The Colfax chronicle., 1903-10-31
UNFERMENTED BREADS.
The Secret sf Success I'm Making Then
without Soda or Baking
Powder.

One of the most important things
along the line OF hygicnic cooking is the
making of simple unfermented breads.
1t is an art to be able to make them with
out the use of any injurious substances
and yet SO that they will be wholesome
and appetizing. In the first place, Sc
lect good flour. The color of good
white flour should be a light cream,
and not blush tint Further. If you
take up a teaspoonful of it and attempt
to shake some of it OF. it should fall in a
fine shower, and not in Jumps, says Good
Housekeeping.
Whole-wheat flour is very nutritious
and makes good bread, but 1t is not wise
to lay in very large supply of it at any
one time. as it is rich and will not keep
well. Excellent bread can also be made
OF 40 per cent. gluten -four. but perhaps
no other bread requires SO much care in
the making, as does gluten bread. 1t Is
well to remember that the higher the
percentage of gluten -four contains, the
greater Is the proportion of liquid re-
Quired in its preparation.
/. The secret Of success in making un-
fermented breads without soda or bak-
ing powder is this: All utensils and ma
terials used must be very cold. Should
ice be unobtainable, the utensils may be
cooled by placing them in cold water
for few moments; and any dish con-
tanning a material to be used in making
the bread should be placed in large
dish containing very cold water.
A delicious breakfast food, and one
which is quite indispensable in homes
where hot oven is customary at the
morning meal, is the whole-wheat or
corn-meal pun. The material required
for making these puffs Is as follows:
Two-thirds curful milk and one-third
cupful cream, one large or two small
eggs (preferably the latter, one cupful
whole wheat -four and one-half cupful
white flour; or one cupful white flour
and one-half cupful corn meal, one-thir
teaspoonful salt.
Break the eggs, placing the yolks In
the milk and setting the whites aside
in a cool place. With batter whip
mix the two thoroughly, and then slowly
add the flour. beating all the time.
After the -four has been thus worked
in, continue the whipping process for
ten minutes (unless enough puffs are
being made to supply large number
of people. when the batter should be
beaten at least 20 minutes). using long, |
even strokes, in this manner working in |
as much air as possible and thus insur-
ing the lightness of the puffs.
Now beat the whites of the eggs, fold |
them into the batter very gently, and |
quickly turn the whole into, very hot |
gem irons. and bake in a very quick |
oven. II the pans and oven are not |
very hot, the puffs cannot be success. |
After baking, let the puffs stand at |
least five minutes before serving, for
they are apt to be little sticky in
side Immediately upon coming from the |
oven.
In making crackers. the above recipe
may be followed, using. however, a
larger proportion of -four The dough /
should be kneaded and beaten and re-
until much air is worked into
it. If. when pulled. the dough snaps
apart, it may be pronounced ready to
be rolled out and cut into desired
shapes. Perforate, and bake in a slow
oven.