374 DOMESTIC ECONOMY. [Chap. IV. 



about one third of the weight is composed of potatoes, it makes tirst-ratc 

 bread. Mauy persons prefer tlie potato-bread because it is moist, and never 

 thiuk liow much water tliey are buying at sixpence a pound. 



There is another use of potatoes in bread — they make it appear light, not- 

 witlistanding its specific gravity. Potatoes take on the vinous fermentation 

 quicker tlian flour, and sometimes tliat j)asses into the acetous state, which 

 the bakers correct witii bicarbonate of soda, or lime-water, still adding 

 weight without any addition of nourisliraent. Lime-water is not objection- 

 able ; it is only so tliat we sliould be induced to buy it at sixpence a pound, 

 because the baker puts it in his sour flour or potato-bread, to make us think 

 it is sweet. 



Prof. Liebig advises the use of one pint of lime-water to every five 

 pounds of flour. The lime-water should be prepared by dissolving lime in 

 water to a point of saturation, and letting it settle and then bottling for 

 future use. With tliis lime-water, use pure yeast, and you will have light, 

 healthy bread. "With saleratus, largely used, you will not luivc wliolesome 

 bread, disguise it as you will. In using lime-water, add it first to the flour, 

 then add pure water and yeast, and you will have better bread than you can 

 obtain from any preparation of carbonate of soda or cream of tartar. 



"Wheat, divested of all its bran, does not contain enough of all the health- 

 giving ingredients, particularly of phosphate of lime, to satisfy the demands 

 of nature. "With such flour, potatoes are beneficial. 



Bread should be more thoroughly baked than it is usually, and not eaten 

 warm from the oven. 



Dry bread should never be tlirown away. By soaking and reconverting 

 it into dougli, it can be again baked into excellent bread. It is of such nui- 

 terials that the delicious tea-rusks are made. Dry bread also makes most 

 delicious puddings. Bread of fine flour is too much eaten. "We recommend 

 farmers to have their wheat ground more coarsely, and only take out a por- 

 tion of the bran. They may also add corn or rye meal, with advantage to 

 economy and health. It will be also economical in the country to add 

 potatoes. It is not always so in the city. And it is not quite honest either 

 to sell them at the price of superfine flour bread. 



For potato biscuit, grate one half dozen potatoes ; add one quart of water ; 

 one cupful of hop-yeast at night; and in tlie morning, wlien light, add three 

 teaspoonfuls of sugar, and flour to form a dough. Let it rise; when light 

 put in tins; let it rise again, and l)ake one half hour. 



305. Sprouted Wheat Flour— its Effect on Bread.— Sprouted wheat flour 

 makes M'hat liousewives call runny dough, and that is apt to make clammy 

 bread. To remedy this, it has been recommended to add half a gill of 

 \\hisky to flour enough to make four moderate-sized loaves. But many 

 object to the use of Mhisky to make bread, and ask if something else Mill 

 not answer as well. "We tliink it will. "We think if about the same quan- 

 tity of shortening is added to the flour that is commonly used in making the 

 old-fashion Yankee light biscuit, that the bread will be light, fine-grained, 



