782 Rural School Leaflet 



GIRLS IN THE HOME 



We are looking for the best possible development of our New York 

 State girls and particularly of the girls living in country districts. A long 

 summer vacation is near. It will afford an opportunity to accomplish 

 some definite piece of work for the improvement of the home and for the 

 comfort of the family. A garden to furnish flowers and vegetables for 

 the table; a room which it shall be your care to keep neat, clean, and 

 attractive; some new curtains for the windows next fall; clean paper 

 coverings for the cupboard shelves; a well-made dish of food. In line 

 with this last suggestion we print the following article on Bread Making. 

 Try the recipe imtil you are able to obtain each time bread that is evenly 

 porous, with a sweet, nutty flavor, thoroughly baked with a well-hrovuned 

 crust, and having no odor nor taste of yeast. 



bread making 



Flora Rose 



Suppose you try to plant a yeast garden and make a loaf of bread. 

 For one loaf of bread: 



I pint of water or milk 



J of a yeast cake, softened in \ cup of water, or 



I cup of liquid starter 



I teaspoon of salt 



If a crumbly crumb is liked, use i teaspoon to i tablespoon of lard 

 or drippings or butter. 



If sweet bread is liked, use i teaspoon to i tablespoon of sugar. 



At first use enough flour to make a batter (about 2 to 2I cupfuls). 



After the batter has become very light add enough flour to make a 

 dough. I cannot tell you how much flour to use at this time, for different 

 kinds of flour vary so much in the amount of water they take up, but 

 do not have the dough either very stiff or very soft. Knowing the 

 characteristics of yeast, you will not have any trouble in understanding 

 the following directions: 



Have hands, cloths, and utensils scrupulously clean. If milk is used, 

 boil it up once, add salt, butter, and sugar, and then let it cool until it 

 is about lukewarm. It is better to boil the water used, for it may con- 

 tain some living things harmful to the yeast. After the liquid has cooled, 

 add the yeast and enough flour to make a batter and then heat it well 

 to put in plenty of oxygen. Cover with a clean cloth and set in a warm 

 place until light. If compressed yeast or " starter " is used, the batter 

 will be Hght in three or four hours. If dry yeast is used, it will take at 

 least over night for the yeast to get a good start. When the batter is light, 

 add enough flour to make a dough and knead it until it is no longer sticky. 



