National Republican. (Washington City (D.C.)) 1872-1888, 1882-02-18
FOR THE HOUSEHOLD.
EXCELLENT FAMILY RECEIPTS.
How to Make Good Bread. Several Kinds OF Hufans
Difftrent Styles OF PuddiHgs and Cake,
Baked Beans. and Brown Bread
for Boston PGlntes.

ANu iuhui httills 10 ut tOuplttt WlNuuhb pithut
and yet how few persons there are who realize
how much the health of the family depends upon
having II oftho very best quality. II is oten sour
heavy, poorly baked. and tasteless and for this
reason many families are Obliged TO depend upon
the nearest bakery for their supply not being ablo
to have 1t properly made at home good baker
In tho neghborhood Is not to be despiscd, foi
many times n loaf Is needed In a hurry, and for
change bakers bread is sometimes very ac-
oepable-but the continued supply 70.
quired for every family should be
manufactured at home, and there is no reason
why II should not be white, light sweet, and in.
wiling. If the directions given below are care
inlly followed every housekeepor can have good
homemade bread, far superior for stand-by
than the best bakers bread ever made Three
things are necessary to insure First, good
flour; second sweet, fresh yeast; third patIence
Good bread cannot be made in hurry, and if the
housewife considers the time lost that she be-
slows upon II she might as well abandon the
idea of making 1t altogether and send to the near.
est bakery for her supply.
BREAD.
sin into q large bowl threo plnts Of -four with
luke warm water mix 1t into rather thick batter
and add one cup of good home made yeast or
halfa cake of compressed yeast which has been
dissolved in warm water. This is called sponge,
and II should stand for two hours or until per-
fectly light When II is quite light add one tablo-
spoonful of salt, same of white sugar, and n tea
spoonful of lard butter and sufficient sited aouI
to form dough. The latter must not be too
son and should be kneaded in the bowl or on the
bread board until smooth and close grained Lei
II stand In the bowl until 1t Is light and then mold
out into loaves Place the loayes In buttered nan,
and let them rise once more and bake them from
one-half TO three-qunrtcrs of an hour in o Quick
oven, taking care that they do not burn.
GRAHAM BREAD.
Take one pint of sponge, as made for whiia
bread, and add TO IL salt, small cupfu of mo-
lnsses, and sufficient Graham -four 10 form son
dough. Knead 1t and mold into loaves. When
light bake three quarters OF an hour in quick
oven.
E0G-BREAD.
Take one. pint of corn meal, add three beater
eggs. cupfu of boiled rice. teaSpoonful Of but.
ter, same Of salt and sufficient sweet milk TO make
batter. Bake in shallow, square pan in quick
oven.
RICE MuFfINs
slft one pint of -four into BOWL add a table.
spoonful of butter or lard, teaspoonful OF salt
baking powder, two eggs well beaten aud SUN.
eient milk TO form Il batter. Bake on griddlt
like buckwheat cakes.
YORKSHIRE MUFFISs
Make sponge of one pint of -four, q cupfiil Of
mashed potatoes, small cupiul of yeast or third
of cake of compressed yeast, and enough q
water to form batter. When II il quite light add
easpoonfnl Of salt, same of sugar and sufficient
sifted -four to make soft dough. Knead IL well
and when 1t is light break off the dough into pieces
cakes. Let them stand a short time on the board
and bake them ona grdde, turning frequently "a
prevent burning. They should be crisp and well
Drowned.
BAKED BEANS
Pick and wash one heaping pint Of navy beans
Put them in saucepan, with enough cold water
to cover them, and let them simmer over the fro
until they come to n boil Drain OF the water and
put them In New England bean pot or an earth
ern pipkin, with half pound OF sweet picked
pork. which has been scored across the top.
Make snake of molasses over the top and fill tho
vessel TO the brim with boiling water Let them
" n oh in n mn 1arat
oven, watching them to sec they do not burn at
the top or bottom. DO not add any more water.
When properly done each bean should be whole
and Of n brown color Turn the pot upside down
aud shake them out upon fiat dish, but do moi
stir them.
BOSTON BROWN BREAD
Take two cups of course cornmeal, one cup Of
rye flour, and half cup of molusses add salt and
mix all together with two cups of milk. Dissolve
one teaspoonful of soda in some warm water, and
add 1t the last thing. II more milk is needed "a
make the dough soft enough to pour II can bo
added, or water will answer. Pour the mixture
into deep pan or small tin bucket, and steam ID
three hours; then let 1t stand in a quick oven un-
til well Drowned. Serve warm.
BATTER PUDDING.
Take one pint of milk and three tablespoonful
OF flour and beat them until smooth. Add a small
quantity of salt and three eggs. yolks and whites
beaten separately. Bake in buttered cups or
pudding dish about half an hour in a quick oven
Serve warm with sauce.
SOUTH CAROLINA PUDDING.
Beat TO cream half pound of butter aud one
pound of sugar. Add two tablespoonsiul OF roso-
waller and half a nutmeg Beat very light eight
eggs Deserving the whites of three for the mcr-
ingue) and stir them into the butter aud sugar.
Butter pudding. dish and line the bottom
with thin slices OF cake or delicate slices
OF bread. Over this place layer of fresh orangea
or some kind of sweetmeat. Pour the mixture
over all and bake slowly three-quarters of an
hour. Bent the whites of three eggs with four
table spoonsful of powdered sugar, flavor 1t with
water, and cover the pudding with them
Brown for n few minutes in a cool oven. Serve
cold.
FRUIT CAKE.
Beat to n cream one pound of butter and pound
and quarter of sugar. Add half of nutmeg hall
teaspoonful OF cinnamon, five eggs lihe yoEs and
whites beaten separately, and tehspoonful OF
soda dissolved iii one pint of new milk. Then stir
in slowly one pound and half of silted -four, a
pound and half of ralsins, one pound of cur
rants, and a quarter of pound Of sliced citron.
Bake two hours and half in moderate oven
This Is good cake, but it is not a genuine blach
cake.