Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-06-23

pitcher one pint OF boiling water; auu
one teaspoon of soda and one of salt.
When cool enough so that it will not
scald the -four, add enough to make a
stiff batter. Then add the cup of meal,
set the day before. This will be full OF
bubbles. Place the pitcher in kettle
of warm water, cover, and keep warm.
When the batter rises to the top of the
pitcher, pour it into bread pan and add
one and one-half pints of warm water
and flour enough to knead it into loaves.
Knead but little harder than for biscuit
dough, and bake as soon as it rises to
the top of the pan.
SALT RISING BREAD, NO. 2.
The day before baking make the yeast
as follows: Mix we'll one teaspoon OF
ginger, a pinch of soda, and One-half
of salt with one-half cup OF
sifted graham flour. Pour on boiling
water and stir till free from Jumps. Add
enough more boiling water until it is OF
the consistency of thick sweet cream.
Set in warm place to rise. When light,
put away for use.
For the bread, take one-half pint of
warm water, stir thick with sifted flour,
add one-third of your yeast and set in a
kettle of hot, but not scalding, water.
Set in warm place to rise. When light.
take one quart each of hot and cold
water add tablespoon of salt and one
of sugar, and thicken with flour. Then
add the rising. Beat well, cover half an
inch with -four, let rise again in warm
place. When light, mix from outside in,
knead two or three minutes on the board
and each loaf half minute. Place in
well creased pans. Rub each loaf with
melted butter. When light bake in a
brisk oven forty-five minutes. This
makes very nice and healthful bread and
can be made in six hours. The yeast
will keep two or three weeks in cool
weather and is not injured by freezing.
In warm weather make only one-third
the quantity of yeast, enough for one
baking.
SALT RISING BREAD, NO. 3.
Put into the mixing bowl (earthen pre-
ferred) one rounded tablespoon each of
salt, sugar, and cornmeal, add one-half
tablespoon of lard, then pour on three
cups of boiling water, and stir until lard
is melted and sugar dissolved. Add
three cups of cold water and one quart
of flour, or enough to make batter,
which after a thorough beating will pour
from the spoon, instead of dropping. 1t
should not be too thick. Cover the
bowl and let it rise in temperature of
lO2 degrees. When bubbles appear on
the surface, beat it thoroughly and con-
tinue the beating at frequent intervals
(about an hour until this sponge is very
light. In four or five hours, if kept at
this temperature, "the surface will be
covered with foam as fine and light as
beaten white of egg, and the batter will
have pleasant nutty odor." Then have
ready your creased pans and some warm
ed flour. Stir in quickly enough warm
ed flour to enable you to knead it till
firm and smooth.
Shape into loaves, put into creased
pans, and let them rise till double in
height, in temperature of 107 degrees,
then bake. Mixed at 6 A. NJ. it will be
ready to bake at 2 p. NJ.
1t is claimed that this bread requires
much less kneading thanthe usual yeast
bread, although it is necessary to beat it
at first. 1t never moulds or
sours, and it is not necessary to make 1t
more than once week.
Surround the bowl with warm water
kept at the desired temperature, if you
have no better way of regulating the
heat
SALMON LOAF.
Mince one can of salmon; add one cup
of stale bread crumbs (white, no crusO
two beaten eggs, one-half cup of milk.
Season to taste with salt, pepper, parsley
and lemon juice. Put in mold and
steam or bake thirty minutes. Serve
hot with white or Hollandaise sauce.
VEAL LOAF.
Take any cold veal, either roasted or
boiled; chop it fine, and season with salt,
pepper, and lemon juice; add two or
three tablespoons of cracker crumbs,
and moiSten with soup stock or hot
water. Take one-third as much finely
chopped ham as of veal; season with
and cayenne; add one table,
spoon of cracker crumbs, and moisten
with hot stock or water. Butter mold,
and line it with slices of hard-boiled
egg. Put in the two mixtures irregular
ly, so that when cut it will have mot
tied appearance; press in closely and
steam three-quarters of an hour. Set
away to cool; remove from the mold,
and slice before serving. This is an ex-
cellent dish for lunch or tea.
BEEF LOAF.
pound of raw lean beef, chopped
fine, 1 pound of lean veal chopped fine,
1 eggs, i cup of fine bread crumbs, l
of pepper, 1-2 nutmeg, graf
ed, l tablespoonful of chopped parsley,
saltspoonful of thyme, teaspoOnfuls
of salt, small onion parboiled and
fine. i
Mix well and shape into long oval
loaf. Cover it with beaten egg and
bread crumbs. Place it in a dripping
pan with thin slices of fat salt pork pin
ned over the top. Basic with the fat
and bake half an hour. Serve cold as a
relish for luncheon or tea.
CUCUMBER SALAD.
Cut the cucumbers into quarterback |
slices after peeling them, and soak them
in ice water. Scald and peel three or
four large tomatoes, cut them into halves
and remove the seeds and juice. Drain |
the cucumbers, cut them into small dice,
and season them with salt, pepper, oil
and lemon juice or vinegar; add the
strained juice of the tomatoes. Put
them into the cavities of the tomatoes,
and when ready TO serve put spoonful
Of boiled dressing on the top of each. |
Or use mayonnaise dressing If preferred.
Surround with crisp lettuce just before |
serving.
FRUIT SALAD.
Equal portions of cherries fred and
white), currants, bananas, juice of lem
,ns, and sugar to taste. Cut of thin
slice from each end of the lemon so it
will stand upright; cut in halves and
coop out the juice and pulp and all the
inner membranes. Stone the cherries
md halve than and stem the currantS