6i2 Reading-Course for Farmers' Wives. 



immemorial. Because of their abundance they are relatively inexpen- 

 sive and must be used freely when the expense of living cannot be large. 



From one-half to one pound of meal and flour together, may be 

 allowed for each member of a family daily. The varying amount depends 

 somewhat on the age and occupation of the individual, but especially 

 on the other foods consumed. For example, when many potatoes are 

 used, less starch food in the form of grains is required. About one bar- 

 rel of flour, or over four bushels of wheat, is estimated to be the average 

 annual consumption of each person in the United States. 



Probably mankind first ate the raw kernels of grain, and perhaps acci- 

 dentally discovered the improvement in flour made by roasting or parch- 

 ing them. The crushing of the grains between stones must indicate a 

 higher degree of civilization. 



Modern methods of agriculture have developed many forms or kinds 

 of cereal grains which were unknown to our primitive ancestors ; but all 

 our boasted civilization can hardly improve the flavor of the ear of sweet- 

 corn roasted over a camp-fire, nor can it devise a more palatable and 

 wholesome luncheon than popped corn. 



The mush.es doubtless were a much later invention than the simpler 

 forms of bread, for their manufacture implies the use of some form of 

 kettle and that indicates a higher degree o^ civilization than the thin 

 shapes of bread which could be cooked on hot stones or before an open 

 fire. The man} packages of grain combinations ready for the table which 

 are found now on the grocery shelves, tend to make us forget the good 

 flavor of well-cooked cracked wheat and the varied forms in which corn 

 mush or " hasty pudding '' may be served. 



I. THE necessary ingredients. 



The general term " bread " is applied to a wide range of foods of dif- 

 ferent forms and flavors. Its history is interwoven with that of the 

 human race and in its variations it has truly been the " staff of life " for 

 generations. 



The earliest forms of bread were doubtless those still made by primitive 

 people, or where conditions are crude, as in camp life ; examples of such 

 breads are the tortillas of the Mexicans, the Gaelic bannock, and the 

 hoecake of the negro. These types show us the few essential ingredients 

 for any dough — (i) flour or meal, (2) liquid, and (3) usually salt. 



