Springfield globe-republic. (Springfield, Ohio) 1884-1887, 1885-01-18
Good Bread.

New York Tribune.
A fair and practical Bostonian thus replies
to "a Housekeeper's Suggestions"
Reading the article thus headed has
thrown me into train Of thought, which
almost any woman with a moderate expert
ence in life could hardly fail t. drop into.
Why any one who has been busy since last
summer IN making the bread needed in a
family OF any size could fail TO solve that
problem l am unable to comprehend. ]
was taught to make bread many years ago,
by grandmother who was lady of the
olden time. A life of happiness, and, much
of the time, Of prosperity, So filled my days
that my bread knowledge was not called in
question for many years, except to name the
faults / would find with it if We made a
change of cooks and the texture varied
AT last a change came for me in life, and
to help keep our home | received 6 few
Young ladies into 1t for educational purposes.
With a good deal OK the practical about me,
/ soon decided that those girls should have
added to their studies as much OF knowl-
edge of cooking as ouuld crowd in without
too great pressure The first step was
bread making, and from Jan. 1 until they
went home in June they made all the bread
we used, each taking week. There were
four of them, and every morning during
thoss months we had as had always been a
habit, warm rolls on the table as well as cold
bread. cannot recall the loss OF one
batch of bread from any cause, or poor
bread during that time. Previous to this
time had taken some charge Of bread my.
self, as il had seemed wise to train less ex-
pensive servants than We formerly employed.
This gave me fresh experience
1T was our never-failng hot homemade
rolls that inspired the girls with desire to
excel in that line, and the work was volun-
tary with them, not required. Soon. how
ever there was a strife as to which did ex-
cei / always was sure what the result
would be, because rules acquired by observa-
ton were held TO. The average heat OF a
kitchen during hours when a good fire is in
use can soon be learned. Compressed yeast
is far quicker in its effects than old fashioned
yeast and as that was used we could count ac-
curately upon results. About 5 p. m q
sponge was set with two quarts of all milk,
and half water, as tine case might be. Flour
was sifted in a deep bowl, tie milk luke
warm, in a littis Of the hot water was
melted a tablespoonful of butter, a small ta-
blespoonful of sugar and an even teaspoonful
of salt In the center of the sifted -four this
was stirred until enough was wet for a
sponge The yeast added, two hours later
the sponge was light and the bread kneaded
a work OF but a few moments. always sat
by the table to suggest from time to Tina
just before retiring, after an hour o.
more with studies say 8 p m, two small
PANS, holding eight or ten rolls each. were
buttered and filled The rolls made less than
half the size wished when baked to allow for
rising, and consequently placed some dis
tance apart These pans We're placed in the
Ice-cheSt, or in the store-room il freezing
weather The cook merely had to take them
to the kitchen in the morning, and while her
oven was heating the warmth Of the
kitchen would soon bring the rolls to the
exact condition for baking. The remaining
dough was kept on ice, or below
freezng-point and usei for Q night or
two Bread once light cannot be made heavy
or injured by cold, neither need it be sour.
never used an atom of soda to sweeten sour
bread. These ideas are given for winter use.
Spring and summer heat requires change
of hours. / had never failed in securing
good bread from servants, but / do make it
a rule 10 give per-onal attention to 1t for a
month, and the habits thus formed remain
don't mean by this that make it, for do
not, but sit by AMI have all done carefully
Now about the oven, as the best bread
can be spoiled there: Il must be a habit to
brush out all the places where ashes can col
lect at least once a week. An ordinary sized
loaf of bread requires about an hour to bake
Coal should never be heaped to the lids, as
the oven does not heat as well: evenly filled
as hi h as the tire-brick is enough: dampers
adjusted, time watched and rolls are ready
in twenty minutes: bread from an hour
10 an hour ami half, depending upon
the quickness Of oven. No machine need
be invented to take the place Of common
sense. and that, in full exercise with per-
son who is methodical solves the promlem
Your bread under such culture will run as
regularly as your clock, providing that these
conditions are in force. 1t is natural to try
an oven with the hand, but raising the lid Of
range will tell me any moment whether
that is a fire / can bake with or not, and
inst how long l can rely upon it, for it is
etter not TO add coal during the process Of
taking"