The Birmingham age-herald., 1910-03-11

They had formed a nice little sosslpy coterie for these Lenten days, whlch they had dignfied with the name of 'Ihe Lenten Sewing Circle" where everything from men to pet poodles come In TOT d share of their opprobrium, when dropped in a few days ago to find the members deep in the throes of a discussion of the ediet that has been sent forth in cer- tain sister state from the school board' making it necessary for aspirants for the position of cooking teacher in the schools to be able to pass an examination on the chemical formulas followed in the composition of bread.
 Now, wouldn't you just know that It was a man who had coniured up such fool idea?" said one of the seamstresses as she piled her needle back and forth busily over a dainty handmade Easter l froch
 "Of course" replied another quickly, | and for the life of me I can't see what a knowledge of chemistry of bread has to do with the ability to bake it. Now, John says I make better bread than his mother used to make, and that IS the highest compliment that any man can pay any woman. and If that doesn't establish my reputation forever and day I'd like to know what could? And yet I don't know bit more about chem istry than the natives of Borrioboola, Ga. I was always & perfect idiot on this subject when I was at school, and now
 when I am mixing up my dough for my home bread 1 am still as ignorant that such a science exists.
 "I am surprised that woman of your sense, Anastasa," said a very learned member of the sewing circle who was putting the last touches to a Cretonne covered work basket for an Easter bazaar
 Nobody doubts that you make the best
 bread in the country, because you admit | 1t, and besides we have all partaken of 1t,
 but that's only because you have true and tried recipe and follow it with slavish precision"
 | T admit that, too," said Anastasia, poutingly, "and for that reason I say,
 who on earth when mentally following
 complicated formula would not be
 liable to forget to add the yeast, or put
 the bread in the oven without allowing | it to rise? And so 1 argue why, when we have been following a simple mode of making bread and making it well like
 our mothers and grandmothers, and great grandmothers have established as prece- ! dent must we at this late day resort to | tedious, chemical formulas and spoil the | bread?"
 But suppose something happened to your bread" said the learned one again, "or suppose just as you were preparing your masterpiece of a salad something happened to cause the mayonnaise to curdle and you had not the time to make fresh supply, while visions of putting q saladless lunch before your guests danced before your eyes? Unless you knew something of the chemistry of the kitchen your plight would, indeed, be lamentable one. But if you had some instruction In scientific chemistry little accident like that would not disturb your mental equilibrium at all, for you would merely add a little white of egg to your mayonnaise and beat 1t thoroughly and in nine cases out of ten it would become as smooth as cream"
 But heavens. one doesn't have to know chemistry to be aware of that" said Anastasia pertly. Now, there's our old cook Mandy, who makes the best corn pone in the world. and her Brunswick stews just make your mouth water, while her griddle cakes outclass any I have ever seen, and yet when you ask her how she does it she simply waves you unceremoniously cut of the kitchen and says:
 Law, chile, how ken tell you how