The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-10-16

| FkEE.-A Beautiful Calendar and Med
| will write A. G. MEYER & CO., Baltimore,
are not necessary when a good flour is
| used. Only mature potatoes should be
used or the bread will be tough, coarse
in texture and indigestible.
MIXING THE SPONGE.
This is the first process toward the
completion of the loaf. The sponge is a
mixture of flour, water and salt in the
proper proportions. The water may be
substituted by milk, giving whittier and
richer bread. The water is used to cause
expansion of the starch cells dissolve
the sugar and albumen and develop the
adhesiveness of the gluten In this
manner the entire mass is Joined to-
gether.
element to tighten this mass of dough;
so it will be porous and readily broken
up by the teeth when converted into the
form of a loaf.
The most common agent used for this
purpose is yeast, plant of natural
growth belonging to the ferments. The
action of this plant on the starch is to
convert it into sugar or dioStose and
produce carbonic acid gas. This per-
meates the mass, forming bubbles. AS
the gaseous substance expands the mass,
the gluten in the flour being tenacious
and elastic, will expand and form cells
which retain the gas or air for a short
time; this produces the light porous tex
ture.
what warm and warm, even tempera-
ture kept throughout the process of
raising in order to cultivate the yeast
plant that thriVes best in moist, warm,
dark soil.
Sugar assists in the promotion of the
growth of the ferment The salt is add
ed as condiment and to supply a lack
of soda hydrochlOric acid in the natural
foods Heat is employed to cause the
rupture of the starch cells and promote
the rapid evaporation of superfuous
water.
Careful attention must be given to
the temperature, as it must, at no time
after the yeast is added, be allowed to
reach a degree sufficient to kill the
yeast plant until the loaf goes into the
oven.
THE DOUGH.
AS soon as the mass called sponge is
thoroughly permeated by the air or gas
and is full of bubbles, rising a little
higher in the middle than around the
edge, it should have enough flour added
to make a dough which should be just
stiff enough to handle easily in knead-
ing
The kneading process increases the
elasticity of the dough. Adding fresh
flour neceSSitateS very thorough mix
ing by kneading and the quality of the
bread depends on having the yeast very
equally mixed with every particle of
flour in order that the fermentation may
proceed evenly and the large cavities
caused from excessive liberation of gas
in some parts of the dough will be
broken UP and the gas air diffused
throughout the mass, SO the grain of
the bread will be fine and even and no
part of the loaf heavy while some por-
lions are light good flour does not
require much kneading as a poor
quality
AS soon as your dough is elastic and
smooth and will not stick to moulding
board or fingers it must be covered and
set in a warm place to rise again. White
flour bread should double its bulk dur
s,7er o1h fefs firn hoo hrlo n
requires as much time as it is slower in
rising, but should not double its bulk
or it will not be entirely sweet
FORMING THE LOAVES AND BAK-
ING.
Have the 1oaves small and place each
one in a separate pam A small loaf will
be lighter and more perfect than a large
one, and there will be danger of it
being indigeStible from being but partly
baked In the small loaf the air cells
become fixed by the heat almost inn
mediate1y and the further development
of gas by fermentation is checked by
killing the yeast plant, thus leaving an
even grained loaf with small air cells.
For the same reason given the loaves
should be baked in separate pans so that
an even degree of heat can be obtained
on all sides. This also gives more crust,
which is the most digestible as well as
the sweetest part of the loaf.
Small oblong sheet-iron pans are the
best to use.
The 1oaves should not fill the pan
quite half full when put in to rise, as
they must not rise above the sides of
the pan when done.
The temperature of the oven must DO
from 400 to 600 degrees and of even tenn
perature in all parts and kept at an
even, steady heat to bake the loaf even
ly. Even with so high a temperature
outside that in the center of the loaf will
not rise above 212 degrees until all the
water has evaporated; and it must be
kept up to this temperature until this
point is reached for the bread to be per-
fectly digestible.
WHEN LOAVES ARE BAKED.
When the lOaveS are taken from the
oven remove them at once from the
pans; turn pans bottom side up and
place the loaf with end resting on the
pan to allow the air to circulate about
the loaf and steam to escape. Do not
put away until perfectly cold, then keep
in a clean, dry tin box with cloth laid
lightly over the loaves.
Requested Recipes.
CONCORD GRAPE JAM.
The grapes should be ripe and perfect
Pulp them and put the skins In one
kettle and the pulp in another. Place
kettle containing pulp over the fire and
heat to boiling point; then rub them
through a coarse sieve or colander. Re-
measure and to every two cups of grape
pulp add a cup of sugar. Stir until the
sugar is dissolved and then allow to boil
rapidly stirring frequently for half
hour. Fill small jars or glasses and seal
up
PRESERVED CRAB APPLES.
The apples should be very ripe. Wash
them well in cold water; put them into
a porcelain lined kettle and just cover
with boiling water. Let them cook very
gently until you can remove the skins
easily. Drain them, peel and carefully
ne h1I n n ne a