The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-11-07
Ave Hot Breads Wholesomep

That hot breads should be more indi-
gestible than other hot foods does not
seem reasonable to many. even though
thestatements be made on good author ".
These statements are deducted from ac-
tual results in most instances, but there
are always two sides to a question, and II
is only fair to give both, that the intelh-
gent housekeeper may form her own CON
clusions. Sweeping assertions, with citing
possible exceptions. frequently have the
remedy an evil, especially when they run
counter to some favorite habit or indul-
gence on the part of another.
WHY NOT HOT BREADS2
When one considers the fact that other
cooked foods are considered more beneficial
when eaten warm than cold, the theory
that hot breads are hnwholesome makes
some one seek an explanation The rea-
amount of moisture should not interfere
with their healthful digestion, all other
conditions being favora BILE employing
good materials, especially flour, yeast ana
baking powder, and subject them to the
proper process of mixing and baking, and
why should the bread not be as whole
some fresh from the oven as other
starchv foods that are cooked with the in
telligent knowledge of how to convert raw
material into proper food substances2
Soggy bread and rolls, half done by put
ting such a mass of dough together that
the length Of time lfven for baking IS not
sufficient to complete the work in a thor
ough manner If the heat is intense
enough to reach the center of the dough.
and there generate sufficient volume Of
steam from the moisture Incorporated in
the mass, the result is the bread Is burned
on the outside before the starch gran
the ferment used is yeast the plant Is not
killed and when this is swallowed with
the moist warm, sticky mass Of half con-
verified starch the ferment is in its element
and continues it's work without any iucOn-
venience to itself but very considerable
inconvenience and discomfort to the un-
fortunate consumer. Unless the nature
of yeast ferment IS understood we 90 not
see any remedy for the existing evil sx-
cept the use of other leavening principles.
which furnish the carbon dioxide gas
without fermentation.
KNOWING THINGS
A knowledge of the common things OF
life is imperative for our comfort and
and, alasl many a housewife shakes her
head in a doubling wav and thinks il
studied chemistry in order 10 be able 70
cook, and she was famous in her day not
only for her good dishes but Tor naNins
lily. And why2 Not only were conditions
then very different and the food materials
in use OF the simplest ana most Mhole-
some kind. as It was probable before the
age Of food authorizations, but that mother
realized that she was building up a part
of the nations brain and Drawn and d.
rected her work accordingly Jnfortun-
a the result Of mothers system OF feeding
do not lead US to conclude that they all
OUR GRANDMOTHER KNEW SOME
THING OF CHEMISTRY.
That our grandmothers did have some
application to household uses is shown in
many Of their old famiy recipe books. Be
fore the use OF baking powder was known
they knew that in order to obtain the de-
sired lightness in their cakes they must
depend upon the amount Of air beaten into
the batter and also Incorporated IN the
white of eggs The heat expanded this
air and the albumen of the eggs, being set
or hardened by the heat, formed the little
cells that confined it and gave them a
light cake or bread.
THE FIRST BAKING POWDER
Necessity being the mother Of invention
and the housekeeper considering the
amount Of time and labor spent in this
one direction, put on her thinking cap. and
the result was homemade baking pow
der from wood ashes and sour milk, these
two giving her the combination 0f acid
and alkaA needed This, probably. was