The ranch. [volume] (Seattle, Wash.) 1902-1914, 1912-05-01

SuOWy WulOe, many, puhy, WIFI q
tender, rich brown crust, and sending
forth that peculiar nutty fragrance
that only comes from the proper com
binations Of ingredients and condi-
tions favorable to the growth of yeast
germs just to the point before the
force is spent.
Perhaps it is not ont of place to say
that I have been a skeptic but am
now thoroughly convinced that we
can succeed, but not without taking
great pains. You have all heard
housekeepers say, "My bread is fine, y
and 81 don't have bit of trouble, -
but on seeing or tasting the article
you have had to mentally disagree.
The following is the Whitney way
-Four medium sized potatoes boiled
until we'll done: drain thoroughly
mash and beat until white. fluffy and
free from Jumps; add one cake OF
yeast which has been soaked in a cup
of warm water for an hour; cover well
and place in warm, not hot, place
until night. This yeast should be
made in the forenoon. At night take
one quart of lukewarm water in which
has been dissolved one tablespoonful
OF lard, one of salt and two of sugar
sift into this enough -four to make a
batter; beat thoroughly; add yeast
and enough more flour to make a
thick batter, (Iet it be thick too);
cover tightly and wrap with papers,
heavy cloth or anything that will ex-
clude the air. This is very i'm.
portant part toward success). In the
morning add just enough flour SO il
will not stick to the board and knead
we'll. Let rise to double it's bulk;
knead down again, let rise and make
into loaves. This will make five
loaves. II possible bake in single
loaves as the bread is always better.
Perhaps it will be we'll to add that
this maker says that air will "queer'
her bread every time. Sometimes the
draught from an opened door while
kneading loaf will stop the growth
of the yeast germs.
Since we all have had such lawful
luck it behooves us to take into con-
sideration these little points which
others have found detrimental to the
successful making of our 'staff OF
life." II Mrs. W., of Amity. Oregon,
and Mrs. g., of Sunnyside, Wash.
need further light, hope they will
write again. Owing to sickness |
have not had charge of the Home fol
a month. Hope this article will moi
be too late for their needs.
Mrs. H.. Olympia old or musty
odor of the bread may be caused by
several things. The bread receptacle
should be tin. This should be wash
ed, scalded and dried on the stove at
least once a week. A paper may be
placed on the bottom, but should not
be allowed to stay over twenty foul
hours before renewing. No cloths
should be put around the bread.
Crusts or broken pieces should be put
by themselves as they are the first tc
mold. Perhaps you wrap your bread
in cloths when it is taken from the
oven thus keeping in the steam that
causes an odOr. Or again, you may
allow your sponge and loaves to get
too light, the sweet part Of the com.
position has been changed into alcohol
and so on until no goodness is left.
presume your bread is not as good as
you would like. Good bread stays so.
You may make too much for the size
of your family. Will you study the
question with the rest of us and see
if you are able to determine just what
the cause is, then write to The Ranch,
Just what it is. Let us all help one
another.