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

SE Dougan In the course of The
brownsville Herald cooking school,
ana from the interest evidenced by
,nose present it was the most p
iar yet taken up. Fully 400 women
heard the talk and tasted the appe-
tizlng samples of baking prepared by
MRS. Dougan in the course Of her
demonstration.
Taking up the basic principles of
all 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
vnSontent for cakes. She gave a sim
we tests for the gluten content, as a
Xtionr rich in gluten packs very tight
when squeezed in the hand, while
ne lighter, or cake flour does not
ack nearly as closely. She also
1alled Intention to the variation in
ne amount of liquid required in the
sinking of dough. according to glu-
ften 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
10 be used IN her demonstrations she
gave a standard recipe to be used IN
making the varied forms of this
bread, rs follows: 2 cups sifted
flour, 2 level teaspoons Calumet bak-
ing powder, l-2 level teaspoon salt, :
level tablespoons Crisco and 81 cup
milk. While mixing this she ex-
planned that all quick breads would
be much more dIgestible if 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 bit of the dough rolled
thin and baked and the other a San
tone roll made by spreading the
dough, rolled thin, with deviled chill
meat, then rolling the whole as for
jelly roll, cutting in slices and bak-
ing in CREASED muffin tins. All 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
Ice box roll was the basis Of the
demonstration Of yeast breads. The
rrurAAfAntu ~ 4hru - r , -.-.
flour, 2 cups sweet milk. IL cup luke
warm water, 1-2 cup sugar, / tea
spoon salt, Q Fleischman's yeast
cakes. Mix and let rise until double
IN size, at a temperature of rs to 81
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 ard 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 10 Queen Vic
toris. From the same dough she
made a planted roll and another
sweet roll.
Makes Salads
In her discussion Of the Yeast
breads she said that 10 counterfeit
the acidity of dough which has been
allowed to rise too long. a is tea
spoon Of soda should be added. She
also explained al unusual way OF
working out the air bubbles which
cause large pores in the light bread.
by working the dough from front 10
Aback with the backs of the palms. or
rfhe heel of the hand. She warned
against boiling the milk used, as
milk IS 4 protein. and high heat
makes all protcins tough. Hot cross
J buns are made by dipping 8 knife in
melted fat and cutting crosswise On
the top. When the bun rises the
cuts open. and they should be brush
cd with confectioners sugar and wa
ter, and baked Mrs. Dougan warn
9~sd against using flour in kneadins
bread, and worked hers on the porce-
lain table top, only adding enough
flour TO make the dough to the re-
CURED stiffness. If a porcelain table
; is not available, she suggested a slab
Of marble. and said that bakers use
q smooth wood block, CREASED. To
keep dough from sticking to the
-~lft~~ nsn che Uvww1m
the pin with a white ribbed stocking.
In the intervals Of baking the
breads, Mrs. Dougan prepared two
fancy salads which brought exclama-
tons OF admiration from the women
when they were passed around for
inspection. One Of these was a
humpty-dumpty salad. made by stuff
inc an egg, leaving the halves Of the
white apart to make n smile, and
forming eyes and nose with cloves.
rhis was placed in a followed toma-
"a. resting on a bed Of lettuce leaves.
ana surrounded with mayonnaise
Sressing. 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
hees-and-spinach dish.
Cakes Thursday
The subject for Thursdays talk is
Al. making and decoration Of cakes.
49, Friday will be given over to
Eats. The Friday session will open
:, I.sO, so as 70 allow every one who
-;shes to attend both the cooking
s.hool and the football game be-
ser Brownsville and San Benito,
sieh Is 10 be played here that day
Wednesday afternoon Mrs. Dougan
gearing the second of the dainty
snJ comfortable houses dresses
y ~he selected az the Penney