The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-07-15
Rice Bread.


mixture of the two; one cup uncooked
rice, IA teaspoons salt. tablespoon
sugar. butter liz used l tablespoon
or less: u cake compressed yeast, ?
cups wheat flour. a
Steam the rice with one-half of the
LIQUID until il is soft. This is done
better i'm a steamer than in a double
boiler, for the liquid is SO small in
amount that the rice docs not become
soft readily and the presence of the
steam helps. Put the sugar. salt and
fat Gf used into the mixing bowl and
pour over them the remaining liquid
az cupful) When the mixture has
become llkewarm add the yeast and
one half cupful of flour. Allow this
sponge to rise until very light. Add
the boiled rice. which should have
been cooled until lukewarm, and the
rest of the flour. This dough is so
thick that some pressure is required
TO work in the last portions OF the
flour. Allow the dough to rise until
il has doubled its bulk, form into n
loaf place in a pan of standard size
allow il to rise until it nearly reaches
the top of the pan, and bake.
Rye Bread.
One quart milk. tablespoons sugar.
4 teaspoons salt, tablespoons butter.
cake compressed yeast, cupfuls
flour q cup being wheat and the re-
mainder rye).
Follow the directions for making
wheat bread according to the short
process until after the bread has been
nodded the second time. At this point
the dough should be placed in a six
quart bowl, lined with 4 cloth, into
which flour has been rubbed. When
the dough has risen to the top Of the
bowl turn out on a hot sheet iron Ga
dripping pan inverted will do). over
which one tablespoonful of flour has
been sprinkled, and put it imme-
diately into very hot oven. After
10 minutes lower the temperate
somewhat and bake for one hour.
German household method of making
rye bread.
eetty's Cookies.
Cream one and a half cups sugar
and two thirds cup butterine or lard.
Add one egg, seven lights cup sour
milk and two tablespoonfuls water,
one teaspoon soda, sifted together
with four large cups Of flour. Flavor
to taste Roll out one-quarter inch
thick, cut out and place in creased
tin. Moisten top With milk and
sprinkle with sugar Bake in mod
crate oven
Good Food Tests.
There are three substances some
times sold as butter-good dairy but
ter renovated butter and oleomarga-
rine Now each of these substances is
If in good condition, perfectly whole
some for human food but the prices
should be different. Dairy butter Is
carefully made from cream kept q
certain number of days until it acquires
Just the right degree of sourness anC
then sailed and cooled and kept refrig
Grated until sold. Renovated butter is
made from a miscellaneous assortment
of country butter, some strong anC
some sweet. This is AL melted to-
sether and the curd and brine drawn
off. All froth and scum are remove,
and air blown violently through it tt
take away all rancid odor. Milk is
then added and il is churnea the same
as fresh butter. tleomargarine is made
from cottonseed oil, beef fat or larc
mixed with partly soured skim milk.
To Determine Butter.
There are certain very simple tests
by which the housewife can distinguish
fresh butter from the renovated prod
uct and both from oleomargarine. Al
that is needed for the experiment is
a spoon. a small stick or splinter OF
wood and either a gas flame or Tho
flame of u lamp turned low with tho
burner taken off. Place a tiny bit OF
the butter in the spoon and hold il
over the flame, stirring frequently witt
the bit of wood and continue until il
boils rapidly. If it foams freely anc
boils quietly it is genuine butter. Rem.
ovated butter will spnttcI consider.
ably and foam but little. while olco.
margarine spattors profus"ly, but does
not foam.
Cocoa is often adultcrated Will
starch. This can be detected by put.
ting a spoonful in a cup and addinl
boiling awter. If any starch is there
the liquid shows n marked thickenin {
which will not be noticeable to any
great extent if the cocoa is pure. Very
cheap brands of cocoa often contain
ground cocoa shells. This is easily
detected by its slight grittiness.
Coffee limitations Easily Caught.
Coffee adulterants are not hard tC
detect. Real coffee grains are dul
while some of the substances put in
to cheaper the article are as brght
as though they had been polished
Coffee grains also contain a good de;t
OF oil and will float. Throw q spoon
ful into Il glass of water If after
standing a little while The, water j.
colored a deep brown il Is certain
mat chlcory is present for Coffet
grains unless crushed and boiled dc
not possess this property. If you see
the water turning brown and som.
or the grains at the bottom OF g.
y1aSS instead Of fl,atinrr 49,,