The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-08-24
Recipes.
The ConmOner.

Yeast Cakes-Peel and slice 81,
j medium-sized potatoes; tie handful
OF hops in square of cheese cloth
and boil with the potatoes in two
quarts of water. Sift together one
pint of flour and one of corn meal,
: adding little salt "a teaspoonful.)
When the potatoes are done scald the
flour and meal with the water they
were boiled in, stirring well. Mash
the potatoes and rub through sieve
to have no Jumps, and stir into the
scalded flour. Soak two cakes of
dried yeast, or one of compressed
yeast, stir the yeast into the mass
thoroughly when the batter is luke
warm, and set to rise over night. In
the morning knead in enough corn
meal to make stiff dough; roll out
quite thin and cut into small cakes;
dry on board in the sun, or by the
stove, turning every day. When
dry, put in sack and keep cool and
dry. Two of these cakes should
make five loaves of bread.
Yeast Without Hops. Six large
potatoes boiled in three pints of
water; fill up out of the teakettle as it
boils away. When the potatoes are
done, drain the boiling water over
one cup of flour, half a cup of sugar,
half a cup of salt and one tablespoon
full of ginger. There should be three
pints OF the potato water Add the
potatoes, we'll mashed, and when
cool enough to bear the finger in the
mass, stir in enough flour to make
good batter, and a couple of yeast
cakes well soaked. In preparing
sponge for bread, use one cupful, and
prepare as hop yeast sponge.
Whole-Wheat Bread. One pint of
boiling water poured into one pint of
milk; cool the liquid, and when luke
warm add one cake of compressed,
or one homemade yeast dissolved in
half cupfu of warm water. Add a
teaspoonful of salt and enough whole
wheat flour to make a batter that will
drop from the spoon. Beat thorough
ly five minutes, until perfectly
smooth; cover and set in moderate
ly warm place for three hours. Then
add enough whole-wheat flour to
make dough, working it in gradual
ly. When stiff enough to knead,
turn On we'll Toured board and
knead until the mass is soft and
elastic, but not sticky. Make the
dough into loaves, put into creased
pans, cover and set aside for an hour,
then bake. The time for baking will
depend on the size of the loaf-a thin,
long loaf baking in thirty monutes,
while large square loaf will call for
an hour, in moderate heat. Whole
wheat and graham breads should not
be as stiff dough as white breads.
Another Recipe-Scaldione cupful
OF sweet milk, add teaspoon of but
ter, the same quantity of salt, table
spoonful Of water When we'll stirred
and lukewarm, add one-half Yeast
cake (compressedl, and enough wheat
flour to make thin batter dissolve
the yeast in half a cupful of water.)
Do this in the morning; let the batter
rise until very light then add whole
wheat flour gradually, beating con-
until the batter is as thick
as you can stir readily. Turn into
creased tins, and when light bake one
hour in moderate oven. If the
flour is not added gradually, beating
thoroughly to mix well, the bread
Will be coarse-grained.
Boiled Brown Bread. One cupful
each of graham (or whole wheat
Hour and of Indian meal, sifted twice
with scant teaspoonful of
salt and two even teaspoonfuls of
baking soda; one cup of clabbered
milk, half cup of molasses and as
much warm water lone and one-half
'ups.) Mix molasses, milk and water
ogether, stir in gradually the pre-
Jared meal and flour; beat steadily
hree minutes, or until smooth; turn
n well-greased tin with tight top
md set in vessel of water and boil
teadily for three hours. The pail, or
'essel should have room for the
yelling of the dough during cooking.
When done, dip the mold into cold
water to loosen the bread from the
i0pS firm ont apd cor,,o hot