CULINARY RECIPES 



BREAD, PUDDINGS, PIES, CAKES, SOUPS, MEATS, AND 

 VARIOUS DISHES. 



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BemarJts. — If the simple word "bread" only, is spoken, it is always 

 understood to mean white, or bread made from wheat flour. Other kinds 

 always have a descriptive attachment, as Graham, Indian, brown, Boston 

 brown, corn, etc. Two things are especially essential in good bread — lightness 

 and sweetness. If bread is heavy — not light and porous — or if it is sour, it is 

 only fit for the pigs. And it is important to know that good bread caimot be 

 made out of poor flour. In the following these points are nicely explained, 

 together with full and complete instructions in the three necessary processes of 

 making good bread — making sponge, kneading, and baking. 



How to Make Good Bread. — A loaf of perfect bread, white, light, 

 sweet, tender, and elastic, with a golden brown crust, is a proof of high civiliza- 

 tion, and is so indispensable a basis of all good eating that the name "lady," or 

 " loaf -giver, "applied to the Saxon (English, as now understood, for England was 

 overrun and conquered by the people of Saxony, in northern Germany, in an 

 early day, so that now, to say a " Saxon," or of the Saxon race, refers to the 

 English, descended from them, more often than to the people of Saxony itself 

 — and especially Anglo-Saxon always means English) matron, may well be held 

 in honor by wife or maiden. But do all the gracious ladies who preside in our 

 country homes see such loaves set forth as daily bread? 



Inexperienced housekeepers and amateur cooks will find it a good general 

 rule to attempt at the beginning only a few things, and learn to do those per- 

 fectly. And these should be, not the elaborate dishes of special occasions, but 

 the plain every -day things. Where can one better begin than with bread? 

 The eager patronage of the over-crowded, carlessly served, high-priced Vienna 

 bakery at the Centennial gave evidence that Americans appreciate good bread 

 and good cofiee, and had, perhaps, some effect in stimulating an effort for a 

 belter home supply. To make and to be able to teach others to make bread of 

 this high character is an accomplishment worth at least as much practice as a 

 sonata {sl piece of music); and the work is excellent as a gymnastic exercise. 

 With good digestion, honest personal pride, and the grateful admiration of the 

 family circle as rewards, surely no girl or woman who aspires to responsibilities 

 and joys of home, will shrink from the labor of learning to make bread. 



The whole art and science of bread-making is no mean study. The why, 

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