, 1891-03-10
HOW TO MAKE BREAD.
PLAIN, SIMPLE DIRECTIONS THAT
WILL INTEREST HOUSEWIVES.


der to suooeed-The KueadinE and
Setting of the DouEh-The oven.
Copyright by American Pres Association-l
I am quite discouraged; indeed I am
sighed little Mrs. Benson as she dropped
into a chair and pattei her glowing face
with her white aprsl, u have inquired
and read and studied and experimental
until I am really tired. and my bread is
utterly, m~iserably wretchei. There are
plenty Of articles on scientific bread
making and any amount Of literature on
chemical action and fermentation, but
as a matter Of fact Idon't know a chemi-
cal term, and the rs and O's might Just
as well be Greek or Choctaw for all Of
the good they do me l wish some one
would write or talk on bread making in
such a way that plain u-nscientihC women
or even simpletons could understand it.
OF course it's dreadful to be soiguorant,
but, all the same, there are lots Of us,
and we are just crying for information
and the disheartened young housekeeper
really did give way to a food Of tears.
She dried her eyes as the familiar
whistle Of the postman reached her ears,
and went to the Dol to receive her let
tiers.
From Aunt Margaret she said;
and oh, 1 wonder IL she has answered
my questions about bread making, rolls
and raised biscuits Then she read:
While l would not disparage rules,
chemistry and scientific attachments gen
orally, yet / assure You that found the
experience Of my old colOred servant
of much greater value han all of my
higher education. She wa an expcrt. in
bread making, n creative genius OF light
dough, and / can truly say that / never
expect to eat better bread. and certainly
none could be made that involved less
trouble and hard work. 1t is the opin
ion of many persons that so much has
been said and written about bread max
ing on chemical and scientific principles
that it is little wonder that young house
keepers become confused and disheart-
ened by the many and apparently com
phcated processes.
As a matter of fact. the practical part
of bread making is a very simple and
easy affair, and one which any person
with ordinary intelligence should be able
10 manage without difficulty.
Into n quart Of warm water put one
heaping tablespoonful Of salt and one
half cake OF compressed yeast, dissolved
in a little tepid water. Stir this thor
oughly and add -four to make a rather
stiff batter, and beat it rapidly for some
minutes. A large earthen cake bowl is
the best dish to use, and in this the
sponge should be set 10 rise in a warm
place. In from two and one-half to four
hours the dish will be full of light
dough. This should be kneaded with
additional flour until it is toe stiff 10
work in the bowl, when it may be turned
upon the bread board and kneaded
again. The old rule is to work it forty
minutes by the clock and as much longer
as nature can endure.
Care must be taken 10 add -four slow
ly, and never more than is absolutely
necessary to keep the dough from stick
ing to the board or hands. "A spend
thrift in strength aud a miser in flour"
will, all other things being equal, al
most certainly make good bread. The
kneaded dough should then be put into
the bowl and set to rise again. Then it
is again turned upon the board and re
ceives an additional working Of about
btub v AAktHu AAliAhNfNt W men II II lApAu-
ed and put into the pans. The amount
given will make three ordinary sized
loaves. Set the pans in a warm place,
and when the loaves have risen until
they are about twice their original size
put them in the oven, which should be
quite hot.
The best test for the oven is to wet the
finger Il touch the door or the bottom
of the oven. II it is sufficiently hot to
hiss it Is in proper condition. but must
be carefully watched, aud II the bread
shows signs of burning On the top place
over it a sheet Of thick brown paper.
There arc several tests applied by house
keepers to ascertain if breadis thorough
ly done. Probably one Of the safest is
TO thrust a clean broom straw into the
loaf. Some bakers touch the wet finger
to the bottom of the pan, and If it will
hiss the bread Is done. There is, how
ever, no infallible test, and the house
wife must use her W judgment. With
a moderately hot oven, which will brown
but not burn, bread may remain for
forty-fve TO fifty minutes to advantage.
Bread is greatly improved by being well
baked in an oven as hot as possible with
"A IA AAAAA6s - AAhA NNbANN VI AAtaAA
alters the flavor of the -four and brings
about chemical changes, and by hber-
Grating the latent gases renders it much
more porous and elastic, or, as the house
keeper expresses it, light" When
baked with a slow IRE bread may be
light or porous, but viii be almost white
and as nearly tasteless as a mixture OF
-four and water can be.
II raised biscuits are desired take out
about one-third Of the bulk, and add n
hit of butter half the size of an egg and
a tablespoonful of sugar. Kuead thor.
oughly and divide into equal portions,
continuing the division until the pieces
are Of suitable size. When they are
light enough to put in the oven brush
them lightly e with the beaten white
of an egg or with a little butter. 1t is
necessary 10 butter the pans thoroughly
before putting in bread or biscuit, else
the loaves will stick and possibly break
when they are removed.
A clean board should be provided on
which to place the bread when it is taken
from the pans, and a moderately thick
cloth should be placed over it to keep in
the steam and slightly soften the crust.
Bread made after these directions will
be crisp, sweet, delicstely favored and
nutritious, without a suggestion of soy
giness, or the raw taste frequently noted
in the home made article.
NELLIE S, srowELL.
The following item has been going the
rounds of the press, and as our druggist,
A u Rnadal bandIaC tho mode Z; ~,