Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1880-11-26

lard, one quart Of either water or milk
better to have them mixed, but good bread
can be made with water only, or better
with milk OILY if eaten soon, but will got
dry very quickly it made only with milk.
To put them together, place the butter and
salt in the bottom Of the bread bowl and
add little boiling water. Now pour in q
quart of ''wetting." the cnr OF yeast and
shout three pints of -four, beat it to q
smooth batter, then let it stand from six
to eight hours at temperature Of about
70 degrees, which means close to the fire in
such weather a. this. Intact Mrs. Camp
bell says you must watch your bread like
you would baby. She certainly said that
for the ''baby" in that connection recalled
pleasant "Reminiscences in the mind Of our
reporter and made IN impression.
When the baby is risen I'VE mean the
batter) add -four enough to make smooth
dough, turn out on the board and knead
for twenty minutes at least. This is
troublesome but it will pay you and it 10
only by steady, hard kneading that you
can make creditable bread, knead with the
palms Of your hands and have the table
low enough to throw the weight Of your
shoulders into the operation. Here Mrs.
Campbell drew on her white linen half
sleeves over her cuffs and went for that
ball of dough in a most fascinating way.
But it didn't look hard to do. We have
seen many girl work deal harder beat
ing the keys of piano into fury. and
she didn't look half 80 interesting either.
After kneading all it needs, put the
s'sponge," that's dough. in loaves in the
pans and it ought to rise and ill the pan
we have measured, in from half to An
hour or longer according to the weather.
Bake from 40 minutes to an hour. Test
Of the oyen-the heat is right when tea.
spoonful of -four, on . piece Of broken
crockery placed inside the stove will brown
In two minutes-for biscuit one minute.
This il the way to make good bread and if
you follow these directions you will almost
surely have it. Mrs. q. said she WAS al
ways wishing she had some infsllible rule
of bread making to give her class but ex-
perience was necessary, and often after all
by some hocus pocus your bread would
fail.
COOKING MADE FASHIONABLE.
We have not space for more of this very
int eresting lesson, which occupies three
hou.y -, the whole course taking six days.
Every lady in the county, whether she is
hous ekeeper Or expects to be one. ought
to have the valuable information now be-
ing imp. wted in this cooking school Of the
AIS. II she can't pay for 1t she ought
not to rest until she has worried it. out Of
those who have it. That was happy idea
of Mis- BsldWins which eliminated In
this sep forward In this very practical
direction. II she can only make cooking
fashionable size will have gained her point,
and she ID in fair way to do so. having
first made it 20 attractive. She has good
backing, too, since the beautiful Olga.
Queen Of Greece, now claims cooking as her
forte, and takes strangers to see her
kitchen. Is ono OF the sights Of Athens.
TEACHING DEAF MUTE GIRLS.
The principal of the A =. IS. is anxious
TO keep Mrs. Campbell all the winter,
though she is under an engagement for
Raleigh, N. c., where she taught several
classes last winter. II she does not sue
coed In getting . release from her Raleigh
engagement she will fill it and return here
in tho spi ing. The deaf and dumb girls OF
the State institution there formed one OF
her classes and learned rapidly, being much
delighted with the acquisition. The Board
of that institution commend highly the
now departure in instruction for the deaf
mute girls and propose to continue it, as
1t opens up new sphere in life for those
whom it has hitherto been 30 difficult to
provide with the means Of making liyeli-
.Nood. After taking three months course,
q. weral Of these girls easily secured good
pos dtions.