bread may be made without potato, with very little labor. Beating it for a moment whenever flour is added, it need receive no other attention until stiff enough to be worked vrith. the hand, when all the flour required can be worked in, dur- ing fifteen minutes' kneading, and the bread be placed immediately in the pans to rise. Make in this manner, and given only this small amount of time and labor, it will be found vastly supe- rior to the bread at present disgracing a large pro- portion of American tables." " Cousin Kate, why do you scald the flour with which you set the ferment for bread ? " "After trying various methods, I obtained the best results from so doing. Eising more slowdy at first, the ferment appears to be quicker and more active, when its strength is most required to lighten the mass of flour. The scalding also pre- vents the ferment from souring; and it can, after becoming light, stand for hours without acquiring that yeasty smell and taste which spoil so much bread. But I have found, Alice, that to add flour, or remould just before the ferment or sponge at- tains its lightest stage, is always best; for if it passes that stage a moment, and ' falls ' or * settles,' something of sweetness and perfection is lost, that no care or labor cau restore." " Why do you use the wooden stick or spatula, instead of a spoon, for beating the sponge?" 36 COOKING AND CASTLE-BUILDING. "For several reasons. One is, that it is lighter ; and the handle being round and smooth, does not fret the hand like metal. Then, it cuts through the dough more effectually than a spoon. My grandmother's hasty-pudding stick was the model after which this was made. It is well to have several of these in a house. They should be made of various sizes, of hickory, ash, or other hard wood, and should be from a foot and a half to two feet lonsr. The blade should be from one and a half to two and a half inches in width, and four or five in length, thickest in the middle, gradually growing thin toward the edges, and square at the bottom. This stick is preferable to a spoon for beating cake or stirring mushes, and is quite indis- pensable in the fruit season, to keep small fruits stirred from the bottom of the preserving-kettle while cooking." "Cousin Kate, all the cook-books that I have seen agree that milk is better than water for mak- ing bread. Why do you not use it?" "For the reason that I differ in opinion from those who think milk best. Milk that stands and ferments, usually acquires an unpleasant smell and taste. Sponge made with milk is more likely to sour ; and bread made with milk, at the same time that it is less sweet in flavor, dries sooner, and does not keep so Avell. Lastl}^, water is cheaper, and within the reach of all. The ferment for next STILL DABBLING IN DOUGH. 37 day's baking can be set at any time during the afternoon or evening, except in hot weather, when it is better to start it about eight or nine o'clock in the evening." *'You don't seem to have much faith in the efficacy of soda in baking and cooking ? "

AI-modernized reading of the original text

bread may be made without potato, with very little labor. Beating it for a moment whenever flour is added, it need receive no other attention until stiff enough to be worked with the hand, when all the flour required can be worked in, during fifteen minutes' kneading, and the bread be placed immediately in the pans to rise. Make in this manner, and given only this small amount of time and labor, it will be found vastly superior to the bread at present disgracing a large proportion of American tables." " Cousin Kate, why do you scald the flour with which you set the ferment for bread ? " "After trying various methods, I obtained the best results from so doing. Eising more slowdy at first, the ferment appears to be quicker and more active, when its strength is most required to lighten the mass of flour. The scalding also prevents the ferment from souring; and it can, after becoming light, stand for hours without acquiring that yeasty smell and taste which spoil so much bread. But I have found, Alice, that to add flour, or remould just before the ferment or sponge attains its lightest stage, is always best; for if it passes that stage a moment, and ' falls ' or * settles,' something of sweetness and perfection is lost, that no care or labor can restore." " Why do you use the wooden stick or spatula, instead of a spoon, for beating the sponge?" "For several reasons. One is, that it is lighter ; and the handle being round and smooth, does not fret the hand like metal. Then, it cuts through the dough more effectually than a spoon. My grandmother's hasty-pudding stick was the model after which this was made. It is well to have several of these in a house. They should be made of various sizes, of hickory, ash, or other hard wood, and should be from a foot and a half to two feet long. The blade should be from one and a half to two and a half inches in width, and four or five in length, thickest in the middle, gradually growing thin toward the edges, and square at the bottom. This stick is preferable to a spoon for beating cake or stirring mushes, and is quite indispensable in the fruit season, to keep small fruits stirred from the bottom of the preserving-kettle while cooking." "Cousin Kate, all the cook-books that I have seen agree that milk is better than water for making bread. Why do you not use it?" "For the reason that I differ in opinion from those who think milk best. Milk that stands and ferments, usually acquires an unpleasant smell and taste. Sponge made with milk is more likely to sour ; and bread made with milk, at the same time that it is less sweet in flavor, dries sooner, and does not keep so well. Lastl}^, water is cheaper, and within the reach of all. The ferment for next day's baking can be set at any time during the afternoon or evening, except in hot weather, when it is better to start it about eight or nine o'clock in the evening." *'You don't seem to have much faith in the efficacy of soda in baking and cooking ? "

Cooking and castle-building