Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1892-05-24
NOW TO MAKE COOP BREAD

bread. tine must know, flrst, how long
io IT,, the bread ri.e, a. II takes longer
time In cold than In warm weather ;
second, when the oven IL Just ~ the
right temperature Ia bake IL. Itcad
should IL put Ia q rather hot oven a.
II 4. nearly light enough Ia bake when
put In. The rule Tor baking bread there
fore differs from that 81 baking cake
which should BE- pa, Into moderate
oven At fir.t, To become equally heated
through before rising. A. bread re-
quIre. a brisk heat. II !. well 20 have
the ioaye. small, the french.brcsd
loa,e. hslng well adapted to . hot oven.
After the bread Ia baked, th. loa,cs
should b. placed on end covered a, the
back % the table until they cool.
~ MAXI rEAsr.
IagrciisAl,.-A cupful Of bakers
Yeast, four cupfuls Of -four. TIVE large
potatoes tbolled). one cupful ~ sugar,
aud slx cupful. 90 boiling water.
Mix the warm mashed potatoes and
sugar together, then add the nour, next
add the .lx cupful. of boiling water,
poured ou slowly, TIL. cooks the -four q
little. II will be % the consistency of
batter. set the mixture Ia get almost
cold. stirring IL so the bottom may be-
come cool also. II will spoil the yeast u
the batter 4. too hot. When luke~arm,
add the teacupful of yeast; leave this
mixture Ia the kitchen, or la some warm
place, perhaps on the Kitchen table, do
not put II too near the stove Tor i've OF
six hours until II gets freely light. do
not touch IL until II gets somewhat light
then stir Il down two ar three times dur
Ing the six hours. Til. process. make.
Il stronger; keep IL In cool place until
needed.
hi. yeast will last perpetuslly u I
,eacupful Of Il be always kept, When
making bread, to make new yeast al
tie next baking. Keep IL la q stone Jar,
scaldlng the Jar every time fresh yeast
I. made.
In summer IL IL we'll Ia mix corn meaI
with the yeast, and dry IL In cakes, Ia
some shady, dry place, turning the
cakes often that they may become
thoroughly dry. IL require. about one
aud a half cakes biscuit cutter, "a
make four medium sly-l losyes Of bread
Crumb them aud let them soak la luke
warm water about a quarter or half m
hour before using.
To MAKE rIr BREAD.
Ilgredisai..-flour. one and a hall
cupfuls Of Yeast, lukewsrm water. 4
Tablespoonful of lard, a little salt.
Put two quart. of nour Into the bread
bowl, sprinkle q little salt over u, add
one and . half cupfuls OF ycast and
enough lukewsrm water Ia make u a
rather soft dough. Set Il one sid. ia
rise. In winter Il will take over night ;
In summer about three hours. After II
has ri.en, mix we'll Into Il one table
spoonful Of lard, then add -four mot too
mueh) and knead Il half an hour. The
more II L. kneaded. the whittier and finer
II becomes; leave this In the bread bowl
for a short time In rise. then make II In
to loave., let Il rise sgsin for the third
time, and then lake.
DIXIE BISCUIT.
Mix one teaspoonful Of salt Into three
puts Of -four, put one teacupful Of
milk, with two tablespoonfuls Of lard.
on the fire tn warm. Pour this on two
eggs well beaten, add the -four With
one teacupful Of home made yeast; when
well mixed. set Il In q warm place tn
rise for about i've hours, then form
into biscuit, let them rice again, then
bake.
PARKER HOUSE ROLLS,
Ingre,ii,nis.-Two quarts Of -four.
one pint of milk (measur after boillng)
butter the sire of an egg, one table
spoonful Of sugar, one tescupfui OF
home made yeast, AMI little salt.
Make q hole Ia the -four, put In the
other ingredients. In the following order,
sugar, butter, milk and yeast. do not
stir the ingredients after putting them
together, arrange this at ten o'clock at
night, set In q cool place until ten
O'Clock the next morning, when mix all
together. and knead Il fifteen minutes
by the clock, put In q cool place again
until four o'clock q. NJ, when cut out
the rolls. and set each one apart from
its neighbor In the pan, set Il for half
an hour In = warm place, bake fifteen
minutes.
Rusks.
Add to about quart Of bread dough
the beaten yolks Of three eggs, half .
cupful of butter and one eupful Of sugar
and mix ell together; when formed Into
little cakes rather high and slender, and
placed near each other, rub the tops
With sugar and water mixed, then
sprinkle over dry sugar. This should
al two pans.