BREAD. 163 



of the berry, in which reside the rich nitrogenous and phos- 

 phatic principles. This flour is several shades darker than 

 that in common use, and notwithstanding its superior rich- 

 ness, it cannot be a favorite. 



It is said that French bread is much better than American 

 bread. English bread is no better than ours; but German 

 bread is very superior, owing largely to the superiority of 

 their wheat, although the proprietor of the Vienna Bakery 

 declares that the bread which he now makes from the " new 

 process" flour from Minnesota is as good as any in Germany. 



Aside from the influence of the wheat and the flour, the 

 great difference in the bread rests with the maker of it* 



There is no better bread than that made with fresh hop- 

 yeast, and none so wholesome or inexpensive. 



If the bread is rightly made it needs neither shortening nor 

 soda. A barrel of flour made into bread with soda and cream 

 of tartar, or with Hosford's yeast-powders, has an additional 

 cost of twenty-five cents to every twenty-five pounds of flour, 

 besides the butter or lard which must be used to make the 

 bread palatable. This is no small item in the cost of bread. 

 The superiority of yeast-bread is apparent, and the method of 

 making it very simple. A few years since, not more than two 

 or three loaves of yeast-bread were found on the society table. 

 It was difficult for some persons to believe that good bread 

 could be made without butter, lard or soda. There is a 

 decided improvement at the present, nice light loaves of 

 delicious bread are now exhibited, showing that we are not 

 slow in improvements, if we have the opportunity to learn. 



EECIPE OF PREMIUM LOAF. 



Three quarts flour, two-thirds cup potato-yeast, water 

 sufficient to make stiff, set over night. In the morning add 

 flour enough to knead and put in pans. Bake quickly in 

 hot oven. 



Mrs. John Pierce, Chairman Com. on Bread. 



