The ranch. [volume] (Seattle, Wash.) 1902-1914, 1904-12-01
the meat half an hour before it is
lifted; serve separately.
Salt RISING Bread

lifted; serve S0part6ly.
Salt Rising Bread
Pour half a pint of boiling water
on two tablespoonfuls of corn meal
and a pinch of salt. Let it stand ten
minutes Then stir in two tablespoon
fuls of flour and set in a warm place
to rise over night. In the morning
add half pint of fresh sweet milk or
warm water and flour enough to make
the yeast smooth, then put it in a
kettle of water hot enough to bear
hand in and be careful to keep it the
same temperature When this rises
pour it into the batter made of two
quarts of mornings milk, scalded,
and cooled) and flour enough to make
batter. Be careful not to add the
-four while the milk is too hot. Beat
this well and set to rise again in a
warm place, which it will do in TWEEN
tv-five or thirty minutes II managed
right. Be careful that the place is
not too hot Now stir in flour to make
stiff batter that cannot be stirred
with a spoon. Then pour it out on a
moulding board which has been we'll
covered with sifted flour. Add a
piece of lard the size of large apple
and mix it we'll with the dough Work
it we'll and after dividing it up into
small loaves put them into we'll
creased pans and set them in warm
place to rise again. When sufficiently
light bake as quickly as possible The
bread will be whittier and nicer, This
bread is considered the best kind for
invalids. When done have a small
brush or cloth dipped in melted butter
to rub over the top crust. 1t prevents
it from hardening
MRS. DUBLIN.
Some Notes From U. S. Experimental
Station
Food is that which taken into the
body builds tissues or yields energy.
The most healthful food is that which
is best fitted to the needs of the user
The cheapest food is that which yields
the largest amount of nutriment for
the least COST The best food is that
which is most healthful and cheapest.
The cooking of food has much to do
with it's nutritive value. Many articles
which, owing to their mechanical con-
dition or other cause, are quite unfit
for nourishment when raw, are very
nutritious when cooked. 1t is also a
matter of common experience that a
we'll cooked food is wholesome and
appetizing, while the same material
badly cooked is unpalatable. There are
three chief purposes of cooking. The
first is to change the mechanical con-
dition so that the digestive juices can
act upon the food more freely Heat
ing often changes the structure of
food materials very materially so that
they are more easily chewed and more
easily and thoroughly digested. The
second is to make it more appetizing
by changing the appearance or flavor,
or both Food which is attractive to
the taste quickens the flow of saliva
and other digestive juices and thus di-
gestion is aided. The third is to kill
by heat any disease germs, parasite,
or other dangerous organisms it may
contain. This is often very import
ant matter and applies to both animal
and vegetable foods.
Scrupulous neatness should always
be observed in keeping, handling and
preparing food. If ever cleanliness is
desirable it must be in the things we
eat, and every care should be taken
to insure it for the sake of health as
we'll as decency. Cleanliness is this
connection means not only absence of
visible dirt but freedom from unde-
sirable bacteria and other minute or