The Opelousas courier., 1891-05-23
"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 a family depends largely
upon the kind of bread they eat and how
1t is made. To make frst-class bread
requires common sense, Judgment and
care, from the time the yeast is started
until it comes out of the over a we'll
shaped, golden-brown loaf. The best
of recipes will not make good bread
unless the -four is good and the cook
careful. The longer bread is kneaded
the better it is and the whittier.
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 -four to mix it well, knean
a long time and let it rise; then put it
into your tins, handling as little as posi-
BILE. When light place it in a moderate
oven and bake a 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 -four.
one cupful of molasses, one cupful of
sour milk, n teaspoonfuI of salt, one
Gaspoonful of soda, Steam three or
four hours and bake half an he hr.
Graham Bread-One quart of warm
water, one teaspoonful of salt, a 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 aud pour it in.
Let it rise until quite light, and bake
three-quarters of an hour in a moderate
oven.
Rolls-one pint of boiling milk, one
tablespoonful of butter, one tablespoon
full of sugar, half a cup of soft yeast,
and -four to make a soft sponge. Let it
rise over night, then knead hard, let it
rise again and roll out, cut with biscuit
cutter and fold half over. Bake in a
quick over a golden brown.
Oatmeal Rolls-To a vegetable dish of
cold oatmeal left from breakfast add a
tablespooful of melted butter, one well
beaten egg, a pint of Dot milk, two tea
spoonfuls of baking powder and -four to
make quite stiff SO it can : be dropped
from a spoon. Bake in gem irons in a
hot oven.
Mullins, Number One-Half a cup of
butter, t%wo-thirds cup of sugar, a little
salt, one egg well beaten, n pint of
boiled milk, half a cup of yeast and -four
to make thick. Let it rise over niobt. |
and bake in irons from twenty minutes
to half an hour.
Rice Mufins-Half a pint of sweet
milk, one pint of -four, half a pint of
cold boiled rice, two eggs, one and a
half taplespoonfuls of sugar, one table
of butter, a little salt, two tea
spoonfuls of baking powder; melt the
butter, add the sugar and eggs, beat
we'll, then add the flour. When smooth
the rice. Bake in muffin rings.
will make a dozen and a half.
Mullins, Number Two-Oae egg, one
pint of boiled milk, ont tablespoonful
melted butter, n tablespoonful of
'ugar, bali a cup of yeast, and -four to
tlr as stiff as bread sponge. Set at
hight, and.in the morning stir down and
'ake in muffin rings.
Mullins, Number Three-Two table,
'poonfuls of butter, one tablespoonful of
.ugar, one egg, half a pint of milk, two
easpoonfuls OF baking pc sder, and flour
0 make as stiff as cake. Bake inmedi-
tely in muffin rings.
Graham Mufins-One tablespoonful of
two tablespooafuls of sugar, one
'gg, one cupful of sweet milk, three tea
poonful of baking powder, and graham
lour to make a stiff batter.
II apetc e.I-a. i