Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1890-08-18
SOMETHING FOR THE LADIES



Coon BREAD, DorGu>Ur rs, CHOCOLATE
CAKE. AND An EXCELLENT CuuCo-
LATE Pm.
Having had numerous failures in the
art p: of bread making and realizing
that Swift knew whereof he affirmed
when he declared bread to be The statl
or life, and believing too that the old
familiar quotation meant more than Il
passing thought. was led to inve>ti-
gate. and the result has been entirely
satisfactory As my diligent research has
been amply rewarded, | kHo'r hp,r to
make ppod brrad.
| Hoping to benefit some inexperienced
housckeeper venture to tell my way
Of bread making, and will also add
a few other good recipes, for cake, etc
POTATO YEAST BEEAp.-The first
thing to be considered is the Yeast. aud
10 some it may seem one of the impoS~i-
bic things to manage but if the follow
| ing recipe is carsfjIig carried nut 10 one
need to know failure.
| PurATo lEA,r.-Takc -ix good sized
potatoes, and CRATE them. usiug an ord-
nary lemon CRATER for the purpose, neNt
pour two quarts of boiling water over
| Now let them remain on the back part
Of the stove, stirring constantly for
about five minutes, when. set away to
cool until about lukc-warm; then add
one cup Of Yeast, ouc-half cup of sugar.
ouc-half cup of salt, AMI one tcasr oun-
| iul of ginger. Cover closely, and set IN
warm place, aud in about four hour, ii
will be ready to use.
| Now. for bread made with this yeast use
the following recipe: For six good sized
! loayes, take one cup uf good yeast and
! let it warm until it is about as warm
rs new milk. Il always warm MY
| flour also, it can easily he dom by setting
pan containing the quantity to BE- used
| in the oven il few minutc<.) When flour
and Yeast are warm enough, mix a large
| spoonful of lard with the flour, usirg
| the hands 10 rub it thoroughly into the
| flour, so that there may be no Jumps in
/ the dough. Then take one quart of warm
water and mix your dough until vou
can handy it easily. and knead well
| Then place in Toured pan and set where
/ it will keep warm aud no more; miX
about eight O'Clock in the morning, and
| it viii be rcat to kucad the second aud
| last time by one O'Clock in the afternoon.
| Make up into six good sized loaves and
/ 'c &c again, then bake at on~c. Now
! | " n YOU to know that the fire Ia-
something 10 do with good bread |
! build sood hard root fire. lust before |
com ncnce ope ations on the bread for
/ the last time, iust before putting into the
oven. let the bread remain ia the oven
| three fourths of an hour. and never
| build a second fire. then | leave both
| oven doors partly oP n, and let bread re-
main one quarter of an hour longer
making one hour in all; after taking
! from the oven, take a clean piece Of
white cotton cloth. and a small piece OF
| butter and rub each loaf All over. doing it
| quickly. it makes the crust nicer. aud
tender.
/ After rubbing the butter over. wrau
1 the loavc- in a clean tablecloth or a cloth
4 kept for the purpose. and let remaiu
unit, cold. then place in jar~ or covered
I pals with cloth around them, whici.
/ will prevent them from becoming damp
and sticky at the ed@es. where they come
| in contact with the Jars or other rccep
tacle.
DrrGnNrrs.<5 pints -four, / even
| tea <poonfuls cream tartar, even tea
I HifhpDlhl- -puir % t---, cup sugar -
I tablespoons butter, cups sweet milk
I tl..vor with nutmeg.
I CHOCOLATE CAST cup sugar, !
cups flour. teaSpooniul cream tartar.
: | tcaspoonful soda. - cup butter ,
cup sweet milk, eggs.
/ Make a frosting Of cup sugar. :
/ tahlcspoonfuis sweet milk square of
/ Baker, chocolate, grated into the milk
and sugar. piece of butter about the sin.
+ of COOL sized nutmeg. Boil istt eraet-
/ N ten minutes, then FOUR into bowl
aud beat with a spoon until it com
Z mences to thicken, then spread betwee o
and over top of cake. Sometimes | do
not use dispafch. ard my frosting thick.
ems and becomes cold and hard hcfor, I
am .eady To Fl st the top Of the cake. in
/ that case | add a tablespoonful of cold,
sweet milk, stir again and spread with a
/ knife. This is nice cake for tea as it
Cur b. prepared ia the forenoon and can
+ be cut smooth and nice ALWAYS use ;
sharp knife in an hpRr after taken from
I the oven HoETEN>E.
( The rest of the good things will be
given in our next.