The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1885-11-05

r1ght consistency, you know. Then, as
to the temperature of the oven, can
tell that by running my hand in. So
about the time of rising. That varies
with the temperature of the room, and /
there can be no rule about 1t. We use
our judgment. and so does any woman,
if she has any. There is no such thing
as baking by an exact rule any more
than there is about bringing up a
family
rs there any secret about your
Eureka and Vienna bread that you
can't give out?'
None at all. The Vienna bread is
mixed with sweet milk instead of water,
and that is all the difference. The
Eureka bread has apourd of lard and
pound and quarter of sugar to every
$50 pounds of flour, and that, and the
facilities we have for high. even tenn
perature in baking. make all the diff
ference there is. We use a pound of
compressed yeast to $50 of 6our in
setting the sponge. A great deal. of
course, depends on the yeast. If that
is not first class you may as well throw
up the sponge at once.
in making rolls, they are placed in
steam-box and made to rise twice as
fast. The rolls are not weighed, but
guessed at. A man makes one in each
hand, and you may see him pick a
piece off one, and add it to the other,
to get them about the same size. Our
brown bread we bake in pals for two
and one-half hours. 1t has corn.
graham, and rye flour in it. Rye bread
we raise with little salt-no yeast.
The Vienna and rye loayes are raised
in cloths, without pans. and are baked
right on the bottom of the oven.
A visit to the cake, pie, and turnover
department was not less interesting.
These viands are all made by hand
except that the eggs are beaten by
machine. Out of one dough mixture as
a foundation half a dozen different sorts
of cake may be made by the addition of
some slight ingredient. But the science
comes in knowing ''what kind of an
oven, !" as women say, to use for each
variety. The decorative material is
ordinary frosting. made out of pulver-
lied white sugar and eggs, with enough
acid, lemon, or cream of tartar to cut
the grain off the sugar The frosting is
put into cloth or rubber, bag and
squeezed out through a tuhe, just
as the paints with which plaques
and landscapes are evolved. There is an
endless variety of tubes through which
stars and garters and different styles of
posies and foliage are squeezed. The
finer work. however, such as the tracing
of vines, birds, and other elaborate
patterns, is done with minute tracing
tube, and gives room for real freehand
drawing rather than mechanical execu-
ton. The more elaborate.solid pieces,
such as wedding bells, horseshoes, COO
ing doves, and palpitat;ng hearts. which
surmount the most pretentious table
architecture, are made of gum paste,
and are not edible, SO the foreman of
the cake department said. They are
imported from Italy along with organ
grinding and macaroni
"What is the work of an apprentice
at the bakers art?''
well, he begins by sweeping up the
floor, washing dishes, and doing odd
jobs of any sort. Then he dusts the
turnovers with powdered sugar, or beats
the eggs, or paints over the loaves be-
| fore they go into the oven-anything
for which he is needed. If he is apt
and industrious he ought to know his
business pretty well in three or four
years; but it is a trade.in which there is
always something new to be learned,
and there is a wonderful facility to be
gained in practice.
| The cracker factory, which is an i'm
mense business in itself, was yet to be
inspected. While the bread, cakes and
pies go to feed hungry Minneapolitans
only, the crackers are largely shipped
to supply outside demands.
The process of cracker making was
found to be more mechanical and less
freehand than bread. pie or cake max.
| ing. Winter wheat is used exclusively.
Crackers made from spring sown wheat
are tough and springy. The cracker
sponge is set over night in an immense
trough. and is worked the next morn.
ing through palent screw mixer.
The dough comes out in round columns
about a foot through, and is dumped
back two or three times until it is well
kneaded. Then it is sent down through
a chute in the floor to the platform,
from which it is fed in sections to three
rollers. one after another. The piece
is passed under each one several times
and the rollers are so graded that the
dough gradually thins and lengthen:
| out as it proceeds. 1t finally passe;
into what is called the form" which
determines the width of the strip OF
dough. This strip is then started upor
a canvas revolving belt, over which is {
large revolving bush, which constantly
dusts -four upon it. Two or three fee
further on the dough comes under the
stamp, operated also by machinery, and
the crackers are given any one of the
dozens of shapes known to the trade
and families. II it is the usual square
soda cracker. there will be FIVE in row
and the strip. OF course, is endless a:
long as the dough holds out. AS they
emerge from under the stamp boy
stands ready with sort of very thir
wooden shovel, without raised edges
and with a handle several feet long
and with this instrument called {
peel, he takes off a section abou
three feet long, which he dexterously