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Salt-Rising Bread, How to Make. —Knowing my propensities for gathering valuable recipes, a gentleman friend said to me one day: " Doctor, the finest bread I ever ate in my life was at Mrs. J. A. Marks' in Detroit. I wish I had asked her for the recipe, especially for you. " As my friend seemed so enthusiastic over the elegant bread eaten at the table of Mrs. Marks I took her name and address and wrote her, asking for the recipe. Here it is in her own words: "Early in the evening I scald 2 table-spoonfuls of corn-meal, a pinch of salt and 1 of sugar, with milk enough to make a mush; then set in a warm place till morning; then scald a tea-spoonful of sugar, 1 of salt and % as much soda with a pint of boiling water; then add cold water till lukewarm, and thicken to a thick batter with flour, then add the mush made the night before and stir briskly for a minute or two. Put in a close vessel in a kettle of warm water, not too hot. When light, mis stiff, add a little shortening, and
mold into loaves It will soon rise and will not require as long to bake as yeast bread—25 to 30 minutes in a good oven. Great care is required to keep the sponge of a uniform heat (the water should be about as warm as the hand will bear) The finest patent process flour is not as good as a little coarser grade— I prefer Knickerbocker—for this kind of bread. All dishes used in making should be perfectly clean and sweet, scalding them out with saleratus or lime-water. "
Remarks. —My wife has made many loaves after this recipe, and, like my friend, I must say "it is the finest bread I ever ate.
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