Savannah courier. (Savannah, Tenn.) 1885-1979, 1896-04-16
SATURDAYS BAKING.
suEsestiona fur the Hinpi,ncatiun of tAs
nnY'n Mnrk.

S.6Hs"tAvh" Iva tuC btnHitu'uttth 1I -
bays work.
II mny be made 10 appear the worst
,ort 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, md
the various desserts which are to last
over Sunday and the greater part Of
the following week, will seem appalling
to the inexperienced cook, II she does
not know how to simplify matters,
and has only the regulation cook-books
with expensive and elaborate recipea
Tor guidance. just hint will be given
here rs to how the most tedious i,erN
Of the weekly baking may he qtiickly3
and easily accomplished by a little fope3
thought. This Is the method givegby
an experienced housewives: + ~
When you boil the potatoes for din
ner on Friday mash two o. three Of
them throsgh colander ,nto q crock;
mix~with them thoroughly cup OF
Hour and stir ii quart of hot water
When the mixture has become nearly
cold stir in ascup of yeast, or yeast
cake dissolved in little warm water,
and whip the whole thoroughly; let
1t stand until evening, when it will be
foamy and light. Then make hole
In the center Of pan of flour, pour
into it, two-thirds of this sponge and
mold it into large loaf, kneading II
until it will not stick to your hands.
Put it into pan and let 1t rise until
morning. From the sponge that is
left in the crock take one cppful and
set 1t aside; then into the rest stir
half cup of sugar and enough Ora
ham flour to thicken 1t so that il can
be handled; let this also stand until
morning, when ii is to be nodded into
loaf, put Into n round tin and al
lowed to rise until light and puffy.
Then place ii IN steamer over kettle
OF hot water and steam it until splint
inserted through IL will come out free
from dough. II must then be removed
from the steamer and placed in hot
oven until II becomes nice and brown,
and you will have a loaf of most cx-
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 cup of sweet milk, one
cup Of raisins rolled in flour, and
little 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
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 1t
may be cut in quarters, three Of which
Should be kneaded into loaves for bak-
ing. Into the fourth work half cum
OF butter and little sugar, and make
into light biscuit. Thus from the same
foundation, and with tery little more
time and trouble than would be re-
Nuired 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 accomplished
in the early morning, while the range is
still hot from the breakfast prepare
ton and the oven in good condition.,
Ladies' Journal.