22 BULLETIN 540, U. S. DEPARTMENT OP AGRICULTURE. 



LESSON 42. 



Problem, — To grow yeast. 



Points to be brought out. — Yeasts are grown, not made. 



'References. — Any old-fashioned recipe book. Ask mothers for 

 method they have used. 



Supplementary topic. — Discuss possible ways of shortening the work- 

 day of the farmer's wife,, Is it longer than the man's day? Will 

 shortening his help hers ? 



LESSON 43. 



Problem,. — To make bread from yeast grown in different ways and 

 to compare the resulting flavors. Start sponge for the salt-rising 

 bread. (See next lesson.) 



Points to be brought out. — The yeasts grown in the different ways may 

 affect the flavor of the bread through some constituent which in itself 

 may change the flavor, or through the retarding action of some one 

 constituent on some of the microorganisms which may enter the brew. 

 The sponge must contain an abundance of carbohydrate material, part 

 of which is in soluble form, and sufficient nutritive material for the 

 growth of the yeast. Hops are added as an antiseptic. 



Correlation. — English : The yeast industry, the wheat belt, the flour 

 industry. ^ 



LESSON 44. 



Problem, — To make salt-rising bread. 



Points to be brought out. — Bacteria may be used as well as yeast in 

 the production of gas to make bread light. Cornmeal is used in the 

 household as a source of these organisms when we make salt-rising 

 bread. We always find in conjunction with them certain other organ- 

 isms which give the typical flavor to the bread. Salt is used in this 

 bread to prevent the growth of some undesirable organisms. Milk is 

 essential as food for the bacteria. They grow best at a higher tem- 

 perature than yeast. This bread has a distinct flavor very much 

 liked by some. j 



Suggestion. — This can be made into a loaf or served hot in the form 

 of rolls. It is especially desirable for toast. Baking it in small baking 

 powder tins gives the whole loaf a brown crust and insures round, 

 well-shaped slices. 



Supplementary topic. — Breads of different lands. Stoves of dif- 

 ferent lands. 



LESSON 45. 



Problem. — To finish the work with the kitchen linen. It should all 

 be marked and put away in an orderly maimer. The first-year stu- 

 dents may have the task of keeping the kitchen linen in order for the 

 year. 



Points to be brought out.— Linen should be carefully marked and the 

 date of its acquisition added so that we may know how long the dif- 



