News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1886-04-15
FOR THE HOUSEWIFE.
BY RUTH SMITH VAN QUEEN.

BY RUTH SMITH VAN DUzEN.
Good bread is so earnestly desired in
many homes that 1 feel moved to tell
exactly how it is made in one home,
wherein it is deemed too important to
the well-being of the family that it
| should always reach certain standard
of excellence ever to intrust its making
| to servant.
For more than twenty-five years the
service of bread making has been glad
ly rendered by the mother, or one of
the daughters, that, whatever else might
be amiss in the household, the staff of
life should always be steadily at the
helm. 1t Is scarcely necessary to add
that, when the supply fails, as it some
times will, even the servants do not like
to eat the bread that can be bought.
Judging from my own experience, l
think It quite safe to write that not
more than one family in twenty knows
the taste, even, of good bread.
''Bread: mass of dough, made by
moistening and kneading, and usually
fermenting, the flour or meal of some
species of grain, and baked in an oven
or pan"
The above is Webster's definition of
the word Bread, and definite descrip-
ton of the article as too often found
upon our tables.
In giving the formula it is not with
the purpose to state any new thing IN
bread making, but to tell the young
home keeper exactly how to do it.
| First, the yeast. This is usually
home made, in the following manner
~, +1,n,- hull IN,
greater number, being washed, pared,
and carefully made free from speck or
blemish, are boiled until quite soft.
When thoroughly mashed, one heaping
tablespoonful of salt is added; one
coffee cup of granulated sugar, and to
the mass is stirred one quart of boiling
water, adding it little by little. 1t is
then put through a colander and set
| aside until it cools to the temperature
of new milk. Then add to it one hard
yeast-cake that has been dissolved in
two tablespoonful of lukewarm water.
| After stirring until thoroughly blended,
set it aside in vessel of earthenware.
1t will be ready for use in about twelve
hours Care should be taken that the
yeast-cake is fresh. The amount of
yeast made will suffice for small fami-
ly, and will remain fit for use for two or
| three weeks. 1t is always reliable and
ready for instant service, and it ''pays"
fourfold for the labor expended in the
quality of the bread made with it.
To make our loaves, weigh three and
one half pounds of flour-always the
| best, in this case. Just here it ought
to be stated that only experience can
teach the cook how much of any brand
of flour is required to yield a given con-
sistency-every -four being a rule unto
itself. Put about two-t thirds of the
flour into your bread bowl or pan; mix
with it about two tablespoonful of salt.
Having prepared the wetting one tea
cup Of milk added to sufficient warm
water to make with it one quart, into
which you have put four tablespoonfuls
of butter, beef drippings, or lard, and
allowed it to melt, but not to scald-
pour this, little at time, over the
flour, stirring meanwhile until it is all
in. Then mix thoroughly with the
dough ten tablespoonfuls of the yeast,
having taken it after newly stirring up.
To this add, constantly kneading, the
remainder of the flour. Put your hands
to the dough as soon as you can do so
without its sticking so much as to pre-
vent your working it. 1.-The more
thoroughly the kneading is cone, the
better will be the bread, - is rule with
old honsekeepers.
When done, put the dough in a pan,
and place it in a warm, not hot place.
Cover with a bread cloth several times
doubled, and leave it until light enough
to mold. With the homemade yeast,
this will be in from four to five hours, if
the pan is properly placed as to temper
ature. If the wetting has been too hot
and the flour or yeast has been scalded,
the dough will be solid and the bread
unsatisfactory. 1t is an excellent plan,
if the flour barrel stands in cold place,
to warm the flour besore using it. Mold
the loave T., having divided the dough
into four parts perfect bread requires
no flour in molding), place them in two
leave at the same place where the
dough was first put until ready for the
oven; ordinarily, this second rising will
have performed itself in about one
hour. Bake in moderately hot oven
until the loaves are, at top and bottom,
of golden brown. Do not leave the
Oredu III dlteT IL is uouc. Inc IIeaGuoHt
of the loaves after their removal from
the oven must depend upon ones taste
in regard to crust If you like it crisp
and hard, leave the loaves upon the
bread board to cool, with one edge rest
ing on the upturned tin in which it has
been baked If you do not like crisp
crust, place the bread on the board, and
carefully cover with the bread cloth for
an hour or longer.