Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-11-24
uct. under the delusion, also. that it is

was only ascertained on trial. just as she
experiments with 'ther paints to produce
certain effects in color. Then l told her
what Mrs. Ewing,the accepted authority,
has to say on the subject!
1T Is very difficult to impress upon the
mind OF the average breadmaker the lact
that the exact quantity Of flour to be used
with a given Quantity of wetting to make
bread dough Of the proper consistency can
not be stated accurately by weight or meas
ure," says Mrs. Ewing. TT can only be APP
of is Of hour Te
quired to- a quart of wetting; In other
words, where three quarts OF the best
spring wheat floug will, with quart CT
sistency for good bread. four quarts Of the
best winter wheat flour may be required
to accomplish thef same result. And yet
the bread In both cases may be excellent.
contains less moisture than -four made
from soft or winter wheat.
consequently, quart OF hard wheat
flour will absorb considerably more wet
ting than quart Of soft wheat flour. and
less OF the former than the latter will be
needed to make dough Of a proper con-
sistency for good bread. The only infallible
test of the consistency Of dough for bread
lectures: Work in the flour until the dough
becomes smooth and elastic, and ceases to
stick to the fingers and the molding board
This test can always be relied on II good
hour is used, no matter what the brand
may be, or whether 1t is hard or soft flour,
and the breadmaker who practically or.
plies it will never fail to have good bread.
No Lard or Butter.
So poor old Jude, who declares that she
can make braid with her eyes shut" Is
not to be blamed for not knowing just how
much flour was necessary, when so eminent
an authority as Mrs. Ewing says that 1t is
pretty much guess work. but there are
some things about breadmaking that are
not guess work. In the first place, you
bakers yeast even, for / can make much
cleaner, purer yeast myself. Here Ii
recipe for hop yeast that has stood the test
Of twenty-five years In our family: peel
several perfectly sound Irish potatoes md
boil till ready to drop to pieces. then lift
out carefully ana mash fine. There must
he enough when mashed to make two half
pint cups-measure all the ingredients In
the same cup. Boil two ounc es OF good
hops in quart of water for twenty min
utes, then strain. Mix in the basin with
cup of sugar. one cup Of -four and pour
over this the boiling hot hop water. Stir
briskly for five minutes. Then add three
quarts Of boiling water, stir we'll and set
to cool to blood heat, when add q cup OF
good yeast, or cake Of compressed yeast
Stir brislSly and set aside for twelve or
fifteen hours, then skim and stir. Skim 1t
three times in as many days. then put in
q
1t will keep for two months. Always shake
the jug before using any Of it."
Now for the bread. / like potato bread
best, because 1t does not dry out so rapidly
and Is more nutritious, and set my face
like flint against lard or cottolene or but
ter in light bread. Goodness knows one
gets enough OF those In cakes and rolls and
pastry to ruin the digestion: The ingredi-
ents for bread are a cup Of yeast, table,
spoonful Of salt, cup of finely mashed po-
tatoes, tablespoonful Of sugar. To make
the yeast, take one pint OF flour, SLIT and
pour on 1t q quart of boiling water, and stir
briskly. After it has cooled. add the po-
tato and other ingredients, the yeast lust
After stirring well add two quarts Of flour,
and beat briskly for moment, then put to
rise III a moderately warm place. 1 prefer
stone jar for the purpose, and 1t should
be a good size soIthat the yeast will not
run over. 1t will take about ten hours for
it to get ''justarighr' to mix. In the morn
ing mix in enough -four to make stin
rubber-like dough- Just how much this Is
Mrs. Ewing has told you Is hard to de-
termine, but practice will demonstrate.
All Kinds of Bread.
The dough should feel springy under
your hand when 1t is stiff enough. and you
should knead 1t for twenty minutes at
least. Then put back in the bread tray to
rise. When 1t has got about twice as big
as when put to get light, cut 1t into six
even Jumps. knead lightly into loaves. and
put into creased pans that VIII let 1t rise
to twice It's original size without crowding,
then bake for one, hour in a, moderately
hot oven. Fifteen minutes before taking
from the oven draw tho pans out and rub
make IL brown nicely and render 1t ten
der. Ifthe oven gets too hot on top, set
a pan Of water on the crate, or II that Is
out. lay two or three thicknesses of pa
per over the bread. When done roll quick
iy In several thicknesses of perfectly clean
cloth to soften. If the crust seems very
hard, dampen the cloth with cold water.
You can make graham, rye or any other
kind of raised bread by this recipe, by
substituting the other flour for the white.
If you should determine to make rolls af-
ter the dough Is mixed. add a small table,
spoonful of butter or lard to each pint Of
the butter on 1t, then roll up and knead,
but add only a little more -four, as rolls
should be thinner than bread. Roll thin.
cut with biscuit cutter, fold over half
and set to raise. Rub with butter just be-
fore removing from the oven.
Everything about breadmaking should
be scrupulously clean. Always wash the
bread pan or tray each time 1t is used.
Never return flour to the bin till sifted to
remove every particle of dough. Never
put Jumps Of pastry or dough in the -four
bin, to keep "for future reference" The
refrigerator is the best place. Have one
spoon, cup, knife. tray. tin measure. and
stone Jar for your bread and don't use
them for anything but that and pastry.
Home made bread Is sweeter and more
wholesome, keeps longer. and is at least
five times cheaper than you can buy. Bak-
ing twice q week will keep you in bread,
If you have hot rolls and bIcuts, and you
can bake on your ironing day. and on Sat
urday when your stove is hot for the Sun
day supply Of sweets.
D. 1 suppose 1t Is hardly necessary to say
that Rose-in- blooms bread WIS not a sue
cess. She went out to play with the dogs
and forgot it, SO 1t got too light and sour
ed. So did Jude's temper.
SONORA SARA.