Directions for Cookery, in its Various Branches Part 51

Take one peck or two gallons of fine wheat flour, and sift it into a kneading trough, or into a small clean tub, or a large broad earthen pan; and make a deep hole in the middle of the heap of flour, to begin the process by what is called setting a sponge.

Have ready half a pint of warm water, which in summer should be only lukewarm, but even in winter it must not be hot or boiling, and stir it well into half a pint of strong fresh yeast; (if the yeast is home-made you must use from three quarters to a whole pint;) then pour it into the hole in the middle of the flour. With a spoon work in the flour round the edges of the liquid, so as to bring in by degrees sufficient flour to form a thin batter, which must be well stirred about, for a minute or two. Then take a handful of flour, and scatter it thinly over the top of this batter, so as to cover it entirely. Lay a warmed cloth over the whole, and set it to rise in a warm place; in winter put it nearer the fire than in summer. When the batter has risen so as to make cracks in the flour on the top, scatter over it three or four table-spoonfuls (not more) of fine salt, and begin to form the whole ma.s.s into a dough; commencing round the hole containing the batter, and pouring as much soft water as is necessary to make the flour mix with the batter; the water must never be more than lukewarm. When the whole is well mixed, and the original batter which is to give fermentation to the dough is completely incorporated with it, knead it hard, turning it over, pressing it, folding it, and working it thoroughly with your clenched hands for twenty minutes or half an hour; or till it becomes perfectly light and stiff. The goodness of bread depends much on the kneading, which to do well requires strength and practice. When it has been sufficiently worked, form the dough into a lump in the middle of the trough or pan, and scatter a little dry flour thinly over it; then cover it, and set it again in a warm place to undergo a farther fermentation; for which, if all has been done rightly, about twenty minutes or half an hour will be sufficient. The oven should be hot by the time the dough has remained twenty minutes in the lump. If it is a brick oven it should be heated by f.a.ggots or small light wood, allowed to remain in till burnt down into coals.

When the bread is ready, clear out the coals, and sweep and wipe the floor of the oven clean. Introduce nothing wet into the oven, as it may crack the bricks when they are hot. Try the heat of the bottom by throwing in some flour; and if it scorches and burns black, do not venture to put in the bread till the oven has had time to become cooler. Put the dough on the paste-board, (which must be sprinkled with flour,) and divide it into loaves, forming them of a good shape. Place them in the oven, and close up the door, which you may open once or twice to see how the bread is going on. The loaves will bake in from two hours and a half to three hours, or more, according to their size. When the loaves are done, wrap each in a clean coa.r.s.e towel, and stand them up on end to cool slowly. It is a good way to have the cloths previously made damp by sprinkling them plentifully with water, and letting them lie awhile rolled up tightly. This will make the crust of the bread less dry and hard. Bread should be kept always wrapped in a cloth, and covered from the air in a box or basket with a close lid. Unless you have other things to bake at the same time, it is not worth while to heat a brick oven for a small quant.i.ty of bread. Two or three loaves can be baked very well in a stove, (putting them into square iron pans,) or in a Dutch oven.

[Footnote: If you bake bread in a Dutch oven, take off the lid when the loaf is done, and let it remain in the oven uncovered for a quarter of an hour.] If the bread has been mixed over night (which should never be done in warm weather) and is found, on tasting it, to be sour in the morning, melt a tea-spoonful of pearl-ash in a little milk-warm water, and sprinkle it over the dough; let it set half an hour, and then knead it. This will remove the acidity, and rather improve the bread in lightness. If dough is allowed to freeze it is totally spoiled. All bread that is sour, heavy, or ill-baked is not only unpalatable, but extremely unwholesome, and should never be eaten. These accidents so frequently happen when bread is made at home by careless, unpractised or incompetent persons, that families who live in cities or towns will generally risk less and save more, by obtaining their bread from a professional baker. If you like a little Indian in your wheat bread, prepare rather a larger quant.i.ty of warm water for setting the sponge; stirring into the water, while it is warming, enough of sifted Indian meal to make it like thin gruel. Warm water that has had pumpkin boiled in it is very good for bread. Strong fresh yeast from the brewery should always be used in preference to any other. If the yeast is home-made, or not very strong and fresh, double or treble the quant.i.ty mentioned in the receipt will be necessary to raise the bread. On the other hand, if too much yeast is put in, the bread will be disagreeably bitter. [Footnote: If you are obliged from its want of strength to put in a large quant.i.ty of yeast, mix with it two or three handfuls of bran; add the warm water to it, and then strain it through a sieve or cloth; or you may correct the bitterness by putting in a few bits of charcoal and then straining it.] You may take off a portion of the dough that has been prepared for bread, make it up into little round cakes or rolls, and bake them for breakfast or tea.

BRAN BREAD.

Sift into a pan three quarts of unbolted wheat meal. Stir a jill of strong yeast, and a jill of mola.s.ses into a quart of soft water, (which must be warm but not hot,) and add a small tea-spoonful of pearl-ash, or sal-aratus. Make a hole in the heap of flour, pour in the liquid, and proceed in the usual manner of making bread. This quant.i.ty may be made into two loaves. Bran bread is considered very wholesome; and is recommended to persons afflicted with dyspepsia.

RYE AND INDIAN BREAD.

Sift two quarts of rye, and two quarts of Indian meal, and mix them well together. Boil three pints of milk; pour it boiling hot upon the meal; add two tea-spoonfuls of salt, and stir the whole very hard. Let it stand till it becomes of only a lukewarm heat, and then stir in half a pint of good fresh yeast; if from the brewery and quite fresh, a smaller quant.i.ty will suffice. Knead the mixture into a stiff dough, and set it to rise in a pan. Cover it with a thick cloth that has been previously warmed, and set it near the fire. When it is quite light, and has cracked all over the top, make it into two loaves, put them into a moderate oven, and bake them two hours and a half.

COMMON YEAST.

Put a large handful of hops into two quarts of boiling water, which must then be set on the fire again, and boiled twenty minutes with the hops. Have ready in a pan three pints of sifted flour; strain the liquid, and pour half of it on the flour. Let the other half stand till it becomes cool, and then mix it gradually into the pan with the flour, &c. Then stir into it half a pint of good strong yeast, fresh from the brewery if possible; if not, use some that was left of the last making. You may increase the strength by stirring into your yeast before you bottle it, four or five large tea-spoonfuls of brown sugar, or as many table-spoonfuls of mola.s.ses.

Put it into clean bottles, and cork them loosely till the fermentation is over. Next morning put in the corks tightly, and set the bottles in a cold place. When you are going to bottle the yeast it will be an improvement to place two or three raisins at the bottom of each bottle. It is best to make yeast very frequently; as, with every precaution, it will scarcely keep good a week, even in cold weather. If you are apprehensive of its becoming sour, put into each bottle a lump of pearl-ash the size of a hazle-nut.

BRAN YEAST.

Mix a pint of wheat bran, and a handful of hops with a quart of water, and boil them together about twenty minutes. Then strain it through a sieve into a pan; when the liquid becomes only milk-warm, stir into it four table-spoonfuls of brewer's yeast, and two of brown sugar, or four of mola.s.ses. Put it into a wooden bowl, cover it, and set it near the fire for four or five hours. Then bottle it, and cork it tightly next day.

PUMPKIN YEAST.

Pare a fine ripe pumpkin, and cut it into pieces. Put them into a kettle with a large handful of hops, and as much water as will cover them. Boil them till the pumpkin is soft enough to pa.s.s through a cullender. Having done this, put the pulp into a stone jar, adding half a pint of good strong yeast to set it into a fermentation. The yeast must be well stirred into the pumpkin.

Leave the jar uncovered till next day; then secure it lightly with a cork. If pumpkin yeast is well made, and of a proper consistence, neither too thick nor too thin, it will keep longer than any other.

BAKER'S YEAST.

To a gallon of soft water put two quarts of wheat bran, one quart of ground malt, (which may be obtained from a brewery,) and two handfuls of hops. Boil them together for half an hour. Then strain it through a sieve, and let it stand till it is cold; after which put to it two large tea-cups of mola.s.ses, and half a pint of strong yeast. Pour it into a stone jug, and let it stand uncorked till next morning. Then pour off the thin liquid from the top, and cork the jug tightly. When you are going to use the yeast, if it has been made two or three days, stir in a little pearl-ash dissolved in warm water, allowing a lump the size of a hickory-nut to a pint of yeast. This will correct any tendency to sourness, and make the yeast more brisk.

TO MAKE b.u.t.tER.

Scald your milk pans every day after was.h.i.+ng them; and let them set till the water gets cold. Then wipe them with a clean cloth.

Fill them all with cold water half an hour before milking time, and do not pour it out till the moment before you are ready to use the pans. Unless all the utensils are kept perfectly sweet and nice, the cream and b.u.t.ter will never be good. Empty milk-pans should stand all day in the sun.

When you have strained the milk into the pans, (which should be broad and shallow,) place them in the spring-house, setting them down in the water. After the milk has stood twenty-four hours, skim off the cream, and deposits it in a large deep earthen jar, commonly called a crock, which must be kept closely covered, and stirred up with a stick at least twice a day, and whenever you add fresh cream to it. This stirring is to prevent the b.u.t.ter from being injured by the skin that will gather over the top of the cream.

You should churn at least twice a week, for if the cream is allowed to stand too long, the b.u.t.ter will inevitably have a odd taste. Add to the cream the strippings of the milk. b.u.t.ter of only two or three days gathering is the best. With four or five good cows, you may easily manage to have a churning every three days.

If your dairy is on a large scale, churn every two days.

Have your churn very clean, and rinse and cool it with cold water.

A barrel churn is best; though a small upright one, worked by a staff or dash, will do very well where there are but one or two cows.

Strain the cream from the crock into the churn, and put on the lid. Move the handle slowly in warm weather, as churning too fast will make the b.u.t.ter soft. When you find that the handle moves heavily and with great difficulty, the b.u.t.ter has come; that is, it has separated from the thin fluid and gathered into a lump, and it then is not necessary to churn any longer. Take it out with a wooden ladle, and put it into a small tub or pail. Squeeze and press it hard with the ladle, to get out all that remains of the milk. Add a little salt, and then squeeze and work It for a long time. If any of the milk is allowed to remain in, it will speedily turn sour and spoil the b.u.t.ter. Set it away in a cool place for three hours, and then work it over again. [Footnote: A marble slab or table will be found of great advantage in working and making up b.u.t.ter.] Wash it in cold water; weigh it; make it up into separate pounds, smoothing, and shaping it; and clap each pound on your wooden b.u.t.ter print, dipping the print every time in cold water.

Spread a clean linen cloth on a bench in the spring-house; place the b.u.t.ter on it, and let it set till it becomes perfectly hard.

Then wrap each pound in a separate piece of linen that has been dipped in cold water.

Pour the b.u.t.termilk into a clean crock, and place it in the spring-house, with a saucer to dip it out with. Keep the pot covered. The b.u.t.termilk will be excellent the first day; but afterwards it will become too thick and sour. Winter b.u.t.termilk is never very palatable.

Before you put away the churn, wash and scald it well; and the day that you use it again, keep it for an hour or more filled with cold water.

In cold weather, churning is a much more tedious process than in summer, as the b.u.t.ter will be longer coming. It is best then to have the churn in a warm room, or near the fire. If you wish to prepare the b.u.t.ter for keeping a long time, take it after it has been thoroughly well made, and pack it down tightly into a large jar. You need not in working it, add more salt than if the b.u.t.ter was to be eaten immediately. But preserve it by making a brine of fine salt, dissolved in water. The brine must be strong enough to bear up an egg on the surface without sinking. Strain the brine into the jar, so as to be about two inches above the b.u.t.ter. Keep the jar closely covered, and set it in a cool place.

When you want any of the b.u.t.ter for use, take it off evenly from the top; so that the brine may continue to cover it at a regular depth.

This receipt for making b.u.t.ter is according to the method in use at the best farm-houses in Pennsylvania, and if exactly followed will be found very good. The badness of b.u.t.ter is generally owing to carelessness or mismanagement; to keeping the cream too long without churning; to want of cleanliness in the utensils; to not taking the trouble to work it sufficiently; or to the practice of salting it so profusely as to render it unpleasant to the taste, and unfit for cakes or pastry. All these causes of bad b.u.t.ter are inexcusable, and can easily be avoided. Unless the cows have been allowed to feed where there are bitter weeds or garlic, the milk cannot naturally have any disagreeable taste, and therefore the fault of the b.u.t.ter must be the fault of the maker. Of course, the cream is much richer where the pasture is fine and luxuriant; and in winter, when the cows have only dry food, the b.u.t.ter must be consequently whiter and more insipid than in the grazing season.

Still, if properly made, even winter b.u.t.ter cannot taste badly.

Many economical housekeepers always buy for cooking, b.u.t.ter of inferior quality. This is a foolish practice; as when it is bad, the taste will predominate through all attempts to disguise it, and render every thing unpalatable with which it is combined. As the use of b.u.t.ter is designed to improve and not to spoil the flavour of cookery, it is better to omit it altogether, and to subst.i.tute something else, unless you can procure that which is good. Lard, suet, beef-drippings, and sweet oil, may be used in the preparation of various dishes; and to eat with bread or warm cakes, honey, mola.s.ses, or stewed fruit, &c, are far superior to bad b.u.t.ter.

CHEESE.

In making good cheese, skim milk is never used. The milk should either be warm from the cow or heated to that temperature over the fire.

When the rennet is put in, the heat of the milk should be from 90 to 96 degrees. Three quarts of milk will yield, on an average, about a pound of cheese. In infusing the rennet, allow a quart of lukewarm water, and a table-spoonful of salt to a piece about half the size of your hand. The rennet must soak all night in the water before it can be fit for use. In the morning (after taking as much of it as you want) put the rennet water into a bottle and cork it tightly. It will keep the better for adding to it a wine gla.s.s of brandy. If too large a proportion of rennet is mixed with the milk, the cheese will be tough and leathery.

To make a very good cheese, take three buckets of milk warm from the cow, and strain it immediately into a large tub or kettle.

Stir into it half a tea-cupful of infusion of rennet or rennet-water; and having covered it, set it in a warm place for about half an hour, or till it becomes a firm curd. Cut the curd into squares with a large knife, or rather with a wooden slitting-dish, and let it stand about fifteen minutes. Then break it up fine with your hands, and let it stand a quarter of an hour longer. Then pour off from the top as much of the whey as you can; tie up the curd in a linen cloth or bag, and hang it up to drain out the remainder of the whey; setting a pan under it to catch the droppings. After all the whey is drained out, put the curd into the cheese-tray, and cut it again into slices; chop it coa.r.s.e; put a cloth about it; place it in the cheese-hoop or mould, and set it in the screw press for half an hour, pressing it hard. [Footnote: If you are making cheese on a small scale, and have not a regular press, put the curd (after you have wrapped it in a cloth) into a small circular wooden box or tub with numerous holes bored in the bottom; and with a lid that fits the inside exactly. Lay heavy weights on the lid in such a manner as to press evenly all over.]

Then take it out; chop the curd very fine; add salt to your taste; and put it again into the cheese-hoop with a cloth about it, and press it again. You must always wet the cloth all over to prevent its sticking to the cheese, and tearing the surface. Let it remain in the press till next morning, when you must take it out and turn it; then wrap it in a clean wet cloth, and replace it in the press, where it must remain all day. On the following morning again take out the cheese; turn it, renew the cloth, and put it again into the press. Three days pressing will be sufficient.

When you finally take it out of the press, grease the cheese all over with lard, and put it on a clean shelf in a dry dark room, or in a wire safe. Wipe, grease, and turn it carefully every day. If you omit this a single day the cheese will spoil. Keep the shelf perfectly clean, and see that the cheese does not stick to it.

When the cheese becomes firm, you may omit the greasing; but continue to rub it all over every day with a clean dry cloth.

Continue this for five or sis weeks; the cheese will then be fit to eat.

The best time for making cheese is when the pasture is in perfection.

You may enrich the colour of the cheese by a little anatto or arnotta; of which procure a small quant.i.ty from the druggist, powder it, tie it in a muslin rag, and hold it in the warm milk, (after it is strained,) pressing out the colouring matter with your fingers, as laundresses press their indigo or blue rag in the tub of water. Anatto is perfectly harmless.

After they begin to dry, (or ripen, as it is called,) it is the custom in some dairy-farms, to place the cheeses in the haystack, and keep them there among the hay for five or six weeks. This is said greatly to improve their consistence and flavour. Cheeses are sometimes ripened by putting them every day in fresh gra.s.s.

SAGE CHEESE.

Take some of the young top leaves of the sage plant, and pound them in a mortar till you have extracted the juice. Put the juice into a bowl, wipe out the mortar, put in some spinach leaves, and pound them till you have an equal quant.i.ty of spinach juice. Mix the two juices together, and stir them into the warm milk immediately after you have put in the rennet. You may use sage juice alone; but the spinach will greatly improve the colour; besides correcting the bitterness of the sage.

STILTON CHEESE.

Having strained the morning's milk, and skimmed the cream from the milk of the preceding evening, mix the cream and the new milk together while the latter is quite warm, and stir in the rennet-water.