The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1886-04-24

summer N making the bread nee1ed In
family of any size could fail TO solve that
problem / 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 filed my days
that my bread knowledge was not called in
question for many years. except to name the
faults l would find with it if we made a
change of cooks and the texture varied.
"At last change came for me in life, and
to help keep our home l received q few
young ladies into it for educational purposes
With good deal Of the practical about me,
1 soon decided that those girls should have
added TO their studies as much Of knowl-
edge Of cooking as 1 could crowd in without
too great a pressure. The first step was
bread making, and from Jan. l until they
went home in June they made all the.bread
we used, each taking a week. There were
four Of them, and every morning during
those months we had, as had always been
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 it had seemed wise to train less ex-
pensive servants than we formerly employed
This gave me fresh experience.
at was our never-failing 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 strife as to which did ex-
eel. 1 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 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 &C
curately upon results About 5 p m. a
sponge was set with two quarts Of all milk,
and half water, as the case might be. Flour
was sifted in deep bowl, the milk luke
warm, in a little Of the hot water was
melted tablespoonful of butter, small ia
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 kIfeaded
a work Of but q few moments. always sat
by the table to suggest from time to time.
Just before retiring, after an hour or
more with studies, say p. m, two small
pans, holding eight or ten rolls each, were
buttered and filed. The rolls made less than
half the size wished when baked, to allow for
rising and consequently placed some dis
lance apart These pans were placed in the
1ce-chest, or in the store-roOm if 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
freezing point, and used 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 ara 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 to give personal attention to it for
month"; and the habits thus formed remain.
don't mean by this that I make it, for do
not, but sit by and have all done carefully
"Now about the oven, as the best bread
can be spoiled there: 1t must be a habit to
brush out all the places where ashes can COL
lect at least once q 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 filed
as high as the friedrich is enough; hampers
adjusted, time watched, and rolls are ready
in twenty minutes; bread from an hour
to an hour and a 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
an oven with the hand, but raising the lid of
a range will tell me any moment whether
that is a fire l can bake with or not, and
just how long l can rely upon it, for 1T is
better not to add coal during the process of
hoI