The Washington times., 1927-02-21
Bread in Our GrandmOthers' Day
By KATHERINE B. ELLINGER

hmanner. One or more Of the dry
yeast cakes were put to soak in
lukewarm water. Some flour was
put In q special stone jar--what
magic seems to still llnger to these
old stone 1arS--this flour was
scalded with unsalted potato water
when cool the soaked yeast and
little sugar was added--the jar
was then put in warm place;
the yeast was set" This was
usually done at night and by morn.
Ing the foamy yeast was just about
to run over the jar. Early In the
morning this yeast was used to
mix the dough which was kneaded
with great care. OF course in
huge yellow bowl--was there ever
grandmother without a huge
yellow bowl? Now comes the part
that so many bread makers ne.
eject: The careful tending of the
Dough while raising. Grandmother
knew nothing about using a Their.
mometer to keep it at just the
had taught her just the best place
to put the bread-sometimes 1t was
behind the kitchen stove. again il
the wind happened to be in a
different corner you would find
grandmother's bread very carefully
covered and tucked behind the par
Tor" stove--but no matter every.
thing gave way to the bread-was
not that one of the most important
features in the home? Should II
not have the best place? All during
the raising" grandmother watched
it as carefully as If 1t had been a
tiny baby--nothing was ever allowed
10 interfere-for was she not famed
far and wide as never having had
a failure in bread? Her care and
tender watching was well rewarded
for the dough slowly but surely
rose to the top of the yellow bowl
in a we'll rounded mass mot b
sickly looking messl. This dough
was then made into rolls and loaves
and again put in the most favorable
place to raise ready for the bak.
ing.
The baking was an art almost
rite-for we'll did grandmother
know that many a good batch" Of
bread could be ruined in the bak-
ing. So grandmother and her knit.
ting could be seen lovingly sitting
right by the great stove-every now
and then carefully regulating the
fire-there were no self regulating
ovens in those days-and the huge
pans OF bread were moved about
in the oven so they would produce
that lovely even brown.
. When one has the above picture
of a dear little old lady in black
and a little lace cap as one of her
fondest memories she can not 6elp
but feel that she just must make
light bread now and then in her
own home--even though she is so
fortunate az to be able to get de-
licious bread from the Bread Man"
Below Is a recipe which gives ex-
all the tender care that was needed
by the bread of our grandmother
day.
Potato Rolls
For a 6 o'clock dinner these
should be started at 10 o'clock in
the morning.
cups fresh cooked mashed po.
tatoes.
cup OF milk.
piece of FIeischmsns yeast.
cup of flour.
Make into a batter and let raise
for one hour. To this batter add
. beaten eggs (yolks and whitesl.
u cup melted lard
l tablespoonful sugar.
2 teaspoonfuls salt,
. quarts of flour.
This when kneaded should be
the consistency of regular bread
dough-(dont make it too stiff--if
you are using a flour that takes
up the water quickly--do not use
the whole quarts OF flourl." II
the dough does not stick to your
board this is a good sign that it is
right-never be afraid OF kneading
1t too much.
Put this dough to raise In
warm place. / find il the oven is
not being used it is usually a very
good place because there is no
draft.
Let this dough raise until 4:3O.
Then roll out as you would bis.
cults and cut with a biscuit cutter.
A small sized one is best. The
dough should be y inches thick.
Place on baking sheets-at least
inch apart. You need not grease