The San Francisco call., 1899-10-29

liable, end, followed without deviation,
will never result in failure:
IN REGARD TO KNEADING BREAD
Wooden kneadtng boards are declared
unsanitary. In their place in the modern
kitchen are found heavy marble or glass
trays, which are more easily kept clean
The molding board is now declared to &
one of the places where close inspection )
needed by housewives who appreciate tn
ubiquitousness of germs and microbes. In
deed, some housewives who have mad
domestic science their hobby will not
low dough to be kneaded at all by han
but insist that the same process, or vs
nearly, be accomplished by large spoe
just watch your domestic Scrape
dough off her hands after she has heon
kneading 1t, and you will never want any
more bread kneaded by hand, says one
OF these up-to-date housekeeperS. Doubt
less, even with the marble tray the beat
ing with the spoon would be more salts
factory and the bread equally light.
PLAIN BREAD-Three pintS flour. Let
stand in a warm place over night where
it will get warm and light. Take one-half
cake compressed yeast, one-half cup Eour
till very light. Add one tablespoonful
sugar, one of lard, one tablespoonful salt
and one and one-half pints warm milk.
Stir into -four and knead ten minutes. Let
rise to twice it's size, knead five minutes,
let rise again, knead ten minutes and
form into two loaveS. Let rise thirty
minutes and bake in moderate oven three
TWO LoAVES PERFECT BREAD
Take a scant quart of milk just warm.
Dissolve in it one-half cake compressed
yeast and one teaspoonful salt. Warm
two large quarts flour, make hole IN the
center and pour in the milk and yeast.
Work in gradually the -four with :, IN the
hand. If not too soft sprinkle with little
flour and knead well. Set TO rise in a
warm place, well covered, two hours In
summer, four in winter. When risen TO
twice its size knead down again: Let rise
and knead thoroughly, then put in pans
Let loaves rise to twice their size and
bake forty-five minutes Do not have oven
'oP POTATO Il - BREAD-Twelve good-sized
potatoes, boiled and mashed fine; one
quart of cold water, one quart OF water
two CAKES of compressed yeast. 10 three
tablespoonfuls of flour, three Tablespoon
fuls sugar. two tablespoonfuls salt, add
slowly One-half pint OF boiling water. Add
this to the potato and water; when luke
warm add the yeast and let rise. When
well risen stir down and le- rise ogain.
Put in glass cans and set in cool place.
The morning of baking warm the flour,
and If the yeast is very cold take the
chill off. Wet the -four with one-h half the
yeast, knead twenty minutes place in
bread tins, let rise till light and then bake.
This makes two bakings of three loaves
each.
sweet milk, half cup Orleans molasses,
one teaspoonful soda 0eveD dissolved in
molasseS, one teaspoonful salt, four cot-
fee cups brown flour. Steam three hours,
GRAHAM BREAD-Half cake of COM
pressed yeast, one quart of tepid water,
two pinches Of salt; stir in graham -four
with a spoon; let rise over night. Next
morning add one cup of molasses, in
which has been stirred half a teaspoonful
of soda, and with the hand add graham
-four enough to make quite stiff. Put in
buttered tins half full smooth over with a
knife, set away till light and bake
BOSTON BROWN BREAD-One even
cup of Indian meal, two heaping cups OF
fRaCnOOnflJl l.
spoonful of soda, one cup of molasses.
Mix very thoroughly together the meal,
salt and soda. Add one pint of hot water
to the molasses and stir: pour the mo-
lasses and water into the middle of the
meal and stir till smooth batter. Put
in a buttered tin boiler, cover tightly and
set in a covered iron kettle to boil three
hours, adding water as may be necessary.
When done set the bread boiler in the
oven for ten minutes.
CORN MUFFINS-One cup yellow corn
meal, half cup -four. one tablespoonful of
sugar, one and a half teaspoonfuls baking
powder, one beaten egg, one and a half
hot creased gem pans.
CRUMPETS-Melt one small table
spoonful lard. Add to it one egg and one
and half gills milk. Beat well, then add
half teaspoonful salt, one teaspoonful
sugar, one and a half teaspoonfuls baking
powder sifted with two and a half gills
flour. Bake in muffin rings in very hot
oven at once for five minutes. This guam
tlty makes six crumpets. The secret of
SUCCESS is quick making and quick baking.
SALLY LUND-One pint -four, two tea
spoonfqls baking powder, half teaspoonful
SAT-. Beat two eggs. whites and yolks
separately, add to yolks half cup sweet
milk or water. Stir slowly into -four and
add half soup melted butter. Stir In
whites last Bake in muffin pans two
thirds full.
MUFF1NS-Three eggs, whites and
yolks beaten separately, one pint sweet
milk, one tablespoonful melted butter. two
tablespoonfuls baking powder. four
BREAKFAST MuEEUNs-ous cup ID