The Homo.

Lake Wakatip Mail, Issue 2278, 15 September 1899, Page 6

The Homo.

Bread Very excellent, bread is made by tlnfollowing rulel tablespooiiful of butter or lard. 1 tablespoonfnl of sugar. 1 tablespoonful of salt. 1 pint of milk or water (lukewarm). 2 quarts of Hour, half a yeast cake or half a .-up of yeast. Into the bread-pan put the salt, butter, and sugar; sift over it 1 quart of the flour. Make a hole in the centre of these

ingredients, and pour into it. stirring slowly, the pint of lukewarm water ot milk in which the yeast has been thoroughly dissolved, or to which the liquid yeast has been added. Stir vigorously till a smooth batter is formed, then

cover and set away overnight in a room whose temperature is about (Mkleg. As

sooti as possible in the morning, stir into this spongy mass the remainder of the flour, reserving two tablespootifuls of it for sprinkling the hands and breadboard during the kneading operation. Thiui pross and work ilu* thoioughly for twenty minutes; by this time no part of it will stick to the hands or hoard Cover and place in a warm crner. out of the way of draughts, lor five hours : then turn again on to the kneading-board. knead for ten minutes, form into loaves, and place in wellbuttered fins. T.et these rise for an hour longer, then bake fifty minutes in a good oven. When baked, remove from the tins, place the loaves in a slanting position. cover with a clean cloth until cold, then place in a clean empty The housekeeper for two <-an \ai> this programme towards the end by dividing the dough info three parts, making two of them into loaves, and the third into a half-dozen biscuits or rolls, which are not seldom favourites at dinner or lea. For the biscuits, take bits of the dough about as large as English walnuts, and roll them into balls : place in the pan so that they touch one another. Or delightfully crusty ones are obtained by baking them in little patty-pans. For the rolls, take twice the quantity for biscuits, and roll each bit till it is three inches long and one inch wide. Thebiscuits or rolls will only require twenty or twenty-five minutes for baking

It is hard to point out the most important steps hi bread-making, but thorough kneading, slow rising, and careful baking are some of the requisites. and the use of lukewarm water or milk the first essential. One housekeeper. whose intellignee in other tilings Is up to the average, during the absence of her excellent cook, for three nights in succession killed the yeast by using hot water A second, who owns a diploma from a famous institution, made the same mistake, but only once, and it was ever after borne in upon her to emphasise lukewartnness when bread was underway. The Pieces. Fortunately the housekeeper for two is troubled but little with pieces, and yet upon every bread-box should be written lmprrfdvely. " Waste not. want riot" : and as the time may come when into other hands she must resign lbwork of the kitchen, while she takes up that of the nursery, the recipes for stale bread may only too often be called into play. First', tree specs of bread can be

toasted a delicate brown, buttered evenly. and «ent at once to the tea-table, where they seem a most suitable accompaniment to the dish of tea : or. if too hard and dry for this treatment, toast as carefully as in the first instance. and then nlaco in a vegetable dish. F<>r four slices, enough for iwo persons, hear a e.ilToc-oup of milk to just under the boiling-point, stir into it a flesrser:spoonful of butter and a pinch of salt. When the butter has molted in the milk, pour all over tho toast. foyer for five minutes and then -serve. Stale slices can be made into a bread-and-butter pudding occasionally, and give satisfaction too. Tt is difficult, af tor all. to prescribe for two people, but often one or the other has a large appetite for the sweet dish at dinner, and so quantities are given that are ample fur two. or will serve for a third, who is so often a guest at the young people's fable : 1 pint of milk. 2 snoonfulis of sugar, half-a-teaspoonful of vanilla. .1 slices of bread. 2 tablespoon fuls of currants. P.ntter the bread, and tilace it in a pudding dish. Te at the egg< verv light.

add to them the milk, sugar, and flavouring. and ponF Hie whole nver the buttered bread, Cover and bake half anliour. then remove the cover, sprinkle over the top the currants and 1 > ib• • a little longer uncovered till the pudding is of a delicate brown. Bits of bread can be carefullv dried in the oven, then rolled and sifted, the verv fine crumbs being saved for croquettes or breaded cliops. and the coarser ones converted info either a pudding or. better still, pancakes. For the pudding use : 1 large eiip of milk. half--a-cnp of

bread crumbs. 1 egg. Soak the crumbs in the milk for an hour, add the egg beaten very light, and bake half an hour. Fat with it a *nuer made bv eroani'ns together two large table spoonfuls of sugrnr and a scant one of buffer.* to which is added one fable spoonful of milk and twenty drops of vanilla. Serve the pudding lint. For the pancakes use the recipe for the pudding, adding to it a tablespoonfni of flour. Hake on a griddle or a spider, and eat with maple sugar and butter. Theco are some of the best and most aft raetive ways of using hre.nl -TVes ~r .■riimbs. and while thev savour .some what of e.-oriotnv. lia v.- i>■. '.iit. 'i ~f |, n-sim-my about them " ITarper's Ha zar."