The Birmingham age-herald., 1913-01-12


Then add to that the mixing and watch
ing dough. also fuel used to bake 1t. l
have been in homes where the housewife
would serve me with home made bread
and she would comment upon 1t beinS
so good and wholesome when 1t really
was heavy and not nearly as good as
the bakers bread you could buy right
here for less than what 1t cost her to
make it.
A great many bakeries make inferior
bread, but the housewife should insist
upon getting the best and visit the fac
tory to see for herself how the bread
is made. ! have been in bakeries where
the floor was so clean I wouldn't have
hesitated to eat from It,
! Housewives who do their work and
know their bread is clean when they
make it, usually have plenty of other
work to do, and the additional work OF
making their own bread should well
be considered, the wear on her nerves
and If her nerves are worn to a fraz-
zle who suffers any more than her own
family? Unless she be a saint and never
complains, which most human beings are
|
cook, is she sure that her bread is al
ways as she would have iti in the ab-
sence of her mistress is the cook any
more careful than the baker is under
, the bakery foreman who superintends
| the modern shop?
| have visited a dozen or more baker
les in as many cities and they use good
| flour, for it makes the best bread and
1 a 9th ~ 4 hat 10
/ market produces as far cleanliness
and wholesomeness is concerned.
The bake shop of our grandmother $
day may have had half naked men to
mix the dough, but-now df housekeepers
would take time to inquire) you would
| find well lighted and ventilated shops
| mixing of doughs all done by machinery;
| flour and other ingredients carefully sft-
| ed and weighed by intelligent men, rooms
with even temperature, thermometers
used to test the doughs and ovens; the
| dough is touched very little by human
| hands, all up-to-date bakeries nowadays
wrap all or part of their bread as soon
as it is baked, therefore 1t cannot pos
| sibly be contaminated with dirty hands.
| On the other Hand grocers wrap all the
bread when delivering it, and the great
majority of them keep their bread cases
clean. There are exceptions to every rule
| and the bakeries or bakery that do not
bake good bread and have it clean do
not grow or succeed in business. How
ever, great many of the smaller baker
| les are kept quite clean, the husband
usually doing the baking and the wife
| clerks in the store keeping everythl- &
in a clean and sanitary condition. How
| ever, | prefer the bread baked by large
| plants where up-to-date machinery han
| dies the dough from mixinz 1t to cutting
p4t into the size for the loayes ready for
| moulding, and putting it automatically
| into the pans which are creased also by
machinery. The unbaked loaves are put
| through a proofer Ito let ii rise) and
| baked in an oven heated to the proper
| temperature for each kind of bread
The statement that rotten eggs are
/ used for making lady fingers and angel
cake may be possible, but not at all
probable, if you have ever made either
| one, you know that neither cake can
| be made except with the freshest OF
| eggs and the common saying or belief
| that bakeries use this and that in place
of good and pure ingredients is all ao3-
sense; If such were the case the goods
wouldn't be fit to eat.
| Have you ever cooked anything that
was spoiled, but You could detect it as
| soon as you tasted it? Haven't you had
| butter in the house a little off that you
| couldn't use on the table and used in
| it and wished you hadn't used 1t, but
used good lard instead and much
cheaper? The best cooks and chefs can
| make most tempting dishes out of cheap
but perfectly good things, so the baker
who knows his business can make his
cakes and bread taste better than those
you bake at home by using the same
ingredients only adding modern invcn-
| tions and science to it, and doing 1t
every day. What home has steam in
the oven to give the bread the flavor
that good bakers bread that was
| is the secret that great many house.
keepers have probably puzzled over?
| / have eaten bakers bread that was
anything but good and would prefer the
home made bread to it, but fortunately
| in almost every city you will find at
| least one bakery who makes good bread.
| Most bakeries make several kinds of
| bread to suit the tastes of different peo-
| pie.
| In New Orleans the French bread is
used mostly; you will find it in all the
restaurants and at one of the places
where / ate and rather famous lace,
Madame Be Gay served the bread broken
up instead of cut into slices as we do
| here. However, this kind of bread
doesn't seem to take well in Birmingham
as people prefer to have it baked with a
| soft crust and when the crust is hard,
| pronounce 1t stale at once.
| The majority of southern people like
hot biscuits three times a day. which
certainly is injurious to the health. Good
| housewives give up baking biscuits and
| bread for a while at least. and try buy
| ing your bread from the baker. The
| best you can get. and insist on getting
/ it and you will not suffer from indiges-
| ton IL other conditions are right. 70
| quote the old saying: THE proof of the
| puddng-or the bread-is in the eating"
| and so / say try ordering your bread.
| Figure the cost, everything included.
weigh you bread after it is baked and
then the bakers bread. Consider the
| cost well of making your own bread in
| other ways besides cash. The tired wife
and mother who has all she can do al
| ready shouldn't bake her own bread
when such delicious bread. clean and
wholesome, can be bought; made in clean
and sanitary shops by cleanly men, and
bakeries are inspected by health officers
| quite frequently.
! So long as | can buy good bread !
do not intend to make it. and l consider
the welfare of the family as important
| as anyine.
MRS. r. B. FISCH.
QtHN.a In. .l.r..