The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1880-12-11


OF do it if the dough is allowed to sour, a
r approach so nearly to souring as to
estroy the pure sweet flavor Of the g
,heat. II too much yeast is used no n
erfection Of quality either in flour or b
east will secure good bread. 1t is q il
Mistake which most cooks are very r
'rone to make, unless carefully in r
tructed by the mistress, to use too large {
quantity of yeast. 1t expedites their )
york, no doubt, but makes their labor I
1t must be confessed {
hat very many otherwise excellent :
,ook-boOks make the same mistake. ,
Some people are color blind, and others !
ire 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, il
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 a beautiful golden brown; but.
ali! the bitter taste of the hops had
ruined it. "How much yeast did you
put to your bread?'' zone cake and a
half to four large loaves-just as the re-
ceipt book said. ma'am." "Well, now
we will not mind the book. Soak not
quite half q small cake Of yeast; make
q quart of sponge and put the yeast to it,
adding teaspoOnful Of salt and two
teaspoonfuls Of graduated sugar, and in
the morning we will see what shall be
made with it," In the morning the
sponge was foaming, but rs sweet as q
rose. It was stirred down and piece OF
butter half the size of an egg rubbed
into as much flour as would he 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
well mixed with q knife. When fully
combined, the mass was poured on to
the kneading-board and chopped about
five minutes with . chopping.kniie,
kncading it together in ball every
minute or two, as the chopping spread
| it out. Then the whole was put into
tho breakdown, we'll covered, and set
ny the range-where no air could strike
it nor the draft from an open door blow
across it.
This was done o few minutes before
the breakfast was dished. by the time
breakfast was disposed Of the bread was
like puff.ball, and, taken on to the
bread-board, was divided into four
loaves, lightly nodded for three or four
minutes, put into well-buttercd bake
pans, a very little butter rubbed over
the top and left to rise. In halt an hour
it was light enough to put into the oven,
and by nine O'Clock In the morning four
golden loaves Of as sweet and tender
bread as any one could desire were
taken from the oven and put aside ia
cool.
We give this as an example. It any
one is inclined to use it - . receipt w
think it will be found reliable.
, II rolls or biscuits are needed for tea
I a bowlful of this dough may be taker
ont. and two tablespoonful of butte
, worked into it; set it to rise, well Gov
; cred and excluded from the air. Whe1
. light, mold it down, and set on the ic
. until half or three.quarters of an hou
J. before tea. Then mold down again. rol
( out, and cut in small biscuits, and pu
J. into q bake.pan. When light, bake. Il
:, sure and not scorch. II as much yeas
l. had been used as Is too often done, tn
> dough would sour past sweetening b.
d fore tea.time; but when so small . quar-
II tity is taken there will be no danger
j. souripg. The rolls or biscuits wi
Is be more delicate il the dough is molde
,e down for q minute every time it ris!
g, up. or whenever one has . call to Il
X ice. chest before the time for baking.
n Real, dainty. bread can not be made
Is large loayes. II the pans are abo
,ir twice the size Of q brick they are qui
to as large as desirable. When the doug
n. is nut into the pan it ought not to
Is, more than two inches thick. When
%, has raised to twice the size 1t was VIII
y, nut into the pan it is ready for the owe
ss- In baking it will rise still higher, q
nd il about five inches high when done, th
LIST Is quite large enough:
els In baking bread the oven should
les hot enough to prevent any furtner u
to mentation, but not 50 hot as to begin
nd brown or bind the crust and prevent
me rising any more. The oven must not
ife As hot when the bread is put in, or ii!
ta- it is half baked, as is necessary DUR
the last half of the baking.-Mrs. II.
lite Beecher, IN Christian Union.