New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-01-28
HINTS TO BREADMAKERS.
THE STAFF OF LIFE MAY BE PRODUCED
SUCCESSFULLY BY FOLLOWING
THESE SIMPLE RIFLES

That bread Is the sta Of life is true to-day as
one thousand years ago. Bread made In the
far East is simple enough. There they simply mix
flour with water into a paste spread In sheets on
a Nat stove and bake hard AS made here Sue
, cess Is uncertain. Yet with the fine -four, perfect
baking powders and compressed yeast II Is gen.
orally possible to have good. light bread which the
veriest dyspcptic need fear
Never put the yeast be 1t soft. compressed or
hard cakes. into hot milk water. The water
should be lukewarm. the eavenlng quality will
be destroyed. Bread cannot be savory without
salt and while It requires warm place TO rise.
never put II In hot one for. II overheated In the
slightest degree. II Is ruined.
To make three oaves Of bread. sft three and one
half cups OF -four with hcapng teaspoonful OF
salt into bread bowl. Boil cup Of milk and
one cup OF water. and with them scad this -four.
Cool with one cup Of cold water In the mean
time dissolve one yeastcake In one-half cup OF
lukewarm water. and add this after beating thor
oughly II 1t Is cold weather prepare this at noon.
but, II warm, NJ night. In the morning sift seven
cups OF flour into this sponge. reserving a little
for kneading. which must be well done. Let the
bread rise to twice its original size. then mould
into oaves Now let 1t rise once more until light
and bake forty-fve minutes.
RECIPE FOR TWO LOAvEs OF BREAD
Some prefer bread without any scalded flour and
use all milk. To make two loaves Of this bread.
barely warm one scant quart of milk. dissolve In It
one-half cake OF compressed yeast. and add one
teaspoonfrl Of salt. Have two quarts OF -four
standing In a bowl that 1t may warm little make
hole In the centre of 1t and In the milk and
yeast Gradually work in the -four with the hand
or split spoon II 1t seems too soft, use little
more flour and knead thoroughly. Cover carefully
and set 10 rise. which will take from two to four
hours. according to the weather, When It has
risen TO twice its first size, knead again. Let It
rise once more. and then knead twenty minutes.
divide into loaves place In butered tins. and. when
ight, bake 1t VIII require thirty forty minutes
in moderate oven.
RUsK OR BREAKFAST CAKE
A delicious rusk. or breakfast cake. Is made by
preparing a thin batter say to pint of warm
milk. in which one-haf cake OF compressed yeast
has been dissolved. add enough -four to make a
batter that will drop from spoon. and let this
one cup of sugar, one-half cup butter. two well
beaten eggs little salt. and add this the sponge.
and shape into balls or butter cake tin and have
To- ,oat Ley l. rae untii llght ana bake Slowly
seeded raisins. or some English currants, and scat
ter some sugar and cinnamon on the top.
TEA ROLLS.
For tea rolls put into quart Of sfted -four
one teaspoonfrl Of sugar hcaping teaspoonful
OF salt. tablespoonful Of butter and table,
spoonful OF lard. Having dissolved one-half cake
of compressed yeast in a little water put It In one
cup Of sweet milk and mix well with the -four
cover 10 rise. Nhen lgnt roll out 10 tne tnlckIess
OF one half inch. Cut with round cutters two sizes,
placing the smaller ones top of the larger ones.
with little melted butter between, and let them
stand, for rising, about hour. Bake one-half
hour. Set at o'clock for o'clock tea or at
night for breakfast.
HOP YEAST BREAD
Many people long for old ia shioned hop yeast
bread" such their mothers made. For such
bread II is first necessary to have the yeast. Here
is the recipe for hop yeast Pare and boil twelve
large potatoes In two quarts OF water. When they
cooked turn this boiling hot potato water over
two cups Of -four. Stir well. Mash the potatoes
fine. and add to the water and -four. Put hand
fnl If hons in a granite basin and pour one pint OF
boiling water over them. Let them boil a few
inlnu,cs tneif this hop water into the above
mixture and add one cup of sugar and one-half
cup OF salt. When cool add two yeast cakes. Put
in stone Jar something earthen. with plenty
OF room. 1t will rise and fall. This Will keep for
weeks in a cool place For bread to be made with
some OF this yeast. place quart Of milk on the
stove When It Is boiling hot turn 1t into your
bread bowl and stir enough -four In II to make II
like thick cream. Beat we'll and when cool stir IN
one cup Of yeast and enough -four to make a stiff
batter. Set to rise, when light. add little salt
and knead long and faithfully with as little Hour
possible Let 1t rise once more. knead ana
mould into loaves: and when risen to twice their
first size ba Ike In a moderate oven.