Daily independent. [volume] (Elko, Nev.) 188?-1915, 1909-12-13

H'Heu ll'dI SOhIS "ull0 hour so COM
monty used is so lacking in nutriment
that they have forbidden any more to
be turned out at the mills Be care
full that you do not buy any of the old
stock
Then. too, if you are just learning
to keep house, you may not know that
there is a bread -four and a some
what more starchy and less glutinous
pastry flour. Be sure to buy the
bread flour. You may distinguish 1t
both by its slightly yellowish appear
ance, and by it's granular, rather than
poWdery feel. Then, too, it does not
cake when squeezed in the hand, as
does the pastry -four
Many excellent compressed yeasts
can now be had, and it is perhaps not
worth while for a woman who can get
II fresh to make her own. You will
require one pint of scalded milk, one
tablespoonful Of sugar, one teaspoon
FIJI of salt, One-third cake OF CON-
pressed yeast, and, of course, enough
-four to make a stiff dough. Be sure
to measure the milk after il has been
scalded.
Put the sugar, salt and scalded
milk into large mixing bowl or
bread pan, stir until the sugar is dis
solved and the milk lukewarm; then
add the yeast, which has previously
been softened in a little water Final
ly, stir In the flour until you have
doughS stiff enough 10 fold easily.
Now mold it for a minute or two to
give 1t shape, as well as to more thor
oughly mix the ingredients, and then
set it to rise in room of 70 degrees
Fahrenheit. Cover it closely with an
old tablecloth, that the top may not
dry out, and leave it in peace for
eight hours. Most people like to put
their bread to rise over night mixing
it late in the evening and baking 1t
the first thing in the morning Or one
can mix it in the morning and bake it
just before dinner.
If 1t has not risen sufficiently in the
allotted time it is sign that the room
was not warm enough during some
portion Of the time Of rising. On the
other hand. too warm a room or too
long a period Of rising will sour the
dough. The proper amount of rise is
just double the original bulk.
Before baking, knead the dough for
five minutes or bread board, to dis
tribute the large bubbles and so make
the bread finer grained. Mixing
knives are now more generally used
than ones fists for this operation
Lastly, shape it into loaf by doubling
the edges under again and again until
place it in an oiled baking pan, let 1t
rise quickly in warm place until it
again doubles itself, and bake in an
oven which is hot at FIRST, but which
gradually decreases in temperature,
for an hour and quarter.
The recipe I have given is for one
very large loaf. 1t is easy enough to
double or treble It # you want to
bake more at one tine
The kneading should be done very
gently. IF you Enead 1t too hard, the
bread will b. nca,r.-Ioston Herald
Hunting Is His Ono Hobby.
William Northrup Mcmillan, who is
to entertain President Roosevelt and
his son at Nairobi, British East Africa.
In April, has engaged in more big
game shooting in the last four years
than falls to most hunters In a life.
time. Standing over six feet In height
and Of Herculean strength, he is a man
Of dauntlCss courage and deadly
shot He shuns publicity and cares
little for society. entertaining on rare
occasions. His wife is as daring where
sport Is concerned as her husband. She
has made many Journeys with her own
caravan and was The first white won.
an to cross Abyssinia from west to
east. Mrs. Mcmillan had an audience
with Negus Mcnclik and was received
with courtesy during her travels, even
from chiefs Of tribes whom the negus
regarded as hostile.