The dough made for this bread may be made up and baked as raised biscuit ; or if sweet biscuit are wanted, knead into it a table- 43poon each of sugar and melted butter; or the dough may be boiled in soups and stews as raised dumplings. To test the heat of the oven follow this method : The ''moderate oven" temperature is that degree of heat which will turn ordinary writing-paper dark yellow or buff, that is the color of kindling-wood; put a sheet of paper in the oven and close the door ; if the paper blazes the oven is too hot j arrange the dampers to lower the heat for ten minutes; then again test it with more paper; it may be necessary to try the temperature several times, out the time thus used is well spent. Another simple way of testing the heat of the <)ven is to hold the hand in it after it has been closed for some time; if the hand can be held there without burning for quarter of a min- ute the heat is good. Quick Bread. — Peel ten potatoes, boil, drain, saving water, and mash thoroughljr ; add three tablespoons each sugar and salt, three of flour scalded in half pint water ; mix and add a quart of the boiling potato-water, also five quarts tepid water and a cup of soft yeast, rut in a warm place till it foams nicely, then put away to cooL When thoroughly cold, seal or cork tightly and put in a cool place. To make the bread, sift flour in pan for number of loaves re* ?[uired and wet it with some of the above prepared rising, warmedf very important) and nothing else ; when well mixed mold into loaves and put in a warm place to rise ; if directions are strictly followed, bread will be light in two hours. !Bake an hour, and thus in three hours Serfect bread can be made and baked, dj adding to part of the ough when mixed for the loaves, half teacup lard or butter, one egg and three tablespoons su^ar✪ Quick Bread, let rise and then make into biscuit, let jdse again and bake, taking for all an hour and a half more — ^this 28 BREAD-MAKING. gives biscuits or rolls in less than four hours, as soon as with com- pressed y«ast, with the advantage of the rising being home-made This comes strongly endorsed by an experienced bread baker. Or take two yeast cakes dissolved in one-half pint of warm water, add two tablespoons flour, one-fourth cup sugar and one-fourth cup salt. One dozen potatoes boiled and mashed are to be stirred witn one quart boiling water, cooled with two quarts cold water and to this add jreast-cake mixture. Cover close and put in a warm place till morning. This may be prepared while getting dinner. To each loaf, allow a pint of this rising and use no other wetting. Stir as stiff with flour as possible, or mix lightly with the hands if preferred and leave to rise, which will be in an hour or two according to tem- perature. Mold and let rise again in bulk; when light mold for tins, taking care this time not to let it get too light for fear the bread will be too crumbly. Use covered tins for baking, as they improve the crust.

AI-modernized reading of the original text

The dough made for this bread may be made up and baked as raised biscuit ; or if sweet biscuit are wanted, knead into it a table- spoon each of sugar and melted butter; or the dough may be boiled in soups and stews as raised dumplings. To test the heat of the oven follow this method : The ''moderate oven" temperature is that degree of heat which will turn ordinary writing-paper dark yellow or buff, that is the color of kindling-wood; put a sheet of paper in the oven and close the door ; if the paper blazes the oven is too hot ; arrange the dampers to lower the heat for ten minutes; then again test it with more paper; it may be necessary to try the temperature several times, out the time thus used is well spent. Another simple way of testing the heat of the oven is to hold the hand in it after it has been closed for some time; if the hand can be held there without burning for quarter of a minute the heat is good. Quick Bread. — Peel ten potatoes, boil, drain, saving water, and mash thoroughly ; add three tablespoons each sugar and salt, three of flour scalded in half pint water ; mix and add a quart of the boiling potato-water, also five quarts tepid water and a cup of soft yeast, put in a warm place till it foams nicely, then put away to cooL When thoroughly cold, seal or cork tightly and put in a cool place. To make the bread, sift flour in pan for number of loaves required and wet it with some of the above prepared rising, warmed, very important) and nothing else ; when well mixed mold into loaves and put in a warm place to rise ; if directions are strictly followed, bread will be light in two hours. Bake an hour, and thus in three hours Perfect bread can be made and baked, by adding to part of the ough when mixed for the loaves, half teacup lard or butter, one egg and three tablespoons sugar, let rise and then make into biscuit, let rise again and bake, taking for all an hour and a half more — ^this gives biscuits or rolls in less than four hours, as soon as with compressed yeast, with the advantage of the rising being home-made This comes strongly endorsed by an experienced bread baker. Or take two yeast cakes dissolved in one-half pint of warm water, add two tablespoons flour, one-fourth cup sugar and one-fourth cup salt. One dozen potatoes boiled and mashed are to be stirred witn one quart boiling water, cooled with two quarts cold water and to this add yeast-cake mixture. Cover close and put in a warm place till morning. This may be prepared while getting dinner. To each loaf, allow a pint of this rising and use no other wetting. Stir as stiff with flour as possible, or mix lightly with the hands if preferred and leave to rise, which will be in an hour or two according to temperature. Mold and let rise again in bulk; when light mold for tins, taking care this time not to let it get too light for fear the bread will be too crumbly. Use covered tins for baking, as they improve the crust.

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Quick Bread

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