The Bulletin. 41 



the side. Leave the oven door shut for five minutes when first put in the oven 

 to let the biscuit rise and crack around the edge. Beaten biscuit sliould not touch 

 in the pan. 



YEAST BREADS. 



Yeast is a microscopic plant, yet in a higher class than bacteria. It is a plant 

 consisting of a single cell. For growth it requires food, moisture, warmth, and 

 air. The Hour furnishes the food. Some of the starch in the flour is changed 

 into a sugar by an en/ymn. The yeast in growing changes this sugar into alcohol 

 and a gas (CO,). This gas in tryiiig to escape makes the bubbles or pores in 

 the dough. In the process of baking the alcohol and gas are both driven off. 

 The compressed yeast is about tlie best on the market, although it is not so 

 convenient for country people. If you are near enough to a town to get it once 

 a week or once in two weeks, it would save a great deal of trouble and cost as 

 little as the liquid or dry yeast. It can be kept under water for a long time, 

 two weeks or longer. Remove the tinfoil, put in a jar, cover with fresh water 

 and keep in a cool place. The same rule for soft and stiff doughs is true also in 

 the yeast breads. For a very soft, fluffy roll, make a very soft dough and handle 

 as little as possible. If you would make yeast bread in a short time, increase 

 the quantity of yeast and also make a very soft dough. In using a small quantity 

 of yeast you have to wait for those plants to grow and make more plants and 

 run the risk of bacteria getting in the dough and spoiling the flavor, but if in 

 the beginning you add enough plants to make the whole quantity light, you will 

 find that you will have a very palatable, sweet bread, without the yeasty taste 

 so often in yeast breads. You will get a purer culture by doing this, as the 

 companies who send out the yeast are better prepared to grow a pure culture 

 and know more about yeasts than we do. 



Quick Rolls — In making the very soft rolls you can not shape them, as they 

 will spread over the pan, but make two or three small rolls and put in a muffin 

 ring and you will not only have a pretty roll but also a wholesome one, as it has 

 crust on all sides. Do not let the dough get too warm. If set in warm water 

 to rise you should be able to hold your hand in it, or if in the warming oven it 

 must not be too warm to place the hand on it. 



Pocket-book I'olls must be made rather stiff, as it requires a stiff dough to 

 keep them in shape while rising. This is a very wholesome roll. It has crust 

 on all sides and should be baked to a rich brown. The packed roll, which has 

 very little crust and is nearly all crumb, is very indigestible. Avoid them while 

 hot. 



Plain Bread — The loaf bread can be made with or without lard as you like. It 

 rises more quickly without, and many people prefer it. When the loaf is light 

 and ready to put in the oven, briish over the top either with melted butter or 

 with milk; this makes a rich-brown crust. Cut across the top about three gashes 

 and it will be a better shape. This will prevent the loaf cracking on the sides. 

 Bake in an increasing heat until brown, then bake more slowly. A loaf that is 

 baked too quickly will not be as sweet. The well-baked loaf has a yellowish 

 crumb and is very sweet, 



RECIPES. 



Popovers — 2 cups flour, 2 cups milk, 3 eggs, 1 teaspoonful salt. Mixing: Beat 

 the eggs without separating, add milk and salt, pour slowly over the flour, stir- 

 ring all the time; strain, pour in hot popover pans and bake in a moderate oven 

 until light and dry. 



ilufftnft — 2 cups flour, 1 1-.3 cups milk, 1 tablespoonful lard or butter, 3 eggs, 

 1 teaspoonful salt, 2 tcaspoonfuls baking powder. Mixing: Boat the yelks until 

 thick and light in color, add milk, flour and salt, melted butter or lard, then 

 carefully mix in the baking powder and fold in the well-beaten whites. Bake in 

 a model ate oven to a golden brown. 



Waffles — 2 cups flour, 1 1-3 cups milk (more if necessary), I egg, 1 tablespoonful 

 melted butter, 2 tcaspoonfuls baking powder, 1 teaspoonful salt. Mixing: Same 

 as muflins. Bake on a hot, greased waflle iron. Serve at once. 



Soft Buttermilk Biscuit — 2 cups flour, one-half to three-fourths cup buttermilk, 

 one-half level teaspoonful soda. 1 teaspoonful baking powder (scant), 1 teaspoon- 



