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THE RURAL NEW -YORKER 1413 
Whole Wheat Bread 
DRY | 
.YEAST 
6. Ya teaspoonful 
OF SALT <T5^ 
Z 2 TABLESPOONFULS 
1. DRY YEAST. "" ° !L " 
8. 2 TA81ESP00NFULS 
BROWN SUGAR OR MOUSSES. 
9. WHEN LIGHT, 10 KNEAD IT WELT 
3 BREAK UP YEAST. 
DISSOLVE THOROUGHLY 
41 QUART WHOLE 
WHEAT 
MEALJ 
11.F0RM INTO LOAVES 
5. ALWAYS 'SIFT 
YOUR FLOUR. 
12 IN PANS LET RISE 
TILL TWICE ITS J!Z^^) 
Wheat is the 
greatest of God’s 
creations without a 
soul. With consum¬ 
mate skill each of 
the parts of the ker¬ 
nel was made with 
the distinct object of 
rendering the great¬ 
est service to man as 
food, and was con¬ 
structed in a form 
to permit of its stor¬ 
age as a food supply 
and as seed for its 
o w n reproduction. 
The historical rec¬ 
ords of past ages 
show that the wheat 
was ground and was 
made into cakes and 
loaves. In the evo¬ 
lution of the milling 
process, from a crude 
kitchen method to a 
huge corporate com¬ 
mercial enterprise, 
meal produced by the 
grinding of the whole 
wheat kernel li a s 
been outlawed by 
fashion. White, the 
e m b 1 e m of purity, 
has misled the civil¬ 
ized world into be¬ 
lieving that 
the white 
color made 
the white 
flour su- 
BAKE 
1/ 2 HOURS IN SLOW OVEN, 
three-fourths ounce fresh dry yeast, 
114 pint medium warm water. Bank 
the flour in the bread pan, make 
well hole for liquid in the center, dissolve 
yeast in the water, and add oil and 
molasses or brown sugar, stir in enough 
flour to make thin batter and let the 
batter ferment for 15 minutes. At the 
end of 15 minutes add the salt and mix. 
i,et the dough rest until it has doubled 
in bulk, which will take about one and 
one-half hours. Divide into loaves, mold, 
stand the loaves in the tins in a warm 
place, covered to prevent crusting, for 
about one hour, or until twice as large 
as when placed in tins; wash tops of 
loaves with milk and bake in a slow 
oven one and one-half hours. 
In making experimental bakings, if 
loaves are too low add to the amount of 
yeast and slightly decrease amount of 
salt. If the loaf crumbles and cracks 
crosswise of loaf when slicing use colder 
water. By following the above formula 
and handling methods the third baking 
should produce first-class loaves. 
TIIOS. G. BLACKLOCK. 
perior to 
wheat meal 
as a food 
product, 
w here it 
should have been the danger signal to the 
whole world. The robust vigorous ap¬ 
pearance, piercing eye and healthy fami¬ 
lies of those whose chief article of diet is 
whole wheat meal bread, is sufficient 
proof that God made the whole wheat 
kernel for bread-making and that it 
would sustain life. 
A simple test to apply to whole wheat 
is to squeeze a handful compactly. 
Genuine whole wheat meal is coarse in 
granulation, dark in color and is full 
of coarse branny particles. When a hand¬ 
ful is squeezed together tightly it falls 
apart readily. If the sample to which 
Sweet Apples for Baking. 
Your article on “Baked Apple and 
Brains” speaks of the varieties of Spitzen- 
berg and Greening as good ones for bak¬ 
ing, hut here in New England we prefer 
when we can get them sweet apples. The 
Pound Sweet used to be the no plus ultra 
of all baking apples, and is so still when¬ 
ever they can be obtained, but for some 
unaccountable reason this grand, juicy 
sweet apple is very hard to get now, and 
it is some years since I have soon any of 
those large, yellowish green globes of de¬ 
licious sweetness in the market. They 
were formerly quite common in the late 
Fall and early Winter, and undoubtedly 
were one of the favorites that used to 
grace the hearthstone in our early days 
of the open fireplace. 
I enjoy your articles on co-operation. 
That is what I believe in thoroughly, keep 
them up. I think the best investment I 
ever made was the 10 cents I paid for 
three months of your paper; you may he 
sure I shall continue as a subscriber. 
Massachusetts. j. p. Poland. 
II. N.-Y.—We have an old-fashioned 
orchard of early sweet apples, but find it 
practically impossible to sell the fruit. 
Taste seems to have changed in late 
years, and the demand now is for tart, 
Molding the Dough. 
this test is applied remains together and 
does not fall apart, either a part of the 
bran has been removed in the milling 
process or white flour or fine low grade 
middlings has been added to the mixture. 
If the meal is too loose and yielding, 
bran may have been added. Genuine 
whole wheat meal is all the wheat re¬ 
duced to meal size with nothing added 
or taken away in the milling process. 
A good working formula for bread¬ 
making is as follows: One quart whole 
wheat meal, three-fourths teaspoonful 
salt, two tablespoonfuls oil, two table¬ 
spoonfuls molasses or brown sugar, 
acid fruit. Sweet apples have gone out 
of fashion, and since the demand is for 
sour apples planters have followed de¬ 
mand. 
Keeping Spareribs. 
Will you tell me how to keep spare- 
ribs and backbones nice and fresh? I 
have tried putting them in strong brine, 
but that method was not successful. 
MBS. W. II. C. 
To keep spareribs or backbone for fu¬ 
ture use, if you do not want to put it in 
“pickle,” roast the pieces in the oven just 
as though you were going to use at once. 
Be careful not to brown too much ; when 
cooked pack as closely as possible in 
stoneware crocks or even small tin pails, 
then cover completely with lard. When 
cool and as is often the case the lard 
settles around the pieces and leaves a 
small piece or so exposed, be careful to 
melt more lard and pour over this, for 
the secret of it is to seal completely every 
particle of meat away from the air with 
the lard. The lard so used is.good for fu¬ 
ture use, but should the meat leave a 
“taste” then melt all this used lard and 
add soda in the proportion of one tea¬ 
spoonful to a gallon of lard, let heat 
thoroughly, then allow to cool. 
The method given for canning beef can 
also he applied to pork; however, very 
fatty pieces of pork are not so appetizing 
put up this way as are the lean pieces. 
k. c. w. 
Black Mammy’s Baked Possum Recipe. 
D ress and hang carcass out over night. 
If the weather is frosty so much the bet¬ 
ter. Early the following morning put it 
in a kettle of boiling water. Parboil for 
.TO minutes, then lift out of kettle and 
put in a bake pan, bake in slow oven 
one hour. Remove from bake pan and 
place upon a dish, pour the hot fat that 
has baked out into the carcass and dredge 
in one-half cup Indian meal, one-half 
cup graham flour, one table spoonful salt, 
a pinch of black pepper, a small pod of 
red pepper, one onion chopped fine and 
one teaspoonful of ground sage. Garnish 
outside with parsley, sifted from a salt 
shaker. Put back in oven and bake a 
golden brown. If sweet potatoes are to 
be served with the ’possum, they should 
be baked without any seasoning. 
MBS. W. RAY. 
An Envelope Cookbook. 
I noted in a late R. N.-Y. directions 
for a “card catalogue” cook book. Perhaps 
some readers will be interested in the 
plan I use, which, while not quite so ac¬ 
curate, is even more easily arranged, and 
very satisfactory. 
I have placed in a suitable box 25 or 
more plain white envelopes of business 
size. The flaps are glued and the upper 
edges slit, merely for greater conven¬ 
ience. All envelopes are plainly marked 
according to contents, and alphabetically 
arranged. To illustrate: Bread; cake, 
loaf cake, layer cake; candy; canning; 
cheese; desserts, etc., etc. The classifica¬ 
tion may be as close and the number of 
envelopes as large as one wishes. Not 
only clippings, but hand-written recipes 
which could not readily be mounted on a 
card may be placed in these envelopes, 
and are quickly found when needed. My 
envelope box has easily save me hours 
of time which I should formerly have 
spent in turning through a quantity of 
loose recipes. r. s. d. 
A Madison Go. Recipe for Sausage. 
—Twelve pounds pork, one-third fat, two- 
thirds lean; three tablespoonfuls salt, 
two tablespoonfuls black pepper, three 
tablespoonfuls sago, two tablespoonfuls 
sweet marjoram, two teaspoonfuls ginger, 
one teaspoon ful mace, one-half cup brown 
sugar. 
Mix one-half of above in meat before 
grinding, balance of ingredients before 
grinding the second time. Place in stone 
crock covered with lard, and keep in 
cool place. In cooking turn the cakes 
often to keep from burning. 
AS MOTHER USED TO MAKE IT. 
A TEACHER had difficulty in getting the 
children to distinguish between “Miss” 
and “Mrs.” They would insist on saying 
one when they meant the other. Finally, 
to make the distinction more clear, she 
said: “John, what is the difference be¬ 
tween ‘Miss’ and ‘Mrs’?” John, one of 
the slowest children in the room, startled 
her with the answer: “Mister.”—Credit 
Lost. 
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571 Lyell Ave.. Rochester. N. Y. 
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