Charlotte messenger. [volume] (Charlotte, Mecklenburg Co., N.C.) 1882-18??, 1886-09-04

LII CeANCs
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
flour add one teaspoonful of sods<.nd
half teaspoonful of salt; mi, ,ar u;
then to the water. gill more we3 a
pint, put half teaspoonful Of than NJ
acid, make hole in the flour ,,nriaticf
ly and we'll The dough sh9el. " brisk
soft. Put it into quick oY VA he very
ter made into TWO loaves; s'u'O It is bet
forty minutes to bake. en-, rril take
The reason for using M iscn u is
because soda and muriatiea only re-
suit in common salt, which is why so lit
tie salt is used; while tartaric acid,
though not poison, is medicinal, and
when mixed with soda is purgative.
Quick Bread with baking POWDER
Che quart of flour, two good teaspoonfuls
of baking powder, one OF sugar, one of
salt; sift all together, mix quickly with
9hilk or water; put. into buttered tin.
Cake forty minutesq a4quick oven.
Graham Bread (unserfaented)-On
quart of Graham -four, half pint Of
white, half teacup of sugar, three
heapeJ teaspoonfuls of baking powder,
one and a half of salt. Mix the salt,
sugar and baking powder with the -four
thoroughly, then make it into very stiff
batter with milk or water; if water,
melt in it a dessertspoonful of lard.
tir all briskly, pour into creased pans,
and bake. Put in hot oven, covering
the loaves; when they have been in ten
minutes gradually slacken the heat; bake
one hour
Postol Erown Bread (unfermented)-
Half a pint of ryemeal, the same of In
dian, cup of molasses, pint of -four
and pint and half of milk, scant
teaspoonful of baking powder, and tea
spoonful of salt Mix -four and the
two meals tog"they .yith the baking
powder and q po4or Oiasses and and mill milk
! S@es, cat for Nv til and steam four
: d ~ See the ma set in hot oven
fol.4 re, gonia. The
Yank ! -4.;tes +-,~1ry simple and good.
Stir into quart of sour buttermilk In
dian meal enough to make 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 tablespoonfulls on 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
sweetened.
Corn Bread-Very simple. Mix corn
meal and milk into thick batter; put
to each pint of meal tablespoonful of
sugar, two teaspoonfuls of baking
powder and a scant one of salt: met "A
desscrtspoonful 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 -four and two teaspoonfuls of
cream of tartar, one of salt; beat three
eggs, whites aud yelks separately, add
the yclks to the batter, then table
spoonful of butter or lard and two of
sugar, then add the whites which must
be very firm, and teaspoonf1l of soda
dissolved in tablespoonful of boiling
water. Bake in a buttered tin in very
quick oven half an hour. More sugar
may be added if the bread is liked sweet.