Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1930-01-16

by loving hands" the Young
Husband tried 10 joke anna.
bly, while drilling his way through
her first effort ut hot bread
Hopeless biscuits r part OF the
cooking experience Of most house
keepers. Why a tyro in the kitchen
should essay biscuits II another one
OF those mysteries. II requires a
skilled and practiced hand, both for
expert manipulation CT the batter and
heat regulation. But. N biscuits are
less than perfect - well-baked, yet
light and fluffy-they are quite
terrible.
Furthermore-and this may sound
like a blow at q great American ira
dition-hot biscuits are by no means
good bread. Any kind OF bread Is
unwholesome IL eaten at its freshest,
soft state. Biscuits, hot from the
oven tas they must be served prop
erly). are particularly SO. or course
biscuits occasionally can't do much
harm 10 persons with good diges-
tons. But it's possible 20 get plenty
or variety In breads without resort
ing 10 too much hot biscuits.
one a get -four or five different
kinds OF bread at the average
Erocers-whole wheat. rye. graham.
crispy rolls. Toastng changes the
flavor as well as the texture OF those
breads. and most pleasantly.
III you're lucky enough 20 be with
In reach or a French baker. add
tional variety is possible. for they
make many kinds OF bread. all well
baked The French prefer crust 70
crumb. and abroad one can occasion.
ally see in a restaurant a FrenchnLan
discard the soft crurnb and eat only
the crust. This Is the reverse OF the
American taste. for it's not uncom7
mon TO see diners here leave a little
pile OF crusts on the bread plate.
The long French loaves. so mar.
row that almost all Is crust. are
tasty and wholesome because they
compel plenty OF chewing. Crusty
bread can't be swallowed whole Ike
soft crumb-and so is better for the
digestion But even some OF the
softer French breads are baked 50 as
70 compel o chewing. There are
the delicious little brioche. and the
~croissants. slightly sweetened. and a.
pleasant change for breakfast.
The Italian breads too, are mainly
crust, and very crisp. They come In
round loaves. twisted ioaves. small
rolls-but always shaped so that
there Is a large surface for baking
on all sides. Various flours are
used, including n corn flour which
gives 10 the bread a pleasant popped-
corn flavor. Toasted. these breads
are crisp and flaky as crackers.
Hard biscuits or crackers provide
A large field OF variety, and are pre-
ferred to soft bread at luncheon and
dinner by many persons. Whole
wheat crackers. breadstIcks. zwie.
back. are obtainable IN almost any
shop. so that n can ring tho
changes on bread for q great many
meals.
When in doubt. toast what bread
Is available. Bread that is toasted
will be more thoroughly chewed. and
this not only makes for better al.
gestion. but actually the flavor OF
the bread IS better. Especially II II
IS two-day old bread to begin with.
Some persons feel that as long az
they stick TO whole wheat bread thew
can eat any amount and at any
stage. But the same rule applies 10
Graham, whole wheat or any other
bread not too fresh. preferably
toasted. it's much more wholesome.
And no n should stick 70 a Diet
OF any particular bread except on the
advice OF q physician.