Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-12-29
RECIPES.

HeCiPeS.
| FRENCH BREAD AS AT HOTEL
| WORTHY. Dissolve one cake Of com
pressed yeast, one ounce OF salt, two
ounces Of sugar, and tablespoonful OF
lard or butter In one quart OF water and
stir 10 enough -four to make dough
stiff enough to mold. Let II rise In q
mass over night or about eight hours
then mold thoroughly and make into
rolls about two inches in diameter, and
as long rs can be conveniently handled
from eight inches to two feet. Lay
these on piece Of dry canvas or crash
little wider than the length OF the
loaves, bringing a fold Of the cloth be
tween each rolled loaf and set the whole
on board to rise. When sufficiently
risen carefully roll the loaves one at q
time upon thin piece Of board, slightly
Toured, from which they are to be sgair
rolled carefullysto the bottom OF a large
baking pan inverted In the oven. Place
them far enough apart to prevent the
sides from touching, and bake an hour
IN a moderate oven.
| MILK BREAD.-Dissolve one table
spoonful of butter or lard, one table
spoonful of sugar, one teaspoonful oil
salt, and one cake OF compressed yeast
In pint OF scslded milk and add one
pint Of warm water. Stir the whole
thoroughly and add flour till il Is stiff
enough TO mold. Leave IL In an earthen
bread bow In warm place TO rise oveI
night. In the morning knesd half an
hour before putting into pans. LIT II
IL In, ha fn ri tNst "A
original bulk, and bake In a moderate
oven about an hour. This will make
four losyes.
BREAD STICKs.-Tske one-fourth OF
the above recipe and make into sticks
baking in pans made for the purpose.
WHOLE WHEAT BREAp.-one pint OF
scalded milk, one pint OF warm water
one tablespoonful Of lard, one teaspoon
full Of salt, one cake OF compressed yeast
Stir In whole wheat -four till the dough
Is AS thick as IL can be stirred with a
spoon, not quite stiff enough TO mold
Let IL rise over night. In the morning
add one-half a cupful OF sugar, stii
thoroughly fifteen minutes, and put into
pans, filling them half full, and set In 8
warm place 10 rise. When risen till the
pans are about level full, place In q
moderately heated oven, and bake one
and half hours. This will make -four
loaves.
WATER BREAp.-Three quarts OF sift
ed -four, one quart OF warm water, one
cake OF compressed yeast, dissolved IL
half cupful of warm water, two tea
spoonfuls OF salt. Mix the ingredients
Just before bedtime and mold half nj
hour Till very stiff; cover and set 10 !
warm place 10 rise. Early in the morn
ing mold smother half-hour, using as liz
tie -four SIS possible. Then make into
four losves OF squsl size, filing each par
little more than half full. Let IL ris,
till the pan is level full, and bake from
forty 10 sixty minutes. This Is NOR,
like the French bread than any othel
homemade bread
FRENCH BREAD. Grace Melain'
Loursut. Put hesping Tablespoonful
OF hops and a quart Of hot water oyel
the fire TO boil. Have ready five or 81,
large boiledy potatoes which mash fine
Strsin the hops. Now put pint Of
boiling water that 10 which the pota'
toes were boiled over three cupfuls Of
-four: mix In the mashed potatoes
then the quart OF strained, hot, hoI
water, hesping teaspoonful OF sugar
and the ssme of salt. when this Is luke
warm, mix in one and half cakes OF
compressed yeast. Let this stand ovei
| night In warm place.
10 the morning, new process is II
order: First, pour over the yesst 8
Tablespoonful OF warm water, In which
Is dissolved half a spoonful OF soda
mix la lightly about ten and half heap
ing ,escupfuls of sifted -four. No mor'
-four Is added TO the bread during III
kneading. Instead. the hands are wei
in lukewarm water. Now, knead th,
dough, giving IL about eight or tel
strokes; then taking IL from the side
uext TO you, pull 1t up into long length
then double It, throwing il down snap
pishly and heavily. Wetting the hands
again, give IL the ssme", number OF
strokes, or knesds, pulling the end
to~a you again and throwing IL ovel
the part left In the pan. Continue. thi.
process until large bubbles are formed
in the dough. Ii will take half an hour
or longer. The hands should. be wet
enough NJ first 10 make the dough rathei
supple. II deIterously managed, IL vii
not stick 10 the hands after few
minutes; and when II is kneaded
enough, Il will be very elastic, full OF
bubbles and will not stick 10 the pan
when this time arrives, put the dough
away again In a warm place 20 rise
| This will take one or two hours.
Now comes another process. Sprinkle
| plenty Of -four on the board. and take
out, lightly, enough dough 10 make ons
loaf Of bread, remembering that the
French loaves are not large, nor OF The
same shape "a the usual homemade ones
With the thumb and forefngee gather
up the sides carefully Ito prevent doub-
ling the meshes or grain OF the dough-
10 make il round in shape. Flour the
rollingipin, press il in the centre, rolling
little back and forth. Now give each
pulled end rollatowsrds the centre,
tapping we'll the ends. Turn the end en-
tirely over, pulling out the ends to make
long loaf. Sprinkle plenty OF -four on
large baking pans turned bottom side
up, upon which lay this and the other
loayes, little distance apart, il there IL
room for tw o Of them on one pan. Sprink'
lie plenty of -four on the tops, and set the
pans By the side OF the fire TO again rise
little. Ii will take twenty-five OF
thirty minutes longer. Then bake.
kneadiug bread in the manner just
described causes the grain Of the bread
10 run in one direction, so that Ii may b
peeled of in layers. Knesding with
water instead OF -four makes the bread
moist and elastic. rather than solid and
in crumbs. Six loaves.
GRAHAM BREAD.-Dissolve one cake
Of compressed yeast in one quart OF
warm water. Stir in sifted Graham
-four until il Is stiff enough TO mold with
the hands. Add one tesspoonful OF salt.
Let il rise In warm place well covered
over night. In the morning add one.
half cupful OF molasses, one-half cupful
OF sugar and heaping tesspoonful OF
soda. Fill two pans half full and let II
rise till they are level full. Bake in a
slow oven one and u half hours.
BREAKFAST PUFFs, OR PopovERs =
Ingredients, two cupfuls OF milk, two
cupfuls Of ilour, two eggs, aud an even
teaspooDful Of salt.
Beat the eggs separately aud well, add
the whites last and then beat all togeth-
er. They msy be baked in roll pans or
In deep gem pans, which should be
heated and creased before the batter is
put in. They should be filled half full
Of the batter. Or they may be baked in
tea cups. The above quantity should
make sixteen pufis.
To bake the oven should be quite hot
for the first fifteen minutes, aud then
cool the oven somewhat and let them