276 MINNESOTA STATE HORTICULTURAL SOCIETY. 



How to Make Brown Bread— Place in a bowl one-half cup of mo- 

 lasses, one and a half cups of sour milk, one scant teaspoon of salt, one 

 cup of graham flour, one and a half cups of corn meal in which is stirred 

 one and a half teaspoonfuls of soda; stir until well mixed. Pour into a well 

 buttered double boiler, keep water in lower part boiling, and cook four or 

 five hours. A small tin pail with a closely fitting cover placed in a kettle 

 of boiling water, which is also covered, may be substituted for the double 

 boiler. 



Another method. Sweet milk and baking powder may be used instead 

 of sour milk and soda. Baisins or other fruit may be put in the brown 

 bread as the butter is poured in, putting a layer of butter, then a layer 

 of fruit, then another layer of butter and so on. 



Miss Corson's Beceipt for Bread. — For two loaves of bread or a large pan 

 of biscuit use a whole cake of compressed yeast. Dissolve the yeast in 

 one cup of lukewarm water, add enough flour to form a thick batter, about 

 a cupful of flour, cover the bowl with a towel folded several times to re- 

 tain the heat and set it near the fire in a place not too hot to bear your 

 hand, until the bottom is light and foamy. After the sponge is light, 

 mix in another cupful of lukewarm water in which a teaspoonful of salt 

 has been dissolved and add flour to form dough stiff enough to knead with 

 with the hand. Knead the dough on the board just five minutes. Sume 

 good housewives would declare that just five minutes kneading is flying 

 in the face of Providence in the way of bread making: but I assure you, 

 it is enough to give the bread a firm, fine grain, perfectly even in its con- 

 sistency. After kneading it, make it up in loaves and put in buttered 

 iron pans and place by the fire where you can bear your hand, and let them 

 remain until they are twice as large as when you put them down. Brush 

 them over the tops with a little melted butter or with a teaspoonful of sugar 

 dissolved in water and put them in the oven to bake. Let them remain 

 until you can run a sharp knife or trussing needle in through the thickest 

 part of the loaf, without the bread sticking in any way to it. It may take 

 from half an hour to an hour, though some times it may be done in a 

 still shorter time. The sooner it can bake without burning, the better. 

 It is not necessary to kn^ad bread more than once to secure lightness. 

 The longer you prolong the process of bread making the more of the nour- 

 ishment of the flour you destroy. 



Hints on Cake Making. — Have everything at hand before commenc- 

 ing work, even to cake tins. Pans are better greased with lard. Line 

 bottom of pans with several thicknesses of paper, if the cake is large, and 

 grease the top one well. In some ovens the sides should be lined also. If 

 butter is very salt, cut into small pieces and freshen a little; if hard, 

 warm, but do not let it melt. Use pulverized sugar for delicate cakes; 

 for rich cakes, coffee sugar, crushed, powdered and sifted; for dark cakes, 

 best brown sugar; for jelly cakes and light fruit cakes, granulated and 

 "Coffee A" are best. 



Beat yolks thoroughly and strain: set the whites away in a cool place 

 until ready for them, then beat them in a cool room, till they will remain 

 in the dish when turned upside down. In warm weather place eggs in 

 cold water for a few minutes, as they will then make a finer froth; but 

 be sure they are fresh or any amount of beating will not insure a fine froth. 

 Beat butter and sugar to a cream; then add part of milk and part of flour 



