The weekly intelligencer. [volume] (Lexington, Mo.) 1891-1901, 1896-06-20
SATURDAYS BAKING.
Suggestions for the SimpIihcation of the
Days Work.

cubEGbttOhb IA oiAh VI u
Days Work.
L may be made Il appear the worst
sort of drudgery, hat troublesome
saturdays baking" The thought of
making the white bread, the Graham
bread, with, perhaps, light biscuits for
tea, the tedious variety of cake, and
II various desserts which are 70 last
over Sunday and the greater part of
the following week, will seem appalling
to the inexperienced cook, if she does
not know how to simplify matters,
and has only the regulation coOk-books
with expensive and elaborate recipes
for guidance. Just n hint will be given
here as to how II most tedious part
of the weekly baking may he quickly
and easily accomplished by n little fore
thought. This is the method given by
an experienced housewives:
When you boil the potatoes for din
ner on Friday mash two or three of
them through n colander into a crock;
mix with them thoroughly a cup of
flour and stir in n quart of hot water.
When the mixture has become nearly
cold stir in n cup of yeast, or q yeast
cake dissolved in n little warm water,
and whip the whole thoroughly; let
it stand until evening, when it will be
foamy and light. Then make a hole
in h center of n pan of flour, pour
into it two-thirds of this sponge and
mold it into n large loaf, kneading it
until it will not stick to your hands.
Put 1T into n Pan and let it rise until
morning. From the sponge that is
left in the crock take one cupful and
set it aside; then into the rest stir
half n cup of sugar and enough Ora
ham flour to thicken it so that it can
be handled; let this also stand until
morning, when it is to be nodded into
a loaf, put into a round tin and al
lowed TO rise until light and puffy
Their place it in a steamer over a kettle
of hot water and steam it until a splint
inserted through it will come out free
from dough. 1t must then be removed
from the steamer and placed in q hot
oven until it becomes nice and brown,
and you will nave a loaf of most ex-
cellent Graham bread.
Into the remaining cup of sponge
which was set aside stir one cup of
sugar, one-half cup of butter, one egg,
two-thirds of n cup of sweet milk, one
cup of raisins rolled in flour, and a
little cinnamon and nutmeg. Mix all
well together and you will have a large
of the best sort of Dutch cake"
will keep moist and fresh for
n long time. 1t should not be put into
the oven until very light, and the oven
be kept at n steady, even tenn
perature during the baking.
When h large Ioaf of white bread
is thoroughly risen in the morning it
may be cut in quarters, three of which
should be kneaded into loaves for bak-
ing. Into the fourth work half n u
Of butter and n little sugar, and make
into light biscuit. Thus from the same |
foundation, and with very little more
time and trouble than would be re-
kluired to make the plain loaves of
white bread, you will have the Graham
bread, the loaf of rich Dutch cake and
light biscuit, and the bulk of the
saturdays baking will be accomplished
N the early morning, while the range is |
'tlll hot from the breakfast repair
ION and the oven in good condition.
journal.