Buckeye cookery

fire will sweeten it. Graham bread bakes more slowly than fineflour bread, and corn bread requires more time and a hotter oven than either. Use either yellow or white corn, ground coarse, for mush, and white, ground fine, for bread, ete. In cutting the latter _ while warm, heat the knife, and hold it perpendicularly. Rye is said to retain more moisture by the air than any other grain; 3 hhence, all bread from this meal needs a longer application of heat, and keeps moister after being baked than that made from other grain.. - e is a ; _ SPONGE FOR WINTER Use. : Peel and boil four or Ave medium-sized potatoes } in two quarts of _ water (which will boil down to one quart by thet ime the potatoes B are cooked): when done, take out and press through a colander, or -mmash very fine in the crock in which the sponge is to be made; _ make a well in the center, into which put one cup of flour, and pour. w4 over it the boiling water from the potatoes; stir thoroughly, and : _*when cool add a pint of tepid water, flour enough to make a thin | batter and a cup of yeast. This sponge makes very moist bread. ey BREAD SPONGE.’ Six potatoes boiled and mashed while hot, two table-spoons of white sugar, two of butter, one quart tepid water; into this stir _ three cups flour; beat to a smooth batter, add six table-spoons — yeast; set over night, and, in the morning, knead in sufficient flour to make a stiff, spongy dough ; knead vigorously: for fifteen min- ni > t _ utes, set away to rise, and, when light, knead for ten minutes; mold — out into moderate-sized loaves, and let rise until they are like delicate or light sponge-cake.— Mrs. George H. Rust, Minneapolis, Minn, Rie _Breap Sponge AND BREAD. . Five pints warm water, five quarts sifted flour, one coffee-cup é - - yeast ; mix ina two-gallon stone jar, cover closely, and set in alarge tin pan, so that if the sponge rises over the top of the jar, the | drippings may fall into the pan. Set to rise the evening before — : baking. In winter be careful to set ina warm place. In the morning _ ang sift six quarts flour into a pail, pour the sponge into a breadpan or bowl, add two table-spoons of salt, then the flour gradually ee _ mix and knead well, using up nearly all the flour. This first — _ kneading is the most important, and should occupy at least twenty . minutes. Make the bread in one large loaf, set away in a warm place, and cover with a cloth. It ought to rise in half an hour, when it should be kneaded thoroughly again for ten minutes. Then ue 18 BREAD-MA KING, take enough dough for three good-sized loaves (a quart bowl of dough to each), give five minutes kneading to each loaf, and place to rise in a dripping-pan well greased with lard. The loayes will be light in five or ten minutes, and will bake in a properly heated oven in half an hour. Make a well in the center of the remaining dough, and into it put a half tea-cup of white sugar, one tea-cup of lard, and two eggs, which mix thoroughly with the dough. knead into one large loaf, set in a warm place about fifteen mimates to rise, and, when light, knead five minutes and let rise again for about ten minutes, when it should be light. Take out of pan, and knead on bread-board, roll about an inch in thickness, cut out with a biscuit. cutter, and place in dripping-pan; let rise five minutes and bake twenty minutes. In winter more time must be allowed for ‘rising. This makes three loaves and ninety biscuit.—S. A. Melching, Marysville, Ohio. ; Breap WITH BUTTERMILK.