Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1884-07-31
Bread Making.

times n day. every day in the year.
bread Of some kind IS placed upon the
tablo As an article of food. does il not
seem that every bousekccper should
Exert herself to make it rs paiataDle
and wholesome rs possible2 And yet.
in many households heavy, soggv, sour
bread Is often placed before the family,
and the hOusekeeper attributes the IA /
ure TO bad luck" rather than TO the
true cause " hen n carpenter has Tin
ished poorly made. bad booking build
ing. in which he has put bad malerial
and careless work, we might with equal
prOprie.y say that he had had bad
luck in its erection.
If the ru'es for making good bread
were faithfully complied with. there
be no such thing as ''bad luck" and
heary. indisesti5le bread. that Pro-
duccs disOrdcrcd stomachs and de-
ranged systems. would never be known.
But there are so many hOusekeepers
who nave no rules for measurement,
With such. the result Of bread-makins
= LEFT 10 chance; n. one tine il will be
nice and light; at another. altogether
un il for use.
In Or,er to have good bread. there
are thrce things nc essa Y. with which.
II care l. takel N the niiNing, one need
never fail; without which. GOOD bread
is an impOssibiiity. These are. first,
good material. second, exact proper
lions in compromising; and third. heat
just suited TO perfect baking of the
bread.
The difference Of one or two dollars
on n barrel should never be considered.
The best should be purchased always
No one can expect 10 eniov good health
when his oOi Is made OF inferior ma
terial. and so in the end il proves to lie
poor economv To purchase such. When
making or -ad. the ingredients should
always be either weighed o. measured.
but rs measuring Is mu h easier and
u cker done. IL Is the most advisable
way. A euarf and pint measure. used
only for measuring bneadsiufs. should
always nemtin II = convenient place for
using. and 4 measure for saleratus.
] aksng powder or whatever raising
Is used. should also have = convenient
place OF lis own. My experience has 1
taught me that $ oon Is not an acru- /
rate measure, and for that reason hare |
wholly ABANDONED its use IS such. /
small measu es ol ny desired size can
be made 10 order for a mere tribe at any I
tin stO', aid their use is invaluable 70 /
good sacc - in cookiig.
think there are comparatively few 1
who realize how very important il IS that /
the Ovca should be of ,nst proper heat /
when the brcsd is FIRST put in. An ex-
perienced baker once told me that Of /
all the conditions necessary 10 good /
bread. none were of more importance |
than the temperature of the oven.
Brea'i and rolls raised with yeast do not
require 81 great heat ~ If made with
or baking powder. No mat
Ter hov much care has been givcn 10
The mixing Of such bread. IL the oven l.
rot sufficiently hot il VII not be light
Il there Is any place where a thermom.
stcr is needed il i an oven. b guide
he cook in the matter OF getting 4 cor
rect heat But s.nce we are not blessed
with such n convenience. each person
must cxper ment for herself ami adopt
such plans for her guidance rs she NAV
.hink best When making anv kind OF
bread that must b. Immediately bakel.
he oven should be heated be ore mixiLg
.he dough. 50 that the instant il i
-cady IL en- b, put in. l never plice
he tin in which the bread is baked on
he bottom of the oven. but il J. eio-
rated BY a thin. open graie. which
lllows the hot air tO pass under the tin.
mi the bottom x the brc1i is evenly
lased AID the danger of its burning j.
wooded
With a little practice, the hand be-
'omes very good thermometer for test
NJ the heat OF the oven BY pla,
ng il ia the oven. one can soon learn.
rom the feeling lrOduced by the hot
Iir. the different degrees of heat re-
lu!ret for the different articles of foOd-
In our family is an invalid whose diet
consists mostly of bread. With a view
o obtaining the best for his use. have
largely in bread-making.
nd have ccrresponded with some of
he best 3uihority on the subject in this
Ountrv. hoping 10 receive advice that
would be help % US 1 have found that
lone gives such satisfaction rs that
made from whole wheat -four. raised !
nth baking powder Bread. biscuits.
ems and cake made of -four give
xceileBt food. Of course Il does
ot make VIII te looking bread as
0es the white -four. but when We
onsider that it contains all the nuf-i-
lept of the wheat. while the white
our contains bu: n small per cent,
he fact of its being dark should have
o weight -hateTer. For invalids and
ersOns in delicate health. il is special
: adapted Such persons often suffer
u. los of appetite. and take little
nod, and from this flour they get a
lrse- amount of nutriment from the
lme quantity of food than from thai
aade of the white f0ur.-Nsllie Bur-ss