The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-10-15
TABLE AND KITCHEN.


Conducted by Ida Ames Willis. Mar
quette Building, Chicago. to whom all
inquiries should be addressed.
Biscuit, Rusk and Rolls.
The rules and directions for making
bread may be generally applied to bis
cut, rolls, etc, when they are made
with yeast.
ed, well raised and thoroughly baked
may be eaten While hot but biscuit and
fusk MADE with yeast should not be
eaten until thoroughly cold else the
health may suffer thereby
The dough of biscuits. rolls. ETC., made
with yeast are decidedly sticky and ce-
ment like as compared with baking
powder dough and the yeast cells OF the
biscuits, rolls and rusks are full of car
Donlc ACID gas when the baking is done
and continue to be so for several hod1s,
even after the breads become cool.
Authorities advise US not to eat eN.sn
these small yeast breads for at least ten
hours after they are baked. Expert
ence has conclusively shown that the
wisest plan for those who ..detest cold
bread" is to have their biscuits and
rolls well baked. then allowed to stand
10 or II hours and reheated when need
ed. This IS easily done, and the extra
paklng, or rather steaming, improves the
bread. The most satisfactory and con-
venient way is to place the biscuit in
the large, thick paper bags obtained
from your grocer, tie the end closely
ana place on the CRATE in hot oven for
70 minutes or a little longer, according
to mum Der reheated There is sufficient
moisture in the bread to soften the
crumb and make your biscuit or rolls
Just as good as new. There are other
ways, but this is the simplest.
biscuits and rolls do not require as
much kneading as bread and hot oven
is always necessary
When baking powder is used in maxi
ing biscuits from the average flour from
two and half to three teaspoonfuls of
good baking powder to each quart of
flour will be required Recently ground
flour will require more baking powder
10 overcome the "newnesS" of the flour,
but the use of a larger quantity of
perfectly pure powder is not unwhole-
some; it does not destroy the good
properties of the -four and the carbonic
acid gas is nearly gone from the
dough by the time the baking is done.
The particles of baking powder bread
eaten hot separate more readily in the
mouth than the more doughty, hot yeast
bread and are therefore not retained so
long in the stomach. In the yeast bread
on the other hand. the ferment or gas
does not leave the dough, as we have
said. for some hours after baking, and
unless thoroughly baked the universal
Jumps which do not separate when they
reach the stomach and soon fermen-
tation sets in.
When yeast is employed use as little
as possible and ferment the dough as
quickly as possible If the fermentation
is carried too far acetic-and if made
with milk Tactic Acids formed and we
have tire hot sour biscuits and rolls
which are the source of so many dis
orders of the stomach.
Bread biscuit, rolls and rusk may be
made with a separate sponge when
large quantity is desired, but the COM
mon method is to take a part of the
bread sponge or dough on bread-mak-
ing day when it is ready to mold.
When making small yeast breads.
such as biscuit and rolls. the process is
FASTENED if the dough is kept warm and
at about the same temperature as the
sponge. This is not difficult in sum
mer. but in winters the -four mixing
bowl. mo1ding board. etc, should be
warmed. Do not knead the dough for
small breads more than is absolutely
necessary to mix the spgredients well,
make the gluten elastic and work in
plenty of air; and, do not knead hard
enough to press the air out again. Use
from sticking to hands and board
| When the dough will retain its shape
when left lying for few minutes on
the board and does not stick it does
not require more kneading or flour
Have the dough as soft as poSsibl
! conforming with above conditions.
Add and work flour into the batter
until you can lift and hold the mass
with the mixing spoon, then turn out
! ON the warm Toured board and knead
with a light quick motion of the hand,
/ pressing down with the fingers.
! Have the -four several times sifted
after measuring and. at least once be-
/ fore; this introduces plenty of air while
/ separating the particles of flour. giving
/ lighter more wholesome bread. Beat
the batter, especially for small, quick
breads, until very smooth and full of
small air bubbles. then less kneading
of the dough will be required.
| Biscuits and rolls when placed in the
pan far enough apart to bake separate
ly will bake in twenty minutes in a