Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1905-12-14
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Home Health
| Club
By DAVID q. FEEDER. Ph. D.. ND.
La Porte, Ind.
~
GOOD BREAD.

OuC WIN udO DdhCh q 6Oou ~ va
bread has done a good days work"
and | presume there are many good
housekeepers who would gladly end
the days duties when the nice brown
loaves have been turned out on he
bread board to cool. But it must be
admitted that there are but few who
are O compelled to go on with the
regular days duties, with the bread
baking added. Breadmaking should
stand at the head of domestic accom-
plishments, because it is a fact that
bread is the staple article of diet and
is used in all homes and upon all tables.
True, the kind of bread is not always
our own sweet nutty wheat bread, but
it is bread just the same wherever found.
There are people yet who cling 10
the old-fashioned and troublesome Way
of making bread over night, with the
result that the bread is not so good,
and the process so tedious as to he
tiresome in the extreme. So this IS
for the benefit of those who are stin
struggling with the vexed problem.
Breadmaking should be nc harder
than any other culinary task. But
made by the old-fashioned way it il
a bugbear, and many housewives feed
their families-or rather starve their
families-on the husks of bakers
bread. But make it from this formula
and you will get the nutriment sup
piled by the milk, butter and mush
breakfast foods.
One pint of sweet milk, warmed with
a lump of butter, the size of a walnut,
in it; one cake of compressed yeast,
dissolved in three ~tablespoonfuls Of
lukewarm water; two mashed pota-
toes, one ~teaspoonful of salt, n table
spoonful of sugar and one pint of luke
warm water.
At 7:30 a. m. put the milk and but
ter on the back of the stove, and break
your yeast into the water, which must
be only warm. Fifteen minutes later,
take the hot milk from the stove and
pour it into the mixing crock. After
half an hour more add your lukewarm
water. sugar and salt. Try it with your
finger; if it is just lukewarm, stir in the
dissolved yeast, a sitter of flour and the
=, boiled potatoes and the mush left from
+, breakfast (about one pint), Beat thor
, oughly for five minutes, then stir in an
, other sitter of -four, slowly stirring all
, the time; work it with the hands in the
I crock until it is thoroughly mixed
then take out on your Toured bread
board and knead for Is minutes
8 Grease and warm your crock, put the
mass in it, cover and stand in a warn
(not hot place for three hours. MAKE
into loaves, let rise one hour more
and bake for one hour.
4 This calls for the hard wheat flour
Y and you must use as little as you cal
g on the bread board and in the bread
g SO it will not be too stiff.
I Varieties of This Recipe.
n One cup of boiled rice in the brea
d sponge is delicious; SO is cornmea
!, mush or oatmeal, thoroughly cooke
+ and not very stiff. Any of the farina
% ceous cooked foods are excellent aids
also, toward a singularly nutty an
n sweet tasting bread.
q ,Currant Bread.
If you desire your husbands war;
e communication, try this. 1t appeals
a mans heart as no other bread ca
a do. In fact, it tastes like mother
bread" (only better, for it's sweete'
h but this is strictly %confidential).
Il Take one loaf of bread (made a
% above) when ready for the pan, an
e. work into it one cupful of sugal
one-fourth cupful of warm butter. on
10 t%easpoonful or more Of cinnamon
Id work until thoroughly mixed. usin
a more -four if necessary. Let rise on
Or with a cup of cleaned currants, roll L
le and knead until the |currants are we
lie mixed. Place in pan, let rise an hor
IL longer than the other bread, and bal
sh slowly one hour.
ct Brown Flour Bread.
or This is made exactly like the viii
bread, only the mush is omitted, an
to the whole wheat -four is used instea
er of the white. If you like your brow
20 bread sweetened, you can use mol
sugar. 1t is delicious bread and nutr
ok tious. Spread with nut butter,
Of makes the most appetizing sandwiche
be If you still wish to set the bread ov
night this is the best recipe I hay
ever found.
Perfect Bread.
Two small quarts of milk heatt
~ over hot water. Let cool. When co
:, dissolve one compressed yeast cak
- Sift into crock four quarts of flou
-. four ~teaspoonfuls of salt, two tabl
~ %spoonfuls of sugar. Warm the flo
if it is too cold. Make hole in the mi
~ die, put in the milk and yeast al
knead well. Put in a creased war
~ crock. let rise, grease the top. In t
y. morning (early) work into this mi
ture one tablespoonful Of butte
=, Work out into loaves, let rise a.
:, bake. l put this bread behind the ba
- burner one. night with an invert
y. chopping bowl over it. In the midt
of the night we were awakened by
great Cidtlcl anu L tleLlpliHSly We
down to find the burglar, but found
il stead the bowl knocked off, the bre
a overlooking and running down t
al chair legs; so | would not advise y
p to put it behind a hot stove, unle
"A you wish your sleep disturbed,
cd Rolls.
he Take quantity desired of the pla
ir- bread mixture when ready for the pa
be roll out, spread with warm butter, {
lot out with small biscuit cutter, let n
he until very light and bake.
Ut Snail Rolls.
Are made in the same way, only y