tables, at their best ; and omit those ncn-essential^
and indigestible messes and mixtures, that have
been heretofore thrust so prominently forward.
Cook-booJ^ makers seem to take it for granted
that everybody knows how to make bread, broil a
steak, cook a potato, etc., etc. Yet these are the
very things that are almost universally spoiled,
and rendered unlit to eat, by the average house-
keeper. There are plenty of women — ten to one
I might say truthfully — who can make nice cakcj,
— but can't bake good bread, or broil a beefsteak
or mutton-chop properly. It is said : ^ A fair
Charlotte-Russe is easier to gain than a good cup
of coffee ; and you shall find a sparkling jelly to
to your dessert where you sighed in vain for so
simple a luxury as a well-cooked potato.' In this
retreat of ours, w^e will have undisturbed sway in
the kitchen as well as in the parlor, and I will do
the cooking in order to illustrate the perfection
of my recipes and methods."
"And a sorry time we Avill have, I fear, in eat-
ing the results of your experiments," retorted
Emeline ; " but no matter ; anything is preferable
to this horrid New York life. Let us call Alice,
and see if she consents to our plan."
Alice not only consented, but was greatly de-
lighted at the prospect of this nofel summer in
the country ; and still more that she would have
an opportunity of penetrating the mysteries of
HOW IT HAPPENED. 15
the kitchen, or, as she expressed it, of " dabbling
in dough."
So the question was speedily settled. And
jvmed and equipped with chintz wrappers, linen
aprons, and rubber gloves, we arrived in due sea-
son at Maplewood, where, in the grand old
kitchen, Alice and I were to be found, morning and
evening, with rare exceptions, all through that
delightful summer, learning our lessons in the
science of cookery.
16 COOKING AND CASTLE-BUILDING.
CHAPTER n.
HOW WE MADE BREAD.
I WAS indulgent to Alice, and for three days
allowed her to wander at will about the grounds
and through the maple forest near by, — to sit upon
the verandas, where clambering roses and sweet
honeysuckle scattered perfume on every breeze
that stole into the house, — to drink in the song of
birds until her heart overflowed with music.
Then, one morning, interrupting her in a trill,
which, for low, sweet melody, rivalled the robin's
song, I said quietly, —
"Alice, my child, come to the kitchen and make
the yeast, for to-morrow we bake."
Stifling a half sigh, Alice ran after me, whirl-
ing and dancing as she went ; and this is the way
she made the yeast :
She put her small hand into the bag of hops,
and brought it out full of the dried blossoms.
These she placed in a tin stew-pan, and pouring
upon them a quart of boiling water, left them to
boil five minutes, while she stirred to a smooth
paste a gill of flour with a little cold water.
Then, through a tin strainer, she poured the boil-
HOW WE MADE BREAD. 17 ✪ Homemade Yeast
Page 4 · 1 recipe record on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
tables, at their best ; and omit those non-essential and indigestible messes and mixtures, that have been heretofore thrust so prominently forward. Cook-book makers seem to take it for granted that everybody knows how to make bread, broil a steak, cook a potato, etc., etc. Yet these are the very things that are almost universally spoiled, and rendered unfit to eat, by the average housekeeper. There are plenty of women — ten to one I might say truthfully — who can make nice cakcj, — but can't bake good bread, or broil a beefsteak or mutton-chop properly. It is said: "A fair Charlotte-Russe is easier to gain than a good cup of coffee ; and you shall find a sparkling jelly to your dessert where you sighed in vain for so simple a luxury as a well-cooked potato.' In this retreat of ours, we will have undisturbed sway in the kitchen as well as in the parlor, and I will do the cooking in order to illustrate the perfection of my recipes and methods."
"And a sorry time we will have, I fear, in eating the results of your experiments," retorted Emeline ; " but no matter ; anything is preferable to this horrid New York life. Let us call Alice, and see if she consents to our plan."
Alice not only consented, but was greatly delighted at the prospect of this novel summer in the country ; and still more that she would have an opportunity of penetrating the mysteries of
the kitchen, or, as she expressed it, of " dabbling in dough."
So the question was speedily settled. And armed and equipped with chintz wrappers, linen aprons, and rubber gloves, we arrived in due season at Maplewood, where, in the grand old kitchen, Alice and I were to be found, morning and evening, with rare exceptions, all through that delightful summer, learning our lessons in the science of cookery.
CHAPTER n.
I WAS indulgent to Alice, and for three days allowed her to wander at will about the grounds and through the maple forest near by, — to sit upon the verandas, where clambering roses and sweet honeysuckle scattered perfume on every breeze that stole into the house, — to drink in the song of birds until her heart overflowed with music. Then, one morning, interrupting her in a trill, which, for low, sweet melody, rivalled the robin's song, I said quietly, —
"Alice, my child, come to the kitchen and make the yeast, for to-morrow we bake."
Stifling a half sigh, Alice ran after me, whirling and dancing as she went ; and this is the way she made the yeast :
She put her small hand into the bag of hops, and brought it out full of the dried blossoms. These she placed in a tin stew-pan, and pouring upon them a quart of boiling water, left them to boil five minutes, while she stirred to a smooth paste a gill of flour with a little cold water. Then, through a tin strainer, she poured the boil-
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Homemade Yeast