A manual of home-making

iSmall loav<^ made from these heavy cereals are likely to have a better ftha|je and texture than large ones, although one hmf may h^ made from the recir)es given. Slow baking gives the bi^st results. From \% to IH houra in a laitty alow oven is the time recommended. Barky, oat and rice flour brecul (2 &nall totwea)^ 2H "^^P^ barley flour 2 teaspoons aalt J4 eup ric** flour 1 tablespoon com sirup 1 1-2 cujM ground rolled oats 1 cake cfimpressed yi-asl. 1 cup milk H cup lukewann water Soften the yeast in the fukewama water. Scald the milk, and add the Halt and sirup. When the mixture is lukewann, add the yr * 'the bfu-ley flour and rice flour, sifte<L Beat the dough well, an r to llae until it is hght. Add the sifted oat ilour, and turn the ..».v,,,iv oilo * Lueile Brewer. i YEAST BREAD 505 list greased pans. Allow it to rise for 20 or 30 minutes, and bake It in a mod- erate oven from 1 to 1}^ hours* Barley and rice bread (2 snmU loaves). 4 cups barley fiour 1 tablespoon t-orii sirup 1 cup Ixiilecl rice I cfike comprf^stnl yeiisi 1 cup milk }.{ (Mxp liikrwariti water 2 teaspoons salt Soften the yea^t in the lukewarm water. Beakl the milk, and add the sirup and salt. When the mixture in lukewarm, add the yeast. SALT-RISING BREAD All olcl-faahioned hread, the making of whii*h is almost a lost art to-<lay, is called salt-risiiij^ hread. No yeast la used* Gas from a certain type of bacteria found in coromcal is the leaven- ing agent. Dough niatle from freshly Ri'otmd commeal rises much more rapidly than that from old eorumeal; in fact, failure 'generally results unlo.^s fresh eorimieal is used. The bread is handled in the same way as 3^east-raised bread, except that the entire process can be earrietl on at a somewhat higher tem{>erature than h |>os.Hib!e with yeast lu^ead. The odor of salt-rising iiread during fermentation and proofing is characteristic. No other dough is like it. Salt-rising bread is finer in texture than yeast bread, and some persons believe it is more easily^ digested. Recipe for saltrrisitig bread {S loaves). (1) In the evening make a mush of 2 tablespoons of eornmeal and about H ctip of scalded milk* KtH^p it in a warm place overnij^ht. (2) In the morning mix together 1 cup lukew^arm water, ? 2 teaii|X)on imlt, }2 teaajxjon aoda» 1}^ cups flour, eornmeal mush, (3) Cover the mixture, and place the dish in warm water until the mixture is light. (4) To 2 cups lukewarm water add 2 teaspoorL^ of n^dt and 3 cujm of flour. Add to this the cornme:\l leavening mixture. .Ulow the mixture to ri.se until it is light. Then adtl sufficient flour to make a dough. Knead it until it is smooth, make it into loaves, place it in tins, and allow it to rise until it is double in bulk. Bake it according to the general directions. CHAPTER XXV 9 COOKING OF CEREALS By Mabt F. Henby