The Common sense recipe book

In buying flour always avoid that which is powdery and unable to retain the form given it by a firm pressure of the hand. The top of a barrel of flour will often bear this test, when half a foot down it would be as impossible to give it a shape with the hand as it would be tobunched the powdered dust of the street. There are many recipes for bread-making, but the following are easy, economical, and unfailing; therefore the very best for a beginner :— White Bread: For Use at Night.—Dissolve thoroughly one cake of compressed yeast in a small teacupful of lukewarm water, and add same to from one pint to one quart of water—lukewarm in winter and cold in summer. Then add from one to two teaspoontuls each of salt, sugar and lard—according to the quantity of water used— ° and stir in sifted flour enough to make a moderately stiff dough. Knead thoroughly, cover with a cloth, and set in a moderately Le is possible to restore the original and natural gloss of the hair, and even its color, by paying strict attention to the laws of hygiene, by keeping the scalp clean and free from dandruff, j 3 Y’ PARISIAN LU HAIR RENEWER” assists nature in this respect. Let those who never tried it do so and be convineed. At all Druggists. Only 50c. a Bottle. warm place, free from draft, to rise. In the morning make into loaves and set them to rise. When well risen, bake in a moderately quick oven. When baked, lean the loaves against something, cover with a cloth, and cool by contact with the air on all sides. Sugar and lard may be left out if desired. BIsGuITs: The above process with shortening to suit, will produce fine light biscuits or breakfast rolls. Brown Bread Toast: Comparatively few persons are aware of the deliciousness of brown bread toast. It is exceedingly appetizing and easily digested. But the brown bread which produces nice toast is made quite differently from the usual kind. Take one cup of wheat flour, one cup of rye meal, one cup of yellow corn meal, one teaspoonful of salt, three tablespoonfuls of sugar, and a yeast cake, dissolved in a little warm water. Mix with milk which has been scalded and cooled until it is of the right consistency to shape; when light, put into pans; let it rise again, and bake one hour. The next day it can be sliced and toasted. Make a cream gravy and serve hot. BUTTERMILK BREAD. Sift enough flour in a quart of hot buttermilk to make a thick batter; add a yeast cake which has been dissolved in lukewarm water, and set it to rise. When light, work in half a teaspoonful of soda which has been dissolved thoroughly in a tablespoonful of warm water, and add a teaspoonful of salt. Add flour enough to work over without stickiness. After rising the second time, make into loaves and bake slowly. The Best is the Cheapest. “sory HARPER'S HAMS aid BACON, Connoisseurs in cooking prefer to all other kinds. Why ? Because they can always depend upon quality. GRAHAM BREAD. ye To one quart of Graham flour, one teacupful of ry flour, one teacupful of wheat flour, half a teaspoonful of salt, two or three tablespoonfuls —according to taste—of molasses, and a piece of butter the size of a walnut, add one and one-half pints of lukewarm water, or water and milk mixed in which a yeast cake has been dissolved, and mix all thoroughly together. Set in a moderately warm place, free from draught, to rise. When well risen, add one tablespoonful of wheat flour, knead well, place in pans and set to rise. When well risen, bake in a moderately quick oven. About forty-five minutes will be sufficient to bake. If mixed over night, use half a cake of yeast. MILK BREAD.