698 HOW TO MAKE THE FARM PAY. 



ferment. As soon as it commences to rise, or ferment, which re- 

 (juires a longer or shorter time, as the "weather is warm, or cokl, 

 pour it into the flour, and, Avith the addition of a pint each of milk 

 and water, f(jrm a dough at night, and allow it to stand until morn- 

 ing in a moderately warm place ; then mould and put it pans, and 

 let it remain until it has become well raised ; then place it in a 

 hot oven and bake. 



The points needing attention in this process are several. First, 

 the flour must be of the best quality; second, the potatoes should 

 be sound and raeal}'^ ; third, the yeast cake is to be freshly pre- 

 pared ; fourth, the ferment must be in just the right condition; 

 filth, the .kneading should be thorough and effective ; sixth, the 

 raising of the dough must be watched, that it does not proceed too 

 far and set up the acetic fermentation, and cause the bread to sour; 

 seventh, after the dough is placed in pans, it should be allowed to 

 rise, or puff up, before placing in the oven; eighth, the tempera- 

 ture of the oven, and the time consumed in baking, have much to 

 do with the perfection of the process. 



Jennie, F. Haze.n, a newspaper correspondent, describes the fol- 

 lowing as the method by which her mother made bread ; it is new 

 to us : 



She took an earthen pitcher and put into it a pint of new milk, 

 a teaspoonful of sugar, one of ginger, a little soda and salt; then 

 poured out of the teakettle into this a half pint of boiling water. 

 When it was cool enough to hold lier finger in it comfortably, she 

 stirred in flour enough to make a thick batter, set it in a kettle of 

 warm water, and put the kettle where it would keep warm. After 

 it had stdod two or three hours, she atlded two large spoonfuls of 

 flour and stirred it rapidly for five minutes. When the rising was 

 up to the top of the pitcher, she warmed three quarts of good sweet 

 milk, turned the rising into it, and stirred in flour to make a sponge. 

 Covering it closely and setting it where it was warm, she left it to 

 rise again, which it proceeded to do in the course of half an hour, 

 at the end of which time she kneaded it into loaves and set it to 

 rise for the last time. When it was baked the crust was of a rich 

 golden brown, and we considered it the treat of treats to liave it 

 broken while it was hot, and to receive from her hand a great piece, 

 well buttered. 



Bread by Steam. — A choice loaf of bread may be made by pre- 

 paring the dough in the usual way, and then setting the loaf to be 

 baked into a steamer, and bake in this manner by steam for fifty 

 minutes. When taken out, dry a few moments in the oven, and it 

 is then as bciiutiful a loaf of bread as need be eaten, — being with- 

 out crust. We need hardly add that the dough must be good, or 

 the bread will not be. ' 



Potato Bread. — Sift four pounds of flour into a pan ; boil onej 

 pound potatoes, skin, and mash them very carefully through the 

 (iolander ; mix this with equal quantities of milk and water, stir 



