Gravy and Sauce Strainer.—A sauce-strainer made of wire gauze of the form of cut presents so much surface for straining that the operation is much quicker accomplished than when using tin cups with a small circle of gauze or perforated holes at the bottom.
An Egg-whisk.—Decidedly the best form for an egg-whisk is the one given in the cut. It is equally useful for making roux and sauces. By holding the whisk perpendicularly, and vigorously passing it in the bottom of a saucepan, a small quantity of butter and flour or sauce can be thoroughly mixed.
BREAD, AND BREAKFAST CAKES.
It requires experience to make good bread. One must know, first, how long to let the bread rise, as it takes a longer time in cold than in warm weather; second, when the oven is just of proper temperature to bake it. Bread should be put in a rather hot oven. It is nearly light enough to bake when put in; so the rule for baking bread differs from that of baking cake, which should be put into a moderate oven at first, to become equally heated through before rising. As bread requires a brisk heat, it is well to have the loaves small, the French-bread loaves being well adapted to a hot oven. After the bread is baked, the loaves should be placed on end (covered) at the back of the table until they become cool.
To Make Yeast.
Ingredients: A cupful of baker’s yeast; four cupfuls of flour; two large potatoes, boiled; one cupful of sugar, and six cupfuls of boiling water.
Mix the warm mashed potatoes and sugar together; then add the flour; next, add the six cupfuls of boiling water, poured on slowly: this cooks the flour a little. It will be of the consistency of batter. Let the mixture get almost cold, stirring it well, that the bottom may become cool also. It will spoil the yeast if the batter be too hot. When lukewarm, add the tea-cupful of yeast. Leave this mixture in the kitchen, or in some warm place, perhaps on the kitchen-table (do not put it too near the stove), for five or six hours, until it gets perfectly light. Do not touch it until it gets somewhat light; then stir it down two or three times during the six hours. This process makes it stronger. Keep it in a cool place until needed.
This yeast will last perpetually, if a tea-cupful of it be always kept, when making bread, to make new yeast at the next baking. Keep it in a stone jar, scalding the jar every time fresh yeast is made.