Albuquerque evening herald. [volume] (Albuquerque, New Mexico) 1911-1914, 1913-04-24

Washington, April 24--The federal
government has an official bread
baker. She IL a college woman with
"A scientific degree ana a reputation
az an Independent experimental
chemist. who IN devotsng all her time
ana bringing the science OF the ages
TO bear upon the one small taah.--thc
baking OF a loaf OF bread. She ~ do
ing this at the solicitation of Uncle
Sams who holds that hers IN one Of
the most important tasks TO which
he has ever set one OF hits scientists
FOR there Is not "a man. woman on
child ia All the land who does not
regularly eat bread and whose we'll
being II not affected by the bread he
eats.
SO has the government assigned TO
one well-trained woman the task OF
developing tho perfect loaf. she ~
Miss Hannah Wcssling of the depart
mcnt OF Agriculture. She has been
told that al the money and time and
assistance and collaboration which a
great government can afford Is hers
In the task. She In asked, 10 set the
standard for the bread of nation
aud after years OF conscientious en-
deavor she believes that she had dc-
complished nor purpose.
In a Model Kitchen.
Uncle Sam gave this young woman
model kitchen at the Bureau OF
chemistry, gave her free scope as 20
how much material she might waste.
and told her In that hrusque Yankee
way OF his 20 ~ ahead and beat the
world IN bread making.
The presiding genius OF the ma
/ tons flour b0rrel Us sunny haired.
biue-eycd college girl, who IL so mod
cst about hor work that she does not
wish her name used Ia telling ~. Al
though very young, Miss Wessling Is
the holder Of imposing degrees from
| tho University Of Cincinnati and one
~ the most cnterprising experimental
chemists In tho department of agri-
! culture. She has been working far
years on tho baking Of bread along
/ sclentiflc lines and has now evolved
/ n recipe, which she considers ptpllic
1 property. and invites all the world "a
use. Hero II the recipe, for the model
bread.
Take ~ ounces Of flour. one third
az an ounce OF compressed yeast, and
one sixth Of an ounce Of salt and
about fluid ounces of lnkewarn'
water. First, q Torment ~ made OF a
little lukcwarm water and the Yeast
60 which ~ added the sugar and salt
and fluid ounces of water. Let this
! ferment stand az a temperature Of "a
/ degrees Fahrenheit FOR an hour. AZ
/ the cud Of that time mix flour and
/ yeast fermcnt, using wooden spattiia
| instead of spoon or hands. aud sst ir
the raising closet or in q temperu'
ture OF goo or ego degrees for twent,
/ minutes. Then take ont and add sur
| flcient lukewarm water 10 muks
/ dough OF right consistency, Set back
! Ia uassaa tenn upfsn ftfFn for nnalh4I
twenty minutes. then fold IN ths
hands (not ON the boardl slightly
/ creased fourteen time7 set sack
again for another twenty minutel
and fold again nine times, and after
another twenty minutos' period. mole
Ia the hands and place Ia CREASED
and slightly warmed tins. Il has beef
discovered By careful experiment tina
the hest loaf Is obtained when th'
dough h allowed to rise To thre'
! times ltH volume Ia the pan. Bake
! forty minutes IN an oven heated a.
goo TO ss0 C., or about 400 Co t2'
How 10 Test Flour.
Miss Wrestling explains how M
| caTefui housewife may discover
/ whether her flour Is Of The first ordel
/ or not. For bread-making flour mad
from the hardest grains OF wheat I
the best. For pastry "a sTfter grain \
better. Hard grain flour n the mos
| expensive. TO test Il rub some Of IN
flour between the thumb ana fore
finger. and n Il feels granular a
made from the hard grain. r. whei
crushed IN the hand. Il VIII pack ant
leave the imprint Of the fingers 4
ct an inferior Crude.
Miaa wrestling holds that the idea
= loaf Of bread u not close nor sogg