Healthful cookery

Sift and measure the flour. Scald and cool the milk. When lukewarm, add one tablespoonful of lively liquid yeast. By slow degrees add the flour, beating vigorously until too stiff to use a spoon, then knead thoroughly for half an hour, shape into a loaf, place in a bread-pan, cover, and keep in some equably warm place until light, and bake. Whole-Wheat Bread. — 1 pint lukewarm water, 1 teaspoonful sugar, 1 quart (level) entire-wheat flour, iy pints (level) good spring-wheat flour, 3 teaspoonfuls of soft yeast or y2 cake compressed yeast (Fleischman’s), y2 teaspoonful salt. Healthful Cookery If compressed yeast is used, dissolve it in three tablespoonfuls of cold water. Put the yeast and sugar into the lukewarm water, add the spring-wheat flour slowly, beating very thoroughly, and set the batter in a place of warm, equable temperature. When light, add the salt and the entire-wheat flour, which should be warm. Knead very thoroughly for twenty minutes, and return to the bowl (which has been washed and oiled). Allow it to rise, and when double its first proportions, form into two loaves; place in brick-shaped pans, and let rise again. When well risen put into a very hot oven, the temperature of which should be lowered after ten or fifteen minutes. Bake from three-fourths to one and one-fourth hours, according to the heat of the oven. Graham Bread. — 2 cups white flour, 1 1/2 cups sifted Graham flour, 2 tablespoonfuls of lively liquid yeast, or cake compressed yeast dissolved in water. To the yeast add enough new milk, scalded and cooled to lukewarm or tepid water, to make one pint. Add the white flour, beat very thoroughly, and set to rise. When very light, add the Graham flour, which should make a dough stiff enough to be Breads molded. Knead well for half an hour. Place in a clean, slightly oiled bread-bowl ; cover, and allow it to rise. When light, shape into a loaf; allow it to rise again, and bake. Graham Bread, No. 2. — 3 lbs. Graham flour, 3 lbs. Minnesota spring-wheat flour, l/2 cake compressed yeast, y2 cup New Orleans molasses, 3 pints warm water. Mix the flours thoroughly. Make a sponge of one and a half pints of the warm water, the yeast, well dissolved in the water, and flour to form a batter. Let this rise. When well risen, add one and a half pints more of warm water, one-half cup of New Orleans molasses, and sufficient flour to knead. Work the bread thoroughly, allow it to rise in mass ; then mold, place in pans, and let it rise again. The amount of material given is sufficient for four loaves of bread. Raised Biscuit. — • These may be made from dough prepared by any of the preceding recipes for bread. They will be more tender if made with milk; and if the dough is prepared expressly for biscuits, one-third thin cream may be used. When the dough has been thoroughly kneaded the last time, divide into small, equal-sized pieces. A quantity of dough sufficient for one loaf of bread should Healthful Cookery be divided into twelve or sixteen such portions. Shape into smooth, round biscuits, fit closely into a shallow pan, and let them rise until very light. Biscuit should be allowed to become lighter than bread before putting in the oven, since, being so much smaller, fermentation is arrested much sooner, and they do not rise as much in the oven as bread does.