The Daily Dispatch: August 3, 1861., [Electronic resource]

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[for the Richmond Dispatch.]
valuable recipes.

I observed in the Richmond Dispatch a statement, that our soldiers were suffering in health for the want of good bread, and a request also was made to housekeepers to send to them simple recipes for making good yeast and yeast bread. Allow me to suggest an idea upon this subject.

In every regiment there is one, if not many more who is by trade a baker; would it not be the best way to have that one (or more if necessary,) to do nothing else but make good bread for that regiment, being careful to pay him well for it? Of course he must be excused from all military duty; but would he not serve his country more in providing good, healthful food for so large a number of working soldiers, than if he (or they) devoted ll of bi ( or their) time personally to military duty? Making good bread is an art that is not easily learned by any one--practical good judgment is as necessary to success in this department as in all other pursuits in life.

Yeast.--One good handful hops, 2 two tablespoonsful salt, 2 of sugar or molasses — boil in 5 pints of water about half an hour, then strain; put it on the fire again and thicken while boiling hot with flour to about the consistency of thin paste; when partially cooled and yeast enough to ferment it, (say about five or six tablespoonsful of good yeast). Let it remain in an open vessel lightly, covered and in a tolerably warm place until it ferments fully, then bottle and let it stand a few hours uncovered; then cork tightly, and in ten or twelve hours it will be fit for use. It should be kept in a cool place. Use two tablespoonsful of this yeast to a quart of flour. In the process of fermentation the water separates from the flour and you may think it is not good; but it needs only to be well shaken whenever it is used. In warm weather this yeast should be made once a week. If you wish yeast cakes that will keep several weeks, just thicken this liquid yeast as soon as it has risen well with corn meal into a dough, roll it out nearly half an inch thick, cut into small cakes and dry them on a board in the shade, being careful to turn them frequently. When perfectly dry, tie them up in a bag and keep them in a dry, cool place.

Bread.--A quart of flour will make a small loaf of bread. Make a dough of a quart of flour, and about half a pluto (perhaps a little more is necessary) of warm water that is tepid, a little floe salt, and two tablespoonsful of the yeast. After this dough is well kneaded put is in a closely covered jar, or bucket, (stone ware is preferable to tin,) after having previously warmed it a little by putting warm water to stand a little while in it. Cover the jar with a warm cloth or blanket and put it in a tolerably warm place to rise. When the dough begins to crack at the top which will generally being but seven or eight hours, it should be kneaded over again formed into a loaf or into rolls, and then put in the pan in which it is to be baked, and put again in a tolerably warm place to rise again — the pan should be covered with a clean cloth and the air kept from it. When the loaf commences to crack at the top, it is time to put it in the oven to bake — this second rising will require about one and a half to two hours. After the first firing it would be well to taste the dough to filled out whether it is sour — it so, a little soda, dissolved did warm water, should be kneaded into it, the proportion of half an even teaspoonful to a quart of flour. It should be baked with a moderate heat, so that the inside may be thoroughly baked before a hard crust is formed. After it is done, it should be allowed to stay a little while in a warm oven to soak, at it is familiarly called, meaning to dry a little more.