New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-12-14

GOOD BREAD.
HOW TO MAE iT.


A fair and practical Bostonian thus replies -
iIousescep.r's Suggestions published IN this cob
unn last week -
So Reading the article thn' healed has thrown nc into
q train OF though. which almost any woman ,ith "a
moderate experience IN life could hls1; NJ. " drop
into. WIZ any who las been sn.y since lee, sum
MGR IN making the bread nccic IN n family n any sizo
could MI 10 solve that problem T ant M
able 10 comnrshend was tln-h, ~ n,ats
bread many years by rnnduoihcr who was i,sly
Of The oden time HE of happiness ana rni,h NJ tbs
ume OF prosperity. 50 filled my days that my bread
knoWieigc was not cflird i question for ininy years.
except ~ name The faults wrnld hnt with n n ws
made clnngr ~ cooht nal hr irytnr. varied 40 iast
ch 'nsr cane POE rie IN m anl to her keep hoas
tecrifrl few yurHe tlts into n ff educational pn,
rosrs WIN r'ri ien ~ the n,arflti ,hri mo- srun
drtihri t1t thHse eifil sh-ri hove aiHat rs ,hrl-
sttiirs ~ r''rh ~ hnewr ~ ri.etiss as ri,I
rtnri ii whrrt ti1 sieat pressure. fhn a.si star
wal hieaH niahisr ani ffun ianAa,r rniii HfF wess
ha'ie 90 lnss hpI niHip a ihe h,fsi Hliai, ess,
hshs npeh liafp Wtfs iHas ~ ihpfi a,l
rtt'4 iH'iHinF tHfins tastes H,aaths wa had, as
hai atars uapR hsii wssa faiis na iha table 80 Es
as thi hthi NalHHt Fla4ii Aa lass vi ea8 hslei "
Wt'l mem ANY lalafr as rasT hFtA ddlin- that tiu8,
Previous % this tina hii tlkan slia ekalsa al tia
hFeHh hi so As % mai seaad 80 train loss eKpea-
'iFa servants than Wa formerly ompoFoi This gave
Trash experience. 10 0ag never filing hot home
III mat hne aud the work was voluntary with thea,
not required soon, however there was a strife rs to
"hlch dm excel | always what tue result
woud be, because rules acquired by observation wero
held TO- The average heat u kitchen during hours
when good fire is in can soon be learned Com
pressed yeast IA far quicker in its effects than old
fashioned yeast and that usc We could count ac
curately upon results. About p. m. a sponge
was set With two quarts Of all MILK half milk
and half water the case might be.
Flour si'ted in deep bowl the milk luke warin in
butter small tablespoonful ~ .IIer an even teaspoo1-
I'll Of salt In The centre of the sfed fOur this was
stirred until enough wet for sponge. Tie yeast
added hours later the sponge was iight and tho
bread kncaded, work Of but few moments. | always
sat by the table to suggest from time time.
fore retiring. after or more with studies say
o. M two small pans, holding 10 rolls each,
DutIerei ana nued The rolls made ess than half tho
size wished wien baked. to allow for rising and CON
sequenty PLACED some distance apart. These pans
pac,i IN me ice eest or ~ the store room II freezing
Meatnsr tn o COOK nar.y 1aI 10 take them to tho
me warmth Ot the kitchen would soon bring the rolls 10
the exact con iltlon Tor baking The re-
below freezing point and used for nigIt Or two Bread
once light cannot be made heavy injured BY cold.
sweetcn sour bread. These ideas given for winter
Use spring and summer heat requires change OF hours
nave never tailed IN securing good bread from
wants D 30 make II rule 10 give personal attention
70 u for month and tho habits thus formed remain.
by and nave an done carefully Now abons the oven 80
the best breid can De spoiled there: 1t be q habit
least once week An ordinary sized loaf OF bread
qtires about an u0lr % bake Coal never should be
heaped % the ids, doe, not heat We evenly
filed a. high the fire-brck is enough hampers ad-
jnsted. time watched. and rolls are ready twenty
minutes; bread from hour To hour and half de-
pending upon tine quckncss OF oven. No machine need
be vented to take tue place OF common sense apd that
In full exercise wiki who is mctAOdca. solves
the problem Your bread under such culture will
regularly Your clock providing that these conditions
are IN force It Is = ma 10 Try with the hand,
nut raising the Id ~ range viii tell any moment
whether that Is a fire bake with not. and i-t
how long roly upon IL. for IL Is better to add
coal during the process OF baking.
A B0>TOS HOUsEKEEPER-"
We shall be glad u hear again from So wise house