322 I>Ii- CHASE'S RECIPES. 



teaspoonf ul of soda (baking soda is always meant) in a" little warm milk or 

 water and work it in, which will correct it. K there is danger at any time, in 

 baking, of burning, or over baking, cover the bread with thick brown paper, or 

 a folded newapaper, until the loaf is done through ; and if too hot at the bot- 

 tom to endanger burning, put the oven grate, or a few nails or bits of iron, 

 under the pan, which will prevent it from burning by the admission of air 

 under it. By observing these points you are always safe. 



Bread, Cakes and Pies, to Stand in the Cook Boom, After 

 Baking, Till Cool. — Bread and cakes, as soon as baked, should be taken 

 out of the pans, wrapped in suitable cloth and stand till cool in the cook room ; 

 pies the same, or simply covered, if too juicy to take out of the pans; for, if 

 put too soon into a cold closet, they are liable to fall, by chilling. After they 

 are cool, put in jars or boxes and keep from the air as much as possible. 



Vienna Bread, or Yeast. — Since the Centennial there has been much 

 said about the Vienna, or yeast bread — called yeast bread from the fact that it 

 is made with the compressed brewers yeast, known by various names, such as 

 '•German Pressed Yeast," "Patent Yeast," etc, in place of ordinary yeast, 

 differing from common bread principally in use of a larger proportion of yeast, 

 to the flour used, and also in its being made in smaller loaves. Below you will 

 find, under the head of "The Best Yeast Known," the way the Vienna, or 

 pressed, yeast is made. The following is the process, or way the bread is made 

 at Vienna, and by the bakers who make it in this country, since the Centennial 

 at Philadelphia, where, so far as I know, it was first introduced in the United 

 States. And as I find a very plain description of how to make it given, at the 

 time, in Peterson's Ladies National Magazine, I will give it in their words. It 

 says: 



"Sift in a tin pan 4 lbs. of flour; bank it up against the sides, pour in 1 

 qt. of milk and water (half-and-half), and mix into it enough of the flour to 

 form a thin batter; then quickly and lightly add 1 pt. of milk, in which ia 

 dissolved 1 oz. of salt, and \% ozs. of compressed yeast. Leave the remain- 

 der of the flour against the sides of the pan; cover the pan with a cloth, and 

 set it in a place free from draught, for three-quarters of an hour; then mix 

 in the rest of the flour, until the dough will leave the bottom and sides of 

 the pan, and let it stand two hours and a-half . Finally, divide the mass into 

 1 lb. pieces, to be cut in turn into 13 parts each. (This, you will see, is for 

 biscuit; for bread this last division is not to be made, and more recently, it 

 is made into rather long, narrow loaves.) This gives square pieces about Z}4 

 inches, each corner of which is taken up and folded over to the centre, and 

 then the cakes are turned over on a dough-board to rise for half an hour, 

 when they are put into a hot oven, that bakes them in 10 minutes, or till 

 done." 



For a Breakfast Loaf.—" Take 1 lb. of the above dough, 2 ozs. of 

 butter, 2 ozs. powdered sugar, 2 eggs; beat all well together, in a basin, in 

 the same manner as eggs are beaten, only using the hand instead of the 

 whisk; set in a plain mould to rise for three-quarters of an hour, then bake 

 in a quick oven. When cut, it should have the appearance of honeycomb. 

 This is a very nice breakfast-cake, and will make delicious toast when stale." 

 Remarks. — I see that some of the ladies who have been trying the Vienna 

 bread recommend putting a tablespoonf ul, or two, of sugar into the sponge, 



