A practical cook and text book for general use

When we consider the possible physical condition of the people who knead our bread, the danger of diseased emanations from lungs and skin that mingle with the air surrounding the bread-board during a lengthy kneading process ; the bread set to rise perhaps uncovered and exposed to mixed odors from various culinary operations, pipes, cigars, and unventilated kitchens, the question arises, can we have pure, dean bread even at home except by ** eternal vigilance." Anything then which would obviate kneading with the hands was desirable. Stirring with a spoon was laborious, although the bread was fine and good. This want Author's Note.— Since writing the above I have learned that the New York Aerated Bread Company have suspended their work ; presumably because the American public is not yet sufficiently educated to sustain it. As one of its chief claims to popular favor was on the score of cleanliness, this failure is to be especially regretted. has been met in the Prescott Bread Kneader which secures a practical, efficient method of kneading and mixing dough without hand contact. Simple in construction, easy to use, and to wash, there can be no excuse for the thrifty practical cook kneading her bread by the present method.* TO MAKE THE BREAD. First be sure the water used is pure, freshly drawn and heated, the utensils clean and flour or meal of the best quality. In cold weather warm the flour and utensils. Put one fresh yeast cake or its equivalent in a little tepid water to soften. Sift a large quart of any sort of flour you wish to use into your mixing bowl ; prepare nearly a quart of warm, not hot water. Now dissolve the yeast ; pour half the warm water into the flour, add the yeast, and begin to stir the mixture with a strong spoon, adding water until the dough is about as stiff as you can stir it. If you have a kneader you will be the gainer in every way ; if not, continue the stirring until the dough is a firm smooth mass, and as stiff as it would have been had you kneaded it with the hands. This will make two medium sized loaves. Turn the dough at once into two small, lightly oiled baking pans. Smooth the loaves with a spoon dipped in oil or water, leaving them a trifle higher in the center than at the ends, — or if you prefer, turn it upon your slightly floured moulding board, and deftly form into shapely loaves. Set the bread in a warm place to rise. A small table or shelf, near the range, and on • a level with it, is a suitable place ; protect it with a clean bread towel, and shield from drafts by covering with a *The Chreia Manufacturing Co. offer a Dough kneading device which consists of " The Only Complete Moulding Board," and a wooden appurtenance with which to manipulate the dough, without using the hand. bread blanket which may be two or three thicknesses of woolen blanket that should be often washed and never used for any other purpose. In about an hour, remove the blanket, carefully turn the pans around and cover with the towel. When sufficiently light, which it should be in* an hour and a half or two hours from time of mixing, if "conditions are right," put at once into the oven which should be of such heat that the bread will rise a little more before browning. Bake from forty-five minutes to one hour, and if not a rich brown all over, turn upon the sides and brown ; if inclined to burn on top cover with pieces of clean, brown paper. Be sure to bake until done to the centre, so that when cut, no odor of fermentation, no soft spot indicating uncooked germs, that will destroy your loaf, are visible to taste or smell. . When done set on end in a cool, airy place ; and, as soon as cold, put in a clean bread jar or tin box, and do not cut until at least twelve hours old, but twice that age will be better.