The Republican. [volume] (Oakland, Md.) 1877-current, 1903-10-01
UNFERMENTED BREADS.
The Secret of Success In Making Them
without Soda or Baking
Powder.

One of the most impol tant things
along the line OF hygienic 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 a good flour. The color Of good
white -four 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
fine shower, and not in Jumps, says Good
Housekeeping.
Whole-wheat -four is very nutritious
aAd makes good bread, but it is not wise
to lay in very large supply of it al any
one time, as it is rich and will not keep
well. Excellent bread can also be made
of 40 per cent. gluten flour, 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 a flour contains, the
greater is the proportion of liquid re-
quired in its preparation.
The secret of success in making IN
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 wafer
for few moments; and any dish con-
tanning a material to be used in making
the bread should be placed in a large
dish containing very cold water.
A delicious breakfast food, and one
which is quite indispensable in homes
where a hot oven is customary at the
morning meal, is the whole-wheat or
corn-meal puff The material required
for making these puffs is as follows:
Two-thirds cupful milk and one-third
/ cupful cream, one large or two small
| eggs preferably the latter, one cuptul
| whole wheat flour and one-half cupful
| white flour; or one cupful white flour
and one-half cupful corn meal, one-third
| teaspoonful salt.
Break the eggs. placing the yolks in
the milk and setting the whites aside
in a cool place. With a 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 Tor
ten minutes (unless enough puffs are
being made to supply a 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 very quick
oven. If the pans and oven are not
very hot, the puffs cannot be a success
After baking, let the puffs stand at
least five minutes before serving, foI
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, q
larger proportion of -four. The dough
should be kneaded and beaten and re-
kneaded until much air is worked into
it. If, when pulled, the dough snaps
apart, it may be pronounced ready tC
be rolled out and cut into desired
shapes Perforate, and bake in a SLOW
oven