Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-02-04
FOR THE HOUSEWIFE.

Something about Bread Making.
A subject that interests everybody is
that of bread making, and as general
thing, there is too much popular igno-
rance respecting it. In the process of
| grinding wheat for superfine flour, the
outer shell, composed chiefly of gluten,
being tenacious and adhesive, comes from
the mill in flakes with the bran, and is
sifted out, while the starch is pulyerized
and constitutes the fine flour. Thus the
starch, which is the chief element in fine
-four, is saved, which contains no food
for brain and muscle; and the gluten, con-
tanning phosphates and nitrates which
furnish support for brain, bone and mus
| Gle, is cast away with the bran, and is
fed to horses cattle, and pigs. Aud this
is the kind of -four that makes nine
tenths of the bread in American cities.
besides all that is used in cakes, pud-
| dings and pastry. ed
A method of making bread from whole
wheat, without previously grinding it into
flour, has been devised by a Frenchman
named Sezille. The grain is first soaked
in water for half an hour; then put into
revolving cylinder with rough inside
surface and shaken up, so as to remove
the coarser part of the skin, and then
soaked twenty or twenty-four hours more
in water of the temperature of rs degrees
Fahrenheit, with which a little yeast aud
glucose has been mingled. By these
means the grain acquires pasty, doughty
consistenee, and can be mixed up by ma
Oh, "a 10 ,n4a -, L.,
way. The invention is an important one,
both from its saving the expense of grind
ing, and from the greater economy of
keeping and transporting the whole grain,
instead of flour.
A HEALTHY BREAD.-The most eco
nemical and best bread, especially in
cold weather, when h Ut fire is constantly
kept, is what is sometimes called gems,
or, unleavened biscuit. For this pur-
pose group of cast-iron pans or cups,
q by 81 inches each, all made in one
casting, is used. These pans are set on
the top of hot stove, and allowed to be-
come almost smoking hot when buttered
for use. Then with cold water and
milk, half and half, or with cold water
alone, and the colder the better, mix and
stir quickly with stiff spoon as much
Graham or unbolted wheat meal as will
make stiff batter or thinnish mush; and
when the pans are hot, fill them quickly
with the thin dough and let them stand q
minute on the stove before put
ting into very hot oven, where
they should remain twenty or twenty
five minutes until done. If the
mixture be neither too thin nor too stiff,
and the pans and the oven be hot, you
will have twelve as light and wholesome
biscuits as any epicure could wish to eat.
They may be eaten smoking warm from
the oven, as they contain no poisonous
chemical elements like yeast bread, which
requires cooling to be rid of. They are
good cold, or may be warmed in steam
kettle. Anybody, however unskilled in
cooking, can learn to make these light
and nice every time. Nice fresh wheat
meal, very cold wetting, quickly done,
with a very hot place to bake them, will
insure the best of "luck" always These,
like all other Graham bread, should be
fresh every day.
For growing children, and those people
who work or think, and especially stu
dents or sedentary persons, there is no
other bread, and scarcely any other single
article of food, that equals it. Let the
poor who cannot afford to lose fourteen
per cent of the grain in the cast-off bran;
let those whose bones and muscles are
small, tending to ricketts, snd spinal curva-
ture; let invalids and dyspeptics try it,
and they will never go back to superfine
bread simply because it looks white and
nice, and, when dry, is more pleasant to
the mouth than the brown. Maryland
Farmer.