Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1880-11-25
No. 9.


have good brp,..l S,,cl, aonr. hard stuff 40
some make would not be eaten III my fan,-
lily. While you are getting dinner. boil
six or sever, buds OF hops il enough water
to scalu pint of -four. After scaltling,
cnol 10 ,eped viii, colt water; add i cnpfnl
If Yeast. y: cover and set where tile air will
he u little warm, to rise. AT night, ar near
night. buil six ar seven g"r'l large pota'oes;
then t,,r,, OF thu wa cr, mash. add the wait
er again, aud e,,ongl, nlole 10 sponge what
bread yo,, want. | use in all about two
quarts for my family; it makes six nr s "
~, good l.n.ve>. At bed time mix With this
the yeast you made ii noon; cover and let
,n,nr beer. The first thing il tile morning
[ spOngr my bread with ,hi> beer. aud y hen
light lit will rise very quickly. mix up
n." dough let it rise again, mould out iis-
70 l.aves. and when light bake. A secrnd
knea.ling before yn,, mould into lnave> will
in no damage. but makes it all the better,
though ut courSei it lakes time and s,l eigtl,.
Some are too careful ., ,helr muscles to
make good bread III amy way, and my pro
cess takes cnesi,l rahle work.
Ii was considerable ut a process, ! thO't
us wrapped baby in his blanket and carried
him home across tIle street almost too
much of IL process. feared, tor ne. But
her bread was bt;,,,iilui-tllough Tor ll.at
matter SO is mi.le-.,n. Though nly process
is not SO mu..I, work. [ like it. AMI will give
it for the heuetit uf other busy bees who
c:.nnnt att,,rsl to devote too mach time or
muscle to cvc the important work ot bread
making.
rse dry yeast Many think that goolbread
eau he male oikoft yeast only. alss, like
i for change occasionally. but yeast cakes
are easy to make and 10 keep, and more
comfortable t., yet along with III every say.
they must he ..Ade and dried Just right:
!. tntn y",, s'ann,,t tail to like tlk,M. The
n'sht before making bread put u ten-nn,n-
; ~! ~ Yeast 70 soak in little cool water.
Al bedtime. or a little before, put one
quart of water-trpid at this lime of ,ear 9
''l'ie warmer as the MI gl.ts get o0oltr-,,to
Il little pail ar jar. Throw in a henninu
't;'sI'oo"ful Ut salt. and stir in flour ,i,l :.
lit'lr slitftr than pancake batter. Ad.l ~.
'c''''pf"l "t yeast and beat all together
10 not be afraid ut beating too much. If
your strength holds out tor. four or five min
'''e>' a'hg. all the better. Cover. and
sci away for the night, not whe,e it will
get >tove-i'eat, but wn-re l'lt. air will lie =
little warm. The less heat you have to lisa
III making Yeast bread, the better your bread
will be.
In the morning boil and ,naSh-and mash
thoroughly, i'll soft and ii,e-about fiys
good sized POTATOES. Add pint Of water
ami cool till miIk-warm. Stir this into tia
sponge put all into ynur pan OF flour and
NIX up. just here is point: 1t must be
''''xed just right; neither too hard nor too
so't. How sl,a'l tell you how much flour
toput in? l never measured u pin. 8, tlonr.
for breatl-n'aki"g, in my life never had the
'l"'e; ami il had, some flour would re-
q'l're more, some less. The dough must bo
50 stiff that ldloaycs will keep their shane
pretty we'll in rising. and not tiatten out ,,n.
much; but bear iu mind lila. if ,nai. too
s'iti your bread will b- dry, hard and anpal-
atab'e. A little practice will make you Der
Iect III llllS parllclllar. 4
Knead pretty well and put back into the
pan. Cover, and set us before where the
1r is little warm. When light, turn out
"n your bread board and mould again: and
when again light. grease your hands and
lake out into loaves with very little mould
ing. and III short time they will be ready
tor the oven. Make the loaycs not t.,o
large, and bake three quarters of an hour.
II the sponge is not light in the morning or
the dough does not s.cone right
along' after mixing and moulding, you NAV
be sure that something is wrong-.hat your
flour is poor or your yeast unreliable; or
that you have not in some particular faith
f"lIy observed my directions-Cor. Couutrv
Gentleman.
Whipped Potatoes.-Whip boiled potatoes
to creamy lightnes with II fork beat but =
ter, milk, pepper and salt :; at asr, tile trutl,-
ed white OF an egg toss irregularly upon a
lsil set III The oven two minutes 10 reheat.