Morning journal and courier., 1883-11-24
Miss Parloa's Bread Lesson.

| A Large and Highly Interested Audience. Miss Parloa's bread lesson was gratifying success. The attendance and interest were 1 equal to any previous lesson. The lecturer remarked that this was not usually popular subject. With herself 1t was fsvorite one, and judging by the valuable suggestions with which the lesson abounded we are sure every lady felt well paid.
 Miss Parloa brought forth from her trav- cling bag several rolls of neat white cloth' which proved to contain her different varie- ties of dough, prepared and raised before hand, of course. She first very deftly formed and arranged 8 large painful of Parker House rolls, which in due time came out of the oven done to 8 tempting brown. One or two other varieties of rolls followed. Of bread there was water bread, milk bread, Graham bread. She illustrated both the right and wrong way of mixing, kneading, etc She showed how to make it stick to both hands and board and how to knead it as it should be- kneading the air into it to make it light. When she remarked that a woman was not half woman till she could make good bread, there was a significant silence. We wish all the ladies of New Haven could have been present at this lesson and have seen Miss Psrloa in her character as a worker and teacher.
 The audience evinced if anything more in- terest yesterday than at any previous lecture, and at each stage of the proceedings inquiries were made of her from her attentive and ap- preciative audience. One inquiry which was made was what quality of -four do you prefer in bread making. The answer was that there were many good brands in the market, but that she preferred Washburn's.
 Below is full report of the subject matter of the lesson.
 HOP YEAST.
 Six potatoes, ene-fourth cup of sugar, three tablespoonfuls of salt, one heaping ta- blespoonfnl of hops, half pint of flour, half cup of yeast. Pare the potatoes and put them in saucepan with boiling water enough to cover them. Let them boil thirty min utes. As soon as you put the potatoes on to boil, put the hops into another saucepan with three pints of cold water, cover the l saucepan and let the hops boil gently till the potatoes are done. Mix the salt, sugar and 1 sifted four together. When the potatoes are l cooked pour of the water, wash them very light and smooth, then strain the hop water through 8 sieve on the potatoes, stir well, and add the mixture of four, salt and sugar; mix all very thoroughly and strain the mixture through a colander into a stone jar. When it is blood warm add the yeast, cover | tight, and set 1t to rise where it will be warm. It will rise in five hours. When risen it will have thick white freth on top. Now put | into a stone jug or into bottles; cork tight
 and set on the cellar bottom or in the coolest place you have. Remember that great heat, | like pouring boiling water on it, will kill the plant in the yeast, and also that freezing will do the same thing. The bottles or jug in
 which the yeast is kept must be washed out 1 first with cold water; and then with soap
 and water; after that boiling water must be | poured in, and let stand in it for at least | half an hour. Yeast often becomes sour from the jug not being properly cleaned be- fore being filled. The cork, too, must have | the same care. In hot weather the yeast I should be made once 8 week. In very warm
 countries the dried yeast is the most used, ! and it is very convenient for rising liquid yeast. It is made by stirring into the fresh