News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1886-09-09

A lady gives the following in Good
Housekeeping:
There are many ways of making bread
without yeast, and although any of them
produces light bread, some are less whole
some than others, according to the acid
used.
Bread No. ito every two pounds of
-four add one teaspoonfuI of soda and
one-half teaspoonful of salt; mix well;
then to the water, gill more than
pint, put half teaspoonful of muriatic
acid, make a hole in the flour, mix brisk
~ and well. The dough should be very
soft. Put it into a quick oven, it is bet
ter made into TWO loaves; each will take
forty minutes to bake.
The reason for using muriatic acid is
because soda and muriatc acid only re-
tie salt is used; while tartaric acid,
when mixed with soda is purgative.
Quick Bread with baking POWDER
One quart of flour, two good teaspoonfuls
of baking powder, one of sugar, one of
salt; sift all together, mix quickly with
milk or water; put into a buttered tin.
Bake forty minutes in quick oven.
Graham Bread (unfermented) One
quart of Graham flour, half pint of
white, half teacup of sugar, three
heaped teaspoonfuls of baking powder,
one and a half of salt. Mix the salt,
sugar and baking powder with the flour
thoroughly, then make it into a very stiff
batter with milk or water; if water,
melt in it a dessertspoonful of lard.
Stir all briskly, pour into creased pans,
and bake. Put in a hot oven, covering
the loaves; when they have been in ten
minutes gradually slacken the heat; bake
one hour.
Postol Brown Bread Fundamentally
Half a pint of ryemeal, the same of In
dian, cup of molasses, pint of flour
and a pint and half of milk, a scant
teaspoonful of baking powder, and tea
spoonful of salt. Mix flour and the
two meals together with the baking
powder and salt, mix molasses and milk
together, and mix all quickly and well.
Pour into two-quart tin and steam four
and half hours then set in hot oven
for forty minutes.
Yankee Pones-Very simple and good.
Stir into quart of sour buttermilk In
dian meal enough to make a thickish
batter, a teaspoonful of salt, and scant
teaspoonful of soda dissolved in hot wa
ter; try if the buttermilk is sweet; if
not, add more soda, beat hard, and drop
in tablespoonfuls on a hot griddle; they
should not be thin enough to run much,
and be half an inch thick when done.
You may add sugar if you like them
Sweetencd.
Corn Bread-Very simple. Mix corn
meal and milk into thick batter; put
to each pint of meal a tablespoonful of
sugar, two teaspoonfuls of baking
powder and a scant one of SALT met
dessertspoonful of lard and stir into it.
Pour the mixture into creased pan and
bake half an hour in a sharp oven. Add
two eggs to the above and you have an
excellent corn bread.
Fine Corn Bread-Mix with one qnart
of mi k two cups of Indian meal and
three of flour and two teaspoonfuls of
cream of tartar, one of salt; beat three
eggs, whites and yelks separately, add
the yelks to the batter, then a table
spoonful of butter or lard and two of
sugar, then add the whites which must
be very firm, and a teaspoonful of soda
dissolved in a tablespoonful of boiling
water. Bake in battered tin in very
quick oven half an hour. More sugar
may be added if the bread is liked sweet.