The Washington herald., 1912-12-22

stir to a stifI dough with -four and add a
teaspoonfuI OF salt. Mix well; turn into a
creased breadpan and bake in a slow oven
for three hours or more. II may be eaten
hot or cold, but it is best If when cold it IS
cut into thick slices and fried, then served
with Jelly or with sWe eet pudding sauce.
q" Mrs. r. c"
Since you do not certify from personal
experience for the palatableness Of either
OF the recipes you are so kind as to con-
tribute in response to a sisters need you
will not take It amiss IL say that they DO
not seem TO me to be any Improvement upon
the good old fashioned pumpkin pie. Per
haps they are not intended 10 supersede
that in our affections? We thank YOU for
the novelty. Those who love pumpkin for
the peculiar flavor thereof will get j; here
UnCisgUised by spicessand custard.
=
Original Recipe for Bread.
Mrs. JuEa H.. asks for a recipe for
home made bread in which both potatoes
and compressed ycs figure prominently.
This is not the recipe to which she refers,
as this originated in our family. II you
find it too long. kindly let me have the ad-
dress OF the member who asked for It and
will mail II 10 her.
wrote the recipe last Sunday: tore It
up on Monday and today decided TO rewrite
II for the Gear old ladys sake, hoping almost
against hope that she will receive 1t some
how, and wishing her the best possible sue
cess and the same to the Corner.
By the way, I wish you would tell US
how to Join it, and when to write and to
whom. I should Ike to be one Of your
family"
ORIGINAL RECIPE FOR BREAD -
Pare and slice five small or three medium
sized potatoes and boil in one and a half
pints OF water. Cook them slowly until
they are soft enough to put through the
ricer. By then there should be three pint
cupfuls Of the liquid. potatoes and all. II
you have not as much as that. make up
with enough cold water to NIL the three
cups. Then measure another pint of cold
water. in which soak two cakes OF COM
pressed yeast. To the potato water add
two tablespoonfuls of melted lard. half a
cup Of sugar, and a small handful of salt.
Lastly, flour enough for thick batter.
Beat hard with a :. Coden spoon until light
and bUbbly.' Next comes the water in
which the yeast has been thoroughly dis
solved; mix in a little more -four and beat
again for a few minutes, and add flour
gradually until the dough is dry. Work
1t with the wooden spoon as long as you
can. then knead it with the hands long and
well. being careful not to get 1t too stiff.
If by some false calculation you should
get It too stir, soften It with little cold
water.
when you have finished kneading II
rub a little lard or butter over the bottom
and the sides Of the pan to prevent stick
ing and TO do away with the necessity of
using more flour for kneading for the
final rising. Set It to rise and let it gain
about twice or even three times the orig
inal bulk before kneading it down again.
Set for a second rising. and when it is light
again make into loaves and put into the
pans in which it is to be baked
The whole process should not take over
FIVE hours from start to finish IL the dough
Is cared for right. 1t should be kept warm,
but never hot! Better too cool than too
hot.
THE yeast should be crumbly when
broken, but not hard crumbs. Never use
tough or 'rubbery' looking yeast. I use
a particular brand of flour which prefer,
but have made as good bread with other
brands.
II have entertained guests from almost