St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1896-03-02
Saturdays Baking SimDIified.

1t may be made to appear the worst
sort of drudgery, that 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 the
various desserts which are to last over
Sunday and during 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 a hint will be given
here as to how the most tedious part of
the weekly baking may be quickly and
easily accomplished by a little fore
thought. This is the method given by
an experienced housewife:
When you boil the potatoes for dinner
on Friday mash two or three Of them
through colander into a crock mix
with them thoroughly a cup of flour
and stir In quart of hot water. When
this mixture has become nearly cold
stir IN a cup of yeast, or an yeast cake
dissolved in 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 the
center Of pan of -four, pour into it
tWo-thirdS of this sponge, and mould
1t into large loaf, kneading it until it
VIII IlOI SIiCh " your ndnUS. Tut 1t
into 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 cup of sugar and
enough Graham -four to thicken it so
that it can be handled; let this also
stand until morning, when it is to be
moulded into a loaf, put into a round
tin and allowed to rise until light and
puffy. Then place it in a steamer over
"A kettle w
splint inserted through it will come
out free from dough. 1t must then be
removed from the steamer and placed
in a hot oven until it becomes nice and
brown, and you will have a loaf of most
excellent Graham bread.
Into the remaining cup of sponge
which was set aside stir one cup of su-
gar, one-half cup Of butter, one egg,
two-thirds Of a cup of sweet milk one
cup of raisins rolled in flour, and lit
tie cinnamon and nutmeg. Mix all well
together, and you will have large
loaf Of the best sort of Dutch cake"
which will keep moist and fresh for a
long time. 1t should not be put into
the oven until very light, and the oven
should be kept at a steady, even tenn
perature during the baking.
When the large loaf 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 a cup
Of butter and a little sugar, and make
into light biscuit Thus from the same
foundation, and with very little more
tine and trouble than would be re-
quired to make the plain loaves of
white bread, you will have the Graham
bread, the loaf of rich Dutch cake,
and the light biscuit, and the bulk Of
the Saturdays baking will be accom-
plished in the early morning, while the
range is still hot from the breakfast
preparation, and the oven in good con-
dition.
WINTER EVENING ADJUSTMENTS
In small towns and remote country
houses, where frequent visits to the
theater and lecture hall are not prac-
ticable, there are many forms Of
amusement which may be inaugurated
by the entertaining hostess, eager to
promote sociability.
Nothing pleases young people so
much as informal parties, where they
are not obliged to wear their best
gowns; these are always interesting
and several forms of culinary amuse-
ment are cited below:
A MAPLE-SUGAR OR CARAMEL
PARTY
Purchase several pounds of the sweet
brown squares of maple sugar; the
dark, unadulterated kind is the best.
In a wide, and not too deep pan,
place the sugar, with sufficient water
to cover the bottom Of the pan; allow
a small lump Of butter to each cup of
sugar; permit it to melt, but be care
full that it does not burn. Try it occa-
sionally by dropping into cold water;
If stiff enough not to run from the
spoon, it is cooked sufficiently
Have some new pie tins, one for
each person; fill with pulverized ice.
and place them around we'll secured
kitchen table. The mistress of the feast
drops a generous allowance of the can
and the guests are invited to partake
of the dainty.
Making caramels is another favorite
diversion, and everybody should be
allowed to participate in their prepara-
ton. Chocolate caramels are general
favorites. Into a big saucepan of en-
amelled iron put four cups of brown
sugar, two of New Orleans molasses.
two of grated chocolate and two of
rich fresh milk, with two tablespoon
fuls of corn-starch, and tablespoon
full of butter; allow these ingredients
to boil slowly; when at the proper mo-
ment, and just before the sugar granu-
lates, remove and pour on buttered
tins. While cooling, mark off into
squares and place on ice to cool; when
ready, the amateur cooks are invited
to feast off the candied sweets, and
whether up to the standard or not they
are generally praised.
A MARSH-MALLOW PARTY.
Such party reulIires but little DrerJ-