FREE BOOKS

Author's List




PREV.   NEXT  
|<   121   122   123   124   125   126   127   128   129   130   131   132   133   134   135   136   137   138   139   140   141   142   143   144   145  
146   147   148   149   150   151   152   153   154   155   156   157   158   159   160   161   162   163   164   165   166   167   168   169   170   >>   >|  
h a lengthy and troublesome one, it is far better to secure the same results by browning the bread in a moderate oven. Such toast is sometimes called _zwieback_ (twice baked), and when prepared from good whole-wheat bread, is one of the most nourishing and digestible of foods. Directions for its preparation and use will be found in the chapter on "Breakfast Dishes." STEAMED BREAD.--Steaming stale bread is as open to objection as the surface toasting of bread, if steamed so as to be yielding and adhesive. It is not, perhaps, as unwholesome as new bread, but bread is best eaten in a condition dry and hard enough to require chewing, that its starch may be so changed by the action of the saliva as to be easily digested. LIQUID YEAST. _RECIPES._ RAW POTATO YEAST.--Mix one fourth of a cup of flour, the same of white sugar, and a teaspoonful of salt to a paste with a little water. Pare three medium-size, fresh, and sound potatoes, and grate them as rapidly as possible into the paste; mix all quickly together with a silver spoon, then pour three pints of boiling water slowly over the mixture, stirring well at the same time. If this does not rupture the starch cells of the flour and potatoes so that the mixture becomes thickened to the consistency of starch, turn it into a granite-ware kettle and boil up for a minute, stirring well to keep it from sticking and burning. If it becomes too much thickened, add a little more boiling water. It is impossible to give the exact amount of water, since the quality of the flour will vary, and likewise the size of the potatoes; but three pints is an approximate proportion. Strain the mixture through a fine colander into an earthen bread bowl, and let it cool. When lukewarm, add one cup of good, lively yeast. Cover with a napkin, and keep in a moderately warm place for several hours, or until it ceases to ferment. As it begins to ferment, stir it well occasionally, and when well fermented, turn into a clean glass or earthen jar. The next morning cover closely, and put in the cellar or refrigerator, not, however, in contact with the ice. It is best to reserve enough for the first baking in some smaller jar, so that the larger portion need not be opened so soon. Always shake the yeast before using. RAW POTATO YEAST NO. 2.--This is made in the same manner as the preceding, with this exception, that one fourth of a cup of loose hops tied in a clean muslin bag, is boiled in the wat
PREV.   NEXT  
|<   121   122   123   124   125   126   127   128   129   130   131   132   133   134   135   136   137   138   139   140   141   142   143   144   145  
146   147   148   149   150   151   152   153   154   155   156   157   158   159   160   161   162   163   164   165   166   167   168   169   170   >>   >|  



Top keywords:
starch
 

mixture

 

potatoes

 
ferment
 

stirring

 

thickened

 

boiling

 

earthen

 

fourth

 

POTATO


likewise

 
approximate
 

quality

 
colander
 
Always
 

amount

 

Strain

 

proportion

 

impossible

 

minute


muslin

 

sticking

 

boiled

 

burning

 

manner

 
preceding
 

exception

 

begins

 

contact

 

kettle


ceases

 

reserve

 
occasionally
 

morning

 

closely

 

fermented

 

refrigerator

 

cellar

 

portion

 

larger


lukewarm
 
opened
 

smaller

 

lively

 

baking

 
moderately
 

napkin

 
Breakfast
 
Dishes
 

STEAMED