BREAD. 329 



mold into loares It will soon rise and will not require as long to bake as yeast 

 bread— 25 to 30 minutes in a good oven. Great care is required to keep the 

 sponge of a uniform heat (the water should be about as warm as the hand will 

 bear) The finest patent process flour is not as good as a little coarser grade— 

 I prefer Knickerbocker — for this kind of bread. All dishes used in making 

 should be perfectly clean and sweet, scalding them out with saleratus or lime- 

 water." 



Remarks. — My wife has made many loaves after this recipe, and, like my 

 friend, I must say " it is the finest bread I ever ate." 



Salt-Rising Bread No. 2.— A Mrs. Bruce, although she does not give 

 her whereabouts, tells " Aunt Nancy," who inquired through the Blade, how to 

 make salt-rising bread as follows, which will speak for itself, and as many 

 people prefer this kind, I give it a place: " Set your rising in a pitcher, a sugar 

 bowl, or a new tin dipper. Either must be sweet. Have ready a crock or pot 

 with warm water enough to come even with the rising and just hot enough not 

 to bum the finger. Put a plate in the bottom of the crock, so the rising does 

 not scald. Set on the back of the stove or anywhere to keep an even heat. 

 I set my rising about 5 o'clock in the morning, and about 10 o'clock I add 1 

 table-spoonful of flour and stir. If successful, your rising will be ready to make 

 into loaves about 2 o'clock in the afternoon. To set rising, take 1 table-spoon- 

 ful of sifted corn meal, scald it by pouring over it 1 pt. of boiling water and 

 stir quickly. To this add cold water until just hot enough not to scald. Then add 

 a large tea-spoonful of coarse salt, a pinch of soda, a pinch of sugar, and flour 

 enough to make a stiff batter. When risen, sift 4 or 5 qts. flour into the bread 

 bowl. Make a hole in the center and put in a table-spoonful of sweet lard or 

 butter. Pour over this 3 pts. of warm water. Then add your rising. Mix 

 and work in loaves; grease on top. This makes 3 large loaves. When risen to 

 top of pan, bake. Bake in long, deep tin pans, and from a 3^ to % of an hour. 

 When done, let remain in the oven about 10 minutes to soak. Do not wrap it 

 up, but lay on the table until cool. Then put away in a large stone jar. Cover 

 closely, and you will have nice moist, sweet bread. I use coarse flour to set 

 rising and fine to make it up when I can get both. I have had 18 years' experi- 

 ence, and my bread is No. 1," 



Apple Bread, Pumpkin Bread, etc.— A very light, pleasant bread ia 

 made in France by a mixture of apples and flour (meaning wheat flour, of 

 course), in the proportion of one of apples to two of flour (say cups or pints, as 

 you please). The usual quantity of yeast employed as in making common 

 bread, and the yeast is beaten with the flour and warm pulp of the apples 

 (dried) after they are boiled and mashed, and the dough is then considered 

 "set;" it is then allowed to rise from 8 to 12 hours, then baked in long loaves. 

 Very little water is needed. 



Remarks. — This vnW make nice and very pleasant flavored as well aa 

 healthful bread, but I must caution against giving it too long a time to rise. 

 ** Keep an eye on it," and when properly risen make into loaves and bake, lest 

 some one should go by the " 8 to 12 hours." Use judgment in all cases, and 



