Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1928-11-15
400 HEAR OF
BREAD MAKING
ON WEDNESDAY
Art of Baking Staff
Of Life Is Taken
Up By Cooking Ex-
pert of The Herald

s'ea wednesday by Mrs. Myra Oil
YER Dougan in the course Of The
Brownsville Herald cooking school,
ana from the interest evidenced by
tnose present il was the most popu-
Tar yet taken up. Fully 400 women
heard the talk and tasted the appe-
tizing samples of baking prepared by
mrs. Dougan in the course Of her
demonstration.
Taking up the basic principles of
al successful baking, Mrs. Dougan
stressed the Importance Of the prop
er selection OF flour for different
types of making, saying that a flour
OF high gluten content IS best for the
kneaded breads, and a low gluten
4 content for cakes. She gave a sim
Ple tests for the gluten content, as a
g,1our rich in gluten packs very tight
~ when squeezed in the hand, while
the lighter, or cake flour does not
pack nearly as closely. She also
called attention to the variation in
the amount of liquid required in the
mixing of dough. according TO glu-
ten content, that which has much
|. gluten requiring more liquid and Of
Tered this as an explanation OF the
varying results obtained in following
recipes.
Varies Output
Preparing a dough for quick breads
TO be used in her demonstrations she
gave a standard recipe to be used in
making the varied forms of this
bread, as follows: z cups sifted
flour, 2 level teaspoons Calumet bak-
ing powder, - level teaspoon salt, :
level tablespoons Crisco and ga cup
milk. While mixing this she *
planned that all quick breads would
be much more digestible il mixed
with as little handling as possible,
as the warmth of the hands melting
the shortening would coat the starch
with grease. From this dough, suit
able for biscuits and the like, she
prepared a number of fancy hot
breads, including a raisin tea ring,
two dainty ~savories, one, pigs in
blankets" being a Vienna sausage
wrapped in a bat OF the dough rolled
thin and baked and the other Z San
tone roll made by spreading the
dough, rolled thin, with deviled chilli
meat, then rolling the whole as for
jelly roll, cutting in slices and bak-
ing in CREASED muffin tins. Ali these
were baked in a quick oven, Mrs.
Dougan stating that a temperature
Of 500 to $50 degrees is the best for
this type of cookery. Throughout
her baking Mrs. Dougan illustrated
the usefulness of a small pastry
brush and a bowl of melted fat for
greasing baking pans, and brushing
the doughw it'll grease.
Yeast Breads
fra kn~ rn1l A. eka Luas- A.
l demonstration of yeast breads. The
N ingredients of this are Z LIZ cups
flour, 2 cups sweet milk, 1-2 cup luke
warm water. 1-2 cup sugar, l tea
spoon salt, 2 Fleischman's yeast
cakes. Mix and let rise until double
IN size, at a temperature of rs TO 50
degrees, work down and make into
desired shape let rise until double
In size again, and bake. IL only part
of the dough is used, the remainder
should be CREASED on top and placed
IN the refrigerator TO be kept until
wanted.
A particularly interesting form Of
fancy sweet bread she made from
this was the sticky cinnamon roll.
For this Mrs. Dougan creased her
pan, then sprinkled it with a LAYER
Of brown sugar, covering this with
q layer of nuts. The dough she roll
ed fairly thin, and sprinkled with
brown sugar, nuts and cinnamon.
rolling and slicing as she did the
Santone roll, and placing the slices
on top of the sugar and nuts in the
pan to bake. This recipe Mrs. Dou-
gan said she learned from Mrs. Mary
Wilson, diet advisor to Queen Vic
toria. From the same dough she
made q planted roll and another
sweet roll.
Makes Salads
In her discussion Of the Yeast
breads she said that to counteract
the acidity OF dough which has been
allowed to rise too long, a is tea
spoon OF soda should be added. She
also explained an unusual way Of
working out the air bubbles which
cause large pores in the light bread
by working the dough from front M
hack with the backs Of the palms. a.
the heel Of the hand. She warned
against boiling the milk used. AZ
milk is a protein. and high heat
makes all proteins tough. Hot cross
buns are made by dipping a knife IN
melted fat and cutting crosswise an
the TOP. When the bun rises the
cuts open. and they should be brush
ed with colfectioners sugar and wa.
!. ter, and baked. Mrs. Dougan warn
r1ef against using flour in kneading
bread, and worked hers on the porce.
lain table top, only adding enough
flour to make the dough 10 the RI
CURED stiffness. II a porcelain table
is not available, she suggested n slab
Of marble. and said that bakers Use
. smooth wood block. creased. To
keep dough from sticking 10 .be
rolling pin. she suggested COVERING
the pin with a white ribbed stocking
In the intervals Of baking the
breads, Mrs. Dougan prepared two
fancy salads which brought exclam,.
tons Of admiration from the women
when they were passed around for
inspection. One of these was
humpty-dumpty salad. made BY stuff
ing an egg, leaving the halves Of the
white apart TO make a smile, and
for ming yes and nose with cloves
This was placed in a followed toma-
70, resting on a bed of lettuce leaves,
and surrounded with mayonraiSe
dressing. The other was a cool
Green boat, made from a cucumber
Followed out and filled with salad.
AZ the prov of which flew a tiny
American flag. She also made a
E heet-and-spinach dish.
Cakes Thursday
The subject for Thursdays talk is
Il Al. making and decoration of cakes,
"a Friday will be given over to
Eats. The FRIDAY session will open
.r.sO. so as to allow every one who
-;.hss 70 attend both the cooking
sshaoi and the football game he
rss, Brownsville and San Beniso,
.rxs;cb i 70 be played here that day
Wednesday afternoon Mrs. Dougan
soaring the second Of the dainty
"a comfortable houses dresses
a. anu snlacfad at the PenneN