Rural School Leaflet. 983 



direction. The loaves of bread which were entered in the contest this 

 year were on the whole very good and show that some of the future 

 housekeepers of the State are already laying a foundation for maintain- 

 ing a healthy, happy family. 



As each loaf of bread arrived, it was numbered and was referred to 

 a committee of two persons, who judged it by number, determining 

 good and bad points and marking accordingly. The following score 

 card was used for marking 



Quality of baking 30 



Color of crust, of crumb 



Doughiness, underdone or overdone 

 Sweetness of loaf 30 



Odor 



Taste 

 Texture 15 



Crust, crumb 



Dryness, moisture 

 Size 10 



Oversize, undersize 



Shape 5 



Flavor 10 



100 



The points receiving the highest marks were the quality of baking 

 and the sweetness of the loaf. ]\Iuch bread that is really good is marred 

 by being improperly baked and this is a thing which even old and expe- 

 rienced housekeepers sometimes overlook. When a loaf of bread is 

 thoroughly baked all the yeast plants and other little invisible organ- 

 isms present will be destroyed by the heat, and the center of the loaf 

 will have a sweet, pleasant, nutty odor and taste even after several days 

 Imperfectly cooked bread will be somewhat yeasty immediately after 

 baking and the yeastiness will increase as the time passes. For this 

 reason we have made one of the points of a good loaf, size. Large 

 loaves of bread may look well and may indeed be perfectly cooked, but 

 it is much more difficult to cook them well and be sure that the heat 

 has reached clear through to the center of the loaf sufficiently long 

 to kill the yeast plants. Some of the loaves sent to us were fine looking 

 loaves of good color and good texture, but they were very large and had 



