The Columbus journal., 1894-08-22
How to Keep Bread.

" ShuV olCou III Ill III upAcS
to keep it moist. Such barbarous
treatment of bread may be eficacious
in keeping it moist, but bread from
which fresh air is excluded always has
a disagreeable, clayey flavor and is I'M
palatable to people Of cultured tastes
who appreciate the nutty sweetness
that is a prominent characteristic of
all good bread.
The foolish notion Of keeping bread
moist has its origin in bad cookery.
Most of the stuff made by bakers has
to be eaten fresh and moist or not
eaten at all. 1t is sc light and wOolly
that if exposed to the air a few hours
it grows dry and husky and is almost
as unsavory and innutritious as chips.
A large proportion of homemade
bread is similar in character and is
affected in q similar manner by expos
ure to the air. But properly made
bread-such bread as ought to be in
every intelligent home and on every
Christian table three times a day
grows sweeter by exposure to the air
and is not at its best until two or
three days old. Bread should be kept
in q we'll covered box or jar. but it
should not be wrapped in cloths, aud
the box or jar in which it is kept
should have small holes in the top or
sides, through which the fresh air can
have access. AS soon as loavcs of
bread are taken from the oven they
should be exposed freely'to pure air, and
at no time after it should they be ex-
cluded from it. Make good bread, put
it in a we'll ventilated box after it is
perfectly cool, aud it will keep SUI.
ficiently moist at least a week.
Sweet aud Sour Cream.
From a bulletin of the Iowa expert
ment station we take this summary of
results in butter making, under vary
ing conditions, between Jan. Is and
April S:
Each batch of cream was divided
into equal portions. One-half was
ripened and churned at So to 60 de-
grees; the other half was churned
sweet at a temperature of 50 to "a de-
grees If the latter temperature had
been even lower, it might have been
better
The yield of butter from sour cream
"a usually larger than from sweet.
In nine trials it averaged B per ccnt
larger.
Sour cream usually churned quicker
than sweet The butter from sour
cream usually contained less fat and
more water than did that from sweet
cream. In four trials the average
difference in fat was nearly 2 per cent.
The butter from sour cream usually
contained ! trife more casein than did
that from sweet. This was the case in
eight of the nine trials made. The
average difference was two-tenths of
l per cent.
The losses of fat in churning. wash
ing and working were less with sour
cream than with sweet e In nine
trials the average difference was
nearly one-half pound of fat per 100
pounds of butter made.
FIVE or 10 minutes spent every morn
ing during winter in rubbing the body
briskly with a flesh brush or piece of
flannel over the hand will do much to
keep the skin active and prevent
colds.
LABOR Is LIF E-Thc late Sir Andrew
Clark. Mr.. Gladstone's physician. made
use OF the three following aphnriSms
during a conversation with Miss
Frances Willard: Labor is the life Of
life" Ease is the way to disease"
The highest life Of an organ lies in
the fullest discharge of its functions"
There is . feast of food for reflection
in these three sentences.
CHOCOLATE PUDDING. After q pint
of milk has come to a boil add one
large tablespoonful of corn starch, two
of chocolate grated and a half a tea
cup of sugar. Boil until it thickens
and turn into molds: set on ice. Serve
with cream and sugar favored to taste,
SPANISH PUDDINf.-Put two ounces
of butter and a little salt in a pint of
water. and when it comes to a boil
add as much flour as will make it to
the consistency of hssty pudding.
Keep it stirred. After it has been
taken from the fire and has become
cold, beat it up with three eggs and a
little grated lemon peel and nutmeg.
Drop the batter with a spoon into the
frying pan with boiling lard and fry
quickly. Sprinkle with sugar before
sending to table.
MILK IN THE CELLAR-When it is de-
sired to use a cellar or basement
room for the keeping of milk it should
be thoroughly cleansed of all other
farm products, the floor di~sinfected
with lime or land plaster, the walls
and ceilings thoroughly covered with
strong whitewash. ample ventilation
provided, and then q suitable ioom
should be built above ground and the
cellar devoted to strong fruits and
vegetables We never saw an under
ground room which was fit for a hui
man being, q horse OF a COW to live in,
and SO not fit to keep milk ink.