surely no girl or woman who aspires to responsibilities

and joys of home, will shrink from the labor of learning to make bread.

The whole art and science of bread-making is no mean study. The why,

319

DR. CEASE'S RECIPES.

320

as well as the Tiow, should be aimed at, although exact knowledge or science,

even in bread-making, is not so simple a matter as some might fancy. Varying

conditions, even the temperature of the kitchen, work confusion in the phenomena of a batch of bread as surely as in the delicate experiments of a Tyndall

or a Huxley.

success.

Fortunately, an exhaustive knowledge is not essential to practical

Skillful manipulation will

come with experience, and I have taught

the actual art to a succession of uneducated cooks so that, with a little super-

But the mistress, the

vision, they satisfactorily supplied an exacting family.

house-mother, who must give intelligent direction, will not be satisfied without

going to the root of the matter. Let her not rest upon her laurels without

making sure that her table is constantly supplied with such delicious loaves of

" the staff of life " as, with the fragrant, highly-flavored butter of May or June,

shall

make a fit repast even for the good women whose hand have prepared

them.

Good Flour Essential. — The first requisite to good bread is good floui

(and sifted, to enliven it and make it mix more readily).

If the very best seems

too expensive, make up the difference in'cost by eating less cake.

With really

delicious bread you will do this naturally, and almost unconsciously.

The Yeast, to Make. — In the country, where fresh yeast from breweries is

out of the question, the first process must be making yeast; and it is

know every step of your way. The commercial yeast

well to begin there, and

cakes must form a basis; from them it is easy to make the potato yeast, which

and best of several good forms of soft yeast. Dry yeasi

cake used directly will not make bread of the first quality. For the yeast, soak

three yeast cakes in a cup of tepid water, while six or eight fair-sized potatoes are

When they are perfectly soft, put the potatoes, with a quart of watei

boiling.

in which they were boiled, through a colander, and add a teaspoonful of salt

and two of sugar. When tepid, add the yeast cakes, rubbed with a spoon to s

smooth paste, and place the whole in a stone jar, and keep the contents at blood

heat for twelve hours, when a lively effervescence should have taken place.

The yeast will be in perfect condition the next day, and will remain good for

ten days or more if kept in a cool celler in a closely covered jar.

is perhaps the simplest

Setting the Sponge.

—Many New England housekeepers make a great

mistake in setting their sponge over night. One secret of good bread is that

every stage of the process must be complete and rapid. Every moment of

waiting means deterioration. At the precise moment when the sponge is fully

light the bread should be kneaded, and the process of rising ought not to require

more than three hours at most.

Set your sponge, then, as early in the morning

as you like, by taking in the bowl or basin kept for the purpose (and

you will

soon learn just how high in it the sponge should rise) two quarts of sifted flour.

Make a hole in the middle with the stirring spoon; pour in half a pint of the

soft yeast, first thoroughly stirring it from the bottom, then mixing with the

add tepid water, stirring constantly, until a smooth, stiff batter is formed,

which stir and beat vigorously with the spoon for at least five minutes after it

Cover lightly, and set in a warm place until thoroughly

is perfectly mixed.

flour;

BREAD.

light,

321

almost foaming; but be sure not to delay kneading until it begins to sub-

side.

Kneading. — Sift the flour, say 6 qts., in a pan, make a hole in the midpour in the sponge; add a pinch of salt, and, dexterously mingling the

warm milk or

warm water, quickly incorporating the whole into a smooth, even mass. Cover

the kneading-board with flour, place upon it the dough, which must not be soft

enough to stick or stiff enough to make much resistance to pressure, and knead

vigorously and long. Half an hour's energetic kneading is not too much for a

family baking. By that time the bread should be elastic, free from stickiness,

and disposed to rise in blisters. Cover with a soft bread-cloth folded to four

thicknesses, and set it where a temperature of about blood-heat will be main-

dle,

tiour with the soft sponge by the hand, gradually add a quart of

tained.

In two hours it should have risen to fully twice its volume. Place it again

upon the board; divide with the hands (which may be floured, or, better buttered) a portion of the size which you wish for your loaves, remembering that

it will rise again half as much more; lightly mold it into a smooth, shapely

Set

loaf, with as little handling as possible, and place in a well -greased pan.

the loaves back in their warm corner for half an hour, when they should be

very light and show signs of cracking. Bake at once in a hot oven, with a

steady heat, from 45 minutes to 1 hour, according to the size of the loaves.

Take immediately from the pans and wrap in soft, fresh linen until cold.

Biscuit From Some of the Dough.— A portion of the dough will

make a pan of delicious biscuits by adding a piece of butter as large as an egg

to sufficient dough for a small loaf, mixing it lightly but thoroughly, and

molding into small round balls, set a little distance apart in the pan. They will

soon close up the space, and should rise to twice their lirst height. The swift,

sure touch which makes the work easy, rapid, and confident, will come with

practice; but the necessary practice may come only with patience and determi-

nation.

To Make Bread Crust Soft and Delicate.— Take a cup of cream

off the pan,

and put it into your bread when you are about molding it, and it

will cause the crust to be very soft and delicate.

—

Remarkfi.

Knowing this to contain good sound sense, from the fact that I

know the Vienna bread has a softer and more delicate crust than common

bread, I mention it, believing that one reason, at least, for this is that the Vienna

bread is made richer with milk than the common, as you will notice, by comparispn.

Bread should not be made too thin and soft, in kneading, nor too stiff

and hard; but of such a consistence that when you press the doubled hand

upon the mass of dough the depression will quickly rise up again to nearly its

former shape.

Let beginners be a little careful in all the foregoing points of

instruction, and the author has no fears in guaranteeing a bread tha* they, even,

shall not be ashamed of

If bread, or rather the sponge,

become? sour from

being set over night (although it is conceded not to be best to set it p^er night),

or from neglect to knead it at the right time (when just fully light),

21

iissolve a

;

DR. CHASE'S RECIPES

322

warm milk or

water and work it in, which will correct it. If there is danger at any time, in

baking, of burning, or over baking, cover the bread with thick brown paper, or

teaspoonful of soda (baking soda is always meant) in a little

a folded newapaper, until the loaf is done through

;

and if too hot at the bot-

tom to endanger burning, put the oven grate, or a few nails or bits of iron,

under the pan, which will prevent it from burning by the admission of air

under it. By observing these points you are always safe.

Bread, Cakes and Pies, to Stand in the Cook Room, After

Baking, Till Cool. — Bread and cakes, as soon as baked, should be taken

out of the pans, wrapped in suitable cloth and stand till cool in the cook room

pies the same, or simply covered, if too juicy to take out of the pans; for, if

put too soon into a cold closet, they are liable to fall, by chilling. After they

are cool, put in jars or boxes and keep from the air as much as possible.

Vienna Bread, or Yeast. — Since the Centennial there has been much

said about the Vienna, or yeast bread

is

—called yeast bread from the fact that

it

made with the compressed brewers yeast, known by various names, such as

"German Pressed Yeast," "Patent Yeast," etc, in place of ordinary yeast,

differing from common bread principally in use of a larger proportion of yeast,

and also in its being made in smaller loaves. Below you will

under the head of "The Best Yeast Known," the way the Vienna, or

The following is the process, or way the bread is made

pressed, yeast is made.

at Vienna, and by the bakers who make it in this country, since the Centennial

at Philadelphia, where, so far as I know, it was first introduced in the United

to the flour used,

find,

States.

And as I find a very plain description of how to make it given, at the

time, in Peterson's Ladies National Magazine, I will give it in their words.

It

says:

" Sift in a tin pan 4 lbs. of flour; bank it up against the sides, pour in 1

of milk and water (half-and-half), and mix into it enough of the flour to

form a thin batter; then quickly and lightly add 1 pt. of milk, in which is

dissolved 1 oz. of salt, and \% ozs. of compressed yeast.

Leave the remainder of the flour against the sides of the pan; cover the pan with a cloth, and

pet it in a place free from draught, for three-quarters of an hour; then mix

in the rest of the flour, until the dough will leave the bottom and sides of

Finally, divide the mass into

the pan, and let it stand two hours and a-half

(This, you will see, is for

1 lb. pieces, to be cut in turn into 12 parts each.

biscuit; for bread this last division is not to be made, and more recently, it

This

gives

square pieces about 3)^

is made into rather long, narrow loaves.)

inches, each corner of which is taken up and folded over to the centre, and

then the cakes are turned over on a dough-board to rise for half an hour,

when they are put into a hot oven, that bakes them in 10 minutes, or till

qt.

.

done."

For a Breakfast Loaf. — " Take 1 lb. of the above dough, 2 ozs. of

powdered sugar, 2 eggs; beat all well together, in a basin, in

manner as eggs are beaten, only using the "hand instead of the

whisk; set in a plain mould to rise for three-quarters of an hour, then bake

butter, 2 ozs.

the same

quick oven. When cut, it should liave the appearance of honeycomb.

This is a very nice breakfast-cake, and will make delicious toast when stale."

Remarks. I see that some of the ladies who have been trying the Vienna

bread recommend putting a tablespoonful, or two, of sugar into the sponge,

in a

—

BREAD.

when they begin to knead it.

323

The author does not think it amiss in any kind

of bread.

Vienna Yeast, or the Best Yeast Known. — A writer, in describing how the compressed, or Vienna, yeast is made, first says: " Vienna bread is

It owes its superiority to the yeast used, which is prethe best in the world.

pared in the following manner: Indian corn, barley and rye (all sprouting) are

powdered and mixed, and then macerated in water at a temperature of from

Saccharification (production of sugar) takes place in a few

149 to 167° Fah.

hours, when the liquor is racked off and allowed to clear, the fermentation

set up by the help of

is

a minute quantity of any ordinary yeast.

disengaged during the process with so

is

Carbonic acid

much rapidity that the globules of

yeast are thrown up by the gas and remain floating on the surface, where they

form a thick scum. The latter is carefully removed and constitutes the best

and purest yeast, which, when drained and compressed, can be kept from 8 to

15 days, according to the season."

Remarks.

—Although but very few people may engage in the manufacture

of compressed yeast, yet it is a satisfaction to almost every one to know how it

is done.

Potato Bread.

—Boil 6 or 8 good sized potatoes, mash fine while hot,

then add 1 qt. sweet milk, J^ cup of white sugar, a good pinch of salt, ^^ of a

cup of good yeast; have ready a pan of sifted flour, make a hole in the middle,

do this about- 6 o'clock, and if it gets light before you

down, sprinkle flour over the top and let it stand until

morning, then mix it down again, and when light the third time, knead into

Try this, and if your yeast is good you will never have poor bread.

loaves.

stir in the ingredients;

retire at night, stir it

Mrs. 8. T. Dolph, McBride, Mich.

Remarks.

— will not be amiss to say here, that new potatoes are of no

It

value in bread making.

Only those that are fully ripe can be used.

About Setting Sponge Over Night.— It will be observed that the

above recipe for potato bread, as well as most of the following ones, contrary

to the instructions of the first recipe, directs to set the sponge over night but

those who may use them, must act upon their own judgment as to doing so, or

in beginning in the morning, depending upon its being cold winter weather,

warmth of the room, etc. and also depending upon whether they can give it

their watchful care during the day. or until the sponge is risen and the whole

process completed and the bread baked, thus avoiding all possibility of souring,

;

;

as it often does if set over night; for, although to a certain extent, by the use of

soda, this condition is corrected, yet, after once souring, the bread will never be

kneaded and baked at just the right time, i. e., as soon as light in

each process, not having stood to overwork in either case.

as good as if

Hop Yeast Potato Bread. — Another lady writer says:

tfome of the ladies to try my way of making hop yeast bread.

night and be sure to put in a dozen good-sized potatoes.

" I would like

Set a sponge at

In the morning put

half a tea-spoonful of grated alum in half a tea-cupful of water and add to the

sponge.

IVIix quite hard in the pan and let stand till light;

then mix down in

DR. CEASE'S RECIPES.

324

the pan once more before putting in the tins.

It makes the puffiest

bread you

ever saw."

—

Remarks. Much has been said against the use of alum in making bread

but in the quantity here given for a batch of 3 or 4 loaves, the author would

have no fears of using. It gives an additional lightness to bread, and that is the

only object of its use. Potatoes also help in this respect, while they also, as

well as milk, make bread more rich and nourishing, and which also keeps moist

longer than without them. It is well to use both if you have them.

—

Rice Bread. Rice prepared as follows, makes another variety of bread,

Which will please many tastes at the seaport table: Take 1 pt. of well-cooked

1^ pt. of flour, the yolks of 4 eggs, 2 spoonfuls of butter, melted 1 pt. of

milk, 3^ teaspoonful of salt.

Directions Beat these altogether; then having

rice,

;

—

beaten the whites of the eggs to a stiff froth, beat them in also.

Bake in shal-

low pans, or gem tins.

Naples Bread or Biscuit.— Flour, 1 lb. {^% cups); nice fresh butter,

1 oz. (1 rounding table-spoonful), worked into the flour, with 1 egg, a little salt,

good yeast, 2 table-spoonfuls, and 1 pt. of milk. Mix all well and let it rise one

hour; then do not work it down, but cut it in suitable sized pieces and form

into biscuit and bake in a quick oven.

If baked in a loaf, you have Naples

bread.

—

Currant Sweet Loaf. Mix 2 heaping tea-spoonfuls of cream of tartar

with 1 pound of flour; then rub into it 4 ozs. of butter, as for pastry; add 8"

ozs. of currants, 6 ozs. of sugar, and 1 pt. of milk, in which 1 heaping teaspoonful of soda has been dissolved; add a little salt; spice to taste, and bake.

The addition of 2 beaten eggs and 4 ozs. of citron makes a rich loaf.

Remarks. This baked in biscuits, or rolled out and cut in strips 1 or 13^x4

—

inches, makes a nice tea or breakfast cake.

Graham Bread, Western Rural's.— When the author can find arguments in favor of any point, whether it be the making or use of Graham bread,

or upon any other subject of value to the public, and perhaps written better

than he could do it, he considers that by quoting them, giving the proper credit,

which he always does, if the originator is known, the public, as well as himself,

are materially benefitted; and in this case, especially, the well-known popularity of the Western Rural will undoubtedly influence many persons to use more

Graham bread than they otherwise might do, whereby their health will be

greatly improved, and certainly no one harmed; and it is by this course that the

author in his two former books, as well as in this the third and last which he

will ever write, has done and still is enabled to do a greater good than he otherwise could. I fully agree with the principles and suggestions, and the way of

making, and hope that every family into whose liands this book shall come,

will adopt them and keep their tables supplied with this delicious and healthgiving bread. The editor says:

" We are seldom without Graham bread on the table, and have noticed that

our friends and visitors almost invariably prefer tlie brown bread to the white.

We have often wondered why more people do not use it, especially when wo

BREAD.

325

take into consideration the fact that it is less trouble to make, being mucli more

wholesome, and yielding a greater amount of nourishment. Some people who

some form once a day,

with plenty of fruit, to entirely obviate this difficulty. You want good, finely

ground Graham flour, and good yeast to begin with. Take your mixing bowl,

put into it two table-spoonfuls of any kind of molasses or brown sugar, a tablespoonful of salt, a little over a pint of warm water, and yeast in the same proportion that you would for white bread. We use the compressed yeast, and

are habitually constipated, only need unbolted wheat in

Stir in Graham

use a little less than 2 cents' worth to make 2 pie-pan loaves.

flour to make a sponge and beat it a few minutes hard, then add a pint of white

flour, adding Graliam to make it stiff

it too stiff.

enough to mould, taking care not to get

Let it stand only long

Better have to add a little flour in molding.

enough to get quite light. Mold and put into pans, and when it is light, bake

in a moderate oven. Graliam requires a few moments longer to bake than

white. All bread should be kept at a rather low but even temperature while

rising, away from drafts, as a higher temperature produces what is known

among chemists as false yeast, which is an advanced stage of fermentation or

decomposition, and is unwholesome."

Remarks.

—This

last point, as to the temperature being too high,

bread, or sponge, to become sour

causes thn

by over working, and would call for soda to

I will give another wherein the sponge is set

with white flour, and also a small amount more added in the morning, which

some prefer to an all Graham. There is a caution, too, near its close, against a

too hot oven at the beginning, by which the crust is set so soon, the center of

of the loaf must necessarily be soggy, as it had not time to rise— because tight

correct it whenever this occurs.

before it was bound down by the setting of the crust from the over-heat.

if you ever find that your oven is too hot,

paper, as directed with the white bread at first given.

I

am unable to give the

proper credit for the origination of the following, but I know

nice bread

if

But

see plan of covering the bread with

it will

make a

carefully done.

Graham Bread. — For 4 loaves of bread take IJ^ cups of good fresh

yeast.

Sift white flour and mix to rather a stiff

sponge with moderately warm

water, beat well; add the yeast and beat again; set in a warm place over night.

In the morning, when light, add salt, a heaping pint of sifted white flour, and

then stiffen with graham, this being the first graham which is put into the bread,

Allow it to rise again, and when light, mold into loaves, working as little as posWhen these have raised sufficiently, bake well in a moderately heated

sible.

If the stove be too hot when the bread is first put in, the crust forms too

quickly and the inside of the loaf is apt to be moist and soggy,

oven.

Graham Bread, One Loaf.— Wheat flour, 1 cup; Graham flour, 2 cups;

warm water, 1 cup; soda, 1^4 tea-spoonfuls, dissolved in water; yeast, J^ cup;

molasses, 3^ cup;

salt, 1

tea-spoonful.

Stir with a spoon, let

it

rise once,

and

bake very slowly about 1 hour, or a little longer, as needed.

Graham Bread with Soda, Started after Breakfast for Dinner,

Baked or Steamed.— Graham bread that can be started after breakfast and

—

;

DR. CHASE'S RECIPES.

326

baked before dinner, is made of IJ^ pts. of sour milk; 2 scant tea-spoonfuls of

little hot water; 3^ cup of New Orleans molasses; 1 teaspoonful of salt; and as much Graham flour as can be stirred in with a spoon.

Boda, dissolved in a

Grease a large bread

tin very evenly, as the

liable to stick, put into the oven and

molasses in the bread renders

bake 2 hours.

it

Have the oven hot when

the bread is put in, and toward the last half of the last hour let it cool gradually.

Or, this bread may be steamed 1^ hours, and be dried off in the oven 20 minutes.

When it is taken from the oven, wrap a towel around the loaf, the tin

and all, and

in 10 minutes remove from the tin, and keep the loaf wrapped in

the cloth until it is sent to the table.

Remarks.

— I am sorry I can not give credit for the originator of this plan,

but it is too good to lose on that account, especially as it will help some person

who may find in the morning that they have not bread enough for dinner.

Rye Bread. — Set in the evening, with good hops or other good yeast,

and mold it in the morning, just the same as wheat bread, only a little stiffer.

Let it rise and mold it down again. This makes it spongy. After this it will

come up very quick. Shape it into loaves, and, when light enough, bake it in

a moderate oven a little longer than ordinary wheat bread.

Rye and Indian Bread. — Take Indian meal, 2 cups, make in a thick

when cool add a small cup of white bread sponge,

a little sugar and salt, and a tea-spoonful of soda, dissolved. In this stir as

batter with scalding water;

much rye flour as is possible with a spoon; let it rise until it is very light; then

work in with your hand as much more lye as you can, but do not knead it, as

that will make It hard; put it in buttered bread tins, and let it rise for about 15

minutes; then bake it for 1^ hours, cooling the oven gradually for the last 20

minutes.

Wheat and Indian Bread, Steamed. —Molasses, 1 cup

cups; soda, 2 tea-spoonfuls; flour and Indian meal, of each 1 pt.

Beat well together, put into a buttered pan and steam 2 hours.

—

;

sour milk, 2

Directions

Mrs. Carrie

Case.

Remarks.

—Perfectly reliable, for I have eaten

shall never forget the

it of her own make, and I

" jolly time " we had while eating it the first time.

Brown, or Rye and Indian Bread, Steamed. — Indian meal, 1 qt.

rye flour, 1 pt.

;

stir these together and

add sweet milk, 1 qt.

;

molasses, 1 cup;

soda, 2 tea-spoonfuls; a little salt, and steam 4 hours.

Brown, or Wheat and Indian, Baked.— Indian meal, 2 cups; stir

into it 3^ cup of cold water; stir well, and add 1 qt. of boiling water, allowing

it to

cool; then add 1 cup of molasses and a small soaked yeast cake; then stir

in sifted flour to make

it

as thick as possible with the spoon

and let rise over

night; knead lightly in the morning, and bake slowly.

Brown Bread, Rye and Indian, New England Style; or

Steamed and Baked. — Rye flour, 4 cups; Indian meal (the yellow is genermaking any of the brown breads), 3 cups; molasses, 1 small cup;

cream tartar, J^ tea-spoonful; a little salt; mix very soft with sour milk or buttermilk; steam four hours, and then bake two.

ally used in

BREAD.

327

Boston Brown, Baked. — Take 4 cupfuls of Indian meal and 4 cupfuls

of rye meal (not flour)

;

add 2 tea-spoonfuls of

sift through a coarse wire sieve ;

cupful of molasses; 1 cupful of sour milk, and water suffiBake 4 hours in a moderately heated oven, or what

cient to make a soft dough.

soda, a little salt,

1

would be better, 2 hours in a brick oven.

Brown, or Minnesota Corn Bread, Steamed and Baked.— Corn

meal and flour, each 2 cupfuls; sweet and sour milk, each 1 cupful; molasses,

^cupful; salt and saleratus, or soda, each 1 tea-spoonful. Put into round tin

cans, and steam 1 hour and bake 3^ an hour.

Brown, or Indian Bread, Baked for Tea.— Sour milk, 1 pt.

;

sweet

milk, 1^ pt.; molasses, 1 cupful; butter, J^ cupful; eggs, 3; saleratus, 2 teaspoonfuls, or its equivalent in soda; salt,'l large tea-spoonful; Indian-meal, 1

qt. ; flour, 1 pt.

Mix all according to general rules, and bake in a deep basin,

with oven same heat as for cake, for \% hours, or thereabouts.

Indian Bread, Baked. — Take 2 qts. Indian meal, add 1 large spoonful

of butter, 1 of sugar, a little

salt;

mix together; pour upon the whole 1 qt. of

boiling water; then cool with cold water sufiiciently to add 3^ cupful of good

Let it rise for 2 hours, then add wheat flour (if the dough is not thick

enough) so as to give it the consistency of "pound cake." Put it into deep

yeast.

dishes, let it rise for 1 hour.

Bake in a stove oven.

—Mrs. L. B. Arnold, Ithaca, N. Y.

Indian Bread, Extra, Steamed.

You will find it delicious.

—Buttermilk, sweet milk and Indian

meal, each 3 cups; flour, 2 cups; soda, 2 tea-spoonfuls;

salt,

1 tea-spoonful.

Mix, put into a greased or buttered pan (as all should be), and steam 3 hours.

K

Old-Fashioned Indian, or Corn Bread.— This is from Mrs. S.

"The recipe which I have is the nearest to

the old Dutch-oven corn bread of anything that can now be baked: Two pt.

Ross, Sparta, O., in Toledo Blade:

cups of Indian meal, 1 pt. cup of flour, 2 pt. cups of sweet milk, 1 pt. cup of

sour milk,

% P*- cup of sugar, 1 tea-spoonful of

salt,

1 tea-spoonful of soda.

Mix. and bake slowly 1)^ hours."

Corn Bread, Southern, Far-Famed. — The following recipes, obtained through the Blade, give you the different plans of making the celebrated

"Southern Corn Breads" and "Southern Corn Dodgers," and will be found

very satisfactory, as well as a very healthful form of bread. The first is from the

"Old Lady" who always knows how

line, while the second claims to

to

do things

be an improvement upon

in the

"Household"

that,

and the third,

the latest style of corn dodger, i. e., baked on tins or in a pan, while the old

style or plan was to wrap them in com husks, or paper, wet, and then bake

them in the embers or upon the hot hearth. The " Old Lady " says:

" Take 2 eggs, beat them well add 1 pt. of water, and stir well put in

1 tea-spoonful of salt, same of yeast powders, and add meal enough to make a

Put a table-spoonful of lard into the bakbatter that will pour out of the pan.

;

;

ing pan, set it in the oven and let it get hot pour the batter in it and bake a

nice brown.

I assure you you will never make any other kiild after eating

Old Lady, Mobile, Ala.

this."

;

—

-DiZ.

338

CHASE'S RECIPES.

Corn Bread, Southern, Improved.— This writer says: "In tbe

Blade I saw a recipe for the far-famed Southern Corn Bread.' I was raised

in the South, and have a few times eaten bread made in that way; but it is not

the way we make our bread and as I think there is an 'excellence' about ours,

I send you the recipe. Take 1 egg, a tea-spoonful of salt and 1 of soda (if the

milk is very sour it will take more soda), and \% pts. butter-milk; then put in

white corn meal enough to make a nice tolerably thick batter. It is very nice

baked in a bread pan, but we like it best baked in gem irons, or muffin irons,

'

—

Whatever it is baked in must be well greased and

smoking hot when the batter is put in. Serve while hot. Corn bread never

was intended to be eaten cold." HawthorTie, La Place, Pi.

Remarks. It will be noticed that " Hawthorne" calls for white corn meal.

as some people call them.

—

The Southern people raise the white corn only, or, at least, almost wholly so;

and some people, even in the North, think it makes the best bread. It would

be well, then, to give it a thorough trial in the North, and if it proves more

valuable than the yellow, let it be raised especially for cooking purposes. I

would say in regard to the idea that "corn bread was never intended to be eaten

I like it best warm, still I have eaten it many

hundred times cold, and enjoyed it very much, although I believe it to be

healthful while warm, and I know it is rather more palatable and pleasant warm;

still, if there is any left over, I should by no means throw it away, but warm

it up by steaming, else eat it cold, as preferred, or most convenient.

cold," I think it to be an error.

White Corn Dodgers. — Take 1 pt. of Southern corn meal (white com

meal), and turn over it 1 pt. of boiling water, add a little salt and 1 egg well

beaten up and stirred into the batter when nearly cold. Butter some sheets of

tin and drop your cakes

by the table-spoonful all over the pan.

Bake for 25

minutes in a hot oven.

Remarks.— Do not think for a moment, that because you may not have

white corn meal, therefore, you can not make corn bread or corn dodgers, for

you can; although the yellow meal may not be quite as nice, yet it does make

excellent bread, as well as griddle cakes, too, by using a very little white or

graham flour with it.

Salt-Rising Bread, How to Make.

—Knowing my propensities for

gathering valuable recipes, a gentleman friend said to me one day: " Doctor,

the finest bread I ever ate in

my life was at Mrs. J. A. Marks' in Detroit.

I

wish I had asked her for the recipe, especially for you." As my friend seemed

so enthusiastic over the elegant bread eaten at the table of Mrs. Marks I took her

name and address and wrote her, asking for the recipe. Here it is in her own

words: "Early in the evening I scald 2 table-spoonfuls of corn-meal,

a pinch of salt and 1 of sugar, with milk enough to make a mush; then set in

a warm place till morning; then scald a tea-spoonful of sugar, 1 of salt and J^

as much soda with a pint of boiling water; then add cold water till lukewarm,

and thicken to a thick batter with flour, then add the mush made the night

before and stir briskly for a minute or two. Put in a close vessel in a kettle of

warm water, not too hot.

When light, mix stiff, add a little shortening, and

BREAD.

mold into loaves

bread

329

It will soon rise and will not require as long to bake as yeast

—25 to 30 minutes in a good oven. Great care

is required to keep the

sponge of a uniform heat (the water should be about as warm as the hand will

bear)

The finest patent process flour is not as good as a little coarser grade

I prefer Knickerbocker for this kind of bread.

All dishes used in making

should be perfectly clean and sweet, scalding them out with saleratus or lime-

—

water."

Remarks.

—My wife has made many loaves after this recipe, and, like my

friend, I must say "it is the finest bread I ever ate."

Salt-Rising Bread No. 2.

—A Mrs. Bruce, although she does not give

her whereabouts, tells " Aunt Nancy," who inquired through the Blade, how to

make salt-rising bread as follows, which will speak for itself, and as many

people prefer this kind, I give it a place: " Set your rising in a pitcher, a sugar

bowl, or a new tin dipper. Either must be sweet. Have ready a crock or pot

with warm water enough to come even with the rising and just hot enough not

Put a plate in the bottom of the crock, so the rising does

to burn the finger.

not scald. Set on the back of the stove or anywhere to keep an even heat.

I set my rising about 5 o'clock in the morning, and about 10 o'clock I add 1

table-spoonful of flour and stir.

If successful, your rising will be ready to make

into loaves about 2 o'clock in the afternoon.

To set rising, take 1 table-spoon-

by pouring over it 1 pt. of boiling water and

To this add cold water until just hot enough not to scald. Then add

Btir quickly.

a large tea-spoonful of coarse salt, a pinch of soda, a pinch of sugar, and flour

enough to make a stiff batter. When risen, sift 4 or 5 qts. flour into the bread

bowl. Make a hole in the center and put in a table-spoonful of sweet lard or

Pour over this 3 pts. of warm water. Then add your rising. Mix

butter.

smd work in loaves; grease on top. This makes 3 large loaves. When risen to

top of pan, bake. Bake in long, deep tin pans, and from a 3^ to ^^ of an hour.

When done, let remain in the oven about 10 minutes to soak. Do not wrap it

Then put away in a large stone jar. Cover

up, but lay on the table until cool.

closely, and you will have nice moist, sweet bread.

I use coarse flour to set

rising and fine to make it up when I can get both.

I have had 18 years' experience, and my bread is No. 1."

ful of sifted corn meal, scald it

Apple Bread, Pumpkin Bread, etc.— A very light, pleasant bread is

made in France by a mixture of apples and flour (meaning wheat flour, of

course), in the proportion of one of apples to two of flour (say cups or pints, as

you please). The usual quantity of yeast employed as in making common

bread, and the yeast is beaten with the flour and warm pulp of the apples

(dried) after they are boiled and mashed, and the dough is then considered

"set;" it is then allowed to rise from 8 to 12 hours, then baked in long loaves.

Very little water is needed.

Remarks. This will make nice and very pleasant flavored as well as

healthful bread, but I must caution against giving it too long a time to rise.

''

Keep an eye on it," and when properly risen make into loaves and bake, lest

some one should go by the "8 to 12 hours." Use judgment in all cases, and

—

DR. CHASSrS RECIPES.

330

I have known my mother and my wife to use

pumpkins in a similar manner, even with corn meal as well as flour, which gave

a pleasant relish to the bread. And if I was a woman I should try peaches

which had been peeled before drying, believing that I should get a still finer

flavored bread.

Not the sourest, but a mediuui tart apple or peach only should

there will be but few failures,

be used.

I think the proportion of apple

above given is greater than is gener-

About 1 cup to each loaf of bread would, in my opinion, be enough, instead of 1 of apple to 2 of flour or meal or rye and Indian,

ally used of

etc.

It is

Vienna.

pumpkin.

used with either or all kinds of bread, when desired, except the

PUDDINGS. — General Remarks and Directions. — Puddings are much

like cake,

and require about the same manipulation (skillful hand-working), and

Eggs should be well beaten, and usually the whites

much the same ingredients.

and yolks are beaten separately although not quite so essential; but if so beaten

the yolks should be beaten into the sugar before creaming in the butter, then

the whites, having been well beaten

;

saving the whites of a sufficient number,

when desired, to frost the top of a pudding

—latterly called a meringue, made

by whipping the whites of three or four eggs to a froth, with a tablespoon of

powdered sugar to each &gg used, with a little lemon juice, or such other fruit

juice, as orange, etc., or some of the flavoring extracts, as rose, cinnamonwaters, etc., as you have or prefer; the pudding, when just done, to be carefully

drawn to the mouth of the oven and covered with the frosting, or meringue,

and a few minutes more given to nicely brown it then taken hot to the table

;

nothing, it seems to the author, is so out of place as to pretend to have a pudding, just baked, come to the table only luke-warm (half cold);

for me, I tell

" Save this for me till tea-time, as I love cold pudding very much."

But, of course, I would not add: " I dislike a half -cold one," but I do dislike

them "all samee." Bread puddings, or those made with corn-starch, rice, or

fruits, require only a moderate oven to bake them; while butter or custard puddings require not only a quick oven, but should go into it as soon as all the

ingredients are mixed in with a final thorough beating, or stirring, and placed

The pudding-dish should always be well buttered, and, if

in the oven at once.

to be a boiled pudding, the cloth must be first dipped into boiling hot water,

then well floured on the outside. If boiled in a basin or mold, it must be buttered, and if a cloth is to be tied over it, it is to be treated the same as for boiling

in a cloth; then when done, either way, dip into cold water, which will allow it

to be emptied at once, without sticking, into a suitable dish to place upon the

table but always keep covered with the cloth or a napkin until placed upon the

'table, but there ought to be no delay in serving after it is emptied out of the

cloth.

It is usual to direct that " puddings be tied loosely," but you will see in

the first receipt, that this plan is wrong, as it gives too much chance for water to

get in and make them "soggy."

Steam puddings often swell up and crack

open a sure sign of lightness. In boiling a pudding, remember this, the water

must be boiling before the pudding is put in, and not allowed to slacken lest it

becomes clammy or "soggy," as the sailor calls it in the first receipt. Keep the

pudding also well covered all the time by pouring in boiling hot water, if

needed, from time to time. To prevent the pudding from adhering or sticking

to the kettle, cloth or dish, while boiling move it occasionally or else put a tin

cover of some other dish into the bottom of the kettle, to make at least hali "».n

them:

;

—

331

332

DB. CHASE'S REGIPE8.

—the rim around the cover does

To show the

one from the New

my

York Times, as related by a sailor— the second mate on a ship from New York

to Liverpool — in which case, of course, even the half of the Christmas plum

inch space from