The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-09-28
Recipes.
The CoInmoner

In preparing yeast bread, if the
Yeast used is of the cake variety put
the cake in cup half full OF luke
warm water and add tablespoonful
of sugar; cover the cup with plate,
set in warm place or in the sunshine,
and the yeast will soon fill the cup.
In its native element, the yeast plant
thrives on sugar, and the bread will
be more tender and delicious for cul-
tivating the plant before using.
Old fashioned breads are not used
as often as formerly, but it rightly
made are much finer than bakers
bread. The trouble is not with the
breads, but with the makers and bak-
ers. Making good bread in the home
is almost a lost art, and poor home
made bread is about the poorest eat
ing one can have.
1t is a generally recognized condl-
ton of affairs that the housewife can
expect little help from other hands
than her own, as household workers
either are very inefficient, or not to
be had except prohibitive price is
paid. The solution of the problem is
to be found in using the many labor
saving contrivances which are now to
be found on the market. The bread
and cake mixers, the meat choppers,
the fireless cookers, the self-heating
flat-irons, washing machines run by
power, and thousands of devices
which should be accepted, as the sew
ing machine has been-as necessity
to all homes.
Egg and baking powder breads re.
tain the moisture and become sOggy
when they get cold; so they should
be eaten warm. Batters and doughs
should be prepared quickly and the
oven should be ready to receive them,
for if allowed to remain standing, the
the breads will be dry and full Of
holes and coarse-grained.
For mullins and gems, the iron
molds should be used, as the breads
will thus have a crust on all sides
while the center is soft. The moldS
must be heated hissing-hot before the
batter is poured in, and no greasing
is necessary, as the minute the dough
touches the iron the crust is formed,
which prevents it from adhering.
Fruit dumplings are good and
wholesome only when they are not
allowed to be soggy and solid. Any
preferred method Of making the
dough may be used. A good biscuit
dough will answer. The dough
should be rolled thin, and the filling
should be put inside, the edges of the
dough pinched tightly together, and
the water in which it is to be cooked
should be sailed and boiling when the
dumping is dropped in; in this case
they will swell at once and cook prop
erly. Steaming is better than boil
ing, and if one has no regular steam
err, colander we'll covered and set
over pot of boiling water may be
used; but baking the dumplings is a
better way than either. The fruit
should be peeled, cored and pitted,
and quartered, and laid on the square
of dough, the center filled to taste
with sugar and a lump Of butter, the
edges pinched together and the dump
lings laid in dripping pan-not too
close together. Set the pan in the
oven and haste frequently with a mix
ture of butter, sugar and water, and
keep cooking at a moderate heat until
the fruit is done and the crust nicely
Drowned. In some cases, it may be
best to partly cook the fruit before
putting in the dough. The sauce,
may be anything preferred, but if
basted properly, the sauce that is in
the pan is sufficient,
A reader asks for a recipe for max
ing Brown Betty" This is an APP
pie pudding made with plenty of sea-
soning, using stale bread instead OF
dough for the one crust. Have your
apples (tarD peeled, cored, chopped