The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-06-07
DOMESTIC SCIENCE.

salt-rising bread. Virginia. Maryland,
and Southern Ohio Is it's special hab-
itat. and the salt-rising bread habit
formed, its devOteeS never get over
their prediction for the rather mall
odorous loaf. They insist that bread
made in this way is more digestible
than bread made with other kinds of
yeast, and many dyspeptics will eat
no other.
Whether this bread is wholesome or
no is, however. an open question. 1t
is claimed by scientists that the fer
mentatiOn necessary to make good
''emptyings' cannot be induced in a
room surgically clean; that 1t will
only succeed when there is an ;ibund-
ance of material in the air, as, for in
stance, room where the carpets and
hangings have not been shaken recent
ly. This is not pleasant to hear. and
is of course, contradicted by those
who pin their faith to this bread. The
sponge for salt-rising bread is made
by fermenting -four water or milk
without the addition of ordinary yeast.
Here Is recipe for its making as
given by q noted Virginia house keep
er:
Put two tablespoonfuls of corn meal
in Il pitcher and pour over 1t half a
pint of boiling water Add pinch of
salt and let it stand ABOUT ten minutes
to partially cool. Then stir in two
tablespoonfuls of flour and set In a
warm place to rise over night, or for
five or six hours. In the morning add
half-pint of fresh. sweet milk or wa
ter and flour to make smooth batter
Set the pitcher in u kettle of water
hot enough to bear the hand in. When
this rises pour it into batter which
has been made of two quarts Of
mornings milk, scalded and cooled,
and thickened with flour until it can
drop from the spoon. Re careful not
to scald the -four by mixing with the
milk when 1t is too warm. Add a tea
spoonful of salt. Beat very thorough
ly. and set to rise in a warm, not hot,
place. This will require some twenty
five or thirty minutes. Now add suf-
ticient flour to make dough that
cannot be stirred with spoon. Turn
Tito the Toured molding board, add
half cupful of lard, and knead
thoroughly and continuously until
smooth and elastic. Divide into small
loaves. put them I'm we'll creased pans.
cover with towel and set In warm
place for the last rising. When light
bake as quickly as possible. When
butter to prevent the crust hardening.
Salt-rising bread must always. be
kept much warmer than the ordinary
yeast bread.
The question Is often asked what Is
the difference between whole wheat
bread and entire wheat? There Is
none. 1t is the same, although there
may be different grades This is not
only the most nourishing and whole
some of all the breads, but the cas-
lest to make as it requires so little
handling. 1t is also quicker to make
owing to its small proportion of
starch. 1t should always be set in
the morning on account of it's rising
so quickly. Scald one cupful of milk
milk used i'm bread should always he
scalded, because the slow heating Is
apt to sour it,, add one toaspoonful of
butter, one of salt one cup of water
and a tablespoonful OF sugar. When
luke warm add Il half II compressed
yeast cake, Dissolved in little water
and enough wheat -four to make a
thin batter, Beat vigorously until
smooth, and let it rise until very light.
Add wholewheat -four, beating all the
time, until you have added as much
as you can beat in with spoon. The
dough should be too soft to knead, and
the flour should be added gradually,
or the texture of the loaf will be
coarse. Pour into CREASED tins. Let It
rise until light again. and bake one
hour In a moderate oven.
EMMA PADDOCK TELFORD.