Springfield globe-republic. (Springfield, Ohio) 1884-1887, 1885-11-19


hotel. restaurant or boarding house.
he found except in very isolsled COM
munities and in portions of the south.
In some of the larger Southern cities,
oven. it is impossible to buy a loaf Of
sweet, well-made bread at any bake
shop. The amount of raised bread used
tn orgh the South, however. is propor-
tionately small. Hot corn 5r ,ad-- either
the simple mixture of meal and water
wi pinch of salt called 'pone, and
which is % toOLhsome. corn bread made
with eggs and milk. or hot biscuit is
BY the genuine Southerner regarded as
the staff of life.
The improved bakers loaf is of
many kinds. There is the light, spongy
French bread with its crisp. crack
ling crust, Vienna bread closely re-
sembling it. There is milk bread which
crumbles 10 the mouth. and a square
loaf called home e-made bread white
and light, but wi hout the sweetness
and nutritive qualities of the genuine
loaf made at home. There is graham
bread and the rye brod' SO extensively
! eaten by Germans and Scandnayians;
there are fancy lUaves sprinkled with
poppy seed for Hebrew customers. and,
in its season, passover bread There
are rolls and buns innumerable. New
England brown bread is likewise to be
found. but it is very different article
from the brown bread served fresh and
warm at Sunday New England break
fasts. You know the regulation New
England breakfast is composed of fish
balls. baked beans. brown bread and
Indian corn pudding. The bread is de-
livered hot by the baker in the mora
ing. The pot Of beans and the pudding
have stood in the oven all night That
was the by-gone breakfast of New En-
gland folks, and many genuine Yankees
who boast of their blue blood and a
lineage reaching back to the May ytlow-
er sit down to just this breakfast every
Sunday morning.
''Even light biscuit, which can be
dampened and rewarmed. are to be
found in the bake shop.
Although the bakers bread of to.
day is so far superior to what it was
ten years ago, none is produced here to
equal the famous Vienna semmel brod.
The baking processes in this country
are not the same, and Austrian grain is
better than ours The bread made
from it is Q most delicious in the
world.
"The Austrian cakes and other con-
fections are not equal to ours. Chicago
factory pies are good. but the pic is dis
tinctively American. Bread-ma,in to
my mind, is tbs cost important thing
in cookery. In regard to this subject.
l believe l verge upon crankiness. The
nutritive qualities of wheat-the phos-
phates-are the same as those of meat
These .phosphstes are phosphoric acid,
with lime, potassa, iron, and magnesia.
In the ordinary processes of milling.
some of these constituents are sub
tracted. The best -four is made from
wheat from which the outer an COW
erings have been removed. A good
-four must contain all the nutritive
qualities of the grain and none of the
sllicious coverings. Bolted -four, mixed
with bran, Is often pslmed off upon the
purchaser for graham -four. Bread
maie from this kind of flour is only fit
for the stomachs of herbiverous ami
mails. The flour in the bread consumed
Almost entirely by Americans is not
the best. Why2 Because il
is strictly fine, white
flour which has been robbed of part of
its phosphstes and gluten 1t is main
ly composed of Starch. The European
peasants habituslly eat bread made
from the whole wheat grain. aud all
other classes. especially in France,
make large use of it. 1t will not be
many wears till this kind of flour will
are quicker to make use of what is
good t. eat than Americans"
How do you determine whether or
not flour is of good quality?" was
asked.
There is positively no rule to de-
pend upon. 1t is au education of the
eye and the sense of touch. Flour that
has blush ting is never good. If it is
damp and cakes in the hand il is poor,
too. If yuu take up Il handful of good
.our and then throw it down, you will
find your hand covered with its fine
dust. but separated by the creases of
the lines of your palm.
1T is common fault in small fami
lies to buy too much flour at one
time 1t becomes musty, end they
can't understand why the bread
is not good. II the barrel or bin has
not been carefully scalded, too. before
putting in the last purchase. intinitesi-
NAL atoms of mold are apt to be edher-
ing to the sides The smallest particles
Of mold soon impregnates the whole
quantity.
Il believe in every household making
its own bread and not depending on
the baker. A good home bread maker
will also make her own yeast. Nearly
every killful housewife has recipe for
yeast-making which she thinks superior
TO any other. Many excellent cooks
spoil bread in the oven, which would
Otherwise be good. The excellence Of
bread depends upon the perfection of
its air cells. When bread, cake. bis
cult. or anything else of the kind is
made hea"y Dy too rapid cooking. it is
because the crust has been formed and
hardened before the moisture eNhaled
from the center and the air cells did not
become cooked. This makes what is
called 'aheayy streak. House
wives usually, too. bake two or three
loaves iu one large pan. This prevents
the air cells from all being expanded
Each loaf should be baked in small
pan separately. touching the pan at all
sides.
"A bread onoe very popular and in
comm use is seldom seen now except
in some old-fashiOned household. That
Is the salt or milk rising bread 1t
is 4 sweet. light bread. Of very tiae
grain. but the process Of its construc-
ton ID slow. and before being nodded
for the pans if the sponge Is allowed to
reach certain degree Of lghtness the
odor from it is extr, mely disagreeable
and suggestive of putrefsction. ."--cs-
ago NeUs.