Perth Amboy evening news., 1921-11-12
Kitchen Hints
Tempting Menus

Bread, made at home, always
touches the spot. The luck you
have in your owe depends on the
pains you take.
The next time you bake read the
following recipe and all the i~nstruc-
tons. Be sure all ingredients are
at hand and measure accurately and
mix thoroughly.
Recipe
2h cups boiling water
2 tablespoons lard
2 tablespoons sugar
/ tablespoon salt
n yeast cake (compressed).
n cup lukewarm water
s cups sifted -four
Utensils
A stew pan. sieve, small mixing
bowl. large mixing bowl, a bread
bowl or big dishpan kept for the
purpose or a bread mixer, cover for
bowl Or pan, square of cloth kept
for a bread cloth. 2 brick-shaped
bread pans for baking. molding
board, measuring cup, tablespoon,
big kitchen spoon.
Method
Wash potato carefully but do not
| pare. Cut in slices and put in stew
pan with boiling water. Cook until
potato is tender. Pour the whole
into a sieve placed Over a bowl. Rub
potato through sieve.
Sift / cup of flour into a mixing
bowl. Beat the scalding potato mix
ture into the flour. Let COO 10 luke
warm temperature and add the yeast
cake dissolved in lukewarm water.
Mix thoroughly. cover with a big
| plate and put in a warm place to
stand over night.
In the morning put five cups of
flour in the bread bowl or pan. With
a big spoon work the iour UP the
sides of the pan in such a way that
the pan is lined with flour. Mix
sugar and salt and soften lard. Add
these to the yeast mixture.
The yeast should be light and
foamy in the morning. Beating the
sugar, salt and lard into it will
break the lightness. Pour the yeast
mixture into the -four lined bread
pan and with a big spoon beat the
-four evenly into the yeast.
When the mixture becomes too
stiff to work with the spoon, mix
with your hands. Knead in all the
-four in the pan. Then turn nto a
Toured molding board and knead
until the dough is smooth and
springy to touch. There should be
little bubbles just under the surface
of the dough and when the dough is
folded over and pressed with the
palms of the hands it should snap
or crack slightly.
1t will take about half an hour to
knead the dough thoroughly. Return
to the pan. cover with a cloth and
| then with a big cover and put in a
warm place to rise. Let rise to
| double the bulk of the dough. The
temperature should be about 10 de-
grees Fahrenheit.
1t will take about an hour and a
half for the dough to rise. When
light cut off enough dough to make
a loaf of bread. In this recipe di-
vide 1t in half.
Knead smooth on the board and
work into a shape hat will half I'LL
| the pan in which the bread is to be
baked. Cover with a cloth and let
rise again to double its bulk. Bake
I'm q hot oven. The loaf should IN
I tinue rising for the first fifteen min
utes after being put in the oven
should brown during the next thirty
and finish baking in the next fifteen,
The heat should be reduced during
the last fifteen minutes. AS soon as
bread is taken from the oven il
should be removed from the pans
and put on a wire rack to cool. III
a fiaky, crisp crust Is desired, rub
with melted butter.
Flour known as pastry should
never be used for bread making.
Yeast should be kept in a temper
ature never lower than sixty degrees.
Bread that has been chilled in the
making Is never as light.
Bread put in too hot a place DUR
ing the last rising will have a heavy
streak near the bottom.
If dough rises o. long the bread
will be full of large holes when
baked and If it doesn't rise long
enough it will be heavy and dark
looking.
Copyright, 1921. NEA Service)