Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1880-12-02


No amount Of kneading, beating, or
chopping can give good bread, of the
flrst quality, from poor or second rate
flour. The best quality Of -four is not
sufficient, either, to make frst-class
bread if the yeast is not of the best. Per-
feet -four, the perfection of yeast, will
not do it if the dough is allowed to sour,
or approach so nearly to souring as to
destroy the pure sweet flavor of the
wheat. Ii too much yeast is used no
perfection of quality either in flour or
yeast will secure good bread. It is a
mistake which most cooks are very
prone to make, unless carefully in
structed by the mistress, to use too large
a quantity of yeast. It expedites their
work, no doubt, but makes their labor
unsatisfactory. It must be confessed
that very many otherwise excellent
cook-books make the same mistake.
Some people are color-blind, and others
are equally deficient in taste and smell
and such will never make good cooks.
We know housekeepers who tell us they
can not distinguish between strong but
ter or sweet butter; between sour bread
and that whose flavor is as sweet as new
wheat. And these are the ones, who, if
their bread is light and tender, do not
dream that it may be ruined by the
strong taste of the hops and too much
salt, or by too much yeast.
The bread was light, tender and
baked to beautiful golden brown; but,
an! the bitter taste of the hops had
ruined it. elbow much yeast did you
put to your bread?'' zone cake and a
half to four large loaves-just as the re-
celpt book said, ma'am.'' swell, now
we will not mind the book. Soak not
quite half small cake Of yeast; make
a quart Of sponge and put the yeast to it,
adding a teaspoonful of salt and two
teaspooRfuls of graduated sugar, and in
the morning we will see what shall be
made with it, In the morning the
sponge was foaming, but as sweet as a
rose. It was stirred down and a piece of
butter half the size of an egg rubbed
into as much flour as would be needed
for four loaves, and put to the sponge.
A pint of warm, not hot, milk-and-
water was stirred to it, and the whole
we'll mixed with a knife. When fully
combined, the msss was poured on to
the kneading- beart and chopped about
five minutes with chopping- knife,
kneading it together in ball every
minute or tive, a. the chopping spread
it out Then the whole was put into
the read-bovl, veil covered, and set
by the range-whre no air could strike
iii nor the draft from an open door blow
across it.
This was done few minutes before
the breakfast wasdished. By the time
breakfast was disposed of the bread was
like u puff-ball, md, taken on to the
bread boar.l, was. divided into four
loaves, lightly NODDED for three or four
minutes, put into we'll butterea bake
pans, a very little butter rubbed over
the top and left to Use. In half an heur
II was light enoughto put iesto the oven,
and by nine o'clockin the morning four
golden leaves of as sweet and tender
bread as any one could desire were
taken from the oven and put aside to
cool.
We give this as anexample. If any
one is Inclined to use it as receipt we
think it will be found reliable
Ii 'rosls or biscuits are needed fer tea,
bowlful of this dMgh naay be taken
out, ard two tablspoonfuls of butte,
workee into it; setit to dise, we'll GOV.
cred and excluded rom the air. When
light, mold it down, and set on the ice
until half or three-quarters of an hour
before tea. Then mold down again. roll
out, aad cut in small biscuits, and put
intoss, bake-pan. Whenaight, bake. Be
sure and not scorch. IF as much yeas
had'bsen used as is loo often done, the
dough would sour past sweetening be
fore taa-time; but when so small guam
tity is taken there will he no danger o.
sourin-. The rolls or biscuits viii
be mue delicate if the dough is nodded
down for a minute every time it rise
up, O. whenever one has a call ito tn.
ice-ctest before the dnae for baking.
Rea,, dainty bread can net be made il
large :soaves. If tie pens are abou
twice the size of brick they are quit.
as large as desirable When the dough
is put into the pant ought not to b.
more aaan two inches thick. When i
has raised to twice the size it was wher
put into the pan it is ready for the oven
In baking it will rise still higher, and
if aboutltive inches high when,done, tina
is quite large enough.
In hiking bread the oven should b.
hot enough to prevent anyfnther fer
mentat;0s., but not SO hot as to begin t.
brown OR bind the crust and prevent it
rising any more. The oven must notb'
as hot when the bread is put in, Or till i
it is hall baked, as is necessary during
the lasthalf of the baking.-1f..a- Fl. W
Beechers ,issf Christian Unsaaa.