The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-06-17

not live by bread alone, II Is TACT that
bread in some form is the staple article
of food in most families. The poorer,
more humble, or primitive the class or
race the more dependent they are on
their daily bread. That they thrive.
multiply and gradually, II slowly. ad-
vance in the forward march Of ciriliza-
ton is positive proof that bread is
prime factor in growth and development
of the human being. human beings
reared in most simple and primitive con-
ditions, with wholesome environments OF
pure air, sunshine. and good living
water, develop perfection along physi-
cal lines, and their mental perceptions
are keen and clear. although dormant.
perhaps, until awakened by contact with
things and events new and undresmed
of in the natural philosophy of the
narrow and excluded existence they are
born in. There is no denying that the
association Of ideas can picture nothing
fine, delicate, and aesthetic in connection
with a meat shop, a cattle pen, or even
the feeding, unconscious herds or max
wild cattle on great treeless pam.
While on the other hand, who can
view without thrill OF approval ana
delight the soft, undulating pillows OF u
field of green wheat bending under the
gentle summer breeZes and the gladden.
ing sunshine? How the old stone mill
with its water wheel ripping stream.
and dusty miller, have a charm even to
those who never saw one outside 4
moving picture show!
Has Fascination.
Even the rather unsan!tary bake shop
seems on a higher moral grade than the
finest meat market; and by the same rule
alr
is of a caste several degrees above the
finest and most expensive meat COOK
This is one of she fixed uTwritten laws,
no one has made but accepted in the
public mind as ri hit and proper.
Bread making being so all impor-
tant and a work of art that should
appeal TO every housewife not only on &C.
count of its dietetic value and actual
cheapness compared with other foods, but
because there is something indescribably
fascinating in the work done under
standingly. and a satisfaction and pleas
ure in a perfect homemade loaf OF bread
that never loses its charm for the &C
cOmplished bread maker. a
As a rule normal girl child loves TO
mess with -four and her soul is de-
lighted within her on the successful
production of her first cake or loaf of
bread. This natural instinct should be
carefully fostered and trained but is too
generally frowned upon by the mothers
case, il seems to me. ripe for the
condemnation of the Court of Domes-
tic rel ions, the Child's Welfare So
Ciety. and a few more organized bodies
with professional purposes of uplifting the
race through the rising and coming gen.
erations. Many a girl has fingers at
tuned to the making of loaves of bread
that would be sweeter than a love poem
and as soothing as a lullaby TO the tired
hearts and brains of the wearied daddies;
but these same fingers, misdirected by
unwise mothers to piano practice. do not
always play tunes that charm away sad
thoughts that through the eyelids creep"
or give to their beloved. sleep.
True Accomplishment.
A true accomplishment is some useful
thing a person does beautifully and per-
fectly. something above mediocrity. And
the girl who loves aG1iration and praise,
the girl who is ambitious to accomplish
something worth while. will find world
OF satisfaction in being famed for her
dainty and delicious breads.
The lesson of loaf of bread is as SIM
pie as it is interesting and charming
The snowy loaf is better adapted to-
poetry than for poets daily food. Good
bread flour is never snow white. What
is known as pure white -four is made OF
grain. ground fine, and composed almost
wholly of starch, and only about 10 per
cent gluten. The gluten is the principle
that makes the flour Of especial food
value. 1t is the heterogeneous matter, an
an elastic, adhesive principle lacking in
some cereals. The gluten is necessary
in making a light porous loaf of yeast
bread. and the more gluten the more
highly nutritious the loaf of bread. For
this reason the brown fiours, or whole
wheat fours are of highest value. The
dark color is the inner bark or delicate
scales next the outer skin or bran. This
cannot be removed without tearing off
the outmost layers of the kernels, which
are the richest in gluten or heterogeneous
matter. For the soft, tender, feather
like texture one desires in sweet cakes,
the whittier fiours, consisting largely of
starch and made of Southern wheat, are
preferred. Though a good patent -four
is used by most housewives for all kinds
of baking, alternate as frequently as pos
sible the good, nourishing, homemade
whole wheat bread for the white loaf. II
you do not care to bake all the bread
required by your family it is wiser to
buy your white bread and bake the whole
wheat at home, using a good baking pow
der when you cannot give sufficient time
to the raising of yeast bread. But
whether you use the entire wheat or a
patent flour, remember that the best is
the most economical 10 not use more
than enough -four TO make a soft dough
unless your recipe calls for a stif dough.
Flour mixtures that are to be handled
on a board are doughs. Satters are mix
lures that are beaten, and range from a |
pour batter to a batter stir enough to
drop from a spoon, retaining it shape |
in baking. The general proportions Of
liquids and solids for doughs Is one
measure of liquid (moistening) to two
or a little more of flour for soft doughs, |
and one measure liquid to three or little |
more -four for stiff dough. A pour
batter is one measure liquid to one or
one and half measures Of liquid.
Tea Biscuit.
One of the easiest to make OF small |
breads are tea biscuits, and yet one sell /
dom can get them served just right. A |
cook who has hand for light biscuit |
can command her price with the lover of
hot breads. Half an hour is ample time
to make and bake enough for a good
sized family Of hungry men. To two
cups Of sifted -four add half teaspoonful |
salt, three teaspoonfuls baking powder,
and mix well together. Add a table
spoonful Of butter or lard, rubbing It in
with the tips Of the fingers or cutting
it in with a knife. Do this quickly, and
do not let the shortening get soft or
oily Then add the milk or water, wet
ting the -four evenly to a soft dough.
Turn quickly out on Toured board and
roll or pat out to about half an inch.
II \