The representative., 1900-09-20

in this country II sadly neglected amons
the AouDgogop1uo. Every vUna2 We -
turo oee wsn snf.ileg su.ess. bessd that
ce3Ve q nodai - homes. = -
FAe FHeurs. ~, =
0saAasA thAk mueh of tAe saeesss -
bread-makfng depends on the grade Of
hour used. f14fuIU 10 lot afw1yS dae " IN
ferior -four. There b too-ready inclfna-
tfeu, when anything goes wrong with the
bread, to blame the flour. when tn . ma
50rity Of cases the fault may be traced to
the bread maker. The best hours are the
cheapest, especially for the poor, who
must ok zecessity consume niece bread
frequently In nn9atS and q great variety Of
foods The better the quality Of n0ur the
greater the amount OF nsa&xinent obtained.
Wheat gives VI all the lue-sustainine pfiu-
cipaes found In meat. It Is, however, some
what deficient in tat, but We replace this
loss BY using coed, sweet butter on cur
bread, which adds to it's palstabssnsss and
digestibility as we'll as nutritive value.
Df1ereAt Kinds Of Flours.
Much discussion and difference Of optn-
ion as to the relative merits Of fine white
-four. graham or entire wheat may tend
to confuse rather than enFghten the aver
age hOuseekeper. What is Of the greatest
interest to her is how to get the best return
for money and labor expended. The great
demand for q fine white dour has revolu-
tionized the milling process, and the mill
efs have gone to enormous expense to meet
this demand Some have done so, perhaps,
to the detriment Of the quality of the goods,
but there are others who have succeeded
in producing an article that meets the
modern idea OF what q white -four should
be, and at the same time have not matert-
ally sacrificed q large percentage of the
valuable constituents Of the grain.
How to Choose u White Flour.
AS rule, there are two kinds Of -four
required for household use, bread and
pastry. This is necessary when one is not
able to obtain q -four that is we'll adapted
for both. good -four has a rich, creamy,
yellow tinge, is soft to the touch and yet
when portion Is taken up in the hand and
pressed firmly. the hand then opened, the
flour will fall apart and will not pack easily.
When rubbed between the fingers it is rath-
or granuiated. When kneaded into a dough
1t should become smooth and elastic and
retain Its round, puffy form.
Good hoars take up considerable amount
OF moisture. The very white fours or those
OF q blue white tinge are poor. and will not
make good bread. A -four may be rich in
gluten, but II not made from the best quail
itiy Of grain. It will not give satisfaction.
A strong flour is one that contains an ex-
cess OF gluten to the amount of starch.
This will absorb more liquid and will make
more bread to given quantity, and is,
therefore, better for the purpose of bread
making only that a -four in which the
amount of gluten and starch are more evenly
proportioned. The common. straight brand
of flour used by many housekeepers is not
suitable for pastry.
Two Kinds Of Bread Flour.
In a family where tastes, occupation and
physical conditions differ, it is advisable to
provide two kinds Of bread, the white and
entire wheat, as in this manner YOU can
best meet all demands and natural reouire-
ments. 1t is homely saying, based on
common sense. that, what is one mans
meat Is another mans poison. AS rule
the hearty meat eater prefers the white
bread. while the person with preference
for vegetable diet will choose the entire
wheat bread.
The First Process.
Is to mix the flour with water or milk to
soften the gluten and cement the particles
of -four. The liquid used must be warm
as cold water will not dissolve gluten OF
starch. The next step Is to introduce the
Ieavenlng principle, to expand the dough
making 1t light, porous and digestible
This is usually accomplished by yeast fer
mentation. The yeast attacks the starch
In tbe flour, changes it to sugar, and in turn
changes the sugar into alcohol and carbon
dlox1de gas. This gas, in its effort to es-
cape. will expand the strong, elastic walls
OF the gluten cells that confine it and
change the solid mass Of dough into the
light, spongy loaf Sugar is added to the
| sponge to hasten the process of fermen-
tat1on, but very small quantity is al
lowabie, or the flavor of the bread will be
spoiled. Salt is added, not so much to add
to the palatableness of the bread, as ia
control fermentation and prevent it's sour
ing. For this reason too much salt will re-
tard the leavening process, and make the
bread slow in rising.
shortening is used to make more ten
der crumb and crust and in the smallest
possible quantity to accomplish this. When
water alone is the liquid used, a larger
| proportion Of shortening is added In flours
rich in starch as well as gluten the action
OF the ferment is much quicker than when
there is small percentage of starch For
this reason bread made from entire wheat
-four requires a longer time for the leyen-
ing process to be perfectly carried out.
The Kneading Process.
After the mixing. beating and rising Of
the sponge comes the kneading This
must be thorough in order to distribute
even grain in the loaf.
Baking.
This process is of the greatest importance
to render the bread perfectly digestibIe
II the yeast plant is not killed In the baking
OF the bread 1t will, when introduced in the
stomach with other starchy foods, continue
the process of fermentation, with harmful
results. Thus we see why white fours
are frequently and unjustly condemned
through ignorance on the part Of the baker
The heat of the oven must break up the
starch cells. render the gluten tender, con-
vert the water into steam, the alcohol into
vapor and destroy the yeast germs In or
der to do this the temperature at which
yeast plant is destroyed (212 degrees rahr-
enheit) must reach the center of the loaf
This Is not possible when the loaves are toe
large or more than one baked in a pan and
in too hot an oven. From $50 degrees Fahr-
enheit to $50 degrees Fahrenheit is REQUIRED
for different breads.
MENUS.