Daily independent. [volume] (Elko, Nev.) 188?-1915, 1909-12-17

n1zed that some white flour so com.
monty used is so lacking in nutriment
that they have forbidden any more to
be turned out at the mills. Be care
full that you do not buy any of the old
stock.
Then, too, If you are just learning
to keep house, you may not know that
there Is a bread flour and a some,
what more starchy and less glutinous
pastry flour. Be sure to buy the
bread flour. You may distinguish it
both by its slightly yellowish appear,
ance, and by its granular, rather than
poWdery feel. Then, too, it does not
cake when squeezed in the hand, as
does the pastry -four.
Many excellent compressed yeasts
can now be had, and it is perhaps not
worth while for a woman who can get
1t fresh to make her own. You will
require one pint of scalded milk, one
tablespoonful Of sugar, one teaspoon
hll Of salt, one-third cake of COM
pressed yeast, and, of course, enough
hour to make stiff dough. Be sure
to measure the milk after 1t has been
scalded.
Put the sugar, salt and scalded
milk into a large mixing bowl or
bread pan, stir until the sugar is dis.
solved and the milk lnkewarm; then
add the yeast, which has previously
been softened in little water. Final
ly, stir In the -four until you have a
doughg stiff enough to fold easily.
Now mold it for a minute or two to
give 1t shape, as well as to more thor
oughly mix the ingredients, and then
set 1t to rise in room of 70 degrees
Fahrenheit. Cover 1t closely with an
old tabiecloth, that the top may not
dry out, and leave it in peace for
eight hours. Most people like to put
their bread to rise over night, mixing
1t late In the evening and baking 1t
the first thing in the morning Or one
can mix it in the morning and bake it
just before dinner.
If 1t has not risen sufficiently in the
allotted time 1t is sign that the room
was not warm enough during some
portion Of the time Of rising. On the
other hand, too warm a room or too
long a period of rising will sour the
dough. The proper amount of rise is
Just double the original bulk.
Before baking. knead the dough for
tribute the large bubbles and so make
the bread finer grained. Mixing
knives are now more generally used
than ones fists for this operation.
Lastly, shape 1t into loaf by doubling
the edges under again and again until
you have a smooth, oblong mound.
place it in an oiled baking pan, let 1t
rise quickly in warm place until it
again doubles itself. and bake in an
oven which is hot at first, but which
gradually decreases In temperature,
for an hour and n quarter.
The recipe 7 have given is for one
very large loaf. 1t is easy enough to
double or treble II If you want to
bake more at one time.
The kneading should be done very
gently. II you knead 1t too hard, the
bread will be beavy.-Boston Herald
Hunting 10 His One Hobby.
William Northrup Mcmillan, who is
to entertain President Roosevelt and
his son at Nairobi, British East Africa,
In April, has engaged in more big.
game shooting in the last four years
than falls to most hunters in q life.
time. Standing over six feet in height
and OF Herculean strength, he ia a man
OF dauntless courage and deadly
shot. He shuns publicity and cares
little for society, entertaining on rare
occasions. His wife is as daring where
sport is concerned as her husband. She
has made many journeys with her own
caravan and was lhe first white WON.
an to cross Abyssinia from west to
east. Mrs. Mcmillan had an audience
with Negus Menclik and was received
with courtesy during her travels. even
from chiefs Of tribes whom the negus
regarded as hostile.