Morning journal and courier., 1883-11-24

yeast Indian meal enough to make it so thick that it can be rolled out into sheets It is and dried in the sun. It takes about three days to dry it.
 Material for Four Loaves Flour, two quarts salt, half tablespoonful lard, half tablespoonful; yeast, half cupful; water, nearly three.fo .fourths of 8 quart. Sift the flour into the bread pan; take out @ cupful of it to use in kneading the bread, then add salt, sugar, yeast and the water. which must be blood warm (ebout 100 degrees if in cold weather, and about eighty degrees in hot weather.) Beat well with strong spoon. When well mixed sprinkle little flour on the board. turn the dough out on this, and knead from twenty to thirty min-- utes, and put back in the pan. Hold the lard in the hand long enough to be perfectly soft. rub it over the dough; cover close, that neither air nor dust may get in, and set where | it is warm. It will rise in eight or nine hours la the morning shape into loaves or rolls. If loaves let them rise one hour, where the tenn | perature is between 90 and 100; if rolls, let them rise one hour and half. Bake in an oven that will brown a teaspoonful of -four in five minutes (The four used for 8 test should be put on an old piece of crockery, | as it will then have more even heat ) The | loaves will take from forty-fve to sixty min- ] utes to bake and the rolls will bake in thirty ! French rolls are made, they will bake in ff- teen minutes. As soon as baked, the bread | should be taken out of the pans, placed on the table, where they can rest against something until they cool; they should then be put in | 8 stone pot or tin box, which has been thor oughly washed. scalded and dried, and set in a cool, dry place.
 HINTS ON BREAD MAKING.
 | Kneading g--when you put the bread on | the board. mix it lightly. Do not press down, but let all your motions be as elastic as pos | sible. Knead with the palm of the hand un- l til the dough is fiat cake, and then fold. Keep doing this until the dough is light and | smooth and will not stick to the board or the hands. Use as little flour as possible in | kneading. Do not stop kneading until you have finished. Bread that is ''rested" is l never SO good. Milk can be used instead of water in mixing the bread. It should always be scalded first, and then let cool to blood heat. One tablespoonful of lard or butter makes the bread little more tender when 1 water is used.
 In cold weather some kitchens grow cold very quickly after the fire goes out In that | case the bread should be made earlier in the | evening and set in warmer place (about eighty or ninety degrees), because if it begins | to rise well the first two hours, it will con l tinue to rise unless the temperature of the room falls to the freezing point. The reason 1 for letting the rolls rise longer than the 1 loayes is that the rolls being smaller, heat 1 penetrates them much more quickly than it does the loaf and of coarse fermentation is l stopped sooner; therefore the small rolls do not rise so much in the oven as the large loaves. The best sized pan for loaves is l made of block tin, eight and half inches long, four and half wide and three deep. Rolls should be made into smooth little balls and should be placed In i even rows in 8 shallow pan. Break 1 fast rolls are first made into the little balls,
 and then rolled between the two hands to | make long rolls of about three inches; these are placed close together in even rows in the pan. Dinner or French rolls are first made l into little rolls, and put on we'll houred l board; little rolling pin, two and a half l inches in circumference, is then well houred
 and pressed nearly through the center of the little balls of dough; they are then placed in the pans, but should not touch each other. Being so small and baking so quickly, they have very sweet taste of the wheat.
 The Pans.-The pans for wheat bread
 should be greased very lightly, either with
 butter or lard; for rye, Indian or Graham,
 they must be greRsed thoroughly, as the
 dough clings to the pans more- There are a
 great many kinds of bread which you can
 make readily and safely after having learned l to make simple, good bread. It is difficult
 to give exact rules for four, as it varies so,
 some Hours requiring much more water than
 others. The new process flour, having so
 much more starch and packing so much
 closer than the old process requires one
 eighth less four, or one-eighth more liquid;
 but if it is weighed, it takes the same amount
 of water for pound of either process flour.
 The best flour is always the cheapest for
 bread making.
 GRAHAM BREAD.
 | Material for Two Loayes, or Twenty four
 Muffns-Water or milk, one pint, flour one
 pint, Graham one IargS pint,ougar half cap,
 yeast half cup, salt one teaspoonful. Have
 the milk or water blood warm; add the yeast
 to it. Have the four sifted in a deep dish;
 add yeast and milk gradually to the four>
 beating until perfectly smooth, set in r'>sn-
 CT cool place (abeut sixty degrees) to rise over night In the morning add the salt, su- gar and then the Graham little at a time,
 beating vigorously all the while. When thor oughly beaten, turn into two bread pans, and
 let it rise an hour in Q temperature between ninety eight and 8 hundred. Bake one hour.
 Mufins.-Graham mullins are made the
 same as the bread. Fill tin muffin pans two
 thirds full and let them rise to the top of the
 cups; then bake in 8 rather quick oven t~en-
 ty minutes. They will rise in one hour.