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

hby loving hands. The Young
Husband tried 10 Joke aInia,
bly, while drilling his way through
her first effort at hot bread.
Hopeless biscuits are part OF the
cooking experience OF most house,
keepers. Why a tyro in the kitchen
should essay biscuits is another one
Of those mysteries II requires a
skilled and pTacticed hand. both FOR
expert manipulation OF the batter and
heat regulation. But II biscuits are
less thar perfect - well.baked. YET
light and tluffy-they are quite
terrible.
Furthermore-and this may sound
like a blow at a great American ira.
dition-hot biscuits are by no means
good bread. ANY kind Of bread Is
unwholesOme III eaten at its freshest
soft state. Biscuits. hot from the
oven las they must be served prop.
erly), are particularly so. or course
biscuits occasionally can't do much
harm to persons with good diges-
tons. But it's possible TO get plenty
OF variety IN breads without resort.
ing TO too much hot biscuits.
One can get four or five different
kinds OF bread at the average
grocer's-whole wheat. rye, graham,
crispy rolls. Toasting changes the
flavor as well as the texture or thosa
breads. and most pleasantly.
III you're lucky enough ID be with.
In reach Of a French baker. add
tional variety Is possible. for they
make many kinds OF bread. all well
baked. The French prefer crust &c
cTumb, and abroad n can occasion,
ally see In a restaurant a Frenchman
discard the soft crumb and eat only
tho crust This is the reverse OF the
American taste. for it's not uncom.
mon 10 see diners here leave q little
pile OF crusts on the bread.plate.
The long French leaves. % mar.
row that almost all Is crust. are
tasty and wholesome because they
compel plenty or chewing. Crusty
bread can't be swallowed whole like
soft crumb-and SO Is better for the
digestion. But even some OF the
softer French breads are baked 50 az
to compel more 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 leaves. small
rolls-but always shaped so that
there Is a large surface for baking
on all sides. Various flours are
used. including a corn flour which
gives 70 the bread a pleasant popped.
corn flavor. Toasted. these breads
are crisp n flaky as crackers.
Hard biscuits or crackers provide
a large field or variety, and are pre-.
terred TO soft bread at luncheon and
dinner by many persons. Whole
wheat crackers. breadsticks. zwle-
back. are obtainable in almost any
shop. so that one can ring the
changes on bread for q Sreat many
meals.
When in doubt. toast what bread
Is available. Bread that n toasted
will be moro thoroughly chewed. and
this not only makes for better di-
g%estion. but actually the flavor OF
the bread Is better. Especially N II
IS two-day old bread TO begin with.
Some persons feel that as long as
they stick 10 whole wheat bread they
can eat any amount and az any
stage. But the same rule applies to
Graham. whole wheat or any other
bread not too fresh. preferably
toasted, it's much more wholesome.
And no one should stick to a diet
Of any particular bread except on the
advice OF a physician.