East Oregonian : E.O. (Pendleton, OR) 1888-current, 1921-09-03
|UMATE[A COUNTY GIRLS
|, DISPLAY INTEREST IN
| BREADMAKING CONTEST
Contest VIII be Held for Girls
Between Ages of 0 to is
During Hay and Grain Show.

Much interest is evinced by. Uma-
tilla county girls in the bread-bdkIng
contest to be held here during the
Northwest Grain and Hay Show. The
centest is for girls between the ages
OF and IS, and the prizes are TO be
given for the best loaf of bread baked
by the individual, and exhibited the
morning Of September 22 ut the high
school In Pendleton. All OF the bread
that is sent in to be judged will be ex.
hibited at the Northwest Grain and
Hay Show tent from September 22 10
"a The first prize Is $40, the second
prize Is 1850. the third prize $500
and the fourth prize 1850. The glrla
are not required to be club members
in order to compete Iri this contest.
Mrs Edith @ Van Deusen, home
Demonstration agent, who Is in charge.
Of the contest. gives the following sug-
gestions to be used IN breadbaking;
A loaf OF bread should be light in
weight. considering Its size. and should
have a symmetrical form and an un-
broken, golden-brown crust. The
NIubl hIlOulu w dAhOOtii WI APP ettttA
should have certain luster, to which
the term bloom" has been given,
The kinds OF yeast most commonly
used are compressed. dry and liquid
yeast. The first named is very con-
yenlent. for In this form fhe yeast
plants are active and ready 70 begin
their work. However, 1t Is not easy
to keep 1t long in good condition and
so IL commonly purchased fresh each
time it Is needed. When in good con-
dition compressed yeast is soft and
yet brittle and II the same color
Throughout, creamy white. u
should have no odor except that OF
yeast, which is familiar to most peO-
pie but difficult to describe Com
pressed yeast may now be obtained by
parcel post either from manufacture
ers or from dealers. II is therefore.
no longer out Of reach OF those who
are far from markets.
Here is a good liquid yeast recipe:
medium sized potatoes. washed
and pared.
l quart hot water.
Ia cup sugar.
l teaspoon salt.
cake dry yeast soaked In Ia cup
lukewarm water. or
l cake compressed yeast
Crate or grind the potatoes directly
into the water Ga food grinder IL con-
vcnient for the purposel. Boil about
!. five minutes. stirring constantly. Add
t the sugar and salt and allow the mix.
d turc TO cool when lukewarm add the
e yeast. Keep at ordinary room tenn.
1 perature Cabout 20 deEreesl for q
= hours. when II will be ready for use
II Tho yeast should be kept lin cool
dark place. An earthern lar or enain
z el-ware pail is good container for I
& and should he scalded before the yeast
& is put into II.
e In making bread q small amount oi
/. dougli may be saved for use in place
: Of yeast at the next baking. The sam,
e care. however. must be taken with Il
as with liquid yeast; II must be kept
+ covered and in cool place.
il MIX.
Whole or skim milk may be substi
tutcd for part or all of the water used
In making bread II should be scnIdes
Thoroughly before use. When IN,
3 long or overnight process IS followed
u II Is well not to use milk In the spong,
y for It is likely to turn sour.
- Fat
y Fat, II used, may be butter, lard
= beef fat, cottonseed oil. or any othe
: Of the ordinary fats used IN cooking
= II should. however. be wholesome, o
u =. good quality. and in good condition
: Bread is so little improved by the aa
y dition OF fat that II is a mistake I,
!, :. r'iI the slightest risk of injuring 81
T" flavor by using fat OF questionable
Equality. #