After sprinkling a little flour on the kneading-board, separate a piece of the lightened dough and work a table-spoonful of lard✪ Bread Making into it, kneading it until smooth, then make into rolls, either .by rolling the dough and cutting with a deep cutter, or make into shape with the hand, place in a pan slightly warm and well greased with lard, and keep in a warm place to The New Kentucky Home Cook Book. 133 lighten, while you knead the remainder of the dough and mold into loaves, which are also to be put in pans warmed and greased, and to be kept warm while rising. This sec- ond rising will require twenty or thirty minutes if the tem- perature is favorable, and will increase the rolls and loaves one and a half time their original size. The next requisite is a properly heated oven, which can be tested by placing a tea-spoonful of flour in a small dish and setting it in the oven; if it browns in one minute, the heat will be just right. It is quite important that the baking process should begin immediately. The temperature of the oven should be kept regular throughout the baking, which will require from thirty to forty-five minutes. Many persons allow the bread to remain in the oven, with the door open, after it is appar- ently done, to soak, according to kitchen parlance. This is to dry out the moisture and prevent the bread from being clammy. When removed from the oven, wrap in a cloth and place in such a position that the air may strike all sides. Wire trays or stands for holding bread are very convenient, and facilitate the cooling. Of course these gen- eral directions in regard to the making of the sponge and bread will vary as the seasons change; in summer, making use of cold water, and making sponge and bread in the morn- ing, so as to give it attention and prevent its becoming sour. In making salt-rising in the place of yeast bread, follow directions given under that head. The principal difference in the making of the bread is that it requires the dough to be somewhat softer, and it can also be placed in the pan used for baking as soon as it is mixed and kneaded suffi- ciently, and allowed to rise but the once after being made into bread. Light bread should never be cut while hot, but if it is unavoidable, use a well-heated knife. It is by pay- ing attention to these details that we secure for ourselves happy results. 134 The New Kentucky Home Cook Book. And now a word to mothers. Send your daughters into the kitchen and have them trained even in this one domes- tic accomplishment, and you will find that the effort will not return unto you void, but will repay a hundred-fold. The knowledge may not be called into requisition just now, but can be held in reserve for future emergencies. When Bridget can't and Dinah won't, then my lady can stand forth and assert her dignity by being mistress of the situa- tion. There is nothing more conducive to the health and happiness of a family than good bread. An indifferent meal supplemented with a crisp roll or flaky biscuit becomes at once a pleasant recollection, so let us see to it that our children are instructed in this art, and become proficient by daily practice, and thus secure for themselves and dear ones sound bodies and happy homes. DRY YEAST. ✪ Dry Yeast

AI-modernized reading of the original text

After sprinkling a little flour on the kneading-board, separate a piece of the lightened dough and work a table-spoonful of lard into it, kneading it until smooth, then make into rolls, either .by rolling the dough and cutting with a deep cutter, or make into shape with the hand, place in a pan slightly warm and well greased with lard, and keep in a warm place to The New Kentucky Home Cook Book. 133 lighten, while you knead the remainder of the dough and mold into loaves, which are also to be put in pans warmed and greased, and to be kept warm while rising. This second rising will require twenty or thirty minutes if the temperature is favorable, and will increase the rolls and loaves one and a half time their original size. The next requisite is a properly heated oven, which can be tested by placing a tea-spoonful of flour in a small dish and setting it in the oven; if it browns in one minute, the heat will be just right. It is quite important that the baking process should begin immediately. The temperature of the oven should be kept regular throughout the baking, which will require from thirty to forty-five minutes. Many persons allow the bread to remain in the oven, with the door open, after it is apparently done, to soak, according to kitchen parlance. This is to dry out the moisture and prevent the bread from being clammy. When removed from the oven, wrap in a cloth and place in such a position that the air may strike all sides. Wire trays or stands for holding bread are very convenient, and facilitate the cooling. Of course these general directions in regard to the making of the sponge and bread will vary as the seasons change; in summer, making use of cold water, and making sponge and bread in the morning, so as to give it attention and prevent its becoming sour. In making salt-rising in the place of yeast bread, follow directions given under that head. The principal difference in the making of the bread is that it requires the dough to be somewhat softer, and it can also be placed in the pan used for baking as soon as it is mixed and kneaded sufficiently, and allowed to rise but the once after being made into bread. Light bread should never be cut while hot, but if it is unavoidable, use a well-heated knife. It is by paying attention to these details that we secure for ourselves happy results. The New Kentucky Home Cook Book. And now a word to mothers. Send your daughters into the kitchen and have them trained even in this one domestic accomplishment, and you will find that the effort will not return unto you void, but will repay a hundred-fold. The knowledge may not be called into requisition just now, but can be held in reserve for future emergencies. When Bridget can't and Dinah won't, then my lady can stand forth and assert her dignity by being mistress of the situation. There is nothing more conducive to the health and happiness of a family than good bread. An indifferent meal supplemented with a crisp roll or flaky biscuit becomes at once a pleasant recollection, so let us see to it that our children are instructed in this art, and become proficient by daily practice, and thus secure for themselves and dear ones sound bodies and happy homes. DRY YEAST.

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