COOKING RECIPES. SOT 



4. The flour Bhould be sifted before using, to separate the particles. 



5. Good yeast. This made from new hope. Stale hops will not, with 

 certainty, make lively yeast. 



6. Thorough kneading. After it has had enough, knead it a while longer. 



7. Do not let the dough rise too much. Nine out of every ten bread- 

 makers in this country let their bread " rise " until its sweetness has been 

 destroyed. 



8. The oven can be too hot as well as too cool. The '"' happy medium" 

 must be determined and selected. 



There are three kinds of bread, viz.: Sweet Bread, Bread and Sour 

 Bread. Some housewives make sour bread, a great many make bread, but 

 few make sweet bread. " Swet-mess " in bread is a positive quality that not 

 many bread-makers have yet discovered. 



To Make Orahain niea«l._Set the sponge to rise over night, tising 

 nulk inst«ad of wat*r, and adding for evei-y three quarts of flour a cup of 

 molasses. In the morning, add a Uttle salt and enough of flour to make a 

 dough just thick enough not to be molded. Put in baking-tins to rise, and 

 when light bake in a moderate oven. Do not mold at all. Rye bread and 

 graham bread should be made soft; molding spoils the bread, making it 

 hard, dry, and cliippy. 



To ICrep Brt* ad Moist—Have the dough stiff when it is set for the last 

 rising. The larger the proportion of flour to that of moisture in the dough 

 the longer it will keep moist. After the bread ui baked and cold, put it in a 

 tiu box or an earthen jar with close cover, and keep it covered tightly. 

 Bread thus made, and kept cool, and always from the air, will last and b« 

 moist for a week. 



fIome>Madc Cracker* — Beat two eggs very Ughtly, whites and yelks 

 together; sift into them a quart of flour, a teaspoouful of salt; add a table- 

 spoonful each of butter and lard, and nearly a tumblerful of niilk; work all 

 thoroughly_together; take a fourth of the dough at a time and roll out half 

 as thick aft a.^nilk cracker, cut in small rounds, and bake quickly to a light 

 browu. 



Rice Bread. — Rico bread makes a pleasing variety at the breakfast 

 table. Take one pint of well-cooked rice, half a pint of flour, the yelks of 

 four eggs, two tablespoonfuls of butter melted, one pin^ of milk and half a 

 teasp<»ontul of salt; beat these all together, then, lastly; add the whites of 

 the four eggs, which you have beaten to a stiff froth. Bake in shallow pans 

 or in gem tins. Servo warm. • ^ 



Southern Butter-Bread or Egg-Bread — Two cups white Indian 

 meal, one cup cold boiled rice, three eggs well beaten, one tablespoonful 

 melted butter, two and a half cups milk, or enough for soft batter, one tea- 

 spoonful salt, a pinch of soda. Stir the beaten egga into the milk, the meal, 

 salt, butter, last of all the rice. Beat well three mfiiutes, and bake quickly 

 in a shallow pan. ^ 



Indian Bread__One pint of sweet milk, two tablespoonfuls of molasses, 

 a little salt, one yeast cake, and for every cup of wheat flour put in two of 

 Indian meal until as thick as pound cake. Turn into well -buttered tins and 

 set in a warm place to rise over night. Then set in a slow oveu to bake 

 about three-fourtha of an hour, 



