A person may be the most learned person in the world, and may give all he has to feed the poor, and even suffer martyrdom for the sake of religion, and yet be destitute of that temper of true benevolence that makes him like God. All these great things may be done from a mere love of show, or the desire of applause, and then they are nothing in the sight of God.
But that patient, humble, kind, gentle, benevolent temper of mind, that loves to serve God and do good to man, in all circumstances, and at all times, this is precious in the sight of God. And this temper of mind can be cherished and exhibited, as much in the kitchen as it can in the pulpit.—It can be shown, as much in providing food for a family, as it can in those schemes of benevolence which send missionaries and Bibles to heathen lands.
And though it is the duty of all Christians to feel an interest in the spread of that blessed religion, which brings so much hope and comfort to us, and though we ought all of us to contribute something from our stock for this merciful and heavenly object, yet we ought to feel that this is only one way of showing our benevolent
feelings, and that we can have but a few chances of this kind in a year. But it is in every day life that we can all the time be showing forth the temper of benevolence. And here it is that Jesus Christ looks to see, whether or not, we are gaining that self-denying, benevolent, and submissive spirit, that alone can prepare us for His heavenly kingdom.
I will now point out some particulars in your every day duties, that demand special attention.
There is no one article of cooking, that is so important as good bread, for this is the chief dependence for food in most families, and the health of a family very much depends upon it. Poor bread is always unhealthy. There are three things that are requisite to secure good bread, viz. good flour, good yeast, and good care. The best kind of flour has a very white or a yellowish tinge, and the poorest looks as if ashes were mixed with it. Good flour too packs closely, and does not fly about easily. Grown flour makes bread that runs, and will not rise well. It is best always to try flour
in one or two batches, before getting a whole barrel.
Many persons secure good yeast the year round, by making yeast cakes. There are others who have tried them and do not like them. These are made by mixing Indian meal in a quart or two of the best yeast, till it is thick enough to work up into round cakes about three quarters of an inch thick, and two or three inches in diameter. These are dried in the sun, or what is better, in a drying wind. They are then kept in a bag, in a place where it is not damp, and where they will not freeze.
In using them, take one cake for a large batch of bread, and soak it in milk and water through the night, and then use it like common yeast. This yeast is good for hot weather when yeast spoils so often. The best time for making yeast cakes is in May and October, and they will keep six months or more. Success all depends on having the best of yeast for making the cakes.
Those who have most success in making bread, are very particular in heating their oven