The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-12-08

ing is generally conducted on thoroughly
scientific principles by the best nillers;
based, not SO much upon an effort 10
make a cheap product, but upon the
ing in the sight Of the housekeeper- Be
ware of a -four that has no other claim to
merit but cheapness-
SELECTING FLOURs.
When selecting -four, remember the oft
repeated admonition given to buyers Of
cheapest Housewives have so far
learned this to their advantage. that the
very white fOurss those having a blush
unge, are to be passed by for those
having rich. creamy. yeIlowish tint
4 snare They contain no more n0urish-
meHt than the same quantity of corn
pear1ng or daInJIest colored bread even
II one IS willing TO sacrifice wholesome
grain. its perfection age and care in
cleaning. as well as the method OF mill
ing depends the quality Of the -four.
whether white or dark While the color
of the -four must guide to a certain ex
be considered The -four must be sweet
to taste. dry and free from any sour
uusty smell, Entire wheat -four, if it be
oI GOOD quahty, mas a sweet nutty naVor-
and when moistened produces a quantity
OF gluten In regard to the gluten, this
same rule holds with a good white Hour
well The dark fours require especial
care in selecting, as they are often made
up of the poorer variety Of grain, bran
and such inferior mil products; and oft
times are not Over-clean- In these adul-
terated hours the rich flavor Is lacking;
noticeable bitterness
THE CHEAPEST FLOUR
Comparing the amount of nourishment
contained in a loaf of good bread with
the very little extra cost for the finest
grades. the best flour Is the cheapest
Good fiours Will make a great deal more
bread than the poorer qualities Study
the brands OF flours just as closely as you
study the quality Of wearing materials.
The trademark on barrel of good -four
is of more vital Importance to your fam
lily at large than whether your gown be
all silk or near silk
COMBINATION OF BREAD AND
MEAT.
Here let US say that people do not seem
to realize that the wheat grain and its
products should not be combined too fire.
4aentt$ WITH meats, as a good hour
should contain the same heterogeneous eie-
ments- When all the necessary food
elements are combined and starches are
furnished in sufficient quantity in rice
n tHloes, Dreau - sul'yIlllouss e4eept u
the form Of small breads served with soup
and salads 1t is not the expense for what
we actually need, but what we waste in
various ways that makes the cost Of Iv
ing such a grievous problem In the selec-
ton and purchase. the cooking and eating
Of our food. we must employ scientific
knowledge and common sense.
TO MAKE GOOD BREAD
Good -four Will not make good bread
without a conformation to certain fixed
rules and principles, governed by natural
law Good bread 5 not the result of
C0aHGe- Inc pest hour Is OF little value
without an intelligent understanding OF
how to transform it into proper food
How to convert the VaIuab bic properties of
the grain into form adaptable to the
average digestive powers of man and at
the same time render it pleasing to the
taste
The first step necessary IS to separate
the particles of -four and surround them
with moisture Therefore we add a given
amount of liquid. This moistens the
starch. dissolves the sugar and albumen
and also develops tenacity in the gluten,
which binds the substances together in an
adhesive mass This we call batter or
dough In making unleavened brea a. 3
which is very wholesome for those able
to digest 1t and who viii properly nasti- I
cate II. the next procedure would be to
bake this dough But in order TO make it
more porous and readily digested we must
go further and employ some agent and /
means to this effect The gluten of wheat
-four is very elastic: therefore when we
add yeast or some form of gaseous SUBJ
stance TO the mixture and thoroughly in
corporate it by kneading this leavenfng
power causes the gluten to expand to a
very great degree. forming elastic walls Z
around little cells : the dough rises and 4
Increases in bulk The more thoroughly Z
he ferment air is distributed in the I
dough the finer the texture of your loaf /
BAKING.
The process of fermentation must be al /