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PRIZE RECEIPTS FOR COOKING. 
BY AN OLD HOUSEKEEPER. 
Bread. —(Including two receipts for yeast—two for 
bread, &.c.) The mysteries of “ panification,” as the 
scientific cooks term bread-making, are few and 
simple, but. requires more attention and judgment than 
any other branch of cooking. 
One rule I would advise every housekeeper to estab¬ 
lish from the very beginning, as “ unalterable as the 
laws of the Medes and Persians which changeth not,” 
and that is, never to allow poor flour to be used for any 
purpose whatever, especially for bread-making, for 
unless this one article be of the best quality, baking 
after baking will prove but failures, and a vexation of 
spirit to the ambitious baker. 
Give me uice Graham flour, if you see proper, and I 
will make you sweet, light, brown bread therefrom; 
but no sticky, blue, plaster-like “ white ” flour, that 
when squeezed in the hand, forms a tough-ball; on 
the other hand let it be of a rich yellowish-white tinge, 
have an oily feeling under pressure, rolling off from 
the hand in feathery flakes 
The second point of importance in bread-making is 
the yeast; and herein are more failures than can be 
attributed even to poor flour, for a wise housewife will 
insist upon having fine flour, when perhaps she will 
not be so careful with her yeast, and will either from 
carelessness or ignorance, utterly fail. I say ignorance 
because so many oven experienced housekeepers are 
constantly asking the question “How do you judge 
yeast ? by what means can you tell whether it is 
‘lively’ as you term it 1 ?” 
My answer is—by taste and smell! If good, the 
tas’e if a little is touched to the tongue, will be rather 
biting, not sour by any means, but quick and some¬ 
what pungent; while the odor is that of weak am¬ 
monia or fresh ginger-beer, and the color, the opposite 
to “leaden”—a clear yellowish-white. If sour, blue, 
and lifeless, like unleavened buckwheat batter, empty 
the jar, and at once make a fresh supply with “rising” 
from some other source. 
Hop and Potato Yeast. (No 1.)—-There are many 
varieties of yeast—hop, potato, milk, corn-meal, salt, 
&c., but the one old receipt handed down in my own 
family for mauy years, has, I believe, no equal. It is 
this: 
Take eight good-sized potatoes, peel and slice into 
cold water, put three coffee cupfuls of loose, or half-cake 
of pressed hops into a thin bag, tie securely and boil for 
half an hour in three quarts of water, with the potatoes. 
When soft, remove the potatoes, mash them in a paste 
with one pint of flour, adding one teaspoonful ground 
ginger, and when cool, beat well in one large cup of 
yeast, or one cake of leaven, soaked in tepid water. 
Cover closely and place in a warm spot to “rise” for 
twenty-four hours, when turn into jars which can be 
closed air-tight, but do not fasten down the cover, 
or cork tightly until it has ceased to “ work ” lest the 
bottles be broken. (I have used the Mason self-sealing 
glass jars for several years past, and noihing can be 
better for keeping yeast pure and sweet.) Place the 
jars, after tightening the lids, in a cool place. This 
yeast will keep for two weeks in winter, but in sum¬ 
mer it should be made weekly. 
Yeast — Self-Working. (No. 2.)—I said I never used 
any but the above receipt for yeast, but I have a few 
times in my life been so situated that my yeast ran 
out, and I had no opportunity of obtaining any from 
other sources, in which case I have made the following 
with perfect success. 
Take two handfuls of good hops, which tie in a bag 
and boil in one gallon of soft water for an hour or more. 
Allow it to cool and with it make a batter of three 
coflee cups of flour, beating until perfectly smooth, and 
gradually adding half a pound of brown sugar, one 
tablespoonful of ginger, and one handful of salt. Put 
into a shallow vessel, cover lightly and place in a con¬ 
stantly and uniformly warm spot for two or three days. 
On the fourth morning, peel a dozen potatoes, parboil 
them, and grate into the batter, and allow to stand 
another day, stirring occasionally. Then put into jars 
and fasten the covers securely, placing in a cool cellar 
or refrigerator. This yeast will remain sweet for a 
length of time, and is excellent. 
To make good Family Bread. (No. 1.)—For a 
family of six, where warm bread is used for breakfast, 
and baking is done other times weekly, take about one 
gallon of fine flour, or less if measured before sifting, 
put it in to a large pan, or kneading bowl, and witli a 
strong spoon, hollow out a well in the middle, using care 
to leave a quantity of flour on the bottom, or the 
sponge will stick to the vessel, which will give trouble. 
Next take one quart of warm milk and water, equal 
parts, and six teaspo.onfuls or one teacupful of lively 
yeast, which stir together; adding one small teaspoon¬ 
ful bi-carb. soda dissolved in water, and pouring the 
mixture into the cavity in the flour, turn in as much of 
the flour as will make a thick batter, beating it per¬ 
fectly smooth. Strew flour quickly over the top, cover 
with a cloth, and place in a warm spot in winter, and 
a cool one in summer, over night. Should this be done 
during the day, however, allow to remain until the 
flour on the top is seamed with cracks, and the bub¬ 
bling sponge breaks through the openings. Next 
place the vessel on a low table, or strong bench, and 
with a spoon stir in all the flour possible, wipe the 
spoon out clean with the fingers, and laying it aside, 
sprinkle in one handful of salt, throw on a handful of 
flour, and with hands and fists, proceed to work, and 
knead in as much flour as will make a rather soft 
dough, which test by thrusting one finger into the 
mass, to which it should not cling. Now if you are not 
strong, or feel weary by this time, instead of continuing 
to work, and knead this batch, take a hash-chopper, 
hatchet, or even a large knife, and chopping or dash¬ 
ing the whole mass, double it together, and again use 
the chopper, thus continuing for fifteen minutes, by 
which time the air-bubbles will all have been opened, 
and the dough in proper condition to rise. Form it into 
one large ball, which jdace in a pan, well greased or 
floured, and pressing the fist down into the centre, 
cover with bread-blanket and towel; turning a warm 
plate on top, place behind the stove until it has risen; 
which will be known by the indentation on the top, 
becoming obliterated, and cracks appearing on the sur¬ 
face. This, if it has been made up at ten o’clock in 
the morning, will probably bo about twelve, when the 
mass must bo again turned out on the moulding-board 
and cutting it into three loaves, work and chop each 
one a few minutes, until a smooth loaf is formed, 
which turn into well-greased tin pans, circular or box 
shaped as convenient, again press in the centre with 
the fist, and covering the blanket and towel over the 
loaves, turn a tea-plate on each one and place behind 
the stove again, for about one hour or loss, when with 
a sharp knife make a cross-cut slash across the centre 
of each loaf, and place in a moderately heated oven, 
quickening the fire towards the latter part of the bak¬ 
ing, which for such loaves will require about three- 
quarters to an hour. When done, if the crust appears 
hard, rub a piece of .nice suet or butter over it, and 
always wrap in damp tow els, with the blanket thrown 
loosely over, placing the loaves against the mould¬ 
ing-board on the back of the table, until cool, 
when put into tin or wooden boxes, keep the bread 
towels around each loaf. It is my custom to use the 
third piece of dough for tea rolls ; working in a piece 
of shortening butter, sweet lard or beef drippings , the 
size of an egg. This place in a kitchen closet until 
one hour before tea-time, when roll out and cut with a 
biscuit cutter, or rubbing the palms of the hands with 
butter or lard, take up a piece of dough and knead it 
into round balls, which place closely side by side, in 
shallow tin pans, and covering, as with bread, set to 
rise for three quarters of, an hour, then stab each one 
with a fork, and place in a quick oven for fifteen min 
utes. When done proceed as with the bread, sending 
to table between napkins. 
In winter, I frequently add another pint of flour, and 
mixing a larger amount of sponge, set this at six 
o’clock in the evening, making up the dough about ten 
o’clock, Jplace it in a moderately warm room to rise, 
along with a breakfast loaf, made by cutting off a 
piece of the dough sufficient to fill a quart bond, and 
moulding it into an oblong or round cake,about one or 
one and a half inches thick, which is turned into a 
baking-pan well greased, and covered with blankets, 
and another pan of the same size turned over it. In 
the morning score the top with a sharp knife, forming 
squares; which will allow breaking after baking. Bake 
in a quick oven, and when done proceed as with rolls. 
I have here given the quantity of bread required for a 
family of six persons; when the baking is done on 
Tuesday, Thursday, and Saturday, and waffles, muffins, 
&c., are used each day for breakfast, I prefer small 
oblong pans with perpendicular sides, though when the 
baking is necessarily large, it becomes necessary to 
make four or five long-shaped loaves, placing them 
side by side in a large baking pan, rub lard or drip¬ 
ping on the edges to prevent the loaves adhering. 
Brown Bread (No. 2). The sponge for this is the 
same as for white bread, which, having risen, put into 
the pan, or kneading bowl, three quarts Graham flour, 
one quart wheat and one pint of corn meal, a handful 
of salt and the sponge ; into which stir one small tea¬ 
spoonful of molasses, merely to impart a general 
sweetness to the flour, not by any means rendering 
the bread what might be called sweet. This dough 
should be like a thick batter (just beyond the point of 
stirring with a spoon), which may require the addition 
of a little more lukewarm milk and water. It should 
be made over night, as it requires long rising. Make 
into round loaves and bake each one in a separate 
pan, well greased. Bake in a moderate oven and for 
a long time, allowing perhaps an hour for a quart-pan 
loaf. If well kneaded and nicely baked this delicious 
bread will amply repay for the sticky hands, and 
should be found on every table, where there are child¬ 
ren and dyspeptics especially. 
Brown Flour Bolls (No. 1). Take off a piece of 
the dough, as with wheat bread, and work into it a 
tablespoonful of shortening. Make into long narrow 
rolls r id allow to rise for two hours; then with a 
sharp knife score each one longitudinally and rub 
melted butter over the surface of each one. Bake in 
a moderate oven, quickened towards the last ; cover 
closely in a damp towel for five minutes, and send to 
table covered with a napkin. 
Light Bolls (No. 2). Set a sponge with one pint 
milk, made sufficiently warm to melt one cup butter; 
one teaspoonful salt, two eggs, one tablespoonful 
white sugar, pulverized, and one small tcaspoonful bi¬ 
carb. soda, in sufficient flour to make a batter; beat 
briskly for ten minutes, adding four tables]loonfuls of 
lively yeast; cover warmly for several hours, or until 
the flour on top cracks; then add flour to form a soft 
dough, which knead and work until perfectly smooth ; 
or better still, chop or gash it as before described until 
all air-bubbles disappear; place in a quick oven and 
bake for fifteen or twenty minutes; paint the crust 
with a piece of butter rubbed quickly over; cover 
with a damp towel for a few moments to soften the 
crust, and cover with a cozy napkin before sending to 
table. These are the French rolls which have been 
enjoyed in the cafe in Paris and our own Centennial, 
and if properly made will be quite as delicious to the 
taste and beautiful to the sight. 
A very nice roll, much esteemed in our own family, 
is made by turning dough that has risen twenty-four 
hours on to the board, and rolling very lightly until 
half an inch thick; cut with a cake-cutter iuto small 
rounds and fold one half over the other, somewhat in 
turn-over style, rubbing a little melted butter or lard 
on the parts folded; then putting to rise for another 
half hour, or more perhaps; then baking as before 
directed. These rolls appear well when nicely done, 
and if desired, the lid may be raised and a piece of 
butter placed between the fold. 
Bread Napkins are made of two half yard squares 
of linen, or damask, quilted together in squares and 
trimmed around the edges with fringe, lace or scallops 
in embroidery. They may bo made extremely orna¬ 
mental, and should be placed not only over hot bread, 
such as rolls, twist, etc., but on the cold loaf, usually 
placed on the wooden trencher, though it should not 
hang so low as to hide the beauty of this, when hand¬ 
somely carved. C. S. J. 
Vegetables should never be washed until imme¬ 
diately before prepared for the table. Lettuce is made 
almost worthless in flavor by dipping it in water some 
hours before it is served. Potatoes suffer even more 
than other vegetables through the washing process. 
They should not be put in water till just ready for 
boiling. 
Before washing almost any colored fabrics soak 
them in water, to each gallon of which a spoonful of 
oxgall has been added. A teacupful of lye in a pail 
of water is said to improve the color of black goods. 
A strong tea of common hay will improve the color of 
French linens. 
