202 HINTS ON MAKING AND BAKING CAKES.
stale yeast the bread has a sour and disagreeable flavor; inferior yeast powders, imperfect fermentation and heavy, indigestable bread.
In families, the night before the bread is wanted for breakfast, the dough is well kneaded. The kneaded dough is wrapped up or kept at a moderate, even temperature and left to stand until morning. When it has risen it is worked over again, divided into loaves or rolls and then put into an oven just warm, and then left to rise again. The water evaporating, the loaves will swell up and a yellow crust will begin to form upon the top. In opening the door of the stove or oven, you are met by steam which quickly passes away. The bread is, in all probability, sufficiently baked, or if the crumb is elastic and rises again after being pressed down with the finger, and if the bottom crust is hard and resonant when thumped with the fingers, the bread is sufficiently baked. Bread, if properly made and kept in a cool place, ought to be perfectly soft and palatable at the expiration of three or four days. It should be at least twenty-four hours old before eaten. The stomach—that much-injured member of the human body — has hard work to digest new bread and hot rolls swimming in butter, for these articles, when taken out of the oven, are full of moisture; the starch is held together in masses and the bread, instead of being crusted so as to expose each grain of starch to the saliva, actually prevents their digestion by being worked by the teeth into a tough, waxy mass, which lies on the stomach like so much lead.
Making Bread.—One teaspoonful of soda, 2 of cream of tartar to 3 pints of flour.
Indian Bread (Mrs. Randolph).—Take 2 cups of corn (or Indian meal) and work into it a lump of butter the size of an egg, make it up thin with milk and stir in the yolks of two eggs ; set it to rise. Just before breakfast bake it in small pans or in one large one. Observe to grease them.
Mrs. Sanderson's Corn Bread.—One quart of good sweet milk, 4 eggs, 2 pints of white corn meal, 1 spoonful of cooked rice, 5 spoonfuls of melted butter, some salt, 2 teaspoonfuls of soda.
Virginia Corn Bread for Dinner.—Take 1-2 gallon of corn (white) meal and make it up with cold water (if desired, add some salt) ; then bake it brown. The meal is superior and, of course, the bread will be good.
Virginia Corn Bread.—Dissolve 1 tablespoonful of butter in 3 1-2 pints of boiling milk; into this scald 1 quart of Indian meal; when cool, adl 1-2 pint of wh$at flour, a little sugar, 1 teaspoonful of salt and 2 eggs well beaten ; mix well together and bake in two cakes. The tins should be well greased or buttered.
Corn Meal Bread.—Beat 2 eggs very light and mix them with