September, 1911 
AMERICAN HOMES AND GARDENS xi 
HELPS FOR THE HOUSEWIFE 
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Breads 
By MARGARET SEXTON 
N the gentle art of cooking there is 
perhaps no line of it that is harder to 
reach perfection in than that of mak- 
ing all kinds of breads. The average 
cook thinks this very simple and so, be- 
cause it is supposed to be the most ordi- 
nary form of cooking, makes failures of 
her efforts. Instead of appetizing, light, 
digestible bread, there comes on the table 
heavy, sodden stuff, sometimes looking 
well, but alas, belying itself. The whole 
secret, in order to be a successful bread- 
maker in all its branches, is to be very 
painstaking, following minutely rules, 
and also to have an intelligent knowledge 
of the proper heat of your oven. This 
last is most important. The following 
recipes, if carefully carried out, should 
produce most delectable bread; many of 
them have been gleaned from very fine 
cooks who have proven them exception- 
ally good recipes. 
The first of the recipes is 
bread. “Home made bread” is not often 
found on the table in homes nowadays 
simply because it is supposed to be too 
hard to bake. As a matter of fact, there 
is nothing easier. 
To make fine, soft, delicious bread, which 
will remain moist, use three-quarters of 
a compressed yeast cake, dissolved in a cup 
of lukewarm water, one quart of milk 
scalded, one quart of water; combine the 
milk and water and use only when tepid; 
one tablespoonful of butter, one of lard, 
one of salt, one of granulated sugar. Dis- 
solve all these ingredients in the warm 
milk and water, then add the yeast, lastly 
stir in the flour, sifting it thoroughly. The 
amount of flour to be used depends 
largely upon the brand of flour, as flour 
varies in its thickening qualities. Some- 
times to this quantity of water two and a 
half to three quarts of flour will be 
necessary. At any rate the dough should 
not be thicker than you can stir with a 
spoon. When the bread is thoroughly 
mixed, cover closely and set away where 
it is not too warm and where there is no 
chance of the dough being chilled. In the 
morning the bread should be light and 
bubbling all over it. Flour the molding 
board well, turn the dough out on it and 
knead for fifteen minutes, keeping the 
dough as soft as you possibly can. At 
the end of that time divide the dough into 
four loaves (they will not be large) ; put 
into medium-sized bread tins and set 
away to rise again where the temperature 
is neither hot nor cold. When the bread 
has risen to three-quarters of the pan, it 
is time to bake it. With a soft little paint 
brush. kept for the purpose, brush each 
loaf of bread over with a combination of 
melted lard and butter. This makes a 
pretty, brown crust and a tender one 
when the bread is baked. The oven 
should be moderate at first. Put the 
bread on the bottom of the oven; this 
gives the opportunity for rising. On the 
upper rack put a large meat pan; fill this 
half full of boiling water. Allow this 
“Every day” 
pan of water to remain over the bread 
for fifteen minutes. The boiling water 
causes a steam in the oven, which makes 
the bread rise and prevents a hard crust 
from forming on it at once. To bake 
bread thoroughly, an hour should be 
given it in the oven. At the end of that 
time it should be done and a fine golden 
brown all over it. If accurately followed 
out this recipe should make delicious 
bread. 
Coffee cake is extremely nice to serve 
for breakfast or for luncheon; it is very 
simple, and easy to make, besides being 
economical. One pint of flour (again it 
depends on the thickening qualities of 
the flour whether you need a pint or a 
cup and a half), one egg, two tablespoon- 
fuls of sugar, two teaspoonfuls of baking 
powder. Into the flour sift the baking 
powder and a pinch of salt. Stir into the 
flour sufficient cold water and milk (equal 
parts) to make a stiff batter; lastly add 
the beaten egg. Pour the batter into a 
long, flat tin pan. Before putting the 
coffee cake into the oven, pour over it 
a heaping tablespoonful of melted butter. 
Then sprinkle one and a half tablespoon- 
fuls of granulated sugar over the batter 
and lastly sprinkle a little cinnamon over 
it. The oven should be hot, as the cake, 
to be light and tender, must bake quickly. 
Serve very hot. 
Potato Pockets are rather an unusual 
form of “hot bread,’ but are none the less 
good, and make a nice addition to either 
luncheon or breakfast. The ingredients 
for Potato Pockets are five large potatoes, 
one quart and a pint of flour, one half cup 
of milk, one large tablespoonful of lard 
and butter combined, two teaspoonfuls of 
baking powder, and salt. Boil potatoes 
until soft, mash fine and rub through a 
fine sieve. Don’t throw away the water 
in which the potatoes are boiled. After 
the potatoes are strained, mix the water 
with the potatoes. Stir into the flour the 
milk (the baking powder having previ- 
ously been sifted into the flour) and 
melted butter and lard, also the salt. Use 
a sufficient amount of the potato water 
to make a stiff dough that may be rolled 
out. Roll the dough out very thick, cut into 
large biscuits with biscuit cutter, spread 
each pocket with melted butter and lard 
and fold over as risen rolls; bake in a 
moderately hot oven, and serve very hot. 
There could be no better accompani- 
ment to a breakfast of daintily fried 
bacon and eggs than light, delicate corn 
bread. The following is a particularly 
good rule: Two eggs, one pint of milk, 
one half pint of wheat flour, one pint 
of corn meal, butter the size of large egg, 
one cup of sugar, two teaspoonfuls of 
baking powder. Cream all the butter and 
half of the sugar together; beat the eggs 
light, adding the remainder of the sugar 
with the eggs. Sift the baking powder 
and wheat flour with the corn meal. Put 
the eggs into the milk, add both to the 
creamed butter and sugar, add salt, stir 
slowly into this the corn meal and flour 
until it is well mixed. Bake the corn 
bread either in gem pans or in a sheet in 
So That Everyone May Buy 
4a 
“The Standard gaa of Proper Style 
ZZYORK MAKES. 
<ffHUCHWILLOW. > 
FURNITURE: 
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9 WEST 42p ST., at FIFTH AVE. 
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: = THREAD are made seam- 
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Send for color card and 
name of nearest dealer. 
Thread & Thrum Work Shop 
Auburn, N. Y. 
**You choose 
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A Beautiful Illustrated Book- 
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quest. Estimates furnished. 
DIALS 
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