GLEANINGS IN BEE U E T U R E 



Fkbruarv. 1919 



THIS MACHINE 

 Makes Gardening Pay 



You Can Keep Your Garden in Perfect 

 Condition All Season Without the Tire- 

 some Work. 



BARKER 



WEEDER, MULCHER AND 

 CULTIVATOR 



Is pushed along the rows at an ordinary 

 walk. Blades revolving against station- 

 ary knife (like a lawn mower) destroy 

 the weeds and at the same time break 

 up the clods and crust into a porous, 

 even mulch. 



For deeper cultivation, it has easily at- 

 tached shovels — making three garden 

 tools in one. 



"Best Weed Killer Ever Used" 

 The BAEKEK chops the weeds and up- 

 turns their roots. Works close to plants. 

 Guards protect the leaves. Cuts run- 

 ners. Leaves a mulch which draws and 

 holds the moisture at the plant roots. 

 Send us your name and address on the 

 coupon below and we '11 mail you our 



FREE BOOK 



Tells about this wonderful machine and what 

 users think of it ; also authentic information 

 on care of gardens. Pill out the coupon and 

 mail it now, or send postal. 



BARKER M'F'G COMPANY 



DEPT. 10 DAVID CITY, NEB. 



Barker Mfg. Co., Dcpt. 10, David City, Neb. 



Gentlemen : — 



Send m&, postpaid, jour FREE Booklet and 

 Factorj--to-User Offer. 



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Our Food Page — Continued from page 90. 



this method the room should be kept just 

 about as warm as a sitting room. In the 

 morning Helen rose early and found her 

 bread twice as big as it was the night before 

 and nice and light and bubbly around the 

 edges. She took it out and kneaded it again 

 very lightly for about half a minute, cut 

 in two, shaped "it in loaves and put them in 

 warm bread pans which had been oiled. 

 These she i)ut back in a warm place, closely 

 covered, and in about an hour those loaves 

 had grown to twice the size again and were 

 ready to be baked. Before putting the bread 

 in the oven she brushed the top of each loaf 

 with melted butter to make a crisp, brown 

 crust. When they had baked about an hour 

 in a moderate oven Helen lifted them out 

 of the pans with a clean towel, set them on 

 the edges crosswise, to cool, wet the top 

 crust of each loaf with water to prevent it 

 from being too hard, and then went off to 

 play. 



And that evening a War Savings Stamp 

 came out of Helen's father's pocket and 

 was stuck in Helen 's book. 



Below I am giving you the recipe just as 

 Helen used it. To make four large loaves 

 of bread instead of two, change the word 

 cup to pint, the word pint to quart and dou- 

 ble all the other ingredients. 



3 cups warm water 



1 small potato, riced 

 % cake dry yeast 



2 tablespoons shorten- 



2 teaspoons sugar or 



honey 

 2 teaspoons salt 

 V2 teaspoon soda 

 ing about ^Yz pints bread 



flour 



At 1:30 p. m. sift 3% pints of the flour, 

 the soda, and the salt into the bread mixer 

 and set aside in a warm place. Put the 

 yeast to soak in y2 cup of the warm water 

 and heat another cup to boiling and pour 

 over the shortening, the sugar, and the riced 

 potato. When the latter has cooled to luke- 

 warm add the yeast and the water in which 

 it was soaked and one pint of flour, beating 

 it until it is a smooth batter. Cover and 

 let rise in a warm place until 9:30 or 10 

 o 'clock. It should then be light and full 

 of bubbles. Pour over the flour in the mixer, 

 add the rest of the warm water, l^/^ cups, 

 and turn the crank three minutes, or until 

 a smooth dough is formed. As flour varies 

 so much it may be necessary to add more 

 to make a smooth dough. Fair bread may 

 be made without any hand-kneading, but a 

 little better texture is secured by removing 

 the stirring rod and kneading by hand a 

 couple of minutes either in the mixer or on 

 a floured board. Then cover and let rise in 

 a warm room over night. Early in the 

 morning, knead lightly, divide into 'two 

 large loaves, put in oiled pans, and let rise 

 until doubled in bulk, about an hour. In 

 cold weather it often takes longer. Bake 

 in a moderate oven about one hour. 



If preferred the sponge may be started 

 late in the evening and the dough mixed in 

 the morning. 



