AK&lanvazoe 
Direct to You' 
Making Good Bread mg about seed ti 
Oup of your readers asked recently for n .u 
a method of making light bread “without ^ fiVYV ' ' 
holes.” The following method has proved YY.'Y*'’fV* r Y 
very successful with us, and we are glad 'V lu . i- ° " n 
to share it. First of all. we use the best • ,. . ,* I 5 n,UP 1 
bread flour we can buy. as it goes further V? "I’ 11( , rin ' a 
in bread making than the cheaper grades them to sleep. 
—hence it is not an extravagance. Al- y[ rs j jj j> 
ways when we get a new sack, we stand .....‘...arr of enlnli’n 
i( near tbP kitchen ran^e For three or 
tom 'lays, till sine that it is thoroughly peek of app 
dry This is especially miporta.it with K(OUs of sn , p | mi 
the larger sacks. Our grandmother, an ,.j pan box ban- 
excellent bread maker, used to say that 11Parly or Q1lfte a 
him; needed to dry out and -ripen” in it| ' ril , rout 
or ler t.ynake good bread. middle of fruit an 
two days before baking we make a soft wiH , ", 
.veast with three good-sized potatoes \vi,;i r . HnV ; ]im . 
boiled and mashed fine, two tablespoons , , 1 ' / 
«f granulated sugar and one of salt! add- J ^‘’oneR «ii 
mg boiling water to make a soft, smooth , '• tl11 . 
paste. When this is lukewarm, grate away 
into it one and one-third cakes of yeast, ''J l P a V'- T t “i 11 
stir well, cover, and set in a warm place l 1 ’*! 3 iw pt .^ rom 
to rise. We boil the potatoes and make 0 Jast I Jlece - 
tin- yeast in a six-quart saucepan, and 
set the sponge in the same dish, thereby 
insuring a weft-scalded pan, which is r . p 
very important. This yeast can he used Gannea tJeets— 
next day, but makes nicer bread if al- Gather small be 
lowed to stand till the second day after deu. cut oft' the to 
making. We have worn out two kinds of the leaf stems o 
of bread mixer, and while waiting for the rinse thoroughly. 1 
perfect machine to he invented, are using ,-,f the beets, as tl 
a small, deep dishpan of blue enamel, los-e color. Boil t 
Just here let me say when you have to until render. It i; 
buy a pan. buy a pretty one; it makes to cook in boiling 
life so much pleasanter. When beets are i 
On baking morning, add to your yeast, 0 ff the water and 
of w hich there should be about one pint, they can be peelc 
one and one-half quarts of warm water, hands. Turning c< 
and stir into it two quarts of flour, or will cause them t 
enough to make a moderately stiff batter. Pack the beets in t 
Beat iho sponge thoroughly—this saves them vinegar prep 
work later on. Set in a warm place to f . U p 0 j sugar, twt 
rise, out of drafts. It should rise in 30 three cups of* war< 
to 45 minutes. Have ready your bread point and turn ovei 
pan. well greased, and with two quarts t j t y will till about 
or more ot flour in it. slightly warmed, the cans are filled 
Make a nest, in the middle, and pour in f or op minute- a 
your sponge. Add four tablespoons of beets" a re best to ii 
melted lard and butter in equn’ parts and ones may he used 
stir till thick, then knead right in the f . u c , lt . Vmnll enmi 
pan. You cau knead the flour in much Beets canned in t 
faster by using an alternate punching definitely, if not oi 
motion with your lists. \\ hen well 
punched, fold one-half the dough over the 
other half and repeat until dough is - 
smooth and velvety to the touch. You 
will need a little more flour during this Pi u/i 
process, which is very quickly done. Do L b w 
not make it too stiff, hut use euough flour Persons prefen 
so that your lump of dough does not flat- pickle may find ti 
ten out. but stays in a nice round loaf, be just what they i 
Grease the pan again, cover the dough require much less 
closely with another pan. let rise in warm recipes: 
place till nearly double in size, then Plain Pickle.—1 
knead down again. Do not let the dough bead u f cauliflower 
become chilled at any time. When light florets. Wash th< 
again, part of it may be put in the tins, warm or salted wa 
and the rest kneaded down to rise again, cook until tender 
I find that bread hakes best in sheet iron and add the foil 
pans, baking evenly on sides. Top and hot- quart vinegar, one 
tom. Knead the dough into smooth, one heaping tables 
rounded loaves, and after putting them rounded tablespon 
in the tins, take a carving fork and prick spoon suit. Mix d 
each loaf through to the bottom, putting moisten with cold 
the pricks three-fourths of an inch apart remaining vinee-nr 
all over the loaf. Brush the top with the <-„ ok VStH JJ-g 1 
lard and butter mixture, and let rise nn- dressing together* 
til double in bulk. Do not put the loaves 0 f turmeric 
on the stove shelf to rise. A cupboard Cuke fanlirtowi 
near the stove is an Heal place. Have night in Yap and a 
the oven not when bread is put in, and if i . IIlf i i: . > . 
loaves are large bake about an hour, de- , f . y ‘i 
,1..- Wat after hrc:„l begins to ,,J U ‘J g," 
brown. When done, rub the top crust 
with a hit of butter, and cool without wi( , , , \ 
covering. A good cooler for bread can be ® ! V.‘ 
made of the heavy galvanized or tinned m,;:. s* ' * ** ' 
S.Mconing sometimes used for cellar and Ing’^bieipoims Vh! 
Tlds' reeipe°"makes four large loaves. 
Bolls can be made of the dough left in , "i'^.;, 
pan for au extra rising. Roll out an , ’ 0 ' v ' ip, tm 0,10111 
inch thick, cut with round cutter, brush 
both sides with melted lard and butter, -- 
fold across the middle and place an inch 
apart on the tins. Allow to rise very More Abou 
light, and hake in very hot oven to a del- j notice an i 
icnte brown. * . hooked rugs, ‘and 
Bread made front this recipe took first ] f pj ( ■ 
premium at the county fair, while rolls f0 matp ' 
cut out of the same dough took second . iml 1VOO( j shake 
premium. So. appumiily. we’re not the nof #g * th 
only ones who think them good. „ ou( i s ii,, ni ..... 
MBS. ITKU-A* M. HCltBITT. Tll v.. .. /. 
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See what you can save 
and learn how easy it is to 
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Manufacturers 
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fur single pair: 95cents for half " \ 
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Sulphured Apples 
On page 1022 Mrs .7. 11. B. asks about 
sulphuring apples. This process is com¬ 
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apples later than (Tudstnms. We peel 
and cure the apples, cut them in eights, 
then we fill a split basket, which holds 
about a half-bushel, put a -tick across the 
top of a tight sugar barrel, and bang the 
basket on it. In an old iron pot set in 
the bottom we put three tablespoons of 
powdered sulphur, set tire to it. and 
cover the barrel with old blankets; leave 
alone for two hours or more, then put 
apples in stone jar and tie clean cloth 
over it. These apples kept until next 
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lots of cold water to remove the sulphur 
taste. 
In "Brevities” you say dry sulphur 
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ticks rail us crazy. W. snrinkletl coal 
oil on our clothes; the leggings we actually 
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When you write advertisers mention 
The Rural New- Yorker and you’ll get 
a t/uicK reply and a " square deal.” See 
guarantee editorial page. : : 
