The Farm Table. 621 



Entire wheat flour may be used like bread flour. Graham meal or rye 

 meal are better mixed with bread flour than when used alone. The addi- 

 tion of much sugar or shortening tends to retard the rising process, hence 

 a larger proportion of yeast may be used in such cases. 



To secure uniform results of the highest type, a thermometer is as 

 useful to the bread maker as to the butter maker. Bread making is a 

 simple process, and it may be adapted to tastes and conditions without 

 seriously affecting the nutritive value or digestibility of the result. Yet 

 there is too much guess work about bread making due to lack of knowl- 

 edge of its foundation principles. 



4&. Mechanical means of lightening. 



The second general means of securing lightness in doughs is that of 

 beating or " folding " in air. The colder the air thus introduced in a 

 batter or dough, the more it will expand when put in a hot oven. Light 

 snow wrapped up in a batter which is cooked on a griddle at once, pro- 

 duces a fairly light griddle cake, but this is more satisfactory if there 

 is also some Qgg in the batter. Eggs alone produce the lightness of 

 angel cakes and others. The Maryland beaten biscuit and pastry or pie- 

 crust are other examples of doughs in which air is folded in. 



The process of making pastry is almost directly opposite to that of 

 bread making. Flour, liquid, fat, and everything which is to come in 

 contact with the dough, should be kept as cold as possible. 



The very richest pastry requires equal w^eights of butter and flour, and 

 this by measure means twice as much flour as butter. Many housekeep- 

 ers must use a less expensive fat than butter, at least in part ; and a good 

 pastry for average use may be made with one measure of fat to four 

 of flour provided it is carefully handled throughout. Half the fat is to 

 be rubbed into the flour, which then is mixed into a stiff dough with ice 

 water, using about one-fourth as much water as there is flour. This 

 dough should then be rolled out and spread with the remaining fat, all 

 at once or with a " folding " between. The cold air folded in with the 

 fat is expanded by the heat of the oven and lifts the dough in flaky layers. 

 Pastry may be kept several days in a cold place before baking, but should 

 be put in a closely covered dish or a dry crust will form on the outside. 

 A hot oven is required for baking pastry. 



