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HomeMy WebLinkAboutThe Exeter Advocate, 1917-10-18, Page 2�i 'Yet Delicate...ma lean and Full of Aroma. DOMESTIC SCIENCE AT . HOME 6 109 Thirteenth Lesson—Bread. When malting bread' use a thermo- thirty-five to forty minutes for med- meter and scale for accuracy, so that rum -sized loaves, weighing about six - yap. will have a positive knowledge of teen to eighteen ounces before baking; low andwhat you are doing. Modern from forty to sixty minutes for loaves innthave moarweighing from eighteen to twenty-six the baker to manufactureadeit bread off ounces, unveiformors .quality, .Shortening is used to make the The housewife's lack of knowledge bread render and to neutralize the acid of this most important part of the in the flour; it also furnishes fat to ee home cooking has resulted in the nu- the food value of the bread. merous large baking plants that are a Two methods are employed for the feature of all large cities. Theory snaking of bread. has caused mealy failures; few women First, the sponge method, This really understand the underlying calls for a sponge of light batter, '.Che principles of fermentation, mixture is set to rise and then the re - History tells tis that the Egyptians main er of the flour, salt and shorten - is blended from selected hall -grown teas 'lamed , for thefine lavoury. qualities. Imitated yet never equalled. Between Cousins; OR, A pECLARATION OP WAR, grain into bread, Now it is molded into loaves, given a were probably the originators of bread. ing is added.The dough is then work - The following fable illustrates the dis- ed for fifteen minutes, After this it coyery of the method of converting is allowed"to rise or the second time. Th t tl t 1 "whileshort proof and then baked. CHAPTER V with a conviction born of recent re- e story goes that a slave; Second, the straight dough method. IIIde ICont cl.) velations "but I do think it must be g'xindii;g, tale grain one lay between If to -div as he made his pre-, fascinating. two stones a sudden shower wet the In using this rnethod'the salt, shorten . , fascinatin I have been Bearing 'aerations, s, hewas srnilingthought himself, it; about it a good deal lately," sale ea-' meal. The slave fled from the storm, was because he thciight he saw signs la'ned, "One of our—one of the C forgetting in his haste about the meal. p t When the storm was over and the sun had come out he returned, to his grind- ing. He found that the sodden mass ing, sugar and 'flour are mixed withargued b gardeners then the life of the liquid and yeast into a`stiff<dough y that can be worked without sticking seeds. totehad h hands. This method'is quicker, Some people are prepared to swear that wheat and pea seeds taken froth mummy cases thousands' of years old have germinated. On the other hand, scientific farmers will assure you that the seed of wheat loses its life within, at most, ten years. A good deal of evidence undoubted- ly exists to support the theory that many seeds ar•e exceedingly long-lived. Some years ago a grass lawn at Culm stock,. in Devonshire, was broken up and turned into a risery. The follow- ing spring the whole of the ground. was covered with : most exquisite pansies! This lawn had not been dis- turbed for fully a century, and' no pansy seed had been sown anywhere near."' In any case, the pansies that have come up did not resemble those in any neighboring :garden. The only possible solution seems to be that the seed had lain buried in the ground, awaiting its chance to germinate. The longest known survival of any seed is that of a certain Egyptian lily. A dried seed -pot kept in the South Kensington. Museum contained seed which was tested and found. to grow* after a period of ninety-five years. Melon/ seed has grown after being kept °for forty years. aTurnips will last eight or ten years. It is assert- ed that haricot beans have germinated after lying by .for a century: Mary: "Has your sweetheart been ordered to camp ?" Jane: "Xes; now I'must fall back on my reserves." of `a right path having been struck;; quarrymen was injured by a blast, and The goal was a mere air -castle as Yat,I I have been visiting him with father. It is lard to .break the chains of habit. It tool one man six months to stop saying " Gee Whiz." Perhaps habit has kept you ordering "the same tea as before" when you had intended to buy Red Rose. willreminder. So next tine you '�hisbe will order Red Rose. t You"will be pleased, we are sure. aFll•':r Kept Goad by the n Sealed Package ��.. O;t. i h ? ,tams+.. {n LONG-LIVED SEEDS Some Have Germinated After Century Has Gone By There are few questions more hotly a f whic been laid because it is possible to have the breaad e h the foundations had be I a<m afraid he will remain lilin that was•the grain before the storm finished in about four 'and thre an the day of the visit to the Burrill That's hard luck- But oreay, lead come was now a dry hard cake. Leis Hours. This method giv avevery Island and to' which a few more layers he won't have to work any moi e. This was the first roduction of un- satisfactory results. had been added on the occasion of his This also was an afterthought, and, 1 av i p'"" Milli, part water and part milk, or last week -end at home. - It was on spoken so seriously that Fenella e ei ed bread. that occasion too that theappoint-, con d not her laughing. i , , l i t P i ts. that the Romans, who derived the art which he was quitting his work re' ?" from their Greek and Egyptian cap - which p you tit es of wa Historians state that maturely for it was to -day that ' the -Well, no, really, I don't mean that, tiees a r.n bread in i the Romans made unleavened slate -quarries were to be visited under Miss Fenella! But, you know, it must his personal guidance, supplemented be an awful -business having to be � "0In many portions o the` Old World by that of the manager: As light- here. at eight o'clock every morning, this style obread is still made. " In heartedly he closedhis bag, it was not and hammeringand boring away at this country unleavened bread is made of Fenella alone and her possible that confounderock, and puttiig t into biscuits and crackers, sometimes chances that he was thinking. In his pieces on to the trucks, and all that called beaten biscuit. It depends constitutionally sanguine mind there sort of thing. How glad the fellows upon the bi c air that is beaten was `a second air -castle building, yet must be when Saturday comes! " And! op,incorporated into the dough to give more cloudy and far more undefined on Sunday morning I d bet even odds than the first—so improbable, in fact, that they lie in bed till eleven o'clock. it its lightness. of aspect that even his supreme self- Just `fancy having to be here by Pleur. confidence could not but smile at the eighth" A knowledge of flour is necessary fancy, without being able to smile it- ' It was evident that this point in the;for.ng, There are two successful bald quite down. In; fiat defiance of his quarryman's clay appealed mostdeep- distinct kinds. One is known as reason it was with a fairy-tale sort of ly to his personal sympathy.` spring and the other as -linter -wheat, meter to see if it is exactly 80 degrees feeling that he emerged ,from his"hum- t b f ht S wheat flow contains the lard meter Fahrenheit. rm all water may be used in making bread, One ''medium-sized potato may be added when the water is used.. Milk increases;the food•—alue of the bread. The milk must always be scalded and cooled -before using, The Sponge Method. Sift the flour and then set it in a place where it will have a temperature of 80 degrees:' Now to prepare the sponge. Heat the utensil in which the sponge is to be made by filling it with hot water. Let: the water stand l in the• utensil -until it is heated thor- oughly; then .empty out the water and dry the vessel. Then place in a bowl three `cupfuls of liquid, testing it with a thermo-. o, t "Do y u never ge up a ore erg pang w ea r on Crumble hi the yeast ble quarters' and, , having given his o'clock?" estpercentage ofgluten. This ting' cake and add two tble one . yeast orders to the shaggy- foreman ste - t Rather! I've known myself get up wheat is ground into two od kand threeddcup table of flour. ped' into one of ` the half-dozen -boats at six -once for' a big shoot in Ire -- varieties, known as soft spring' wheat, sugar with a spoon. cupfuls fivesifted flour. which at high tide rode close to. the lalnd, for instance,,or on hunting days and hard spring -wheat.; Covertand set in a place free minutes. inutes. with a meet twenty miles off. But Winter wheat is divided into`two on rocky shore, The loch -end smiled her: as an inducement,you see. 1 varieties similar to thattof the spring draft., for one and . one-half .hours. fore. The to -day it had never done be- there w'Then add six cupfuls of flour, one and fore. The rough track of the future don't thrall. I could. do it for' the sake wheat flour, namely, red water flour,'p ' of chipping slates. And even then," which is the hard winter wheat flourp shortening; road, thee. smoking load-engine,one-half tables oonfuls of, e d h pleasantly boyish and the soft winter wheat flour. The and two teaspoonfuls• of sa- brought hither in feces which had he added, with a , p easarr y Y Knead for fifteen minutes then put p laugh, "didn't I 'just take it out licit last-named flour contains a= large per.. , now turn been fitted on the spot, the stone-; day! You bet!" centage ;of starch. It is used for the dough ing greased bowl; heaps, the primitive smithy, the cabins =sperhaps if your breakfast depend- pastry and cakes. it over. This will grease the dough for the workmen, they were,all, "in ed upon the chipping, and you were To get successful' results the flour and prevent it forming`. •a crust while truth, so many blots upon the lands -i ver hun' for it, that might be' an must be blended.- The fancy patent rising: Cover and let -'rise for twofeatures . cape; but to Albert personally the only; inducement tog" mused Fenella. "But flours that are on the market are es -: hours. worthy of attention —wed-{ the of -course , ou"don'tlenow what it pecially prepared for all-around family Mold ` into loaves," ~ place in well ponsrs, ashey were of that battle withl ', ' bakin • purposes. greased pan, and set away to rise for .. his rs �o be hungr .,. ! "p P . Nature, in which bellicose soup- "Don't I tho ghl I don't think any; ` Pastry flour, or,soft whiter wheat one hour. At the end of this time could,,not but delight. f o could feel hun hungrier than'I'have flour, will' not make good bread, ow- bake - the loaves in an oven registering ': 4 ;, :� k i flt a g !. r felt. after a hard ;day on the moors; I lits to the low percentage of gluten: 325 degrees Fahrenheit for forty-five "If I weren't myself," remarked with an east wind in one's face; and The -flour should be kept or stored in a Mabel Allerton, at about 4 p.m. on all th`e' sandwiches gone. t room that` averages about 70 degrees that same day, "I think I- should like „ �� different," said i Fahrenheit and m a 'container that to be a slate -quarryman." Oh, yes; but that's diff i , Fenella, and for an instant contem-may be kept closed and away from all It was to Albert that the remark plated propounding this difference, but foods that have a strong odor. For was addressed, as together. they quickly dropped the:project, as holding'; successful results the home baker emerged from the gates of the grey out but slender prospects of mutual must have: amphitheatre whose; inspection had understanding. Good flour of` a reliable brand. just been concluded—but it was Mr. They had crossed the road, and, be-Good.,Good, active fermentation. Herrell who replied. tween the rails of the miniatibe line, Yeast food. "I don't think you'd like it for long, " were making their way " on to the! The proper amount of salt. Miss Atterton; not unless you have a 'bank," where the sheds stood in a1 ; The proper temperature. set of young ladies like yourself for close row. Here the final shaping of The proper manipulation. fellow -workers. You wouldn't stand the slates took place, and here also The, proper baking. a week of such rough company as they were stacked in neat, beautiful- When starting.to make bread select these follows are."ready a reliable brand of flour. Store it in "Rough?" Albert promptly took up shipP led black piles,to be the word_ Allow me to protest Mr. Berrell self-consciouslyplayed a proper container in a place that has against the adjective. Hard work p y ( the right :temperature. Sift the flour slate -quarrying may be, but not rough. the cicerone. g before using. The use of compressed It's too full of surprises for that. Why, Each crew—of six men, enerally: yeast eliminates all doubt and ~neer every! single bit asks for individual —tells off two of its best workmen for 'minty of the old style liquid and dry the finishing work.- Its as good as a east - treatment: the grain of the stuff, itsy ldrafts,with a'tem se the courtthat's paid to an successful results it is necessary place free from alL . .- p- lay to e �-. For succ power of resistance, the thickness to extra good worsiman, in order to -lure • to supply the yeast with^a food for perature of 80 degrees Fohrenheit minutes. Our best friends may ;be those who Use a scale when ready to mold the 4 loaves., Weigh twenty ounces to each I tell us of our faults and show us how loaf. Divide the balance of the dough; to correct them; but We. never quit into rolls, weighing two ounces each.1 appreciate those friends. This recipe will - make two loaves of bread, weighing, after baking, about seventeen and one-half ounces apiece, and ten rolls, Straight Dough Method. Twocupfuls` of water, 80 degrees Fahrenheit, •one and one-half: table- spoonfuls of sugar, one and one-half -tablespoonfuls of shortening, one and one-half teaspoonfuls' of salt. Mix well. Crumble in one yeast cake, stir until dissolved; now add six cupfuls of flour. Work to. dough and then knead well for fifteen minutes. It must now be smooth and elastic. Put in a greased bowl and: set to rise in a which it will bear to be split, one has to judge of all that, and one has to be ready for emergencies. Did you notice that man with the single-hand- ed hammer, how quickly and neatly he chiselled a drain to carry off therein - water that, was trickling into his bore- holes? That's typical of what I mean; and that's why I maintain that we've got no real boors here, since every slate -quarryman has got to use his brains quite as much as his hands, almost from the cradle upwards.". Albert spoke eagerly, bent on the persuasion : of his hearers. That family crigin which would not be con- cealed might yet gain by 'being in- vested with a certain intellectual glamour. I wonder you didn't go in for slate - quarrying yourself, if you're so keen over it?" remarked Mr. Berrell, with a coarse-grained laugh. The new manager was a more strik- ing than ` attractive person, whose physiognomy, perhaps owing to a pair of broad and over -conspicuous lips, or possibly town aggressive gleam in the whites of his small black eyes, vague- lysuggested the negro—a su estion otveve in which his 'complexion of him into a crew, Why,,, --the best hands at the doable -handed hammer are posi- tively made love to." (To be continued:) HOW TO WIN SUCCESS. Have Confidence in Yourself and Not Lean Upon Others. Power is thegoal of every worthy ambition, and only weakness comes from imitation or dependence, on oth- ers. Power is self developed, self gen- erated. We cannot increase the strength of our muscles by sitting in a gymnasium and letting` another exer-' vise for us. Nothing else so destroys the power to stand alone as the -habit of leaning upon others. Ife.you lean you will never be strong or original. Stand alone or bury your ambition to be somebody in the world. The man who tries to give his chil- dren a start in the world so that they will not have so hard a'time as he a somewhat unwholesome pallor, play -had is unknowingly bringing disaster ed no part. Both iii the rather gnat -i upon them. What he calls giving them ing voice, and in the lines about the' a start will probably give them, :a set- broad, squat nose; there was an ele- back in the •world. Young people need all the motive power they can get.` They are. naturally leaners, imitaors, copiers, and it is easy for them to de- velop into echoes or imitations, . They will not walk alone while you furnish Crutches; they will lean upon you 11iac givia'1 y d d reeise ip ly the Just as long as you will let them, One of the greatest delusions that a human being could ever have is that he 1e permanently benefited by con- tinued assistance from others, Do rt`ient of harshness. It was beside Julia M`Donnell that he had been walking during the inspection"''just concluded, and where difficult places made assistance advisable it was Julia who was favored by the support of his large, flabby hand. Ronald ren eree same services to Fenella, while Albert successfully divided his attentions be- tween Mabel Atterton and•her mother, underterred by the fragmentary lec- tures on mineralogy' ane geology, for which the quarries furnished fatally convenient ;?r'etexts. The arriviste had upon his sympathy' an especial claim which made for patience. "Have you found it interesting?" asked 14 enella of her attentive` cavalier, wif,h whom conversation somehow did not 'seem to grow easier as acquain- tance advanced. "Oh, just awfully," he renlieci, with areadiness to acquiesce which ch vnf ld daubilesq have embraced mono un- nrom•isin;; things than sla ,late-nuarries. 'I`hon, after a moments i e'.lectioii:' "Fait its must be dv i :- 1 hard :work, all i1te same." • ` co, it is bard work," said Fenella, active .development. This food is not for three hours. At the end` of this found in the flour, therefore it must be supplied. The food necessary for the active development of the yeast is sugar.' Sugar . supplies the carbon which is a necessary principle of the process of fermentation. Salt is . added to the bread for'two purposes—first, to flavor the bread and make it palatable,• and also to supply one.of the mineral elements. es- sential to the- human' body. Second; to control the process of fermentation. If too little salt is used the bread. will Iack flavor and be of a' coarse,' rough texture, while if"too much is used the action of the yeast will be retarded and the bread will show a loss ofvolume., Temperature is the controlling fa.c- dr for in successful bread -making.' The free from all afts. room in which the bread is made must Thorough manipulation. be free from all drafts. The proper Follow the recipe closely. Berrien), temperature is 78 degrees Fahrenheit ber that judgment must be used. . It in summer and 80 ,degrees in winter.' is impossible., to gauge the accurate Use a thermometer and eliminate the amount of flour to any given amount guesswork. of liquor. Flours vary in the `amount By this is meant that the -dough ms of moisture they absorb; for this rea- u t be worked sufficiently by rolling son it easily will .be seen that one and knelling, if'•made by hand. If a .brand of flour will require a little breadmixer is used the bread must be 'more or a' little less moisture than worked for the period of time as'per another. When the amount of liquid instructions as supplied with the nig- is known, it is. a 'very easy 'matter, ` to If your grain contains a large per- centage of foreign material, clean it. It keeps better. 'Feed -low girades., and screenings, on- the .farm. Near the town of Tsingyuan, China, a`large irrigation project is being Car- ried out. Canals have been dug fun- ning for 25 or 30 miles into the neigh- boring districts, and a temporary dam bas been thr'o'wn across the Pen river, which has been wholly diverted into the irrigating clitchea., time mold into two loaves. Put°`in greased pans'' and let rise again for fifty minutes. Now, bake in an oven, of 325 degrees Fahrenheit for thirty- five minutes.. This amount '.of.dough makes two loaves of bread, that will average about fourteen ounces apiece, or ane loaf and eight rolls, weighing two ounces each. • Points to Remember. Use good flour. Sift : re'flour. Scald - and- 'cool all milk or water used -in snaking bread.' The temperature for success• must be 78 degrees in summer and 80 de- grees in -winter; also the room must be chine. :' withhold one or two tablespoonfuls -of Tiine'for hand manipulation is from flour o•r•to add the Same amount. fifteen to'twenty minutes and from five to ten minutes when using the mixer. — Baking. The baking .of,,the bread will require care, It must not be placed in an oven of uncertain.. temperature, then the door closed and the bread left to luck. The oven should register 325 degrees Fahrenheit when the bread is placed in it. The bread should be watched carefully and if the heat of the oven is not evenly distributed (that 18if one•part of the break bakes faster than, the other); the, bread must be moved or turned. Remember that while the oven red: gisters a''high 'de ee of. heat, �`if yon were to place a thermometer in"- the center of theloaf of bread you would find that it requires nearly fifteen• min- utes for the heat to reach the center of the dough to heat it td the oiling Point or 21a degrees Fahrenlieit.:For this reason sufficient time nust"lio given after the breadis well colored' For the interior, of the bread to be well baked. The time allowance "should be from The yeast -must be fresh. By this is meant that it must have good color, a.pieasant yeasty odor and be firm to the touch. Tfie compressed yeast is the best kind to use. )Brush the top of the loaves of bread, when taken from the oven, with' melt- ed butter. Place, a pan of boiling water on the floor of the gee oven while the bread is baking. \ Use a•nthermometer first,'last and al- ways: Don't guess at your work. ICnow what you ate doing, This ,is` the baker's greatest tool. Ile takes lie chanoes; he knows, and in knowing es the secret of his success. Any thermometer' will do that will register frop�nn the freezing point to 100 degrees Fahrenheit, when preparing the bread, but 'do not use this therinorneter the oven. A regular oven -thermometer can be purchased at a' very reasonable price. It will sae its cost in three. months. The assurance that the oven temperature is of the right degree' conveys to you a peace of mind that is above money value, THE L.IFTUP (Patent) The most effective Corset for ladies. who. require Abdominal support. If your dealer cannot" supply you writo us direct for, catalogue and sett - measurement form: Representatives Wanted. A splendid opportunity to make money. 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