Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1895-11-08
HOW To MAKE BREAD.
Close of Mrs. Rorer's Lectures I'm
New York.


1t was not Inappropriate that Mrs. Ro-
rer should give her last lesson In the
course at Madison Square Garden on
the. propagation of the so-cailed stan OF
life. Breai-making was the subject OF
Yesterdays demonstration. but the bread
made was OF White -four. while the whole
wheat Is the only thing Mrs. Rorer con-
siders "A staff worth having for youth,
maturity. or old age.
A loaf Of bread bread fingers, quick
biscuit, and a loaf Of sponge cake were
all made and baked-not bad hours
work
add your boiling water to the milk"
began Mrs. Rorer. Ito scald IL and pre-
vent souring. When the mixture is sufii-
GENTLY cool add your salt and flour
enough to make a batter. which must
be beaten thoroughly. the longer the
better. More -four is added until the
dough is stiff enough to turn out on the
board without sticking.
"Thls Is the regular Vienna bread,
such as you will get at the bakers, ex-
cept that II is made of better -four and
milk than the baker feels that he can
afford to put in his bread for the market.
"Scrape out the bowl in which the
bread was mixed, and brush It over light
" with butter. ready for the bread when
1t is set to rise.
The more kneading you give your
bread In the mean time the better. and
a few hard knocks will do more good
than all the kneading you could do in
double the time"
Mrs Rorer illustrated her meaning by
raising the dough in her right hand, and
letting Il fall with a resonant sound 10
the board. This was done over and over
again, while the board used for culinary
operations trembled from the force Of
each fall, and nearly danced off the
platform upon which Ii was standing.
This table," said Mrs. Rorer, 'ls too
low for this work. The tables In most
kitchens are too low. A man would not
work with them A chef always has his
tables made to suit his height. l have
all the tables in my kitchen made to or
der. The minute you are obliged to bend
over your work, that minute you begin
TO tire.
"When you have put ys', cad into
the bowl for rising brush II ~ the top
with a little butter, 10 prevent the for
nation of crust Place II in a warm.
moist place to rise. AT 70 degrees 1t
should stand just three hours. Cover It
with a cloth. unless you have a tin bread
riser.
For myself. ! never use tin In any
form. / am speaking now OF American
cles that can be used. With the best Of
it there Is a preponderance Of lead, and
IL is very injurious. particularly in cook
ing acids English tin is quite a different
article. The very best dish for bread
mixing is one Of the Russian wooden
bowls. This can be placed over warm
water.
when the bread is moulded put it in
pans and let 1t stand one hour. Bake
Ia.
Remember that these are the long. small
loaves. The larger ones require an hours
baking. Always bake in small loaves
when possible"
Mrs Rorer believes that bread finger
and bread stick pans. as well as the Vien-
ma bread pans. opening OUT straight u
the ends, should form part Of every
housekeeper's cooking utensils.
Give a child bread stick Instead of
a cracker to eat, and II will be much
better for IL. 1t is well to brush your
bread and bread sticks over With cold wa.
ter before putting them In the oven"
AS Mrs. Rorer mixed up some quick
| biscuits as she called them, she dis
coursed upon the merits OF baking pow
der and yeast bread and hot cakes.
yeast bread should always be eaten
cold and as hard as possible. while bak-
ing powder bread should never be eaten
unless IL is hot.
'If YOU must eat anything Of the kind,
watfies are much more wholesome than
cakes cooked on a griddle. Do you know
vhy these are injurious? 1t is because
they are cooked SO quickly. We consider
| IL necessary to cook bread an hour, and
/ .he cakes we cook In few seconds.
Wafies are baked more slowly in double
| pans. and cooked or both sides. The
very best OF them are made OF corn
| -four ,
would never put butter IN preao. Inc
French never do. Oh. yes. you can use
whole wheat for all the preparations,
INT use one third less" The following
are yesterdays receipts:
| White Bread.-Pour one pint or boiling
water into one pint OF milk, add tea
spoonful salt aud when warm add one half
ounce Yeast cake dissolved add suffi-
Gent -four 10 make a dough. Knead I'M
m soft and elastic. Put into bowl,
cover. and stand aside for three hours
| Form into loaves, and when light bake
| in a moderately quick oven half an
| hour.
MIX Biscuits.-Rub into one quart OF
aour one ounce Of butter, add two tea
snoonfuls OF baking powder and sufii-
| lent milk to make a dough. Knead
| lightly and roll out. Cut, place IN
creased pans. and then bake In a quick
| oven fifteen minutes
Sponge Cake.-Separate ten eggs. Beat
vbites, then yolks: add them to whites
then ada one and a half cups sugar,
and two cups -four sifted, and juice and
rind of one lemon. Mix lightly and bake
In a moderate oven forty-nve minutes
The clusters OF roses on the small ia
| HE beside Mrs. Rorer testified to the
close of the lectures. The women In
the audience clustered around Mrs Rorel
To saw farewell and ask few last bts