Evening star., 1901-10-22
Table and Kitchen.
Every Housekeeper wishe. to Excel
in Making Bread.

knowledge of how to produce loaf Of
bread that viii fill all the requirements
from both hygienic and palatable stand
point. her ambition Wges, her TO achieve
still further triumphs N this particular line
of culinary art.
With the poorer classes bread is the sta
pie form of food, and Fheyf partake of 1t at
nearly every meal They are satisfied and
better pleased with othe plain generous
loaf, and seldom indulge in anything In
lighter form except an occasional treat Of
bakers rolls or baking powder biscuits.
The middle and well-te-do classes supplc-
ment this form of diet with great variety
Of other foods, and consequently do not de-
pend on it as the piece de resistance of
every meal, but regulate 1t to the class of
accessories, useful but not entirely essen
tial. In such cases small breads such as
French rolls, bread sticks, horns, crescents
and biscuit are considered more appropri-
ate. Even when serving plain bread with
soup whole slice from the large loaf is
not allowable; but the piece is trimmed ii ee
from crust and cut into an oblopg or
square block. Long French loaves that are
nearly ali crust and from three to four
inches thick are cut into slices three inches
thick and the slices cut in half and served
with soup with dinner; with luncheon, how
ever, the soup sticks are daintier.
When Hot Bread is Desired
In many families breakfast or supper
would be considered incomplete without
some kind Of hot bread. Toast is the most
convenient, and when properly made from
good homemade bread is the most suitable
for the early morning meal; but one de-
sires variety, and frequently there is no
stale bread on hand for toast making
Small, hot breads need not be indigestible
of they are made and baked properly. A
good baking powder is safer ieavea:ne
agent than yeast for breakfast breads or
Tor any light breads when there is not auf-
heient time to allow the yeast to ferment to
complete the process. Hot yeast brta ads
are not harmful because they are eaten
fresh from the oven, but on, account of
their not being sufficiently baked 20 KIN
the yeast plant and drsr out the uaoistura
Cold breads are just as Injurious under the
same conditions
When hot rolls are desired for breakfast
they can be made the evening before rails
ed, nodded into shape and placed m tha
pans, covered with cloth and placed in
very cold place to retard the growth of
the ferment -
Bread that is raised over night should
have a similar quantity of Yeast sdri,,d cot
more than quarter of a cake of com-
pressed to pint of milk or water and the
dough should have very thorough knead-
ing 5, pe1ore forming into rolls, etc, or it
100 great quantity of yeast in dough
Inat must stand considerable length of
time will cause it to sour.
To Form Rolls, Biscuits, Etc,
IL you mold the dough into biscuits make
them small and of uniform size and do not
put TOO many in pan. If for breakfast
the large pan full will require too much
time and will in mostiqnstances be served
half baked. The smaller the biscuits and
rolls the more attractive and wholesome.
The rolls and crescents are quickly baked
ana each one being sef'aratei have plenty of
crust, which is the sweetest part Of the
bread, and II Well masticated is more read
lily digested than the erumb.
French Trolls.
Measure one quart of sifted flour; add one
shortening, two eggs beaten light, a thirc.
OF cake of yeast and millienough to make
a good dough; gerferous fcupful. Warm
the milk and cool, ado, the hptter, yeast and
eggs, then work these, &nto the flour; knead
thoroughly and set toorisespver night in
the morning knead Thoroughly again and
form into little rolls; Set t5Jrise, and when
light bake in quick oven These rolls will
have time to rise while sS-our breakfast
cereal is cooking, thus ,Es giving sufficient
time for the latter which is generally
served half done. ) 0.ic7. II 9sa
Cream Rolls.
Put half pint of milk in double boiler
and heat to scalding point, then let it get
cold. Then stir into it quarter of pound
of sifted -four, tablespoonful of sugar
mixed with two tablespoonfuls of liquid
yeast or eighth of a cake of compressed
yeast. Put three-quarters Of a pound of
sifted flour into mixing bowl with quar-
ter of teaspeonfu' Of salt. Make hollow
in, the center and pour in the sponge"
mixture. Cover well and let it stand in
moderate temperature over night. In the
morning work in an ounce of butter soft
ened, but not oily, and again cover and set
to rise in a warm place for six hours. Than
form into oblong rolls, lay far apart il the
baking pans, they cannot run together,
and let them rise three hours longer. Bake
in quick oven and glaze with the white
of an egg. These are nice for tea or
luncheon. If for the latter meal, make
them up the night before and keep in a
cool place until morning.
Dinner Rolls.
Scald one and three-quarter cups of milk;
add half cup of butter or quarter cup vege-
table shortening and little salt. When
cool enough not to scalt it, add half a cup.
or half cake of yeast, and -four enough
to make into a dough; cover and let rise
until very light, then add one egg beaten
light and give the dough d thorough knead-
ing and set to rise again until light. Then
make into balls as large as medium-SiZed
eggs; place on Toured board and with the
large handle of a knife or mixing PADDLE
press down through the center of each roll
until nearly divided, then place in baking
pans, some distance apart; brush the groove
made with the knife handle with melted
butter; cover and set to rise until very
light. Bake in quick oven.
These rolls can be made from ordinary
bread dough by adding the extra butter or
shortening and egg.
Winter Breakfast Rolls.
This Is an old recipe handed down from
our grandmother's time Sift and measure
three quarts Of flour and put 1t into
stone jar. ScaId one quart OF fresh butter
milk, add one cup Of shortening and pour
over the -four Beat until a smooth batter;
then add one cup of yeast or one yeast
cake dissolved In a Little warm water, and
one quart of cold water. Cover and set in
a warm place to rise over night; In the
morning add a teaspoon of salt and flour
enough to make a stiff dough. Set to rise
and when light knead well and set to rise
again. Then knead down again and set
in large stone crock or bowl, cover closely
to prevent a crust from forming on the
surface Of the dough afhd set # away in
cool place. This dougn VIII keep for q
week in cold weathera Break off piece
~rar 1An roll