Sec. 23.] 



THE BREAD QUESTION. 



373 



light and porous, it is immediately restored by simply warming the fHccs 

 slightly in the oven of your stove before eating." 



We reproiiuce here, from a useful little book called "IIow to Live," 

 which wc wrote a few years since, for those who will try the economy as 

 well as palatableness of a loaf of wheat and Indian bread, the following 

 good receipt, long in use by our good mother and grandmotlicr: 



'• To two quarts of Indian meal add boiling water enough to wet the same ; 

 when sufficiently cooled, add one teaspoonful of salt, half a pint of yeast, 

 one teaspoonful of saleratus, one half tcacnpful of molasses, and flour 

 enough to form it into a loaf (it should not be kneaded hard); when 

 light, bake two hours in a well-heated oven. (It should bo baked until 

 brown.)" 



And here is another good receipt from the same book for making rye and 

 Indian bread, which is both cheap and wholesome : 



"Stir and mix most thoroughly two qiuirts of Indian corn meal with a 

 tablespoonful of salt and a quart of boiling water, or euongii to wet every 

 grain of meal. AVhen the mush cools to milk-warm, stir in one quart of rye 

 meal and a teacupful of good yeast, which you will first mix with half a jiint 

 of warm water, so that the yeast will be more evenly dill'used. With the 

 rye meal add water enough to make the mass a still' dough, but not as hard 

 or tough as flour. It must be kneaded with the hands, [lieuu^mher — ry* 

 nnal is not ri/e four. It is the unliolted product of the whole grain.] Put 

 the dough in a i>an, and pat it smooth with a wet hand. It will rise enough 

 to bake in an hour, in a warm place, and should be put in a liot oven, and 

 remain three hours ; or if during the night, all the better. If white flour 

 was not fashionable, or if people did not think that brown Ijread has a look 

 of poverty, we should liave the brown bread upon every table, for it is not 

 only more economical, it is more nutritious and more healthy, particularly 

 for children. 



" We do not cat oatmeal in this country to any extent, and yet it is the 

 most nutritious breadstiift' ever used by man.'' 



304. Potatoes rsp«l in Brratl-Makili^t.— When jiotatoes bear such a ]>riee to 

 wheat Hour that, when cooked, tliuy are about half the price per j>ound of 

 the flour, it is good economy to add of potatoes about one fourth the weight 

 that is used of flour, for a batch of bread. Bread so nuide is jileasanfer to 

 the taste, and equally nutritious. The i)otatoes should be boileil wiih the 

 skins on, and then peeled, mashed, and stirred into a pulp with warm water, 

 anil rubbed through a wire sieve, and then mixed with the flour, and yea.<t 

 added as for other bread. The bakers of Now York understand the ecouniny 

 of using potatoes in their bread, Mhenever they ore sold at low prices, llio 

 small potatoes, which are un.«alable for other i>uruoses, are often sold whole- 

 sale to bakers, and added to the flour. 



The potatoes make the bread moistcr than it would be if composed cn- 

 tirelv of flour, i-o that for those who sell their loaves by weight, tlio more 

 water they can be made to contain the greater will be their profits. When 



