The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1894-12-01
FOR THE TABLE.

Inc few Inhabitants OF the barnyards &ho
survived Tie weeks slaughter are presumably
holoihg high carnival to-day. for they have a
way OF forgetting heir fallen comrades In Joy
at thelr own salvation. But the ranks must be
lesilnlly thinned, as yesterdays overstocked
markets bore witness. Chickens and turkeys
were very low In price and excellent in quail
n.y. 1bey could be had for from IL 10 IS cents
per pound, and were so good that their mem.
DRY Is still haunting.
However, the day after Thanksgiving is
not one IN which to long for luxurIes. and per-
maps few words In regard to that staple
article the staff OF life, may be as appropriate
as any to-day
Good bread is almost an unusual thing, but
one very easy Of accomplishment either white
or graham bread being made in much the same
way, as indeed is that OF entire wheat and rye
hour. There are two brands of compressed
yeast which is used to the exclusion of brewers
yeast by the Majority of people. One brand is
sold IN rather large cakes for 212 cents
each. aud the second, for smaller pieces, four
or five for cents-half a cake OF the former
doing the work of one Of the latter. The yeast
must be fresh. II il yields very readily TO the
pressure or shows symptoms of swelling IL Will
not make good bread, and If but half the cake
is to be used the other half can be dropped
into a glass OF water and set away in a cool
place. where IL will keep in perfect condition
for two or three days. The flour for while
bread is hardly an Item TO create much eOnsd-
GRAFTON, ali -four being so good now, but the
family grade is to be preferred to the extra
quality, which is rather finer and contains less
nourishment There are some who claim that
the best bread is made with potatoes and
Others who give preference 10 milk bread-Do-
tatoeS giving a mOStneSS and elasticity, and
milk a Wilderness ana sweetness. Perhaps a
combination of potatoes and milk may be
claimed TO give the best results.
For all bread. the process being much the
same, it is well TO boil two small potatoes,
which have been peeled and cut in slices. until
they have broken TO pieces They will require
about pint of water for the boiling, and This.
with the potatoes. must be put through sieve
ana allowed 10 cool; thnn add to them tea
spoonful OF lard or butter, a teaspoonful of
sugar and two of salt; then add half a yeast
cake, which has been dissolved in warm-nOt
hot-W Tef and then pint of sifted flour.
Beat this well ana stand in a warm place for an
hour, at the end of which time il should be
buobly and Hight. This Is the sponge for all
Kinds OF bread, and II rye graham or whole
wheat is 10 be made add 20 this sponge pint
OF warm wafer aud enough OF whatever flour is
wished 10 make a batter so thick that it is Just
possible 10 beat it with spoon. and if graham
or rye are used add three tabeSpoOnfuls OF
syrup. Whole wheat needs less sweetening,
and TWO tablespOonfuls of light brown sugar
VIII be all sufficient.
When this dough has risen so that Il is twice
lis regular size. which will probably be in three
or four hours If 1t is kept warm and well COW
ered-lurn II out upon board and add enough
OF the same kind OF -four as the bulk OF lhe
bread is made from. and mold well for two or
three minutes then cut the dough into pound
pieces and form into lOaYes-the size pan tor
this weight being 21a inches deep, inches
long aud 312 inches broad.
lie pans must be well buttered, the dough
laid IN aud allowed TO rise ia the pans are
nearly heu. then place them in a rather brisk
oven and bake for an hour. shutting of the
heat after the first fifteen minutes, at which
time the bread Should have assumed nut
brown color Rye bread needs TO be made
ouite SIif and some German cooks leave the
lOaYes in tie oven for nearly TWO hours making
atcrust an eighth OF an inch thick and sweet as
a nut.
II white bread is TO be made add to the origi-
nal sponge a pint of warm milk instead of
water and after The second rising add flour
enough 10 mold, but no more L IS mist ke
10 make the bread very stiff WI II -four so 1t Is
best TO add hat article by degrees. Mold for
five or len minutes, using he heel Of the palm
I'm doing the Work and not The fingers, or they
Will become hopele ssly entangled in the sticty
mass. " hen the dough is smooth put it back
INTO tue OOWi ana let 10 rise a thltu time, until
It's surface is scanned with tiny veins not cracks.
Then mold again, form into Ioaves let them rise
In the pans, just as the graham bread did, and
bake 10 a hot oven for thlrty-hve minutes, then
turn out TO cool. II at any time The dough
shows evidence OF being sufficiently risen and
instant attention cannot lie given, take a
wooden spoon and stir the mass well for few
seconds. This will prevent lis soutiug and will
really improve its quality making 1t grained
while It retains it, lghtneSs.
To prevent too thick crust from forming
wash the top Of the iOayes with the yelk of an
egg beaten with three or four tablespoonful
of water. Do this just before putting into oven
anG use little pastry brush for the purpose
but be careful 10 wash IL clean af er using or
the old egg favor will not improve the next
batch of bre d.