The midland journal. (Rising Sun, Md.) 1885-1947, 1899-02-24
DAINTY SANDWICHES.
Mrs. N. s. StOwell Tells How to Bake
Bread for the Express Purpose
of Making Them.

In making sandwiches, as in doing
most other things, there is right and
wrong way.
Bread for this purpose is best If made
In the following manner: Have ready
TWO quarts of water at temperature
a little above blood heat. Put pint
of this into quart bowl, adding sifted
-four TO make thin batter. Into this
put half cake of compressed yeast and
beat until perfectly smooth, using flour
until the batter is as thick as can be
stirred easily. Lay thick cloth over
this and ret it stand. Put the re-
mainder of the water into the bread
pan and make batter that can easily
be stirred with spoon. In about is
minutes put in the matter containing
the yeast cake and stir until the mass
is thoroughly incorporated, using as
much flour as is necessary to form
rather stiff dough. Do not touch the
bread with the hands, and do not put
any salt in it. Set in a moderately
warm place to raise. In the morning 1t
will, all things being equal, be at the
top of the pan. Put in an ordinary
sized cupful of sugar, three-fourths of
cupful of butter and two rounding
tablespoonfus of salt. Mix with the ut
most care to avoid Jumps. Mold this
mass for at least half an hour-three-
quarters is much better. If one has
little strength to spare divide the dough
into four parts, working each one sep
arately. This makes the work tritle
lighter, but may take little longer.
Make the dough into portions that will
about half fill the long pans which
many cooks use for sponge cake. These
pans measure three inches across the
bottom, are 2h inches deep and ten
inches long. Let the dough raise until
the pans are almost full, then put them
into an oven moderately hot. 1t is well
to have the loaves all ready at one time,
although this may not be necessary, If
care is taken to put the new loaves in
the coolest place in the oven. The lower
corner farthest from the frebox is gen.
orally the best place for starting the
baking. The other loaves are put in,
those first started being moved to the
hottest part of the oven. Few amateur
cooks understand the philosophy of
what is known as the chemical change
in bread. To understand this, carefully
note the difference in the flavor of a
moderately brown crust of bread and
piece from the heart of the loaf. The
brown has a rich nutty flavor which the
other portion has not. If the process
has been a success the loaf of bread,
when cut, will be found of very fine
grain and most delicious flavor. But
this cannot be secured by other than an
oven of very high temperature.
The loaves must be thoroughly baked
all through.
The loaf should cleave away from the
pans as soon as it is done, slipping out
without any assistance. When cold cut
the slices for sandwiches, using an ex-
ceedingly sharp knife.
If, however, one must use bakers
bread, and many bakers make sand
wich bread a speciality, little care is
necessary in cutting it. Sometimes it
crumbles so as to be almost past hand
ling. In this case have the knife extra
sharp, butter the end of the loaf before
cutting the slices, and saw the bread
rather than cut by pressure.-N. Y.
Ledger Monthly.