274 MINNESOTA STATE HORTICULTURAL SOCIETY. 



back to our good grandmothers, we rind that their methods were better 

 in some respects than many of those of the present time. They only al- 

 lowed their bread to rise once, claiming that in all subsequent fermenta- 

 tions a decomposition takes place which makes the result less nutritious. 

 The past generation has been full of experiments without knowledge, and 

 the result has been a decline, with the mass of the people, in the methods 

 of bread making. Indeed, about twenty years ago I heard a lady say — 

 " The longer I let my bread rise the better it is." 



But scientists tell us this is not so; that good yeast, a quick fermenta- 

 tion, as the result of many yeast germs, and an even temperature are the 

 essentials. Below we give two methods of bread-making; one by Mrs. 

 Willett Hays, and one by Miss Corson. We claim the best results for Mrs. 

 Hays" method; but the other method is sometimes convenient because 

 quicker accomplished. 



MRS. HAYS' METHOD. 



The most important thing is good yeast. Not only must the minute 

 vegetable germs in yeast be strong and vigorous, so that when introduced 

 into the dough they develop rapidly, but they must also be sufficiently 

 numerous to produce the requisite lightness in the dough in a compara- 

 tively short time. When poor yeast is used, or a small quantity of good 

 yeast, too much time must elapse before the dough is light. We are un- 

 able to control conditions, as temperature, etc., for so long a time. Com- 

 pressed yeast is much superior to all other kinds. To make bread with 

 compressed yeast, pour into an earthen bowl one-half pint of milk and the 

 same quantity of water. The temperature of the mixture being about 

 80° Farenheit add flour to make a thin batter, which will lower the tem- 

 perature; then one-half teaspoonful of salt and one-half ounce of com- 

 pressed yeast dissolved in a little water; stir with a wooden spoon, adding 

 flour, a little at a time, until very stiff. Wash the hands, rub the dough 

 from the spoon, turn out on a floured molding board and knead until 

 enough flour is added so the dough does not stick to the hands or board. 

 Butter the bowl, or grease it with some nicely flavored grease, as drip- 

 pings, place the dough in it and brush with butter to prevent a crust 

 from forming while rising. Place the floating or dairy thermometer be- 

 side the dough, cover with a cotton or linen cloth, then wrap up well 

 with a thick woolen blanket kept for the purpose. Of course this blanket 

 is not necessary in the summer. When the dough has, doubled in size it 

 has risen sufficiently, which will require about three hours. We get bet- 

 ter results by having the temperature a little lower than 75° rather than 

 higher. • The yeast germ develops more rapidly at a somewhat higher 

 temperature, but the result is not so good. 



Always measure the milk and water, and do not measure the flour, if 

 you wish to know how much bread you are making. The quantity of the 

 flour depends altogether on its quality. 



When the dough is light, make into loaves, place in greased pans and 

 brush the loaves over with melted butter. Do not neglect this if you 

 wish a nicely flavored, thin, crisp, prettily browned crust. Starch grains 

 burst when heated in presence of moisture, but if heated without sufficient 

 moisture they brown forming the crust. If a dry crust is allowed to form 

 over the loaf while rising, a much thicker crust will be the result. At a 



