At noon take a dish (a two-quart lard pail is good for this purpose) and put into it one tablespoonful of salt, one tablespoonful of sugar and two tablespoonfuls of flour with enough cold or tepid water to mix to a cream without lumps. Pour into this the boiling water in which potatoes have boiled for dinner. Put in at the same time a yeast cake (I use Yeast Foam) in a cup of cold water. When the yeast is cold pour the softened yeast cake and the water, in which it has stood, into the pail of yeast and let it stand until night. Then put all into the bread-pan, add flour, and make a batter. (If this is not enough for one baking a little water may be added.) Let rise until morning, then mix up hard and let it rise again. Do not mix down at all. When ready put in loaves and let rise until ready to bake. Excellent. M. A. McD.
Put into the baking-dish two quarts of sifted flour, less one teacup-ful, to be used on the board when kneading; mix with it one teaspoonful of salt; rub in well one tablespoonful of either butter, Ko-nut or lard. Mix one-half of a teacupful of baker's yeast, or its equivalent, one-half of a cake of dry hop or compressed yeast, with one pint of luke-warm water, and pour it into the middle of the flour, mixing the whole with a large spoon until the proper consistency for the dough has been attained, using either more water or flour, as may be needed. Knead the mass for about one-half of an hour and set in a warm place to rise. By morning it should have about doubled in bulk. Knead it over with a little flour, shape into loaves, and after it has risen in the pans put into the oven and bake. Do not have the oven too hot at first. When done take out of the pan and lean it against something until cool. Mrs. T. Anderson.
Take at night one cake of yeast foam and dissolve it in luke-warm water. Turn in a bread-pan and mix into it one quart of warm water to which has been added one tablespoonful of salt and one tablespoonful of sugar; add enough flour to make it just stiff enough to beat briskly. Set to rise. Next morning pour this sponge into two quarts of sifted flour with one pint of warm water and one tablespoonful of salt. Mix well into a smooth soft dough. When light make into four loaves and bake about one hour in a moderately hot oven. Anna L. Tholoney.
Put three teacupfuls of water, as warm as you can bear your finger in. in a two-quart bowl with three-fourths of a teaspoonful of salt. Stir in flour to make stiff batter. This is for the rising, or emptyings, as some call it. Set the bowl, closely covered, in a kettle, in water as warm as you can bear your finger in, and keep it as near this temperature as possible.
Notice the time you set your rising. In three hours stir in two tablespoon-fuls of flour, put it back and in five and one-half hours from the time of setting it will be within one inch of the top of your bowl. It is then light enough and will make up eight quarts of flour. Make a sponge in the center of your flour with one quart of water of the same temperature as the rising, stir the rising into it, cover over with a little dry flour and put it where it will keep very warm and not scald. In three-fourths of an hour mix this into stiff dough. If water is used, be sure it is very warm and do not work as much as yeast bread. Make the loaves a little larger and keep it warm for another three-quarters of an hour. It will then be ready to bake. While rising this last time, have your oven heating. It needs a hotter oven than yeast bread. If these rules are followed, you will have bread as white as snow, with a light brown crust deliciously sweet and tender. Mrs. Jennie Mills.
Take six good-sized potatoes, boil and mash very fine. Add three pints of boiling water. Stir in flour until you have a stiff batter. When it has become luke-warm add your yeast (about a penny's worth) and set the bread in a moderately warm place. Next morning add salt and knead in flour till it is very stiff. Set in a warm place to rise. Knead once more, adding very little flour. Let it rise once more, and put into pans, making them one-half full. When risen to the top of pans, bake to a good brown.
Allow one-half of a pint of ground rice to one quart of milk and water; put the milk and water over the fire to boil, reserving enough to wet the rice. Stir out the lumps, add a large teaspoonful of salt and when the milk and water boil stir in the rice, exactly as when you make gruel. Boil it up two or three minutes, stirring repeatedly; then pour it out into your bread-pan and immediately stir in as much flour as you can with a spoon. After it is cool (of this be very sure, as scalding the yeast will make heavy, sour bread, full of great holes), add a gill of yeast, and let it stand until morning. Then knead in more flour until the dough ceases to stick to the hands. It is necessary to make this kind of bread a little stiffer than that in which no rice is used, else there will be a heavy streak through the loaf. This is elegant bread and keeps moist several days.
Mrs. Henry Cole.
There is no bread so healthy as good Indian bread. Take three pints of rye-meal, three of Indian-meal; mix with this two tablespoonfuls of salt, one tablespoonful of soda, one cupful of molasses and one-half of a cup of yeast. Scald the meal. When that is cool add the rest. Let it rise four hours, then bake three or more. Mrs. Clarke.
Mix two cupfuls of flour, one cupful of meal, one teaspoonful of baking-powder, one cupful of molasses, two eggs, and salt. Mix these ingredients together with warm milk and bake in a quick oven.
Mrs. T. Ruthven.
One quart of flour, three tablespoonfuls of best baking-powder, a tea-spoonful of salt, one tablespoonful of sugar, one large spoon of butter and one-half of a pint of sweet milk. Mrs. O. J. Asire.
Two cups of corn-meal, one cup of flour, a pint of buttermilk, one heaping tablespoonful of lard and one heaping teaspoonful of soda. Add one-half of a cup of sugar and a little salt. Mrs. Mary Hilton.