BREAD.
POTATO YEAST.
Boil six large potatoes in three pints of water; tie a handful of hops in a bag and boil with potatoes; when thoroughly cooked, drain the water on a large spoonful of flour; then mash the potatoes and add to the water with one tablespoonful of salt, and one-half cup brown sugar; when somewhat cooled add one cup of yeast; keep the whole a little warm until it is light and spongy; cover tight and put in a cool place; one cup of this yeast will make four large loaves of bread. — Mrs. J. E. Kellogg.
BREAD.
Make a sponge with one quart of flour, three cents' worth of yeast, two tablespoonsful of sugar, one tablespoonful of salt, one tablespoonful of lard, three pints of water; when light add three quarts more of flour; knead thoroughly, and let rise; knead and put into pan; let rise one hour at least before baking. — Mary J. Hunter.
WHEAT BREAD.
Two cents' worth of yeast; one quart of milk, blood-warm, with a piece of butter the size of an egg in it; one large tablespoonful of sugar; one teaspoonful of salt; flour enough to knead it hard; cover it and set it in a warm place to rise; then stir it down and let rise again; knead; put in pans; rise once more. — Mrs. Goldthwait.
GRAHAM BREAD.
Two cups of milk; three cups of Graham flour; one cup of fine flour; one-half cup of molasses; one teaspoonful of soda; a little salt; steam two hours; bake half an hour. — Mrs. Geo. W. Prentiss.
One cup of sour milk; one-half cup of molasses; two cups of Graham flour; one cup of wheat flour; one teaspoonful of soda; salt. — Mrs. Dougherty.
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