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MANNLIBRARYR.Cornell UniversityALBERTGift ofThomas Bass
Cornell UniversityLibraryThetineoriginal oftliisbookis inCornell University Library.There are no known copyrightrestrictions inthe United States on the use of 13074
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.CENTENNIALBUCKEYECOOK BOOK,COMPILED BYTHE WOMENOF THEMARYSVILLE, OHIO.*'Bad dinners go handisinhand withJ.H. Shearer & Son.totaldepravity, while a properly fedalready half saved."MARYSVILLE1876.:man
Entered according to an Act of Congress, in the year 1876, by theWomenof the FIRSTCONGREGATIONAL CHURCH,Marysville, Ohio,In the office of the Librarian of Congress, at Washington.THE TRIBUNE, PRINTERS, ENGRAVERS AND BINDERS, MINNEAPOLIS, MINN.
TO THEPLUCKY HOUSEWIVESOF1876,WHO MASTER THEIR WORK INSTEAD OF ALLOWINGIT TO MASTER THEM,THIS BOOKISDEDICATED.
LICENSED BYH. E. Newton, Minneapolis, Minn., under Trade-Mark No.United States PatentOffice, July 25th, I876.5875, issued from
PREFACE,The compilationof thisnewcandidate for the favorof housekeepers, was begun as a labor of loveiijtheweak and struggling church, with littleexpectation that it would reach its present proportions,but the women of the church, who had the work inhand, met a most kind and generous response frominterest of afriends in every part of the country,themselvesand soon foundin possession of material for amore complete andbook,fuller,and better adapted tothe wants of the average American housewife thanany previous work. This material, made up as it wasof choice bits of the best experience of hundredswho have long traveled the daily round of householdduties, they found to be of the greatest interest tothemselves as practical housekeepers, and believing itwould equally interest and benefit all who came intopossession ofit,practical,they determined to arrange, classifyand publish it in a more convenient and substantialform than was at first intended, primarily, of course,in the interest of theirless,they believe,housewives.inbeloved church, but scarcelytheinterestof their sister
PREFACE.VIThe work of compiling has been done in timesnatched from other duties, and the one aim has beento express ideas as clearly and concisely as possible,and to arrangewithallespecial reference to con-venience, following so far as possible the simple orderof the alphabet.Theinstructionswhich precede therecipes of each department, have been carefullyup and aremadetrustworthy, and the recipesentirelythemselves are new to print, well endorsed, and, it isbelieved, invaluable to young or old housekeepers.Severalnewfeatures have beenthough not belongingclose relations toitstrictly, tointroduced, whichcookery, bear suchthat the fitness of their appearancein the connection is evident.The veryfulltables oftime and measures, and the articles on Housekeeping,Marketing, Carving,The Sick Room, The Laundry,Hints to the Well, and the Medical and Floral departments will be found quite as suggestive as thepages which precede them.There has been no attempt at display oronly purpose being topractical work.makeeffect,thea thoroughly simple andIn the effort to avoid the mistakes ofothers, greater errorsmay have been committed, butwork is submitted just as it is to the generousjudgment of those who consult it, with the hope thattheitmaypridelessen their perplexities,without which workexcellence impossible.isand stimulate that justdrudgery and great
—CONTENTS.BREAD.— Sponge — Bread— Coffee Bread — Light Yeast— Milk Yeast Bread— Poor Man's Bread—Rising Bread — Yeast Bread — Buckeye Brown BreadBrown Bread — Eastern Brown Bread — Graham BreadSteamed Corn Bread — Boston Com Bread — Mrs. B.'sCom Bread— Corn Cake— Corn BreadInstructionsBreadPAGESaltI7 3SBREAKFAST AND TEA CAKES.—————Breakfast Cake BunsNorth Carolina BunsButtered Toast Breakfast Toast Minnonite Toast MilkToast Mrs. Gould's Drop Cakes Lucy's Pop OversPocket Books Rusk South Carolina Biscuit Soda BiscuitSuperior BiscuitSally LunnSpoon BiscuitAmerican House Rolls Cream of Tartar Rolls CommonRolls— French Rolls— Nice Rolls— Philadelphia RollsRollsWedding Sandwich Rolls Crumpets MuffinsQuick Waffles Waffles Egg Crackers Buckwheat ShortCake Centennial Biscuit Corn Rolls Cushman CakeCom Mush Johnny Cake Rhode Island "Spat Outs"— GraGrahamham Biscuit Mrs. Buxton's Graham GemsGems 'Gems without sour milk Muffins Rye or GrahamDrop Cakes Biscuit for Dyspeptics Graham MushGraham ——3S SIFRITTERS.InstructionsCream—AppleFritters— VanitiesFritters— ClamFritters— Corn Oysters— Cucumber Fritters — Fritters—Snow Fritters52-54GRIDDLE CAKES.— Buckwheat— Bread— Breakfast— Batter— Crumb— Flannel— Indian— Rice — Soft Short—Tomato BatterInstructions.S4-58YEAST.Instructions— Dry — Hop— Potato—ToVHasten Milk Yeast58-65
———via.CONTENTS.CAKE.— Centennial — Buckeye — Almond — Black—— Bread— Cream Cider— Corn Starch — Coffee—Cup— Caramel— Cincinnati— Delicate— Salem ElectionOld Hartford Election — Apple Fruit — Fruit Loaf— Farmer'sFruit — Poor Man'sFruit— Scotch Fruit —ThanksgivingFruit — Feather — Fig — Grove — Hard Money — HayesHoosier— Hickory Nut— Imperial — Lady — Yellow LadyLemon — Raised Loaf— Loaf— Aunt Hettie's Loaf— Min— Marble — Marbled Chocolate— One Egg— OrangePeach— Plain — Citron Pound — Measured Pound — PyramidPound — White Pound — Queen Vic Sponge — SheridanSpice — Snovr — Tea — Ten Minute — Tilden — �� White66-94LAYER CAKES.— Almond — Almond Cream — Boston CreamFrench Cream — Ice Cream — Tip-Top Cream — CocoanutCaramel — Cooper — Chocolate — Just Splendid CustardHard Times — Lady Fingers — Lemon — Minnehaha — Neapolitan — Orange — Rolled— Ribbon — Snow — Velvet Sponge—Vanity — Washington— White MountainInstructions94-104FROSTING.— Almond Frosting— Boiled Frosting— FrostingFrosting with Gelatine — Frosting' without Egg -HickoryNut Frosting— Ornamental Frosting — Yellow Frosting105-108Instructions.CRULLERS AND DOUGHNUTS.Instructions— Crullers — Fried Cakes — Albert's Favorite— Raised Doughnuts— Sponge Doughnuts 108-110Doughnuts.COOKIES AND JUMBLES.———Instructions— Ada's Sugar Cakes Cookies Lemon SnapsMolasses Cookies Nutmeg Cookies Peppernuts SandTarts— Cocoanut Jumbles Rich Jumbles110-H2———GINGER BREAD.InstructionsExcellent—AuntSoftMolly's Ginger BreadGinger— GingerBreadBread— Sponge Ginger Bread
——CONTENTS.——IX—Ginger Cookies Ginger Crackers Ginger Cakes BestPAGEGinger Drops Ginger Puffs Ginger Snaps Hotel GingerSnaps1 12-124———.CREAMS AND CUSTARDS.— Charlotte Rus e — Hamburg Cream —Cream — Rock Cream — Tapioca Cream — Velvet CreamWhipped Cream — Blanc Mange — Raspberry Blanc MangeMont Blanc — Apple Custard — Apple Snow — ChocolateCustard — Corn Meal Custard — Floating Island — Flummery— Good Baked Custard — Lemon Custard— Rice CustardInstructionsSpiced ChocolateItalian— Snow Flake.,,.125-132CONFECTIONERY.— Centennial Drops — Buckeye Kisses— Almond— Buckeye Butter Scotch — Canellons— ChocolateCaramels — Chocolate Drops — Cocoanut Caramels — Cocoanot Drops — Everton Ice Cream Candy — Graham CakesHickory Nut Taffy — Hickory Nut Macaroons — LemonCandy — Molasses Candy — Pyramid of Cocoanut DropsPop Corn Balls — Peanut Candy — Sugared Calamus, orSweet Flag — Sugared Pop Corn133-140InstructionsMacaroonsCANNING FRUITS.— Blackberries — Green Gooseberries — Peaches or— Peaches — Pine Apples— Peaches— StrawberriesCorn — Sweet Corn — Tomatoes in Stone Jugs — TomatoesIpstnictionsPearsWatermelon141-150CATSUP AND SAUCES.— Cucumber — Currant — Cherry — Gooseberry— Bread Sauce— Cranberry— Celery— Curry Powder— Chili Sauce— Drawn Butter — Holland Sauce — OysterSauce — Onion Sauce — Parsley Sauce — Roman SauceSalad Sauce — To Prepare Mustard151-157InstructionsTomatoDRINKS.— Coffe nd Tea— Coffee with Whipped Cream— Cocoa — Chocolate — Cider — Grandmother's HarvestDrink — Lemonade — Lemon Syrup — Apple Tea — Iced TeaInstructions158-164
—CONTENTS.EGGS.———PAGEBoiled Eggs Baked Eggs Eggs on ToastOmelet CornEgg GemsFrizzled Ham and EggsOmelet— Omelet Souffle— Puff Omelet— Poached Eggs165-170Rumbled sFried, Baked and BoiledBrook Trout FishBallsCroquettes of Fish— Fish ChowderKaty's Codfish—— Baked Herring—171-175FRUITS.—Ambrosia— IcedInstructions— Peach PyramidCurrants— MockStrawberries176-178GAME.—InstructionsBroiled Pheasant, Squirrels and Prairie ChickensPartridge Pie Prairie ChickensRoast Quails Roast—Haunch———of Venison179-183ICESInstructions— Chocolate Ice——ANDICE CREAM.Cream— Ice Cream —Lemon and— Mrs. Wat-Orange Ice Cream Pine. Apple Ice Creamson's Ice CreamApple IceJELLIESAND184-188JAMS.—Apple and Blackberry— Currant— CranberryGrape — Lemon — Quince — Crabapple — Wild CrabappleWine — Blackberry Jam — Currant — Gooseberry — �—— Beef—BoiledInstructionsBroiled BeefsteakFried Beefsteaksteak Toast BeefsteakSmothered in Onions—Corn Beef— Beefa laMode— BoiledFresh and Salt BeefTongue— Ragout Beef— Roast Meat with Pudding— FrizzledBeef— Fried Liver— Toad-in-the-Hole— Mutton Chops-——Boiled Leg of Mutton Roast Leg of Mutton FricatelliBoiled HamBroiled HamDelicious Fried Ham——
—CONTENTS.Mixed Sandwiches— Spare—Rib Pot-Pie Pig's Feet SauceSalt Porlc— Yankee Pork and—Pork Head-Cheese— Fried———XIpage—Beans Sausage Canned Sausage or Tenderloin FriedVeal Cutlets— Pate de Veau— Roast Loin of Veal—VealStew Veal � Escaloped——OystersFried OystersOysterOyster Patties Oyster Short Cake Oyster Pie 212-214——.PASTRY.—Aunty Phelps' Pie Crust— Apple Pie— AppleMeringue — Dried Apple — Sliced Apple — Cream —-Crumb— Cocoanut — Combination — Custard — Lemon — MinceMeat — Mock Mince — Pie-Plant— Dried Peach — PotatoPumpkin — Bina's Strawberry Short Cake — Orange ShortCake — Cream Tarts215-225Instructions.PUDDINGS AND SAUCES.— Apple Roley Foley—Boiled Apple Dumplings— Birdnest — Bread— Batter— Cottage—Corn Starch — Morange — Fannie's Pudding — Fruit — Fig — Green Corn— Kiss — Lemon — March—OrangeBoiled Indian ——Plum—Pop Corn—Quick Puff — Rice—Sago andApple — Suet — Transparent — Apple Tapioca — GrandmaThompson's White Pudding— Bread Pudding Sauce— Cream—Every Day— ructions— Cherry — Pear — Peach — Quince —Tomato— Apple Butter— Lemon Butter— Peach—Cooper's Marmalade — Dried AppleWatermelon ��Chow Chow Pickles Chow Chow CauliInstructionsflower Pickle Cucumber Pickles Chopped and SlicedPickledMangoes, Nasturtions and PeppersPicklesChicken Pickled Oysters Pickled Onions PiccalilliPickled CucumbersSpanish PicklesPyfer Pickles—Spiced——Currants — Pickled——Grapes — Spiced—Grapes——Spiced
———'CONTENTS.XII———Gooseberries Muskmelon Pickles Peach Pickles Pearpagend Apple Pickles Euckered Plums Pickled RaisinsSweet Tomato Pickles Pickled Walnuts or ButternutsWatermelon Pickles .244-25———POULTRY.— Baked———Boned Chicken Chicken orBeef Croquettes Broiled Chicken or Quails ChickensChicken Pot-Pie Chicken Pie Chicken Piefor Lunchwith Oysters Dressing for Chicken Fried Spring ChickenFried Gumbo Jellied ChickenRoast Turkey RoastTurkey with Oyster Dressing English Roast Turkey258-270Instructions ��——Sidney Smith's Winter Salad Cabbage SaladChicken Saled Cucumber Salad Ham Salad HerringSalad Tomato Salad Salad Dressing Cream Dressingfor Cold SlawDressing for Lettuce Cream .— Clam — Beef and Noodle— Grandmothers' Bean— Green Corn— Green Pea— Mock Turtle — Oyster— Pot auFeu — Tomato — Turkey — Veal — Vermicelli276-284InstructionsVEGETABLES.— Asparagus—A Good Boiled Dinner— Beets andYoung Beet Greens — Baked Beets — String and ShelledBeans — Bina's Stewed Corn — Dried Corn — Drying CornPreserving Corn — Boiled Cauliflower — Stuffed CabbageStewed Cabbage with Egg and Fried Cabbage — Egg PlantItalUan Macaroni — Macaroni — Boiled and Fried Onions —Boiled and BakedPotatoes, Baked and steamed SweetPotatoes — Fricassee of Old Potatoes and Fried PotatoesFried Raw Potatoes— M.ished Potatoes— New PotatoesPotato Cakes — Saratoga Potatoes— Baked Parsnips— GreenPeas — Peas Stewed in Cream— Howboil Rice — SalsifySummer Squash— Winter Squash— Succotash — Baked Tomatoes — Mother' Sliced Tomatoes — Stewed Tomatoes — TomotoesBrine — Tomato Toast— Turnips285-301Instructionstoin.CENTENNIAL GOVERNORS.Lemon Custard— Soda Biscuit— Potato Pudding— Rice Cake—
—CONTENTS.——XIII——Buford Cake Salad Dressing To keep Cut Roses FreshVeal Loaf Isinglass Jelly Silver Cake French PickleCup Cake Maine Sponge Cake Good Bread OrangePieChristmas Plum Pudding Black Cake White SpongeCake Delicious Pumpkin Pie Orange Cake Iced PlumPudding Charlotte Russe Lemon Ice Enchilidas Spice—————Cake— Snow BLE OF WEIGHTS AND MEASURES.— Liquids Avoirdupois — Liquid Measure .Cooks' Table313COOKS' TIME TABLE.Modeof Preparation—Timetion— Timeof CookingofDiges-314-31S.BILLS OF FARE.—Spring Breakfast, Dinner and Supper Summer Breakfast,Dinner and Supper Autumn Breakfast, Dinner and Supper Winter Breakfast, Dinner and Supper Lunch No. iand 2 Tea for Company Economical Breakfast No. i316-317and 2 Economical Dinner No. 1,2, 3, 4, 5, 6 and 7——————.FRAGMENTS.How——Mother makes Hash After Thanksgiving Dinner Always Save Sweet Pickles A Crumb of Bread StuifedBeefsteak— How to make nice Gravy The care of Fat and3'8-32«Drippings————HINTS FOR THE SICK ROOM.Instructions— Arrow Root Custard— Alum Whey— Beef Tea— —Chicken Brothfor Sick— Egg Gruel— FeverInvalids—Jellies— Mulled Buttermilk Milk Porridge— Oat Meal for the Sick— PanadaRaspberry Vinegar Raspberiy Relish Currant ShrubBarley WaterDrink— Graham Gems—for—Drink— Toast Tea— Tamarind Whey— VegetableWine Whey— Wheat Gruel— Excelsior BlackberrySassafrasSoup322-326WineHINTS FOR THE WELL.Instructions— A Dyspeptic's Fight for Life327-329
—XIVCONTENTS.HINTS ABOUT MARKETING.— Lamb — Pork — Turkey — Geese—— Fowls — Pheasants — Quails — Pigeons — PrairieChickens — Plover — Woodcock — Snipe —Venison— FreshBeef— Veal — MuttonPAGEDucksFish— Salt Fish— Smoked, Fish— Wood'HOWThe.330-334,TO CUT AND CURE MEATS.Hind and Fore Quarters ofDivisions of thePork and Mutton—BrineforBeef, Veal,Hams andTongue,Beef,Pork— To Cure Hams— To Keep HamsPickled335-337CARVING.—————Turkey Chickens Partridges Sirloin of Beef Shoulder ofMuttonHam Leg of Mutton Tongue Haunch ofVenison Loin and Fillet of Veal -Breast of Veal Fish 338-340——————.HOUSEKEEPING.—As an Accomplishment The Model House and the care ofThe Parlor The Sitting Room The Dining RoomitThe Bed Room—The Guest Chamber— The KitchenHouse CleaningGeneral -352THE LAUNDRY.— Prof. Liebig's Washing Fluid—Soap for Family—Flour Starch—To make Fine Starch—Enfor Shirt Bosoms — How to do up Shirt Bosoms — ToInstructionsuse —BluingamelWash Flannels— To Wash Blankets— To Wash Lace CurtainsTo Wash Thread Lace To Wash a Silk DressGall Soap— To Prevent Blue from Fading To BleachMuslin Brown Linen -To clean articles made of White P y353-358————FLORAL.—My—Morning Glories House Plants To keep Plants withouta fire at night— Window Gardening Sure Shot for RoseSlugsAnother To Prepare'Autumn Leaves and Ferns—To————To Crys—To Pro-Prepare Skeleton Leaves Drying FlowersGrasses— To make a Rustic Flower Standtalize
—CONTENTS.XV—from Earwigs To Clear Rose Trees frompageBedding Plants from Leaf Lice An excellent Shading for a Green House359-363tect DahliasBlight— To Free—FARM AND GARDEN.Apples— The Cherry—————Pears The Quince To Raise Plantsand Gooseberries To Prevent Mildew onGooseberry Bushes The Raspberry Remedy for the PlumCurculio— To Prevent Rabbits from Eating the Bark ofyoung Fruit Trees Protecting Cabbage from Worms ToRaise Celery How to Raise Indian Cgrn Remedy forSmut in Wheat The Horse Good Feed for Horses ForColic in HorsesFor Wounds in Horses, for Botts inHorses, Loss of Appetite in Horses Cure for Bloat inCalves and Horses If Cows give Bloody Milk ChokedCattleLice on Cattle Hog Cholera To Kill Ticks onSheep To Cure Grub in Sheep To Cure Foot Rot inSheep Chicken Cholera Gapes in Chickens To RemoveLice on Fowls Chicken Feed To Prevent Cats DICAL.———Poison Diphtheria Scarlet Fever CholeraFeet Oil- Cure for Corns Good CroupRemedies— Constipation Sure Cure for Cholera InfantumBlackberry Cordial Eye Wash For Sore Mouth inNursing Babies Golden Ointment for Salt Rheum, ScaldHead and Catarrh Healing Salve Itch Ointment SalveLiniment ;Salt Rheum Tetter Ointfor Cuts and BurnsTo Prevent a Childment'Teas For Sore ThroatCoughing at Night To Prevent Taking Cold To Cure aFelon To Stop Bleeding at the Nose To Stop BleedingWhooping Cough— To Remove Warts Cure for Woundsfrom Rusty Nails To Remove Cinder from the �—————— �————Cutting Teeth Queen Bess ComplexCanai-y Birds TeethCologne Water Clean Hair Brushes Bostonion WashBemett Powder For Chapped Hands, Face or Lips InMagic Furniture Polish To Clean Silverwaredelible Ink————WalksEasily — To Make Rag Rugs — To Destroy Weeds— To Keep away Moths — To Preserve Books — BlackCommunion — To PressWoolens — Unfermented Wine—To take out MilSatin — To Press and Clean BlackinforforSilk
——XVICONTENTS.—pagedew Cement for Mending Stone Jars, etc., Cement for attaching Metal to Glass, Cement for China, To Paste Paperon Tin, Cement for Horn, Pearl, Shell and Bone Lightning Cream for Clothes or Paint Cochineal Coloring.377-380——HIT AND—.MISS.— Cranberries—Jap— Lebanon RuskSauer Kraut- -To Keep Butter Fresh — Clover Vinegar381-382—Baking PowderBreadSoda Biscuitanese Paperware Maryland Biscuit—.THE FRUGAL HOUSEWIFE.—To Roast Venison—A Fowl or Turkey Roastedwith Chestnuts — To Jug Pigeons — A Steak Pudding383-384TitlePage.ILLUSTRATIONS.of Beef— Veal — Pork — Mutton — Sir— Shoulder of Mutton— Ham—Leg of MuttonHind and Fore Quarterloin ofBeefTongue— Haunch of Venison335-34 ADVERTISEMENTS.— Delaware Fence Co. —The Independent—Way's Clothes Wringer — Landis' Clothes Horse — TheChristian Union — Dr. E. F. Townsend— Domestic SteamEngine —John's Sewing Machine — W. H. RobinsonWhite & Mitchell— Robinson Bros. & Co. —Housekeeper's Companion — Union County Journal — HarrisonKitchen Safe — John H. Cause & Co. — Whiteley, Fassler& Kelly— Smith & Curtis—The Congregationalist— Mrs. A.Duryea's StarchSt.Hitt,—Freemans,Staley & Morton— Woods, Weeks &W. Crane— Gillet's Cream Yeast— ProfWm. B. Tarr— W. Z. Evans— Halm, Bellows, & Butler—Buchan's Carbolic Soap—Jas. C. Dunn Pocket CookStove— L. M. Baker—J. Landon—J. H. Shearer & Son— Mrs.H.SellsCo.— C.G.&E.'—Ogden—F.O. Pierson— R. Brandriff— C. M. IngmanBaxter— Leroy Decker— Morey & Son— N. S.M. Scott—B. Newlove— H. W. Morey, D. D. S.McCloud & Bro.— Mahncke, Muchlenbruch & Co.— S. L.Irwin Robinson & Robinson S. McCampbell & SonMarysville Butter Tub and Spoke Co— Morse Bros.— LeverSpring Bed Co385-407C. S.— W.E.Long—O.———
;THE BUCKEYE COOK BOOK.BREAD MAKING."All that amanhath will he give for hisyet thousands are daily robbed of halfbecauseitsstaffislife ;"andworthThere islife'sso unsuitably prepared.no one thing upon which the health and comfort of afamily so much depend as light, sweet, tender breadand the only kind that is good for the health, and atthe same time acceptable to the palate, is the wellraised,home-madeloafThe coarsest fare is acceptableand appetizing with good bread, but the most luxurioustableisnot even tolerable withoutyou haveit.If for breakfastlight crisp rolls, for dinner, spongy, sweetbread, and for supper, flaky raised, biscuit, thebe excellent the year round.bread making seems a simple process,farewilldelicatecareand nowledge of all the contingencies of the process,upon the different qualities of flour,dependent2
THE BUCKEYE COOK BOOK.18the varying kinds and conditions of yeast, and the—the process of raising bread inwinter makes it sour in summer.) There are manylittle things in bread making which require accuratechange of seasons(asobservation, and thoughyou may have valuablepes and well defined methods inexperience will secure thedetail,name merited by sothough earnestly coveted by everyhousekeeper,—"anyeast,and watchfulcare.Goodfew,practical, sensibleexcellent bread-maker."things are indispensable to success,reci-nothing but—goodThreeflour,goodflour adheres to theshows the impress of the linesof the skin. Its tint is cream white never buy thatwhich has a blue-white tinge. Poor flour is not adhesive, can be blown about easily, and sometimes has adingy look, as though mixed with ashes. Never useflour without sifting, and you will find a large tin orhand, and,ifpressed,;woodenpailwith a tightsifted flour, a greatfittingcover, kept full ofconvenience.All kinds of flourand meal, except buckwheat and Graham, need sifting, and all except wheat flour should be bought insmall quantities as they become damp and musty bylong standing.THE SPONGE.is made from warm water or milk, yeast and(some add mashed potatoes,) mixed together inproper proportions. In summer, care must be takenThisflour,not to set sponge too early, at least not before nine orten o'clock in the evening.Make up a rather thickbatter of flour and tepid water or milk scald the;
BREAD.19prevent souring, and cool before usingaddand place to rise on the kitchenIn very hot weather, sponge can be made withlatter to;yeast, cover closely,table.In winter,cold water.mix thebatter with verywater or milk, (blood warmth, 98 ; testingitwarmwith theand making it as warm as you can bear) stirin the flour, and this will cool it sufficiently for theCover closely and place in a warm and evenyeast.finger,;A goodtemperature.planisto fold a clean blanketand cover over, providing the sponge isverylargecrock or jar, So that there is noinasetdanger of its rising and running over. As a generalrule, one small teacup of yeast and three pints of" wetting " will make sponge enough for four ordinaryseveral timesA very excellent sponge, (especially for winterloaves.made with mashed potatoes, as follows peeland boil four or five medium sized potatoes in two(it will boil down to one quart)quairts of waterwhen done, take out, press through a colander, ormash very fine in the crock in which you make yoursponge make a well in the center, into which put oneuse), is:;;;cup ofand pour overflour,the potatoes;stirand a cup ofmoist bread.sure thatitInthe boiling water fromenoughpint of tepid water, flourter,itthoroughly, andThis sponge makes verylast, beingyeast.allwhen cool, add amake a thin bat-tosponges, add the yeastwill not scald;when placedto rise, alwayscover closely. Many think itthe sponge thoroughly, like batter for a cake. Allthe various sponges are very nice baked on a griddlean improvement to beatfor breakfast cakes, or,betterstill,inmuffin rings.
THE BUCKEYE COOK BOOK.20Whenused insponge ratherthisway, add alittle saltand make yourthick.TO MAKE YOUR BREAD.Always be"inUp inthe morning early, just at the peep of Jay,''summer timeto prevent thesponge becoming sourto be gettingby too long standing, and in wintermaterials warmed and in readiness forA large,use.seamless tin dish pan with handles and a tight-fittingcover, kept for this purpose alone,wooden bowlfor bread.Itisbetter than ashould be thoroughlywashed and scalded every time it is used. Measureand sift the flour. It is convenient to keep two quartcups, one for dry and the other for liquid measuring.warm the flour and also the sponge.Put the flour in bread pan, make a large well in thecenter, into which pour your sponge, adding a smallhandful or two level teaspoons salt, (this is the quantityIn winter, alwaysfor four loaves of bread)to get thedough too;mixstiff";well,being careful notturn out on your breadrub your pan clean, and add the " rubbings " tothe bread.Knead for fully twenty minutes, or untilboard;your dough ceases to stick to either bread or pan.The process of kneading is very important. Somegood bread makers knead with the palm of the handsuntil thedoughisaflatthis operation until thecake, then fold once, repeatingdoughelastic; others close theand quicklythemis perfectly smooth andhands and press hard anddough with the fists, dippingwhen the dough sticks or, afterinto theinto the flour;
BREAD.21kneading, chop with the chopping knife and thenknead again others still knead with a potato masher,thinking it a great saving of strength. No exact direc;tionscanbe given, butandexperiencewill secure the desired results.practiceAfter the breadisthoroughly kneaded, form into a round mass or largeloaf; sprinkle the bread pan well with flour, and havingplaced the loaf incover,andsprinkle flour lightly on the top,it,set to rise in arise well this time,to the season of the year.board, knead lightly,fivewarmtemperature—thatPlace again on the breadis,with elastic movements,minutes, and again form into one largeto pan,andletlet it;say from one to two hours, owingrise,loaf,returnThennot so long this time.knead down in the pan, cut into equal parts, place oneat a time on the board, mould each into a smooth,oblong loaf, and put one after another into a wellgreased baking pan, and set to rise. In moulding, donot leave any lumps or loose flour adhering to theoutside,smooth.but mould untilNothe loaves are perfectlyparticular directionscan be given inregard to the time bread should stand afteritismoulded and placed in the pans, because here is thepoint where observation and discretion are so indispensable.In hot weather when the yeast is very goodand the bread very light, it must not stand over fifteenminutes before placing to bake.and the yeastraised,itis less active,may sometimeswithout injury.seam orcrack,Whenit isIfit iscold weatheror the bread not perfectlystand an hour in the pansit isrisen in the pans so as toready for the oven;if itstands
THE BUCKEYE COOK BOOK.22after thisitlosesititsbecomessour,and evenif itfreshness and sweetness, anddoes not sourbecomesdry-Bread, like cider, undergoesthe saccharine or sweet fermen-sooner by long standing.three fermentations:when it smells something likeand if you would have good, sweetbread, you must never let it pass this change, becauseif you do, the third or acetous fermentation takesplace.This last can be remedied by adding soda intation;the vinous,foaming beer;the proportion of one teaspoon tq each quart of wetting;or,nutritiousis the same thing, a teaspoon to fourbut your bread will not be nearly sowhichquarts flour;andhealthful,and you havethe best elements of the flour.breads, biscuits, griddle cakes,sponge.AlostAlways addetc.;some ofsalt to allnever salt yoursmall quantity of white sugarisalso animprovement to all bread dough. Bread shouldalways be mixed as soft as it can be handled.TO BAKE YOUR BREAD.Andhereisan important point, for the breadmayand then spoiled in baking. Nodefinite rules can be given that will apply equally,well to every stove, but one general rule must be observed, which is to have a steady, moderate heat, suchas you will find more minutely described in thedirections for baking large cakes.The oven must beif too hot, a firm crust is formedjust hot enoughbefore the bread has expanded enough, and it will beheavy. Many test the oven by sprinkling a little flouron the bottom if it browns very quickly it is too hot.be perfect thusfar,;;
23BREAD.if it browns gradually it is just right.An ovenwhich you cannot hold your hand longer than tocount twenty moderately, is hot enough for bread.butinWhenloaves are done, (to test which, break apart,press the bread gently with the finger,if it is elastic itclammy, not done, and must be returnedto the oven,) wrap in a coarse towel or bread cloth,and stand on the edge of the loaf until cool; if byaccident or neglect the bread is baked too hard, rubthe loaves over with butter, wet the towel in whichthey are wrapped, and cover with another dry towel.In the winter, bread dough may be kept sweet severaldays either by placing it where it will be cold withoutfreezing, or by putting it down deep into the flourisdone,ifbarrel, so thatair,itmaybe entirely excluded from the(beef suet will also keep in this way.)Whenmake into bread, or by adding theproper ingredients, make into cake, rusks, biscuit,wantedfor useapple dumplings, chicken pie,etc.GRAHAM AND CORN BREAD.It isvery desirable that every family should have amade of unbolted flour, orconstant supply of breadrye and Indian corn.Most personsfinditpalatable,For these coarse breads,promotes health.always add a little brown sugar or molasses. Thusmade, they rise quicker and in a less warm atmosanditAlittle lard orphere than without this sweetening.butter always improves bread or cakes made ofIndian meal, rendering them light and tender. Graham bread bakes slower than wheat, and corn requires
THE BUCKEYE COOK BOOK.24In cutting the lattermore time to bake than either.while warm, hold the knife perpendicularly. Rye issaid to absorb more moisture from the air than anyother grain;hence,allbread from this meal needs aand keeps moister afterlonger application of heat,being baked than that made from other grain.Cornbread requires a hot oven.BREAD SPONGE.S.Five pints ofwarmA. M.water, five quarts of sifted flour,one coffee-cup yeast mix in a two gallon stone jar,cover over tight and set in a large tin pan, so that ifsponge rises over the top of jar the drippings may fallin the pan.Set to rise the evening before baking.In winter be careful to set in a warm place.;BREAD.quarts flour in a pail; pour your spongeyour bread-pan or bowl, add two tablespoonssalt, then the flour gradually, mix and knead well.This first kneading is the most important, and shouldoccupy at least twenty minutes, (nearly all the flourwill be used in mixing up and first kneading.)Makethe bread in one large loaf and
CENTENNIAL BUCKEYE COOKBOOK, COMPILEDBY THEWOMEN OFTHE MARYSVILLE,OHIO. roperlyfedman isalreadyhalfsaved .
