Daily independent. [volume] (Elko, Nev.) 188?-1915, 1909-12-14

hiHeu Ifat 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
tul that you Go not buy any of the old
stock
lhen, too, If you are just learning
to keep house, you may not know that
there is bread flour and a some
what more starchy and less glutinous
pastry flour. Re sure to buy the
Tread 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
FL of salt. one-third cake of com
dressed yeast. and, Of course, enough
-four to make a stiff dough. Be sure
to measure the milk after it has been
gcalded.
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 lukewarm; then
add the yeast. which has previously
been softened in a little water. Final
ly, stir in the -four until You have
doushg stiff enough 10 fold easily.
Now mold it for a minute or two to
W. III CHI oil
oughly mix the ingredients, and then
set 1t to rise in a room of 70 degrees
Fahrenheit. Cover it closely with an
old tablecloth, 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
it late in the evening and baking 1t
the first thing in the morning. Or one
can mix 1T In the morning and bake it
just before dinner.
If 1t has not risen stuff GENTLY in the
allotted time it 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
five minutes on bread board, to dis
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 it into loaf by doubling
the edges under again and again until
you have smooth, oblong mound
place 1t in an oiled baking pan, let it
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 quarter.
The recipe | have given Is for one
very large loaf. II is easy enough to
bake more at one time
The kneading sic;id be done very
gently. If You kLcad It too hard, the
bread will be l.-G"y.--I0GtCl Herald
Hunting ls 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 a life.
time. Standing over six feet in height
and Of Herculean strength, he is a man
OF daurtess courage and deadly
shot. He Shuns publicity and cares
little for society. entertaining on rafe
occasions. His wife Is as daring where
sport is concerned as her husband. She
has made many journeys with her own
caravan and was The first white won.
an to cross Abyssinia from west 10
east. Mrs. Mcmillan Rad an audience
with Negns Menclik and was received
with courtesy during her travels. even
from chiefs Of tribes whom the nesua
regarded as hostile.