The ranch. [volume] (Seattle, Wash.) 1902-1914, 1904-07-01

doors. S0Ou way W CeSC uoul 10 "
take a handful and squeeze it tightly.
If it is good it will remain in position
when the hand is opened, but If it
falls to pieces like ashes it is not
good. Poor flour is often blue-white
or dusky looking, while good flour
has a creamy tint. When the weather
is very cold place the flour in pan
and set it near the stove for several
minutes before using. There are var
ious ways of making good bread.
Some use milk, others water and
still others use potatoes with equally
good results. If milk is used it must
be scalded and cooled.
Home made yeast Boil four med1-
UNI sized potatoes in a quart of water
until they are done, then take them
out and mash fine Then stir them
again into the boiling water. Let
them boil five minutes, remove from
the stove and add one cup of sugar
and one and one-half tablespoonful
of salt. Pour into an earthen vessel
and let it stand until milk warm.
Then stir in a cupful of good yeast
or cake of compressed yeast and let
it stand in warm place three or
four hours, beating it down occasion
ally. Now pour it into jar that
may be covered tightly and set in al
cool place until ready for use. This
will keep from ten days to two weeks.
To make bread.-Begin in the even
ing. Put into an earthen vessel as
much warm water or scalded milk to|
make the amount of bread desired,
add one cup of the home made yeast
and tablespoonful of salt. Stir in
flour to make thick batter Set in
warm place until morning, then mix
with the flour and knead it thorough
ly. The flour must be worked in
very slowly. The kneading is very
important part of bread making. If
it is not kneaded properly it is a GER
tain failure. Work the dough in
the pan until it is no longer sticky,
then scatter the flour thickly upon
the bread board and knead rapidly,
being careful to touch every part.
Knead continuously for fifteen orl
twenty minutes, when it will be per-
fectly smooth and very elastic. dough
which is thoroughly kneaded will ex-
pand to twice it's size without crack
ing.) Set aside until light, then make
into 1oaves and place in buttered pans.
Rub the tops and between the loavesI
with melted butter (sweetened). Then
set in a warm place to rise again.
Cover with a thin cloth to keep off
the air and dust. Turn the pans
around occasionally that they may re-
ceive the heat on all sides alike or the
loaves will not rise evenly. When
the loaves are twice the size they
were when placed in the pans, they
are ready to bake. Bread should
not begin to brown in less than ten
minutes after it has been put into
the oven. If the oven is too hot a
hard crust is formed and it is almost
impossible to get 1t done in the centre
of the loaves. If thermometer is
used have a temperature of about
three hundred and sixty degrees. III
you have no thermometer throw flour
onto the bottom of the oven. II It'll
browns quickly without taking fire
the heat is right. When the bread
is done remove from the pans at
once and place it where the air may
circulate freely around it. When cold
place in tin bread box without any
covering except the lid which should
fit tightly.
Bons.-Before stiffening light bread
take one quart of the sponge, add
one egg. one cup or sugar, One-half