Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1891-09-08
HONEMAKERS COLUMN.

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\. scl.tss-i. Aairpss k.iisss ilousnAktna'
Colrns. osfe~i i,~~s-sss. Paris. Maine
BREAD AND eRGAo MAKING.
Brrad Il seldom chosen a. = topic Tor
graduation essays In seminary or college,
hut thanks to the spirit Of this progress
i've age. the preparation of food u no
longer con.Iiersl degrading In the csiu-
RATIONAL Institutions of our land. Aprac-
teal edge Of this important suhject
Il far more likely to promote conJuKsi
happiness than ability to fAtbom the
depihs and heights of profound geology
ar astronomy. a..
The aim 81 thi. article IL not tn hlt q
literary mark but 90 give plainly The
logic III bread aud bread making, glcsned
from experience. to beginners, snd those
hos. time between the school.room and
altar has tren mere harvest at pleasure
anL the thrice every day affair, bread,
one Of the prolific sources of family de.
cord where sweet harmony ought to
prevail. study variety In this ne well a.
In any other table provision. wheat,
graham, rye and corn-ncal che'nkaiy
considered have respective merits. wheat
form. ~. due -four ~ the markets, and
though deprived of much of the nuiri.
mcut by manufacture, ts the staple aud
even the crumb. nessi not go to waste.
Prom ns utility when dry aud lts almost
universal palatableness IL stands fore
most. Graham hour contains the cls-
msu,s az the whole cereal and makes the
mo.t Wholesome az breads, though not
.o pleasing 10 the palate a. the accepted
fine -four. rye Ia q gentle laxative anu
especially desirable for change. Corn
meal bread, eaten warm, IL one at the
luxurie. that sboald b. frequently IN
dulgci la.
quick Yeast .. Indispensable "a good
brad. The homemade sofi u preferable
10 the dry cake ~ commercc though the
frr.h cake IL most brands answers a TALL
purpose.
Dry. warm -four IL one 81 the secrets
of good bread. A painful of noar act 90
the range sbelf for an hour or two bcfor'
a.Ing will aid much In the result. 81
bread making. Timely attention tn al
the details. from a.. sponge Ia the bake
loaf. 4. necessary "a secure perfection
Delay. are dsngcroa. and haste makes
waste.
A proper temperature, and that me.n'
one FAR above the generally direcf~
lukcwafn. Experiment has proved u
me that the CREATES, degree ~ heat that
will not destroy the yeast germ. csIc
dlie. IN. rising. In starting the .poug'
u.. .caldlng water, stlr In a portion o.
I,b- NECESSARY nour which will r-iuc'
IA. hat. then IA. remaining portion
when the tsmI-raiur- ~iil H. an rc'iucc'
that the Yeast may b. add"d. >ct tn
.iongr In q moderately warm plsc- ans
n the yeast Il right the rising vii h. nc
compll.h~i In AZ most two hours. said
Tug III. four anil adding q potato hn.il
na.h.,i, Ia each loaf, tends to preserve
IA. frv.hne.., a quality mo.t I-"ple con
.ld.r as the prime. hncading shoaii y
r-r..,,red In until the dough will mn
.iIck IA m. hands. Starting the spong'
toward night, kp-silng the bread In tn
evening and letting u stand over nigh,
perfect. the rising aud allow. maxim.
Into losyr. aud baking early In III
morning t-forc the hrst OF the dali,
labor.
Hallng Il no small measure II the suc
lc..s In br-ai making. 4 steady, not to-
lbot IRE. and ja.i the RICH, length q
time. Really no definite time can h
given a. leave. vary so In sire ani own
J as In heat. Practical observation L. th
only .arr guide. 4 hari dark crust an
dry interior l. not relishAhle, neither u
sticky, .o.gy, half.hak"i mass.
Ate,rry baking 20 the standard wheat
alternate the grsh,m and rye loaf whic'
demand. consumption while fresh, an
thu. allow the standard Ia mature Tor
few hours b-for- cutting. III. adulier'
tlon alum az generally used Ia white
bread ought no, "a h. tolerated and vii
not 4, ~hcrv health has Ju.t considers
ton. Utensils used In brad maxim
.hould not b. employed In any othc
ser,ic-. N brad - cut while warm hca
the knife and thus Insure . smooth slice
Try, try again II At first You don't sue
ccsi. let care aud Judgment be YOU
guide In following llrs'tions. lst III
, wbol..om. motto, In this az In all bus'
ness enterprises, IL efcctually demon
arat.i, whatever !. worth doing nj al
I. worth doing we'll"
i'ur,ro YJ,sr.-iioll a handful o
hop. (iioi Ia bag In two quart. of va
, ter for fiftc-n minutes. remove the hop
and grats Ia .lx large potatoes; Jet thi
boil until IL thicken. AMI bccome. tran.
parent lIk. siarh; pour Into q jar an
xhen Iu.i cool enough "a hold the nng-
In without burning add one cup 81 whit
sugar, one tablespoonful IL ssli, one tea
spoonful of ginger ani Que cup IL yea.
or two molstsns-i yeast cakes. let TIL
ria. aud stir down thru. times, then 90
, In cool place.
WHEAT BsrAp.-About i've o'cloc
1 add Ia on. quart of scalding water on
Tablespoonful 81 butter, half Que of .sl'
4 three hnely mashed potatoes, sad .,ir !
. sufficient four "a make thick sponge
I Will. quilt. warm add Que cup Of pota,
= ,ea.t or on. mol.ten.i yeast cake. II
stand until light, then kncad until th
dough will not adhere Ia th. hands; pu
In a deep pan aud lee stand over night
In the morning cut In thrc. parts, mol
smooth. put In buttrr-i tins, lei ris. an
bake atoui Que hour. Remove from Oh
oven, spread the top With butter, ~rs
In cloth when ccol and put In dr.,
cool place.
Eir liRrAp. One cup of wheat spong'
/ two cups of new milk, sufficient ~hca
!. -four Ia make q thin batter. LET III.
over night. In the morning mix, knea
In ry. -four Ia make dough as soft q
can te handled. set Ia ris. In \ butier~
tin, when quite light bake slowly on
hour.
GRAHAM BgIAD.-One cup 81 ~hea
sponge, two % milk, two Tablespoonful
% butter, three 81 molasse., oDe-half Tea
spoonful 81 soda and Graham hoar I
make q dough In which the spoon vi
stand erect. Let rise In q butterci IL
aud bake slowly.
INDIAN BgLAp.-One cup of whea
fiour, two of Indian meal, one-half Gu
Of mola.ses or sugar, two teaspoonful
Of butter, one-half tablespoonful sod
y and sour milk Ia make q thin batteI
steam one hour aud bak. one-haif houI