Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1900-10-27
0llESTlC Dl0lllGs.

SUlvakstO N NOttSNS0s
Il any one thinks that because bread
- 9 common article OF diet II 10 easily
prepared and that every one knows the
method Of it's preparation that one 10
mistaken; for there is not hing more
difficult to make than u loaf Of really
good bread and many housekeepers
there are who pride themselves on their
ability to cook who could not be per-
suaded to attempt to bake q loaf OF
bread. There is one kind Of bread that
- seldom used now, yet which many
people remember as something especial-
~ good. That is "salt-rising bread. It
is not an easy thing to make, yet those
who like the snowy bread at all aver
that II is we'll worth the trouble which
the making entails. Mrs. John w.
Wells Is very successful with her
bread and the following she has writ
ten, guaranteeing that il the directions
are carefully followed good bread will.
be the result:
The day before you wish to bake salt
rising bread take one half a cup of
freshly-ground cornmeal, one teaspoon
Of ginger, one-half teaspoon of salt and
9 pinch OF soda. Mix we'll together and
pour on boiling water and stir till of
the consistency of stiff scream. Set in
Ia warm place to rise; the double boiler
on an asbestos mat on the back of a
range keeps the temperature very even,
When the meal is very fresh 1t will get
light in six hours; sometimes it takes
ten hours; then set away in refrig-
erator or cool place The next morn
ing take one-half a pint of warm water.
stir thick with flour, add little salt
and sugar and one-haff a cup OF the
|cornmeal "emptyings,' in which a tiny
bit Of soda mas been dissolved. Put in
a double cooker and IL. stand In warm
water till light, like whipped cream.
which should be in an hour. Then take
warm water or scalded new milk cooled
TO milk warm and add more flour, and
this sponge to make as many loaves as
desired This should be kept warm also
and the -four warmed to mix it with.
This sponge will rise in an hour or an
hour and a half, and it should be about
twice its original size. When light add
flour to knead into loayes and put Inn
mediately in bread pans and rub over
with melted butter and set in q. warm
!place to rise. When light bake three
quarters of an hour in a moderate
oven.
This sounds like a long process to be
| gone thru with. but by setting the first
sponge before breakfast the bread can
easily be baked by noon.
THE secret OF making salt-rising
bread is in keeping 1t warm all the way
thru and not letting it become chilled.
The amount of heat this bread requires
would ruin yeast bread
| 1t would seem as If there was an in
finite variety of combination possible
lin the making Of salads. and vet to one
who loves the entrees which are so
Ipalatable 1t often seems as if change
from lobster celery and other fish and
Vegetables would be grateful. When
| You have that feeling and are DESTROYS
of a dainty and refreshing salad, try
1.-THE following. which has often been
A"trled" on company, and which never
! fails to please: Take a can of sliced
lpineappIe and cut into dice. Half as
many sweet almonds should be
blanched and slightly Drowned in the
]oven but not sailed. Cut them into
pieces about the size OF the fruit and
mix them thoroughly, arranging on a
lettuce leaf The dressing is of olive
Ioil Of the finest quality. Mix with 1t a
little vinegar, remembering the old
saying that in making a dressing a
| spend,hrift should put in the oil and a
tmiser the vinegar. Then add some Of
1.-THE juice of the pineapple. II the per-
sons who are to eat the salad are not
fond of oil. a greater quantity of the
fruit juice should be added as II takes
away the taste. which to some is dis
agreeable A little red pepper should
+, be added last. Unlike most salads, this
can be prepared. if necessary, some
| time before it is to be served.