. The pride of the household; the bakers' complete management . of lard. I tablespoonful of salt. I ounce of compressed cups of flour. HOW TO MIX. Dissolve yeast, salt and lard in lukewarm water andmilk and pour it into a wooden bowd, then add in the flourand mix thoroug-hly. This will rise in 3 hours. Whendone, lap the dough over and let it stand one-half hourlonger, then place it on,a table and cut it into 8 pieces andmould them round, then let them stand 10 minutes andmould them long in Vienna bread shape and place themon a board dusted with white cornmeal and let them standone-hal
. The pride of the household; the bakers' complete management . of lard. I tablespoonful of salt. I ounce of compressed cups of flour. HOW TO MIX. Dissolve yeast, salt and lard in lukewarm water andmilk and pour it into a wooden bowd, then add in the flourand mix thoroug-hly. This will rise in 3 hours. Whendone, lap the dough over and let it stand one-half hourlonger, then place it on,a table and cut it into 8 pieces andmould them round, then let them stand 10 minutes andmould them long in Vienna bread shape and place themon a board dusted with white cornmeal and let them standone-half hour, then wash them over the top with scaldedcornstarch and cut them (the same as shown in cut) wdtha sharp knife, and bake them in a moderate oven. When baked, wash them over the top again withscalded cornstarch and place them in the oven for 5 min-utes. This will give them a fine gloss. These w^ill bake in 25 or 30 minutes. This batch can be reduced to one-half. This will make 8 loaves of bread. Copyright, 1900, b3- M. A. & K. M. Ileinzer. / •197-.
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