After the flour, the yeast or leaven is the next essential element in bread. For regular fare most, especially women, prefer ‘‘ yeast bread,” but men who can not forget ‘how their mother used to cook,” have a liking for ‘ malerisine” bread, and the latter deserves — the acquaintance of the housekeeper and a frequent welcome on ‘the family table. The dry hop yeast, such as Twin Bros., Stratton’s, National, Eagle, Gillett’s, and many others, are all good, if fresh, and always available, for they are found in every grocery. Many housekeepers use baker’s yeast, and buy for a penny or two what will serve each baking of bread. Potato yeast has two advantages over other kinds; bread made from it keeps moist longer, and there is no danger that an excess of yeast will injure the eas of the bread. Tus SPoNnGE. This is made from warm water or milk, yeast and flour (some add i mashed potatoes) mixed together in the proportion of one pint wet- ting (water or milk) to two pints of sifted flour. If milk is used it should be new, and must be first scalded, and then cooled to blood. heat. The scalding tends to prevent souring. In using water bring it to blood heat. If the ‘‘ wetting” is too hot, the bread will be eoarse. When water is used a tablespoon* of lard or butter makes the bread more tender. Bread made from milk is, of course, more tender and nutritious, but it has not the sweet taste of the wheat, and will not keep as long as that. made from water. When mixed with milk it requires less flour and less kneading. In summer, care must be taken not to set sponge too early, at least not before eight er nine o'clock in the evening. (Sponge mixed with bran water, warm in winter and cold .in summer, makes sweeter bread. Boil | ' bran in the proportion of one pint to a quart of water and strain.) In very hot weather, sponge may be made with cold water. In winter, mix the batter. with water or milk, at blood warmth, testing * Whenever, in this book, the words cupful, coffee-cupful, tea-cupful, table-spoonfal uae an ‘occur, the termination ‘ful ’’ is dropped, for the sake of brevity, pee ek eis . ahs < i — it with the finger, and making it as warm as can be borne; stir in the flour, which will cool it sufficiently for the yeast; cover closely | ‘and place in a warm and even temperature. A good plan is to fold a clean blanket several times, and cover with it, providing the _ sponge is set in a very large crock or jar, so that there is no danger of its running over. Asa general rule, one small tea-cup of yeast and three pints of ‘“‘ wetting” will make sponge enough for four ordinary loaves. In all sponges add the yeast last, making sure that the sponge is not hot enough to scald it; when placed to rise, always coverclosely. In cold weather the temperature runs down very quickly, in many kitchens, after the fire is out, and the bread shouid be set earlier in the evening, and in a warmer place; a temperature _ of eighty or ninety degrees is right. When it rises well for the first two hours, it will go on rising unless the temperature falls below the freezing point. It isan improvement to beat the sponge thoroughly, - like batter for a cake, for fifteen minutes. Never set sponge in tin, but always in stoneware, because a more steady and uniform heat can be maintained in a stone jar than in tin. x | TO MAKE GOOD BREAD, Always be ) : ✪ Good Bread

AI-modernized reading of the original text

After the flour, the yeast or leaven is the next essential element in bread. For regular fare most, especially women, prefer ‘‘ yeast bread,” but men who can not forget ‘how their mother used to cook,” have a liking for ‘ Maryland” bread, and the latter deserves — the acquaintance of the housekeeper and a frequent welcome on ‘the family table. The dry hop yeast, such as Twin Bros., Stratton’s, National, Eagle, Gillett’s, and many others, are all good, if fresh, and always available, for they are found in every grocery. Many housekeepers use baker’s yeast, and buy for a penny or two what will serve each baking of bread. Potato yeast has two advantages over other kinds; bread made from it keeps moist longer, and there is no danger that an excess of yeast will injure the eas of the bread. Tus SPoNnGE. This is made from warm water or milk, yeast and flour (some add i mashed potatoes) mixed together in the proportion of one pint wet- ting (water or milk) to two pints of sifted flour. If milk is used it should be new, and must be first scalded, and then cooled to blood. heat. The scalding tends to prevent souring. In using water bring it to blood heat. If the ‘‘ wetting” is too hot, the bread will be eoarse. When water is used a tablespoon* of lard or butter makes the bread more tender. Bread made from milk is, of course, more tender and nutritious, but it has not the sweet taste of the wheat, and will not keep as long as that. made from water. When mixed with milk it requires less flour and less kneading. In summer, care must be taken not to set sponge too early, at least not before eight er nine o'clock in the evening. (Sponge mixed with bran water, warm in winter and cold .in summer, makes sweeter bread. Boil | ' bran in the proportion of one pint to a quart of water and strain.) In very hot weather, sponge may be made with cold water. In winter, mix the batter. with water or milk, at blood warmth, testing * Whenever, in this book, the words cupful, coffee-cupful, tea-cupful, table-spoonfal uae an ‘occur, the termination ‘ful ’’ is dropped, for the sake of brevity, pee ek eis . ahs < — it with the finger, and making it as warm as can be borne; stir in the flour, which will cool it sufficiently for the yeast; cover closely | ‘and place in a warm and even temperature. A good plan is to fold a clean blanket several times, and cover with it, providing the _ sponge is set in a very large crock or jar, so that there is no danger of its running over. Asa general rule, one small tea-cup of yeast and three pints of ‘“‘ wetting” will make sponge enough for four ordinary loaves. In all sponges add the yeast last, making sure that the sponge is not hot enough to scald it; when placed to rise, always coverclosely. In cold weather the temperature runs down very quickly, in many kitchens, after the fire is out, and the bread shouid be set earlier in the evening, and in a warmer place; a temperature _ of eighty or ninety degrees is right. When it rises well for the first two hours, it will go on rising unless the temperature falls below the freezing point. It isan improvement to beat the sponge thoroughly, - like batter for a cake, for fifteen minutes. Never set sponge in tin, but always in stoneware, because a more steady and uniform heat can be maintained in a stone jar than in tin. x | TO MAKE GOOD BREAD, Always be ) :

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