Daily capital journal. (Salem, Or.) 1896-1899, 1896-09-12
a Make Bread.

utensils and gas sV"'0'0SpO ~,
''o,lTS S.ranced for her lessons one
iI! =, mixing the dough, ana al
esln ,,o0 :, clearly explained how 10 &c
sch "ep ,n he sure of good results
80 IL ,stan was thoroughly ex'
ls,,asdNtne s,trs mixing. the baking y. t.seO saO
au'u os Her formula as taken
Dc pa" snoke and worked, is as fol'
'h'Ie 'rr Tbe 81 Yeast, the most important
y" 81, @ood bread, is the German
81 ..sd, :, Fleshman's being the
Dp,s ssst, Be sure that it breaks dry
Y, loan. Loan use one cake dissolved IN a
~. p .r .nld vater-just enough to cover
't ,,sO sU add One-half pint OF fresh
..st milk, and One-half pint OF warm
ss .,, The temperature of the "wet-
'.',' " mover to be above IS degrees or
us ,,ra warm. One even teaspoon
~ ~ salt. the flour is then added
,dn,llv. and the better the flour the
at,r the bread. The high patent
',aiOs all the gluten contained IN
s I. wheat berry; the best flour for
|,,,d is gritty, being made out OF the
a. nortion of the wheat. Save your
.,rstv -four for cake and pastry.
n. aour is added gradually, and
.',.ed in the bowl until it is ready
tn,o out on the board: knead your
+ .nsb pretty stiff or until it ceases to
,iet Ia the board and rebounds under
Iour hands like a rubber ball. A great
,,l oi bread is made too soft-not
M euoug. Knead all at once; SIM
N mould or shape into leaves when
hitting into the pans. One pint or
letting makes three lOaves, and three
AouN from the time of mixing your
oupb will be double in in size (lf the
Hour is good, and ready tor the pans.
FO Judge Of lightness, if the point OF
he finger remains, it is not light
nOugh. Brush over with melted but
len 10 keep the crust from forming
but no grease of any kind inside.
No sugar on potatoes. Bread
shOuld never, under any circum-
stances be more than four or
6fve hours rising. If longer what the
chemists call false rising or bacteria
gets In and the good qualities are
crowded out. The most perfect bread
. is always that which is baked in the
smallest leaves. Mrs. Ewings pan
[were 3X3xlO inside measurements and
she half filled them with the dough.
Bake in single pans to obtain the
best results and about 45 minutes. If
'gOu have an oven thermometer put
pour bread in at $40 degrees, but il
Pour browns on the oven in two
minutes the oven is just right. DON'T
wrap bread when it comes from the
|OVen or you will destroy the crisp
ness Of the crust. Stand it in q
draught to allow the carbolic acid ga
70 escape and permit the pure air tC
|elter. Always remember that every,
Ihlng that is expected to grow light
10 lhe oven must always have the
greatest heat on the bottom. l forgot
% mention that Mrs. Ewing CREASED
lne BOWL with butter before putting
Y tne lump Of dough to rise. Mrs,
living made lovely French rolls of the
@ue dough, which she baked in pans
possibly half a yard long partitioned
"Sto hold about three rolls, each
.ae y. length OF the pan. Bake them
Ai'een minutes. Mrs. Ewing's dough
'asS elastic when light that she
"Ouu take a piece in her hands and
s'u.9 manipulate it with the ends of
!, uuges and it would spread out
~ .s.u'e uef ike a small sheet of rubber
s.s1 1'.aOut a break. One dyspeptic hus-
.'., Iu III Salt Lake became so enthusi-
y .s'lc after hearing her first lecture,
". wa, ae offered his wife 500 when she
F0, 0siu make bread equal to Mrs.
paid it. W ii"'e' Ns
BROWN BREAD.
I, tso wv cups Il pintl OF meal. White
: 'ou.s OssI unless you can get the genuine
u'usfh sou. yellow-two cups graham
tss S'' one cup New Orleans molasses
90, % cups very sour milk, two tea
'ssa salt, three even teaspoonsf u
hon-. Ofease the tins and steam fouI
GRAHAM BREAD.
A,a.i : mixed precisely as white yeas :
,uv,r OHiy II has a tablespoonful Of
=. LARETA Z. LAwLER.
'Cers,,a a',enee of cooking cereals
he Sau. began Mrs. Ewing, are
DroDs'1'' s' 1000 for breakfasts wher
nor s .s cooked. There are twelve OF
iOOd bn, ea's Hs that make excellent
nd t Out Of these rolled wheat. oats
iAOulS are preferred. Cereal.
vsr y 49,. cooked In utensils of iron il
spIdlv SOW so manner, as cooking toe
w., s1ruiy destroys the favor OF the food
he food 10 suouid be taken in stirring
Avor srl 'ol II stirred too much tn,
Ii. osporates by exposure To tb,