The Portland daily press., 1879-07-14
AGRICULTURAL.
Economy in the House

To have comfort in the family we must
have comfort in the kitchen. Bread is the
first consideration always to the cook.
The French and German laboring classes
use rye flour i'll preference to wheat on ac-
count of its greater healthfulness and econ
omy. Wheat flour always costs more than
rye or graham flour, or corn meal. Health
and money would both be saved if less fine
flour was used in this country.
1t is so easy to get good yeast now, that
half the difficulty of bread-making is done
away with. If you make your bread of white
flour, it is best to set the sponge over night,
but be careful not to put it in too warm a
place, and mould as early as you can in the
morning. Do not make the dough stiff. 1t
should feel soft and spongey under the hands,
Knead it well; when you see a loaf of bread
full OF holes you may know that it is not
kneaded sufficiently
Graham flour bread is made precisely like
wheat bread, with the addition of a cup of
molasses, and baking half an hour longer.
1t can be made either of all Graham flour,
or half wheat and half Graham.
have tried many receipts for corn bread,
but always come back with pleasure to the one
sogeneral in the South, and which is so simple,
OF mixing the meal and salt with cold water
until it is rather a stiff batter Bake in thin
cakes, either in the oven or on a griddle, OF
in frying pan.
Delicious biscuits, equal to Vienna rolls,
may be made by taking portion of bread
dough from the last rising, working in a
tablespoonful of lard, and letting it stand for
three or four hours in cool place. Then
roll out thin, cut in shape and let the biscuit
rise half an hour in the pans before baking.
Each time the dough must be well kneaded.
All the mushes, either Of corn meal, or
npa hon Hr1,r 1
wholesome breakfast dishes, eaten with
either milk, molasses or little butter.
Only be careful that the mush is thoroughly
cooked. 1t should be stirred often. to pre-
vent burning. Plain cold mush cut in thin
slices, and fried in drippings, is also excel
lent for breakfast
Never throw away crumb of bread
Gather every day all the ends and bits that
are not eaten, and if you have no present
use for them, put them in pan and dry
them thoroughly in a moderately warm oven
Do not let them scorch. When dry, tie
them up in brown paper bag, and they will
keep any length of time, and be always
ready for pudding or for soup OF for any,
thing else you may wish.
An excellent way to use stale loaves is to
cut them into slices, and make into egg
toast. This is one of the most quickly pre-
pared and acceptable breakfast dishes [
know of, and children are very fond of it.
For family of four persons beat up six eggs
mix tablespoonful of flour smoothly with
half cup of milk or water, and add to the
eggs with little salt. Cut a loaf and a
half of stale bread into slices, dip each piece
lightly into the egg, and fry on we'll
creased griddle, turning until both sides are
delicate brown. 1t takes but moment to
cook, and is then soft. Eat with sugar and
molasses. Cream may be used instead of
the egg, and makes a very delicate and deli
cious toasts. venture to say that no one
trying the above receipts will be dissatisfied
with them OR regret the experiment.
lean CultiUdtOr,