820 DR. CHASE'S RECIPES. 



as well as the how, should be aimed at, although exact knowledge or science, 

 even in bread-making, is not so simple a matter as some might fancy. Varying 

 conditions, even the temperature of the kitchen, work confusion in the phe- 

 nomena of a batch of bread as surely as in the delicate experiments of a Tyndall 

 or a Huxley. Fortunately, an exhaustive knowledge is not essential to practical 

 success. Skillful manipulation will come with experience, and I have taughr 

 the actual art to a succession of uneducated cooks so that, with a little super- 

 vision, they satisfactorily supplied an exacting family. But the mistress, the 

 house-mother, who must give intelligent direction, will not be satisfied without 

 going to the root of the matter. Let her not rest upon her laurels vdthout 

 making sure that her table is constantly supplied with such delicious loaves ol 

 "the staff of life" as, with the fragrant, highly-flavored butter of May or June, 

 shall make a fit repast even for the good women whose hand have prepared 

 them. 



Grood Flour Essential. — The first requisite to good bread is good floui 

 (and sifted, to enliven it and make it mix more readily). If the very best seem? 

 too exi)ensive, make up the difference in cost by eating less cake. With really 

 delicious bread you will do this naturally, and almost unconsciously. 



The Yeast, to Make. — In the country, where fresh yeast from brew 

 eries is out of the question, the first process must be making yeast; and it is 

 well to begin there, and know every step of your way. The commercial yeast 

 cakes must form a basis; from them it is easy to make the potato yeast, which 

 is perhaps the simplest and best of several good forms of soft yeast. Dry yeast 

 cake used directly wiU not make bread of the first quality. For the yeast, soak 

 three yeast cakes in a cup of tepid water, while six or eight fair-sized potatoes are 

 boiling. When they are perfectly soft, put the potatoes, with a quart of water 

 in which they were boiled, through a colander, and add a teaspoonful of salt 

 and two of sugar. When tepid, add the yeast cakes, rubbed with a spoon to a 

 smooth paste, and place the whole in a stone jar, and keep the contents at blood 

 heat for twelve hours, when a lively effervescence should have taken place. 

 The yeast wiU be in perfect condition the next day, and will remain good for 

 ten days or more if kept in a cool celler in a closely covered jar. 



Setting the Sponge. — Many New England housekeepers make a great 

 mistake in setting their sponge over night. One secret of good bread is that 

 every stage of the process must be complete and rapid Every moment of 

 waiting means deterioration. At the precise moment wlien t^-e sponge is fully 

 light the bread should be kneaded, and the process of rising a>\g]xi not to require 

 more than thrte hours at most. Set your sponge, then, as «^Tly in the morning 

 as you like, by taking in the bowl or basin kept for the purpose (and you will 

 soon learn just how high in it the sponge should rise) two ouarts of sifted flour. 

 Make a hole in the middle with the stirring spoon; pour in half a pint of the 

 soft yeast, first thoroughly stirring it from the bottom, then mixing with the 

 flour; add tepid water, stirring constantly, until a smooth, stiff batter is formed, 

 which stir and beat vigorously with the spoon for at least five minutes after it 

 is perfectly mixed. Cover lightly, and set in a warm place until thoroughly 



