The record-union., 1897-02-26
ANOTHER Big BABY SHOW
Fifty CherubS to Compete TO-MOrrOV for
Prizes.
Tonight Will be Animatoscope Night
at the Pure Food Ex-
position.


position was the best yet, with the ex-
ception of the day of the great baby
show and demonstrates that the inter
est taken IN the exhibit by the com
munity is on the increase. As there
will be a second baby show on Satur-
day. it is probable that the large at
tendance of Tuesday will be repeated
on that day and that of to-day Will not
be far behind
There was nothing said of holding d
baby show until Wednesday night, and
no one knew it until it was announced
I'm the Record Union yesterday
morning, but as proof that the people
are reading all the reports of the EX-
position, when thu doors opened yes
terday morning at 9 O'Clock, there was
a string of mothers in waiting TO ente1
their babies in the new contest and
during the day the necessary number
of entries Were secured to assure the
holding of the show.
The animatOscOpe worked to a charm
last night and captured the popular
fancy completely. The pictures were
applauded, one after the other, and
people We're sorry to see the lights
turned on again. Tonight will be
''Anima toscope Night" with a large
number of new views.
The bicycle races ara attracting much
attention and causing much enthusiasm
also. They We're very close last night
BREAD AND BISCUIT.
Miss Tracy's lecture was on Bread
and Biscuit" She showed the bread al
ready for baking and said it should be
allowed an hour TO rise after being put
in the pans, or till it rose to about dou-
BILE its bulk. Test il by pressing the
finger on the top of the loaf, and if nc
indentatiOn remains, it is light; If the
indentation does not fill, it needs more
time. French rolls take twenty minutes
to bake, and Vienna loaf fortyfive, Oh
more, according to size of loaf. Pans
are made for crusted loaves Thick
crusted bread is more delicious and
healthy than the ordinary bread, and
more digestible than so much crum b
The advantage of French pans is that
the bread can be served hot without the
danger of dyspepsia as in eating ordi-
nary hot bread. Another advantage is
the reheating, as the rolls can be re-
heated in five minutes in the oven fol
breakfast.
Soup sticks are very handy. Allow
them to rise and cook Immediately
They are nearly all crust. Grease the
pans and take the bread when ready tC
bake, roll it into long sticks and put il
the sections of the pan. They require
fifteen minutes 10 bake. When the par
is filled, brush lightly with fat, gooc
fat is that from the top of soup, as il
contains marrow, although butter has g
little nicer flavor. Allow them to coof
till Of a rich brown and serve hot or cold
IN rolling out French rolls, take q
small piece of dough and form it per
fectly smooth on the under side. Rol
it smooth on the board and keep it il
possible in perfect shape. Butter the
pan lightly Form French loaves the
same way, only with a larger proportion
OF dough. Butter the top to prevent &
thick crust on top of the bread. The
butter keeps the gas inside and makes il
light.
The Germans have taken the frs
place in bread making. The first recipe
for Vienna bread came here in 1876
when the United States Government
sent Dr. Horsford as a Commissioner tC
Vienna and he made his report. Use
compressed yeast, as it is the most per
feet yeast. Homemade yeast IS no
carried to so far a point. She used wha
many would consider a large quantity
but would explain why. Take one cake
and allow the bread three hours TO rise
Yeast is a plant that grows; it mus
live and have life. and must have some
thing to live on. There are three kind:
of fermentation the sweet, the alcoholic
and stage of decay. The dough should
not go to the alcoholic stage. Wher
it is set over night, fermentation sets in
but, being left SO long, it loses its bes
quality If it is set for only a shOr
time, it is better than for SO long.
The Germans use one pint of wetting
either all milk or part water. They us,
hot milk or water so as to make th'
temperature right The proper TEN
perature is 10 per cent. If in colo
room il should be little higher. Pu
the yeast in cold water and let it dis
solve. She generally used a dairy Their
rnometer but as 1t had suffered from al
accident, would tell by feeling If th'
temperature Of the room is about Il
degrees it viii feel a. little warm. bu
the feeling depends on the condition o
the hand.
Take one teaspoonful Of salt. To,
much salt like too much heat, will de
stroy the activity of the yeast plant
Add the salt to the water and yeast
and see that the yeast is thorough.
dissolved. so that 1t viii not make ba'
spots in the bread. Use hard whea
-four. because there is more gluten il
II than in the soft. There are differen
kinds of wheat. What is known a
spring wheat in the Western States i
hard wheat. The soft wheat is winte
wheat Different processes of making
-four also make a difference in 1t. TIL
more the bread is lmeaded the NOR
the gluten is stretched.
Add flour enough to make a stiff
dough before turning ii out on tn
board. Do not pound it into the dish
Divide into sections and the gluten vii
soften; ii IS an advantage TO let
stand. Put n quantity Of flour on tn
board to prevent it's sticking. If it
a large batch OF bread. divide IL int
sections suitable to handle. We knea
the bread on a board to make the glu
ten stretch If the table is Of the righ
hight the motion OF the body in knead
ing viii knead the bread.
only knead till the dough is smooth
the texture will he fine and the brea
will be light. Knead till it viii no
stick to the board or hands. In settin
bread allow it TO rise to double the bul
three hours is about the time. But
Ter the pan so the bread will not site
TO II. Shape into loaves and allow ii
rise an hour before baking. Butter
on top and allow It to rise.
= -...-f,,.r I,raroF, rolls c1f tho slice