Buckeye cookery

This mass must cool till it will not scald the yeast, — which may now be mixed in and put in a warm, not hot, place for — _ second rising, which will be accomplished by morning, when the ney may be done. Kneading the finest art of bread-making _ BREAD- MAKING. a a d for about one hour is about the rule. The technical work of “use sets of rollers driven by steam power, between which the dough is passed, coming out a sheet an inch thick; it is folded together “ several times and rolled again and again. This process should be _ imitated somewhat by the hands in the family kitchen. The working of the dough gives grain and flakiness to the bread. ‘The’ dough _ when kneaded should be soft, but not sticky—stiff enough to retain nO) ats roundness on the board. Put back into the pan for the third nising, which will require but little time, and when light, cut off | _ enough for each loaf by itself. Knead but little, and put into the be baking-pans. If the first kneading has been well done, no more flour will be needed in molding into loaves. These must remain in the baking-pans till nearly as large as the loaves ought to be, whem _ they may be put into a well-heated oven. If the oven is a trifle too hot, or if it tends to bake hard on the top, a piece of brown | paper may be put over the loaves (save some clean grocer’s paper > for this purpose), and from forty to sixty minutes will cook it thor- 2 oughly. After the loaves are put into the baking-pans, avoid jar- — ring them, as it will make portions of them heavy. _ Se If the yeast is ‘‘set” at 5 p. M., the bread will be ready for - dinner next day; if in the morning, the baking will be done early | in the evening, or twelve hours after, with fair temperature and _ good yeast. Bread made in this way will be good for a week, and, with fair weather gud careful keeping, even two weeks. When dry, a slice toasted. will be as crisp, sweet, and granular as Yan- _ kee ginger-bread.-~ Mrs. H. Young, p ioNs ar La ae vat ee = SS re se Pree BREAD, IN SUMMER OR WINTEP. In summer take three pints of cold or tepid water, four table- Se _ spoons of yeast, one tea-spoon of salt; stir in flour enough to make Ae 0 a thick sponge (rather thicker than griddle-cakes). Let stand until, ~© : morning, then add more flour, mix stiff, and knead ten minutes; ye ‘place in a pan, let rise until light, knead for another ten minutes; mold into four loaves, and set to rise, but do not let it get too light; bake in a moderate oven one hour. If bread is mixed at six o’clock in the morning, the baking ought to be done by ten o’clock. . Th winter take one pint of butteratls or clabbered milk; let it be - seal Guat boil) : Rae a aol in “the: center of the aoe. inte ittun the hot milk, add ‘one tea-spoon of salt, enough flour and water to — oe make ‘sufficient sponge, and one tea- “cup of yeast; let stand until p _ morning, and then prepare the bread as in summer. ‘Thisis more __ - : convenient to make in winter, since a hot fire is needed to heat the — milk. —Mrs. D. Buaton,