woman's auxiliary. 105 



Mrs. Anna Spencer Frost of St, Johnsbury gave two excel- 

 lent readings in a delightful manner which won the praise of 

 the audience. 



The St. Johnsbury orchestra furnished music for the even- 

 ing. 



CLASSIFICATION AND COMBINATION OF FOODS. 



MISS ANNA BARROWS. 



The subject of the classification and combination of foods 

 is a large one and hardly can be covered in a single evening. 

 There are many ways in which foods are classified, but for prac- 

 tical uses we may group them under five heads. These are : — 

 water and mineral substance (which are more or less present in 

 all foods,) carbohydrates, (including starches and sugars,) pro- 

 teids and fats. 



To-day more attention is given to the food of the cow than 

 to the food of men and women, but gradually more thought is 

 being put upon the choice and preparation of human food. To- 

 night I will prepare what we may call typical foods. 



ENTIRE WHEAT BREAD. 



In making bread to-night I am going to use the entire or 

 whole wheat flour. Milk is used for mixing because it adds to 

 the nutritive value of the product. Skimmed milk would answer 

 for this purpose. The addition of salt and sweetening is largely a 

 matter of taste. When shortening is used it is put in the hot 

 liquid with the sugar and salt and the yeast is added when the 

 mixture has cooled to ioo° F. or less so there will be no danger 

 of cooking the yeast. One cup full of liquid and three cupfuls 

 of flour is a good proportion for a small loaf of bread. The 

 quantity of yeast must be very much increased when the time 

 for rising is as short as it must be this evening. With entire 

 wheat flour a little less is usually required to make a dough of 

 the same stiffness as ordinary bread flour. With pastry flour it 

 is often necessary to use four times as much flour as liquid. The 

 dough is kneaded just enough to leave it smooth and in good 

 condition for rising. Now we cover it over and put it in the 

 pan and set the pan in another of warm water that the dough 

 may rise rapidly. 



We do not begin to make the use we might of fruits as 

 foods ; we are inclined to look upon them merely as relishes. 



