice for use in sick
rooms during the hottest nights, and
without disturbing the patient. This
plan is to cut piece Of flannel about
nine inches square, and secure it by
ligature round the mouth Of an ordinary
tumblcr, 30 rs to leave IL cup-shapcu
depression Of flannel within the tum-
bier to about half its depth. In the
ilannel cup so formed pieces Of ice may
be preserved many hours - all the
longer If piece Of flannel from four TO
five inches square be used as loose
cover to the ice cup. Cheap flannel,
with comparatively open meshes, is
preferable, as tho water easily drains
through 1t, and the leo is thus kept
quite dry.
CLEANING STOVES. - Stove polish,
when mixed with spirits OF turpon1ine
and applied in tho usual manner, Is
blacker, moro glossy and durable with