BKICAKFAST AND TEA CAKES

e;u'h ball of (l(»u«ili in the center, place in baking-pans so they will not touch each other, grease the space made l)y the rolling pin with melted butter, let them rise until light, and bake. These rolls are so small and bake so (piickly, that they have the delicious sweet taste of the wheat. Some grease the hanils with butter while making the rolls. Bread dough, l)y adding the other ingredients, may be used for these rolls.

Fxig Rolls. — To three well beaten eggs add one cup each of sugar,'yeast and lard or butter, and a pint of sweet milk. Sponge at night, inix in the morning, adding a little soda ; roll them as pie crust, spread Avith lard, roll \\\> and bake.

Kvery-Doy Rolls. — Take a ])iece of day, when molded out the last time, about enough for a small loaf, spread out a little, add one egg, two tablespoons sugar and tln-ee-fourtlis cup lard; add a little flour Everv-Dav roin.

and a small teaspoon soda if the least bit sour; mix well, let rise, mold into rolls or biscuits, set to rise again, and they will be ready for the oven in twenty or thirty minutes.

Finger Rolls. — Thret^ and one-half cups sweet milk, one cup butter and lard mixed in equal proportions, one cup potato yeast, flour enough to make into dough. Let rise overnight; in the morn- ing add one beaten egg ; kneail thoroughly and let rise again. With the hands make into balls as large as a small hen's egg, then roll between the hands, or on a floured board, into long rolls, about four in- ches long and three-quarters of an inch in diameter, or size of the second finger ; place in even rows in the pans, not too close together, or in roll pan.

brushing lightly with the white of an egg. Or, to bread dough add half cup sugar and a cup butter, let rise and I'oll as above.

French Rolls. — Peel six medium-sized mealy potatoes, boil in two (juarts of wat^'r, press and drain both potatoes and wat(>r through a colander; when cool enough so as not to scald, add flour to make a thick batter, beat well, and when lukewarm add one-half cup pota- to y(!ast. ]\[ake this sponge early in the morning, and when light turn into a bread pan, add a teaspoon salt, half cup lard, and flour enough for a soft dough ; mix up and set in a warm, even temperature ; when risen, Freuch roh Pau.

knead down and ])lace again to rise, rej)eating this process five or six times; cut ins-mall pieces and mold on the l>read-boardin rolls al)out one inch thick by five long; roll in melted butter or SAvect lard and place in Avell-greased baking pans (nine inches long by five Avide

Finger Rolls.

Let rise until light, bake delicatelv, and glaze bA''

-4() uuKAKrAsr and tea cakes.

and two and a lialf in deptli, makes a convenient Bizcd pan, which hoklsfiitcon of these rolls ; or. if twice the width, j)Ut in two rows); press the rolls closely together so that they will only he ahout half an inch in Avidth. Let rise a short time and hake twenty minutes in a liot oven ; if the top hrowns too rapidly, cover with paper. These rolls, if properly made, are very white, light and tender.

Or. make rolls larger, and just hefore putting them in the oven, cut dee])ly across each one with a sharp knife. This will make the cleft roll; so famous anicng French cooks.

French liolh. — Vox about sixty split rolls, three large cups water or milk; one large cup yeast; heaping tablespoon salt; two ounces each sugar and lard or butter; four pounds flour. I^et sponge at eight in the morning v.'ith half the flour, adding sugar and butter, then beat it again about one. add the salt and make up stiff dough with the rest of the flour. Knead the dough on the table, alternately drawing it U)) in round shajtc and jtressing the pulled-over edges into the middle and then j.rcssing it out to a flat sheet, folding over and pressing out again.

Brusli the clean i)an over with the least touch of melted lard or liutti'r — which prevents sticking and waste of dough — place the dough in and brush that over. too. Where economy reigns the strictest, a little warm water in a cu|t and teaspoon lard melted in it will do for Ibis l)rusbing over and insures the truest saving and smoothest bread, htt the dough rise till four, then spread dough on table by ])ressing out with the knuckles till it is a thii\ uneven sheet. Double it over on itself and press the two edges together all around first. This imi»risons air in the knuckle holes in large masses. Then ]»oun(l and press the dough with the fists till it has become a tliin shei't again, with the inclos(Hl air distri))Uted in bubbles all through it. Fold over and re- ])eat this process several times, then roll it ui>; it will l)e like FrenchRou..

an air cushion. Let it stand a few minutes before making into plain rolls, cleft rolls, or loaves. Persons in ]»ractice find it quickest to pull off pieces of doUgh of right size and mold them up instantly. Others cutoff strips of dough, roll them in lengths and cut these up m roll sizes ; mold them up round with no flour on the board and only a (\\\A t)n the hands, and ])lace them in regular rows on the tabU — the smoothest side down : take a little rolling pin — it looks like a ]tii'ce of new broom handU' — and roll a depression across the middle of each ; brush these over with the least possible melted hud or but- ter, using a tin-bound varnish brush for the jmrfxtse ; doul>le the rolls, the two buttered sides together hs seen in the cut above, and place them in the pans diagonally, with plenty of room so they will not tfuicli : lii-ush o\-er the to])s of the rtjlls in the pans with the least

BKEAKFAST AND TKA CAKES. 47

possible melted lard again, and set them to rise about an liour — less or more according to temperature. Bake in a hot oven, about ten min- utes ; brush over with clear water when done.

Graham. Bolls. — Mix thoroughly with a fepoon one quart each of Graham and white flour, one and a half pints lukewai'm water, one gill each of molasses and yeast, two ounces drippings or butter, two teaspoons salt. Let rise, drop in Ijuttered roll pans and bake. For breakfast mix at night.

Italian Rolls.— .\ ])ound of liread dough, quarter-pound soft- ened butter ; WM:)rk the butter well into the (h)Ugh, and roll out about half an inch thick ; cut into stri])S nearly an inch wide and seven or eight inches long ; sift over them fine

corn meal, place them apart on a buttered ' I'taiiaa rou pau.

l)an, and when light bake in a quick oven.

Oatmeal Rolls. — To one cup oatmeal mush add half cup sweet milk, thicken with white flour till stiff enough to roll, roll out one inch thick, cut out with a cutter four inches long by one and a half inches wide. Sprinkle a ])an with corn meal, place in rolls and bake at once in a hot oven from half to three quarters of an hour.

Parker House Rolls. — Rul) one-half tablespoon of butter, and one-half tablespoon of lard into two quarts of sifted flour; into a Avell in the middle ])()ur one pint of cold boiled milk, and add one- half cup f>f yeast, one-half cup sugar, and a. little salt. If wanted for tea, rub the floiu' and Inittcr, and l)oil the milk, and cool it the night before; add sugar, yeast and salt, and turn all into the flour, but do not stir. Let stand overnight ; in the morning stir up, knead and let rise till near tea time; mold and let rise again, and bake (|uickly. To mold, cut with cake-cutter; put a little melted butter on one-half and lap nearly over on the other half. Place them in the pan about three-quarters of an inch apart.

Ri))f/ Roll.^. — ]^Likc dough as for Finger Rolls, roll to the same thickness in strij^s eight or nine inches in length and pinch together in a ring with about three inches space in the center. Be careful not to have the rolls of dough too large, as they will rise.

SnoioiJake Rolls. — :Make like pie crust, roll pretty nearly as thin, cut into narrow strips, roll and twist them in the hands, pinch the ends together and 1)ake in hot oven ten minutes. Eat with honey.

Vienna Rolls.- — Have ready in a bowl a tablespoon of butter or lard, made soft 1)y warming a little, and stirring with a spoon. Add to_ one quart of unsifted flour tAvo hea]iing teaspoons baking powder; mix and sift thoroughly together, and place in a bowl with

i;i;kakkast am> tka « aki;

liuttt'f. 'r;ik(> iiiorc or k>.~ pwcti milk ;is may ho nccossarv to form :i (l(.ut:li i>t" u-ual stitl'iios, accdrdinjx to tho Hour (about thrie-fourth.< (jf a ])iiil ). ))Ut into the milk lialt" a teaspoon of salt, and then stir it into till- ilnur. itc. with a spoon, formiri*^ tlic dou^ili. which turn out on a hoard and knead sullieiently to make smooth. Rollout lialf an in( h thick, and cut with a large round cutter; fold eaeh one over to iVuni a halt round, wetting a little between the folds to make them stick together ; plact' on buttered ]»ans. so as not to touch, wash over on top with milk tn gi\-e them a gloss, anrl liake immediately in a hot oven about twenty minutes. It will do them no liai-m to stand half an houi- before l-aking. if it is desired.

Vienna Iiolls. — Two pounds flour: two f-uj)s milk; one-half cake compressed yeast. <ir onedialf cup potat<t yeast ; two teaspoons each sugar and salt. Make the milk lukewarm and dissolve the yeast in it. Set si)oni:c at nine in the morning, at noon add the salt and sugar and make up .-till dougli. Let rise till about four. Then

work tho dough well on the table by j)ressing out and fold- ing over. Holl out the dough in one largo sheet as thin as you can. which will be about the thinness of a dinner ])late edge : then, measuring with hand, cut the dough into sti"i]>s or bands as wide across as hand is long. Cut these again into triangulai- j.icees for rolls, not equal sidid but long and narrow triangles. IJoll these triaiiguhir ]»ii-ces up. beginning at the broad bottom end. and the ]>oint w ill eomi* U]) in the middle, and there will be a spiral mark around fi-oni end 1o end. (iive each roll a few turns under the hands to smooth it an<l jtlace it on the baking-])an in ihe form of a crescent — just the shape and size of the now moon. Ib'ush over with water or melted lard. Let ri>e in the pan- aI>out li.dt' an hour ami bake about ten minutes.

Wiihlini/ Sa))(hi'ifJ, ItoJIs. — T.ate in the e\cning make a rather stiff pi'tato sponge (see (liiection^ under •" Bread-Making"' ). and in the morning mix in as mueb l1our as will make a sot't dough, knea<l well, and plai-e to rise; when sutliciently light, knead down again, repeating the ojieration two or three times, remembering not to h't the dougli become sour liy ri>ing too light : mold into connnon-si/.ed bjaves. place in xonr drip]>ing-)ian to i-i^e, and bake very caret'ully, so as to secure the ver\' sli'_dite~t Iirown crust pos^ilile. On taking out of the oven, roll in a cl(>tb tiubtly wrung out f)f \\:»ter, with a large Im-ad-blankct t'olded and wiapped arciuntl all. Let cool thioe or four hour.-, ent lengthwise of tin- lo.af (not using the outsid<' piece), rir-t spreading lightly witli •_'">. d -weet l^utter. tlien entting iu slices

BREAKFAST AND TEA CAKES. 49

not more than a. quarter of an inch, or just as thin as possible, using for this purpose a very thin, sliarp knife; hiy on cold boiled ham cut in very tliin shavings (no matter if in small pieces), roll up very slowly and carefully, and ])lace where it will not unroll. Treat each sandwich in the same manner, always spreading the bread with but- ter before cutting. If by chance the bread is baked with too hard a crust, cut off a thin shaving of the brownest part very smoothly be- fore making into sandwiches. These sandwiches are truly delicious if properly made, but they require great care, experience, and good judgment. Served on an oblong platter, piled in pyramid style, row upon row, they will resemble nicely rolled dinner napkins. They must be made' and served the same day. The best bread for use for these rolls is a sort of steamed bread made us follows : When bread has raised in a single loaf pan, insert it into an ordinary dripping-pan. ,-i leaving the other ])an still over the loaf. Bake in this way. This makes a tuugher l>read than ordinary, which can be rolled at any time.

Winter Bolls. — Put throe quarts flour into a large crock or jar, scald one quart buttermilk, add one cup lard, and pour all over the flour, Ideating it up well ; then add one quart cold water, stir and add one-half ciqi ])otato yeast, or one cup brewer's ; beat in w(^ll and set in a Avarm ])lace to rise overnight. In the morning add salt and flour enough to make a moderately stiff dough ; set in a warm place to rise, and when risen, knead down and set to rise again. Tliis time knead down and ])lace in a large stone crock or bowl, covered tightly with a tin pan to i)revent the surface from drying, and set away in a cool place. When needed, turn out on a bread-board, cut off a piece as large as you wish to use, roll out to the thickness of ordinary soda biscuit, cut, and ])ut in the oven to bake immediately. 8et away the rest of the dough as before, and it Avill keep a w(>ck in winter, and is very convenient for hot breakfast- rolls.

Boll Glaze. — Take yolks of two eggs and twice tlieir bulk in water; put on with brush wlu'ii rolls or bread are half baked, return to uvcn and finish baking.

Busl'. — One pint milk, three eggs, one tea-cup each of butter and sugar, and one coffee-cup })otato yeast ; thicken with flour, and sponge overnight ; in the morning stir down, let rise, and stir down again ; when it rises make into a loaf, and let rise again ; then roll out like soda biscuit, cut and put in pans, and, when light, bake care- fully. Or when baking take four cu})s dough, one-half cup butter, one cup sugar, three eggs ; mix thoroughly, adding enough flour to mold easily ; let rise, make into rather high and narrow biscuit, let rise again, rub the tops with a little sugar and water, then sprinkle over them dry sugar. Rake twenty minutes.

50 BRKAKFAST AXD TEA CAKES.

Baking Powder Ruak: — Mix tlic beaten yolks of three eggs with a half cup butter and one eiip pngar. Make a dough of the con- siptencv of bread dough of a ([uart of sifted flour wot with water, in which two ]if'a]>ing teaspoons of baking powder and one of salt lias been well mixed. Then add the eggs, butter and sugar, form into little eakes, rub the tops with sugar and water. s])rinkle dry sugar over them and bake innnediately.

Faneij RuKk. — Break an egg into a cup. l>eat light and fill up with milk, add half cup sponge, tlu'ee-fourths cup sugar, one-fom-tli eu)) butt(>r, enough Hour for soft dougli and a little cinnamon. Knead well, let rise, knead again, form into small rolls with buttered fin- gers and i)lace in deep pan. bet them get very light before l)aking.

Lebanon Ra.sk. — One cup mashed jjotatoes, one of sugar, one of home-made yeast, three eggs ; mix together; when raised light, add half cup l)utter or lard, and flour to make a soft dough, and, when (piite light, mold into small eakes, and let them rise again befoi-e baking. If wanted for tea, set about nine a. m.

Marhhheafl Rusk. — Warm six ounces butter, two of sugar and half eu]i milk, or cream, with one pound dough, mix well, beat in yolks of ten eggs, two at a time, and add gradually one and one- fourth i)ounds Hour. Knead, set to rise, in three hours knead again, let rise, knead yet again, and finish as French Rolls, page 4(5. The dough may be Havored with vanilla, vanilla and rc^se mixed, orange, nutmeg, or lenion rind and little juice. Add raisins, currants and citron if liked.

Southern Egg Bread. — Two cui)s white Indian meal, one cup cold boiled rice, three well beaten eggs, one tablesj^oon mt^lted but- ter, two and a half cuj)s milk, or enough for a soft batter, one t(>a- spoon salt and a pinch soda. Stir the beaten eggs into the milk, then the meal, salt and l>utter, and lastly of all tlie rice. Heat up well from the bottom twu or three minutes, and bake quickly in a round shallow pan.

Scones. — Rub one-fourth pound l>uttei' and enough sweet milk to make a smooth past(> into one cpiart sifted flour and two heaping teaspoons baking ])owder. l\oll out to one-fourth inch thickness, cut into triangular cakes each side al)OUt four inches long, lay on buttered tin, and b;ike in hot oven. M'hen half done brush over with sweet milk.

Sally Lnnn. — Sift into a jxm a pound and a lialf flour, put in two ounces butter warmed in a ])int new milk, one saltspoon salt, three eggs well beaten, and two tablespoons good yeast. Mix well together, and put the whole into a tin ])an well greased, and set to rise all night. Bake a little brown in a quick o\en. \\'arm the milk and butter over water until the butter is melted ; beat the eggs in a

BREAKFAST AND TEA CAKES. 51

two-quart tin pail, and if the milk is not hot pour it over them. Stir in half the flour, then add the yeast, stirring thoroughly with the rest of the tlour. Let rise overnight. Some add two tahlespoons sugar and use a teaspoon soda and two of cream tartar instead of the yeast.

TriHefi. — Three-quarters eup cream (milk may l>e used with a teaspoon butter), three eggs beaten separately, scant teaspoon baking powder, pinch each salt and cinnamon ; flour to roll out ; roll as thin as can be, cut into two-inch squares, drop in hot lard prepared as described in doughnut preface ; place on brown paper to drain and sprinkle with pulverized sugar ; or add more milk, making batter a little thicker than for pancakes, press through a meringue bag as de- scribed in confectionery preface int 3 the hot lard in rings or any shapes wished. When done drain and sprinkle as above.

Corn Meal WaMes- — To the beaten yolks of three eggs, add one quart of sour milk or butter-milk, corn meal to make a batter a lit- tle thicker than for ])ancakes, one teaspoon salt, one of soda dissolved in a little warm water, then the well ])eaten Avliites. F'or dressing put on the stove a half <'up cream, a tablespoon butter, and two of sugar ; when hot, put two tablespoons on each waffle when placed in the dish to serve. Nice also for buckwheat cakes.

QuicJi Wa^es. — Two pints sweet milk, one cup butter (melted), sifted flour to make a soft batter; add the well-beaten yolks of six eggs, then the beaten whites, and lastly (just before baking) four teaspoons baking powder, beating very hard and fast for a few min- utes. These ai-e very good with four or five eggs, but much better with more.

Raised Waives. — One quart floui\ one pint sweet, lukewarm milk, two eggs, a tablesj^oon melted butter, teaspoon salt, half tea- cup good yeast.

Rice Wa/^e.^t. — Boil half a pint rice and let it get cold, mix with it one-fourth pound butter and a little salt. Sift in it one and a half pints tlour, beat five eggs separately, stir the yolks together with one quart milk, add whites beaten to a stiff froth, beat hard, and bake at once in walfle irons

Wa/^es. — Take one quart flour, teaspoon salt, tablespoon melt- ed butter, and milk enough to make a thick batter. Mix thorough- ly. Add two well-l)eaten eggs, and one measure each of acid and soda (or two hca])ing teaspoons acid and one moderately heaping teaspoon soda) of Ilorsford's Bread Prej)aration ; stir well, and bake at once in waffle irons.

WaMes, ( Without Yeast or Soda). — Melt two ounces butter in one pint milk, and when cooled stir in a half teaspoon salt and a

52 RHPIAKFAST AXD TEA CAKES.

scant pint and a liall' flour. P.rat wliites and yolks of three eggs separately, ^^tirring in tlie yolks and then the whites very lightly.

Tr«7/>/'.s-. — One pint sifted flour, saltspoon salt, one ounce lard or butter, white of one egg. and sweet milk enough to make dough to roll out. JJf-at with a rolling ]iin tor twenty minutes or longer. Kverv stroke ndds sweetness to the Avnfers. Form dough into balls size of ])igeon"s egg and loll to size of a saueei'. or r/.v t/tin aft ca7i be. Sprinkle Hour over tins and bake with care.

Sweet Wafers. — One ])int flour, one cuj) sugar, three eggs, one tables]>oon butter, fla\or with K'niou, mix into batttr same as for cake, and bake in wafer irons.

Wal/n'fs. — Sift one (|uart of flour, take one-fourth of it. and add rather more than half a cake compressed yeast, diss()lve<l in half a gill warm water, make into s])onge with iiveri/ little more water, ]>ut it in a warm place ; when it is double its size make a hole in the center of the rest of the flour, and put in it a teasj)oon each salt and sugar, two tablespoons tepid water, three-quarters pound butter and four eggs ; beat well, then add another egg, l»eat again, and add another, and so on until i^i-yon have been used; the ])aste must be soft, but not spread ; if too firm, add another egg. Now mi.x; this paste thoroughly with the s])onge, beating until tlie paste leaves the sides of the 1)0^1, then ])Ut it in a ci-ock and cover; let stand four hours in a warm place, turn it out on a board, spread it (tnd donhlc it fovr times, return it to the ci-ock, and let it rise again two hours; repeat the former process of doubling and spreailing. and ]>ut it in a very cold place for two hours, or until Avanted for use. Mold in any form liketl, l)ut a ])referred way is to make two pieces, one as large again as the other; form the large one into a ball, make a deep de- })ression in the center, on Avhich i)lace the smaller ball, i)ressing it gently in; cut two or three gashes round it with a sharp knife, and bake a beautiful goUlen brown. These A\'alnuts are the same as the renowned French Brioc/ie.

Wrimarlies. — Tak»^ one quart bread di>ugli, or make a sponge with a ])int flour and a yi^ist-eake soaked in half a ])int warm water or milk, then add another pint flour ; when light add four tablespoons butter, a little sugar, and two eggs: work well. If l)read dt)Ugh is used, dredge in a little n)ore flom- on account of eggs, Init not verj/ iinieh ; let rise, and when lighter than for bread, ]>roceed as in making rolls In- pushing it down with flst till not larger than when ]»ut in pan ; let rise and again ])Ush down but not so nnich as before : let rise, and jiush down again ; then tui'n dough on molding boaid lightly floured, ntll as ])ie-crust into ]U(>ces six inches Sijuarcand iiuarter of an inch thick, make two shar]), <|uick cuts across from corner to corner, and there Avill be from each s<iuare, four three-cornered ])ieces of paste : spread each thiiihj with soft butter, floiu' lightly, and roll \x\\, as in Vienna Ivolls. (jjage IS) vc^-y lightly from the wirle side, taking care

VKAST. 53

that it is not squeezed together in any way ; hiy them on a tin with the side on which the point comes nppermffst, and hend round in the form of a horseslioe ; these will take some time to rise ; when they have swollen much and look light, l)rush over witli white of egg (not lieaten) or milk and hutter, and hake in a good oven. Krhigles are made as above only add another egg and two table- spoons sugar (powdered), and instead of rolling as pic-crust, break off pieces, roll l)etwccn the hands until thick as fingers, and form into figure eights, rings, fingers, or make twists as in cut ; or take thr(;o strips, tiour and roll them as thick as the finger, tapering at each Twist Rolls. end ; lay them on the board, fasten the three

together at one end, and then lay one over the other in a plait, fasten the other end, and set to rise ; bake, and when done, brush over with sugar dissolved in milk, and sprinkle with sugar.

The l)cst is potato yeast, with or without hops, because bread made with it is moister ; Avithout hops there is uo danger of injuring the flavor of the bread by an excess of yeast, but there is a preserv- ing quality in ho])S that ])revents the yeast from becoming sour as soon as simple potato yeast, which is only "good for one day." Tiie ])roportion of hop yeast given in any of our ]-eci[)es Avill not cause a bitter taste. Dry yeast sliould l)e made in ^fay or June for sum- mer use, and in Oi-tol)cr foi' winter use. In hot and danif) weatber dry yeast sometnnes loses its vitality ; however, many use it on ac- count of its convi'nicnce, since there is no djfTlger of its souring in summer or frec/.mg m winter. Soft hoi) ^^ potato yi^ast \\\\\ keej) in a cool place one or two windcs in warm weather, and in cold weather five or six weeks, care Ix'iug taken that it does not freeze, but it makes more wholesome bread to ni'ake fresh every week or two the year round. Never add soda to yeast; if it becomes s<jui' it will do to start fresh yeast, but will nerer make good bread. J^oil th(( hops {without tying hi a cloth, as tlurt keeps the ])ollen, an important risnig property, out of the yeast) in a ucav coficc-i)ot and make the yeast in a bright tin i)an k<'i>t for these purix^ses alone. Whenboile«l thick like starch i)Ut m a large jar, cover, set in a pan in a warm (not hot) i)lace, and stir down as it fei-ments, adding yeast as given in recipe, Avhen milk warm, ^^'hcn it is risen sufliciently. Avhich will ])e in about a day, a tliick wliite scum rises to the top ; then place in a stone or glass jar with a close fitting cover, or in a jug, on the eel-

o4 YEAST.

lar bottom, in the rofri<^forator, or some other cool \)\ave. The jar or jug f^houkl l.)(' fillctl to the brim, and the cork i-hould be loose for first twelve hours, tlien tightened j»erfeetly. Always shake the jug before taking out yeast for use. Extreme heat or freezing kills the phmt, Avhicli grows uhile fermentation goes on. The jar or jug, when emptied, should be washed first in cold water, then in soaj) and water, and afterward in hot water, which may be allowed to stand a half hour, when pour out. Let jar cool and it is ready for use. The cork or cover needs the same careful attenticm. Many times the yeast is spoiled by want of caie and neatness in washing the yeast jar. Use dried or pressed, never fresh hojis. Dried hops keep good a year, but pressed retain their strength longer, and eith- er should be kept in a paper sack in a cool, dry ]tlace. Select hops showing the pollen dust, and alwai/s boil them without sack, as sug- gested above. One pint potato yeast, one tea-cup hop yeast, a piece compressed yeast size of a walnut, and one yeast cake, or two-thirds tea-cup yeast crumbs are equal in strength. Well made yeast cakes will keep good if jmt in a tin l)ox in a dry ])lac(' from two to three months. AVhen yeast cakes that have been put to soak are <|uite soft mash them entirely and stir tlicm thoroughly witli the s])onge. Their odor and taste is sometinu s lliought to be given to llic brea'd, rendering their use objectionable ; Ijut if ])ro]»erly used one cannot l)erceive any dift'erence between bread made Avith them and with soft yeast. A difierence of opinion exists m regard to the use ol cooked and raw i)otatoes for yeast. Individually we ])refer the grated i)ota- toes, but o

Df'f/ l^eaff. — Boil two large ]totatoes and a handful hoj»s (the latter in a bag) in tbice ])ints water ; when dom', take out ]iutatoes, mash well, add one ])int ilour, and ])our the boding lioj) water over all ; ])eat well together, adding onetables]>oon salt, one of ginger, and one-half cu]) sugar; when lukewarm add onecu]) good yeast and let stand two days (or only c»ne day if very warm Aveatbev), stirring

YEAST. 55

flown frequently ; add ,G;ood white corn meal until thick enough to make into cakes about half an inch in thickness ; place to dry in the shade (never expose to the sun or to stove heat) where the air Aviil ]>ass freely, so as to dry them as soon as possible, as the fermentation goes on as long as there is any moisture ; turn the cakes frequently, breaking them up somewhat, or even crumbling, so they will dry out evenly and quickly ; when thoroughly dried put in a paper sack and keep in a dry place. A small cake will make a sponge sufficient to bake five or six ordinary loaves.

Y'easi. — Pare and boil four ordinary sized potatoes in two quarts of water, ]-K)iling at the same time in a separate vessel a good handful hops. When potatoes are done, mash fine, pass through a colander, and add, after straining, the water in which the hops were 1)oiled ; put into this one cup white sugar and one-half cup salt, and add suflicient water to make one gallon; when cold add one cup good yeast, let stand in a Avarm place for a few hours, until it will " sing " on being stirred, when it is ready for us(\ Keep covered in a cellar or cool place.

Favnierfi^ T'enfif. — A yeast whicb is especially good for tlie use of farmers, and others who use a great dea' of bread and bake fre- quently, is made as follows : Take a handfnl unpresscd or two ounces pressed bops (those showing tbe })ollen dust arc best), ])ut them in one quart water with four ordinary potatoes, and boil till the potatoes are well cooked ; mash all together, and strain through a linen strainer, add fiour enough to make a thick battel-, a teaspoon salt, a tablespoon pulverized ginger and half a cup sugar ; set it back on the fire and let it come to a boil, stirring constantly, and set by to cool ; when only milk-warm add a cup old yeast, or two cakes grocers' dry bop yeast, or half a cup bakers'. This will be light in two or three hours. Tbe yeast may l)e made perpetual, by saving a cup when started, but it nmst be kept from freezing in winter and in a cool place in sunnner. Tliis is a good mode, and acceptable to all who prefer yeast bread.

Hop Yeast. — Place a handful hops in two (juarts cold water, boil slowly for a half hour, strain boiling hot on one pint Hour and one tablespoon salt (gradually at first in order to mix smoothly) : when lukewarni add a half pint yeast, and set in a warm place to rise. When light, cover and keep in a cool place.

IJqlxtnhig Yea&i. — To a half-cu]> warm water add a pinch each salt and sugar and stir in corn meal until quite tliick. Put in a warm place overnight, or stirred in the morning and kept warm it will be light in a few hours. Put about two ta))lespoons of this lightning into your rising and it Avill be up in an hour. The yeast will not look very light but will l)e vci-y porous.

Poiato Yeast. — P)Oil one cup bops in two fpiarts water fifteen

56 YEAST.

minutcp. "While hops are boiling grate five good-sized Irish potatoes ixa directed in yeast preface, add one cup Avhite sugar and one table- spoon each salt and ginger. Pour this mixture into the bright tin yeast pan and strain the hop water upon it. Cook from five to ten minutes, stirring occasionally, wlien it will boil up thick like starch ; some do not boil the mi.Kture. sini])ly turn the boiUng hop water over it ; turn into a jar. and when just tc])id in summer, or quite warm in winter, add one-half pint good yeast (always save some to start with) ; set jar in a large tin |)an. and as often as it rises stir down until fermeiitation ceases, wheu it will be quite thin. Cover closely, set awav in a cool place, and it will keep two Aveeks. When yeast smells sour but does not taste sour it is still good ; if it has uo smell it is dead. One cup will make si.x good-sized loaves.

Potato-Ball Yeast.— V>o\\ and m;ish four or five medium-sized potatoes, or enough to nuike about a pint, add scant tablespoon eaeli salt, white sugar and when cool a half package compressed yeast, or if vou cannot get the f^ompressed, take half cake dry yeast, soak in as little water as possible and add ; mold into a ball, lay away where it will not fieeze ; after a day prepare potatoes in same way except that instead of adding yeast when cool, add first ball, work together thoroughly and mold into two balls of same size. These are ready for use any time after twelve hours, and one will be sufficient to raise four ordinary loaves. Set sponge overnight, dissolving the ])otato ball in about a quart lukewarm Avater, which will be sufiicient Avet- ting. A sup])ly of this yeast can be kept on hand by preparing po- tatoes and making a new ball as above directed the day before baking.

Potato Yeast Without Hops. — Four good-sized potatoes peeled, boiled and mashed, four tables]-)ouns white sugar, one of ginger, one (if salt, two cups tlour : ])our over this a ])int boiling water, and beat till all the lumi)s disapix-ar. .After it has cooled, add to it one cup good yeast, and set away to rise ; when risen put in glass or stone jar. cover and set away in a cool i)lace.

Yeast without Yeast. — Tliis requires no yeast to raise it, and has been called the "best yeast in the world." Monday morning, boil one pint hops in two g.allons water for half an hour, strain into a crock and let tlie li(iuid beccune lukewarm, add two even teaspoons salt and half a i)int l)est ])rown sugar; mix half a ])int fiour smooth with some of the liquor and stir all well together. On Wednesday, add three pounds ])otatoes boiled and mashed, stir Avell and let stand till Thursday, then strain and put in stone jugs, but for the first day or two leave the corks quite Ioosp. Stir the yeast occasionally while making, and keep near the fire. It should be made two weeks before using, and will keep any length of time, improviug Avith age. Keep it in a cool i^lace and shake the jug before ]iouring from it. but Avith the cork out, holding the palm of the hand over the mouth to pre- vent the escape t)f the y(>ast. ,

TOA.-<T. bi

Yahoo Yeast. — Mix one quart flonr, one teacup sngar, two tea- spoons alum Avith warm water to a creamy consistency, and add one teacup yeast. When well risen it can be made into cakes with meal and dried ; or for Saltless Yeast., wash, pare and Itoil six ]>otatoes; when done, pour potatoes and water upon half quart flour in pan, mash to a smooth paste, add more hoiling water if needed, one tal)lespoon sugar and thin M'ith ice water till like thick cream. When tepid, add half pint yeast and finish as directed in general directions. Some claim that grated raw potato yeast can in winter be frozen Folid and kept so, tliawing as wante<l and then refreezing. This miirht be well wortli ti'vina.

Although toast is commonly used, few know how to prepare it nicely. Take bread not too fresh, cut thin and evenly, trim off the crust-edges for tlie crumb-jar ; first warm each side of the bread, then present the first side again to the tire until it takes on a rich, even brown color ; treat the other side in the same way. The coals should be bright and hot. Toast properly nuide is very digestible, because all tlie moisture is extracted, and tiie bread has become pure farina of wheat; ])ut when it is exposed to a hot fii-e and tlie outside charred, the inside remains as moist as ever, and butter applied to it while warm does not penetrate, but floats on the surface in the form of rancid oil. Vegetable and meat toasts are improved by dipping the slices in a shallow dish of hot water, slightly salted, in wliich a piece of butter has been melted. Tliis sliould be done always when toast is' hast'du pi'ci)ared and served. Dry toast made after the recipe given is an excellent foundation for the various dishes under this heading, as it may be prepared in a quantity and kept a long time, and is thus always at hand.

Anchovy Toast. — Slice bread the day after baking, and toast il evenly and quickly ; remove the crust, spread Avith a little butter, and then with anchovy butter made as folloAvs : Scrape the skin from a dozen fine anchovies, take the flesh from the bones, pound it smoolh in a mortar; rub thi-oiigh a hair-sieve, put the anchovies

58 TOAST.

into the mortar Avith three-fourths pound fresh butter, a small quan- tity cayenne, and a saltspoon each of grated nutmeg and mace ; heat together until thoroughly blended.

Asparagus Jb«67.— Wash the asparagus clean, cut off the white part except a mere end, put into slightly salted boiling Avater, boil tive minutes, pour off Mater, add more boiling hot ; boil ten to fifteen minutes, then put in a lump of butter, salt and pep))er (some stir in a thickening made of one teasi)oon flour mixed up with cold water) ; rut and toast thin slices of bread, spread with butter and put in a dish, an(l over them turn asparagus and gravy. Tlie water must be boiled down until just enough fur the gravy, wliieh is made as above.

Breal'fast Toast.— Cho]^ cold steak or tongue very fine, cook in a little water, put in cream or milk, thicken, season with butter, salt and pepper, and pour it over slices of toast. Cold l)oiled beef or iVied liver may l)e used instead of steak. Prepare boiled ham in the .<ame way, adding the yolk of an egg.

Buttered loa.st. — Toast slices of bread as directed in preface, butter Avell and serve immediately ; or, beat one cup butter and three tablespoons tlour to a cream, ])our over this one and a half pints hoillnf/ water ; ];lace over a kettle of boiling water for ten minutes, dip into it the toast, and serve hot; or, dij) each slice of toast in boiling hot Mater (slightly salted), spread Mith butter, cover and keep hot.

Cheese ami Egg Toast. — Melt a cup cheese crumbs in a half pint rich milk seasoned with salt, pei)per and butter to taste, and stir in two mcH beaten eggs. Cook a fcM- minutes, stii'ring constantly. Spread over toasted bread and serve on hot platfer.

Cream Toast. — Scald but do not boil one (juart milk, salted, and thicken M-itli two tablespoons flour or one of corn starch ; add two tablespoons butter and the whipped whites of three eggs or a gill of cream. Boil \\\) once and pour over the toast, lifting each lower slice so that the mixture may penetrate them. Tlie slices of toast should first Ije dipped into a shallow dish of hot water into which a tablespoon of butter has been melted. Excellent M-ithout the egg or cream.

Chicken Toast. — Pre]jare the meat as for beefsteak toast, using with or instead of cream or milk the gravy from the chicken m hen you have it. Delicious.

Codfish Toast. — ^lake a codfish cream as given in 'Fish IJeci- y>es" and pour over slices of nicely buttered toast. Chipped ilrictl beef mav be served in same Avav.

TOAST. 59

Dry Toast. — After l)read dough has heen prepared for biscuits by adding egg, Initter and sugar, make into long, narrow loaves, place in pan, let rise and bake. Day after baking slice thin, put in large baking pan and brown in oven, turning and browning other side. A quantity can be browned, or l)roAvn as needed each day. Serve Avith soup, or very nice 1)i'oken in milk, tea or coffee.

Eg(f 2 oast. — Break eggs in sufficient l)oiling hot (but not really boiling) water to cover them, slightly salted. Simmer gently until the eggs are delicately rooked, or until the yolks are covered with a white iilm. Take them up with a skinmier, and lay each on a slice of buttered toast, prf\iously dipped in ..-alted hot water. Butter and ])epper may be added at table, and eat with M'orcestershire sauce. This is an unexcelled breakfast dish.

Excellent Toast. — Cut slices of a uniform thickness of half an inch ; move around over a In'isk fire, to have all jiarts toasted alike; keep only so near the coals that the pieces will Ije heated through when both sides are Avell browned. If the slightest point is blacken- ed or charred, scrape it off or it will spoil the flavor of the Avhole. If covered with an earthen bowl, it will keep both warm and moist. A clean towel or napkin will ansAver if it is to go at once to the table. Stale l)read may be used for milk-toast ; sour bread may be improv- ed by toasting it through, but sweet, light bread, only a day old or less, makes the best toast.

French l^oast. — Add to one-half pint sweet milk two table- spoons sugar, a little salt and a well-beaten egg ; dip in this slices of bread (if dry, let it soak a minute), fry on a buttered griddle until it is a light brown on each side ; sprinkle with sugar and serve. This is a good way to use dry bread.

Lemon Toast. — Into three cups sweet milk stir the well-beaten yolks of six eggs. Dip slices of bread into the mixture and fry in butter to a delicate brown ; froth the whites of the eggs, add a large cup white sugar, two cups boiling water, and the juice and a little of the grated rind of two lemons. Pour this juice over the toast and you have a delicious supper dish.

Mennonite Toast.— BQ^i up three eggs well, add a }>int sweet milk and a pinch salt ; cut slices an inch thick from a loaf baker's bread, remove crust, dip slices into the eggs and milk, fry like dough- nuts in very hot lard or drippings, till a delicate l)rown, butter and sprinkle with powdered sugar, and serve hot.

Oyster Toast. — Prepare an oyster stew with plenty of milk, lightly seasoned with butter or cream if you have it, pepper, salt, etc., and pour over slices of toast ])reviously dipped in hot water. Place oysters carefully on the slices and serve on hot platter.

60 TOAST.

Sausage Toast. — Is made l)y poaldinp; the sausages in 1 toiling water, frying to light brown, chop fine, and spread on Ijits of toast.

Tomato Toast. — Run a quart of stewed rij>e tomatoes through a colander, place in a ))oreelain stew-pan, season with butter, i)epi)er and salt and sugar to taste ; cut slices of bread thin, brown on both sides, butter and lay on a ])latter. and just as the bell rings for tea add a pint of good sweet cream to the stewed tomatoes, and pour them over toast.

Mari'oir-Boiie Toast. — Cover two beef shinbones, five to seven inches long, with dtuigh and wi-ap in muslin ; cover with hot water and boil an hour and a half Remove cloth and dough, shake or <lraw out th(> marrow with a fork upon slices of hot toast ; season with salt, a bit of cayenne and a little chopped celery.

Ouster Toast. — Take one and a half d<^zen nice oysters, chop fine, put in sauce])an with some of their licjuor, add i)epper and a small ])inch of nutmeg; cook a minute or two, stir in the beaten yolks of two eggs and a gill of cream; let boil u]) once, add salt and pour over slices of buttered bread ; serve hot.

Salmon Toast. — Mince some canned salmon fme, put in sauce- pan with a little milk or cream, let heat, season and serve on toast. Poaching egg and placing on center of each slice of toast, putting the salmon around the egg, is a more elaborate manner of serving, and is very delicious

Totigne Toast. — Put finely chopped cold tongue in saucepan Avith a little water; Avhen heated add a small lump butter, salt and ])ep)>er, then stir in two beaten eggs and ])our mixture on each slice of toast; or add with the s<\isoning milk to make quite a gravy; stir in a little thickening of lloin- and water, let boil a few moments, and pour over the toast without adding eggs. The latter way is good for any bits of meat, foAvl or game, and requires less than Avitliont the milk.

Water Toa^i. — Cut eitluM- white or (iraham bread into slices a quarter of an inch thick, trim off cru.sts and brown in a moderate oven, as in Dri/ Toast recipe. This is the way to prepare all toasts, as all the moisture is thu.s evaporated, while hoblmg before the tire only warms the moisture, making inside of bread doughy and indi- gestil)le. For dry toast, butter slightly and serve in a folded napkin if wished hot. as racks allow heat to escape; dip edges into hot water quickly, and butter at once. In making milk toast, wet the utensil to be used in cold water, as this will prevent burning.

( AKK MAKING

CAKE MAKIXa.

"Let all tilings l>c done decontly and in ordor," and the first to put in ordei" wlien you arc going to l>ako is yourself. Secure the liaiv ill a net or otlior covering, to ])rcvcnt any from falling, and brush tlie shoiddcrs and hack to l>e sure none are lodged there that might hlow off: make the hands and finger nails clean, roll the sleeves up abov(> the elbows, and put on a large, clean apron. Clean the kitchen table of utensils and every thing not needed, and pro- vide every tiling that will be needed until the cake is baked, not forgetting even the broom-sjtlints jireviously ]>icked off the new

broom and laid away carefully in a little box. (.V knitting or trussing-needle may be ke})t for testing cake instead of sj^lints). If it is warm M-eather, ]»lace the eggs in cold water, and let stand a few minutes, as they will tlicn make finer frotli ; and be sure they are fri'sb. as they will not make a stiff froth after any amount of l)eating if old. To beat eggs (piickly. add a pinch of salt, which cools and freshens them. IJreak the oii:^!^ one at a time into a saucer so that if there be a liad one it will not spoil the others, and carefully remove all specks before beating. The cake-tins should be prepared before the cake, when baking poAvder is used, as it effer- vesces but once, and there should be no delay in baking, as the mix- ture should b<' made firm liy the heat while the effervescing process is going on. firease the pans with fresh lard, or American Cooking Oil, either of wliich is much better than butter ; line the bottom with ])a])er. using six or eight thicknesses if the cake is large, and c'reas-

( AKK MAKING.

ing tlio t(>i> (UK- well. (Til sonic ovens, liowever, fewer thicknesses of* paper Mould l>c ncc<l('(l on tlie l>ottoin. and in some the sides also should be lined with one or two thicknesses.) Xever hake cakes or confectionery that contain no sliortening on huttered j)aper or tin. Use fine, clean inanilla pai)er. oht.iined for the puri)ose. instead. Sift Hour and >u.i:ar (if not iiulvcrizcd). and measure or weigh. Firkin or very salt hutter should he cut in hits and washed to fresh- un a little : if very har<l. Avarm carefully, hut in no ease allow any (vf it to melt, (iood Imiter must l)e used, as the heat develops any latent had (iualitics. Use pulverized sugar for all delicate cakes; for rich cakes coif(>e-erushed, powdered and sifted; for dark cakes, the hest hrown sugars are best ; for jdly-cakes, light fruit cakes, etc., fine granulated and coliee "A" are best and most economical. In

ordering granulated sugar always sjiecify the ii})e whicn is cheajn'r and much better for all uses than the coarse. Beat the yolks of eggs thoroughly, or until they assume a light, frosty a])pearance (this is as important as to whip the whites.) and strain ; set the whites away in a cool ])]ace until the cake is ready for them, then beat them vigorously in a cool room till they will remain in the dish when turned upside^ down. Rinse the cuj) or bowl used for yolks with part of the milk; remember this in all cooking where yolks and milk are used. Sift a part of the measured Hour with the baking powder or soda and eream tartar through a liand- sieve (which should b(^ among the utensils of ev- ery housekeeper), and mix thoroughly with the rest of the flour. In using new flom- for cither l>read or cake-making, it can be '"ripened"' for use by ])laeing the (puintity intendc<l for l)aking in the hot sun for a few hours, or before the kitchen fire. In using milk, note this : that sour sieve.

milk makes a spongy, light cake ; sweet milk, one that cuts like ])Ound cake ; remembering that with sour milk soda alone is used, while with sweet milk baking ]><)\vdcr or >oihi and <i'eam tartar are to be added.

Having thus gathered the material, cut butter (in cold weather) into small pieces, and Avarm, not melt; beat the butter to a cream, then add the sugar and beat again to a cream, add the milk in small (luantities (never use fresh and stale milk in same cake), next the yolks of eggs, \ho•^^ a part of the flour, then a ]>art of the whites, and

CAKE MAKING. 63

SO on until the Avholc is used ; lastly, add the flaA'oring. Many good

cako-makers first stir the milk and flavoring into the creamed butter

and sugar, then tlie yolks, next the whites, and lastly the flour, first

taking about two-thirds of it and thoroughly mixing the baking

powder througli it ; the remainder of the flour is then left to be used

at discretion. A little more or less flour may be

needed, according to the climate, or to the kind of

flour used, as the " New Process " flour requires one-

riaiu Cake I'au. oightli Icss tluiu otlicr brands. There is great "knack"

in beating cake ; don't st/'r. but beat thoroughly, bringing the batter

up from tlie bottom of the dish at every stroke ; in this way the air is

driven into the cells of the 1 tatter, instead of out of them — but the cells

will be finer if beaten more slowly at the last, remembering that the

motion should always be upward and the spoon always come up full.

In-winter it is easier to beatwith theliand,but insunnnera wooden or

silver spoon is better, and a wooden

j)addle is best, though some prefer the

peculiar form of spoon given in our

illustration, the spaces through the bowl of which double the amount

of work done by it in beating cakes, eggs. etc. An iron spoon

turns the mixture dark. Xever beat a cake in tin, but use earthen

<)]• stoneware. Unskillful mixing, too rapid or unequal baking, or a

sudden decrease in heat before it is quite done, will cause streaks in

the cake. Always l>ake a small cake first ; fill a patty pan, or cover

to a baking-powder can, one-third full, and l)ake: then add more or

li'ss flour as required. If the cake is hard and solid, it needs a few

teaspoons of milk : if more flour is needed it will fall in the middle

and be spongy and cruml)ly. PoAvdered sugar may be sifted on the

top of any cake while it is a little warm : if it dissolves add more

^^^^ when it is cdld : keep st)me for that pur-

Q^^" -^^^^p pose in a spice )>ox Avith a perforated top.

TakLPa.Mi.. Xlif wliitc ])ortion of orange or lemon-peel

should never be used : grat<' only the yellow. When recipes call for

soda and cream of tartar, baking ])Owder may be used by taking a

quantity equal to both. "Milk"' always rwoariH sireet milk. "A cup"

always means a /^rt-cup. not a coffee-cup. But in making any recipe

if the same size cup is used in measuring the ingredients, the result

Avill be the same. The regulation tea-cup means two gills, and as tea

and coffee-cups vary so in size now. a set of regular measures, quarts,

64 CAKK .MAK1.\<;.

pints, gills, etc., would bo advisable, two sets being really necessary, 80 as to have one <>f each size for measuring dr}' articles, flour, sugar, etc. In using recipes given by weight, if scales are not at hand, the table of weights and measures given in back part of bouk will be found a reliable guide. Sour milk may always be used instead of sweet, by using soda only. The proportions of raising powder to one quart of (lour are two heaping teaspoons baking powder, or one teaspoon soda and two teaspoons cream tartar, or one pint sour milk and one level teas])Oon soda. Owing to the alarming adulterations in cooking materials, a t-hcmist advises using tartaric acid instead of cream of tartar. It costs al)out twice as much, but only half the quantity is needed.

In blanching almonds, do not put thciii into the water until it comes to a boil ; let boil a few minutes aftcj- nuts are put in, then throw them into cold Avat(M\ slij) off the skins and dry them in the open air. Do not dry them in the ovcii. wliich takes away the oil. Prepare the da}' before wanted.

Fruit, Avedding and black cak(> kce[i\v(H in wa.xed ])aiH'r, Ijut bet- ter and longer if Avra})ped in tin foil, or wvap in clean towel or nap- kin wet in alcohol or Avhisky. re-wetlini;- occasionally, say once a week, and set in a cool place.

Chocolate loaf and white sponge or delicate cake can be made to advantage at the same time, using yolks of eggs for former and whites for latter. Cut into squares and heai)ed together in the onkv liasket they present an agreeable appearance.

To make an economical marble cake, any ordinary cake reci})e will do, using whites of eggs and white sugar with lemon flavoring for the light part, and the yolks, biown sugar and si)ices. or grated chocolate, for the dark, taking for each i)art half the quantity given in the recipe. Layer cakes may be varied in the same way. alternat- ing dark and light layers when ])Ut1ing together: oi'. stir fruit into one or two layers. Clarilied Ijutter is much better than either lard or butter for greasing cake pans, and is ])repared l)y putting butter over the fire in a ])orcelain liowl or farina boiler until the white cheesy grains have formed in it. Then set to one side, skim off all that rises to the top, settle and strain and bottle for future use. It Avill keep for years, and should be always at hand, as beside its su- periority for the ])m'pose named above, it is es])ecially }>rized for fry-

CAKE MAKING. 65

ing oysters, croquettes, fritters, etc. If the butter is stale or rancid, after skimming it put in one or more slices of toasted bread, which will absorb the offensive taste or odor in a few ininutes.