Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-07-16
BY MRS. NJ. A. WILSON


Copyright, 1921, By Mrs. II. A. wilson.
Az rights reserved.
THE Norwegian miss must first mas
i ter the rudiments Of making a good
loaf of bread before her parents viii
permit the swains to come a-cauing. In
other words, the young woman Of Nor
way must first be able to bake an en-
ticing loaf Of home made bread before
she is permitted to have beaux-sensi-
BILE parents, whose parents before them
put into fashion the custom that the
womenfolk OF their nation should be
takers of the loaf of bread which Is
the staff of life.
Good home made bread should be in
every home. The little housewife who
declines to make bread upon the plea
that it is so hard to knead is thinking
of the old fashioned methods of long
ago, which called for an outlay OF
physical strength.
Today modern methods have taught
US that we can manipulate the dough
with the least effort and yet have good
bread.
Haven't you often heard folk say
that they wish they could have loaf
of bread just like mother used to make,
and men declare that they would pay
any price from their store OF worldly
wealth il they could get loaf of bread
that had the flavor and taste like that
which mother used to make?
And well may they offer coin OF the
realm, for never will they find bread
like this unless they seek among the
byways far off the beaten path. For
this bread made as mother made it con-
tains something far beyond the ken
Of the average mortal-ays, something
that the modern baker would gladN pay
a big price to obtain. The old fash
toned mother of yesteryear kneaded into
the bread dough something far more
valuable than that which the money of
today can purchase. Into the humble
loaf Of bread that she made with low
ing care for her family, she added love
and hope and best wishes-three sea-
sonings with loving pride, giving TO
that dough favor all its own and tast-
ing as sweet as a nut to those whose
daily suStenance II was.
Think this over and then with real
true and loving heart bring out your
pans and make the real loaf whose
substance Is the true staff OF life.
A loaf of whole wheat bread contains
all the nutriment of the grain of wheat.
In order to successfully make the loaf,
sift the -four through the Colander and
measure seven and one half cups, using
the bran in the colander as part OF
seven and one half cups.
How to Make Loaf OF Whole. Wheat
Bread
For success it is necessary to secure
b temperature of the water, SO use any
little thermometer that you have about
he tn Ipurpp
water. Eighty degrees Fahrenheit Is
used--this is the usual summer tenn
perature of the water from the kitchen
faucet. Place in mixing bowl
TtcO cups Of t0Gter, so degrees Fair
bnheit.
Tioo level tablespoons Of sugar.
Tioo level teaspoons OF salt,
I'tC0 level tablespoons OF shortening.
Crumble in one yeast cake and stir
10 dissolve thoroughly. Now add
Three and one-half cups Of sifted
whole wheat -four.
Beat to a smooth dough and then add
four cups more of whole wheat flour
and knead to a smooth, elastic dough.
hnead for twelve minutes. Now grease
n bowl and then place the dough IN the
bowl and press it well against the bot
tom, turn over the dough and then
cover and set in place free from drafts
for three and one-half hours. Remove
the cloth and dump the dough to the
bottom of the bowl and then turn
dough over, cover again aud let rise
for one hour.
Now turn on q pastry board or table
mud divide into three loaves. Flatten
out the dough we'll and then mold into
loaves and let rise for one hour Bake
In a moderate oven for thirty five
minutes.
For Variety
After cutting the dough into portions,
take one part and roll out very thin
with rolling pin and spread with
Shortening and cover with raisns and
then roll like jelly roll. Pinchipg
tightly together this makes raisin
Loaf. Use two thirds of finely chopped
nuts for nut loaf.
oas csp sf finely chopped f0s