Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1891-05-08
"THE STAFF OF LIFE"

Bread has been truly called the staff Of
life, says the New York Observer, and as
it is one of the principal articles of our
food, it is not to be wondered at that
the health of family depends largely
upon the kind of bread they eat and how
it is made. To make first-class bread
requires common sense, judgment and
care, from the time the yeast is started
until it comes out of the oven well
shaped, golden-brown loaf. The best
of recipes will not make good bread
unless the flour is good and the cook
careful. The longer bread is kneaded
the better it is and the winter.
Wheat Bread-One quart of warm
water, a pinch of salt, one cupful of soft
yeast, and -four to make a stiff batter.
Beat thoroughly and let it stand over
night. In the morning stir down and
add sufficient flour to mix it well, knean
long time and let it rise; then put ii
into your tins, handling as little as posi-.
BILE. When light place it in moderate
oven and bake hour, watching it care.
fully. If the crust is too crisp, wet with
a little sponge or cloth dipped in milk.
Brown Joe Bread-Two cupfuls OF
cornmeal, two cupfuls of white flour,
one cupful of molasses, one cupful OF
sour milk, one teaspoonful of salt, one
teaspoonful of soda. Steam three or
four hours and bake half an hour.
Graham Bread-One quart of warm
water, one teaspoonful of salt, small
cupful of brown sugar, one teacupful OF
soft yeast, a small teaspoonful of soda,
and enough graham -four to make it stiff
enough SO it will drop readily from a
spoon. Grease your tins and pour it in.
Let it rise until quite light, and bake
quarters of an hour in moderate
oven.
Rolls-One pint of boiling milk, one
tablespoonful of butter, one tablespoon.
full of sugar, half cup of soft yeast,
and flour to make soft sponge. Let il
rise over night, then knead hard, let il
rise again and roll out, cut with biscuit
cutter and fold half over. Bake in a
quick oven a golden brown.
Oatmeal Rolls-To vegetable dish oi
cold oatmeal left from breakfast add q
Tablespoonful of melted butter, one well
beaten egg, pint of hot milk, two tea.
spoonfuls of baking powder and -four to
make quite stiff so it can be dropped
from spoon. Bake in gem irons in a
hot oven.
Mullins, Number One-Half cup OF
butter, two-thirds cup of sugar, little
salt, one egg well beaten, one pint OF
boiled milk, half cup of yeast and flour
to make thick. Iet it rise over night,
and bake in irons from twenty minutes
to half an hour.
Rice Mufins-Half pint of sweet
milk, one pint of flour, half pint OF
cold boiled rice, two eggs, one and a
half tablespoonfuls of sugar, one table
spoonful of butter, little salt, two tea.
spoonfuls of baking powder; melt the
butter, add the sugar and eggs, beat
we'll, then add the -four. When smooth
add the rice. Bake in muffin rings.
This will make dozen and half.
Mullins, Number Two-One egg, one
pint of boiled milk, one tablespoonful
of melted butter, one tablespoonful oil
sugar, half cup of yeast, and flour to
stir as stiff as bread sponge. Set at
night, and in the morning stir down and
bake in muffin rings.
Mullins, Number Three-Two table.
spoonfuls of butter, one tablespoonful of
sugar, one egg, half pint of milk, two
teaspoonfuls of baking powder, and fom
to make as stiff as cake. Bake immedi
ately in muffin rings.
~ ft. n A 4 \ ~ "A
butter, two tabIespoonfuls of sugar, one
egg, one cupful of sweet milk, three tea.
spoonful of baking powder, and graham
-four to make stiff batter.