The morning news. [volume] (Savannah, Ga.) 1887-1900, 1891-07-05

has received from time to time from my
correspondence, she now manages to bake
bread enough at one time to last whole
week and have the last half of the last loaf
more toothsome than the first half of the
first one.
ITO begin with, or rather to begin at the
other end =" she naively writes: II keep my
loaves in tin boxes that are wiped out,
dried and aired every morning. This is a
very important item, for humidity will
creep in everywhere, and the most perfect
loaves are not proof against mold. Then l
use no milk in mixing, because | know from
experience that bread dries more quickly
mixed with milk than with water. l take
five quarts OF the best -four and after it is
sifted add a great spoo 1ful of salt, great
spoonful of graduated sugar, and three
yeast cakes dissolved in warm
water enough to make a soft dough. Noth-
ing else goes into my bread. This, my cook
mixes Immediately after breakfast. and by
twelve or half past, / have six splendid
loaves of bread all baked. 1t is raised once
in the mass and once in the pans, and put
into the oven as soon as light. Ten min
utes suffice for the first process, for l know
from experience that the ''elbow grease"
which we have heard Of from infancy as
necessary to the success of bread, can be left
out of the recipe with benefit to both
loaves and constitution. The second knead-
ing takes only a very few moments,
lust long enough to properly pan. | am
very muoh in earnest about having my
housekeeping friends try my way, for
know it is conducive to the comfort of the
! stomach and the repose of the spirit"
50 much for Baltimore.
The interest in domestic subjects and the
best ways of securing health of body and
| mind was never so great as at the present
| time. 1t was not so very long ago that the
~ ~ an hing of
| q disgrace to be compelled to have anything
| to do with kitchen. Now it is fasniona-
BILE for women to cook aud heaven be
praised it is also enTegIe for them to cook
! hygienically.
The other day I spent an hour in the
kitchen Of one of the wealthiest and most
popular women in New York society.
happened to call when she and her cook
were taking a lesson in breadmaking from
one of our most competent instructors.
never enjoyed an hour more, and after the
first five minutes became so imbued with
the spirit of the occasion that removed my
street dress and donned q dressing sacqut
and white apron, and started into making
some quick raised biscuits for luncheon
We ate them with Strawberries half as bis
as your fist in dining-room which was 6
dream of beauty, and as it was very warn
still wore the borrowed sacque. l would
like to add also that the teacher lunchec
with US, brains and refinement being con
sidered by my hostess. as far above money
and show as the heavens are above the
earth
This is very different letter from wta
l intended to write this week, but clrcum'
stances and the inspiration Of the moment
decide many questions for US, and this be-
longs TO the category
But to sum it all mp, isn't it cheering, ISM
ii heartening to note how fast the old, fool
ish and wicked barriers Of pride and cas-
are tumbling down, and how hermoniouslJ