RE A 
 
 AND BREAD-MAKIMG 
 
 wmmMmummiamBwummtmmmmniw 
 
 T X 
 
 Mrs S T Rorer 
 
LIBRARY OF CONGRESS, 
 
 COPYRIGHT OFFICE. 
 
 No registration of title of this book 
 as a preliminary to copyright protec- 
 tion has been found.>*A^ iT, tq o^^ 
 
 Forwarded to Order Division APR 2_1>_1_903 
 
 (Date) 
 
 (Apr. 5, ] 901— 5,000.) 
 
 Class _J:%1M 
 Book.. ..^J?11 
 
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BREAD AND 
 BREAD-MAKING 
 
Copyright 1899 by 
 SARAH TYSON RORFR 
 
 TWO COPIES n:-^^iVc:o. 
 
 Library of C0B«r«|ai 
 O^nce of tlifi 
 
 APP4-1900 
 
 Keglttar of Copyrlgfcf^ 
 
BREAD 
 
 AND BREAD-MAKING 
 
 HOW TO MAKE MANY 
 VARIETIES EASILY AND 
 WITH THE BEST RESULTS 
 
 By MRS S T RORER 
 
 Director of Philadelphia Cooking School 
 and Author of Mrs Rorer's Cook Book 
 New Salads Canning and Preserving 
 and various other works on Cookery 
 
 I •) > 1 3 O J 
 
 > ' 5 ^ J ' 5 3 3 ^5 : 
 
 Published at Philadelphia by 
 ARNOLD AND COMPANY 
 
Printed at the Sign of the Ivy 
 Leaf in Philadelphia by George 
 H Buchanan and Company 
 
 
 &^ 
 
PREFACE 
 
 THE object of this work is two- 
 fold : first, to give in a concise 
 and easily managed form, a set of 
 recipes, used in every household, every 
 day; secondly, to point out "the 
 reasons why " we have failures, even 
 with perfect recipes ; the flour, yeast 
 and manipulations are of equal impor- 
 tance. 
 
 Every recipe in this little book, 
 with well selected materials, has been 
 tried by the author and many times by 
 the pupils, with perfect results. 
 
 SARAH TYSON RORER 
 
WHEAT 
 
 All the grains used for bread 
 makinor belono- to the order of 
 Ghniiifiorce and to the great family 
 of grasses, 6';7?;;//;/^<r^\ Wheat, occii- 
 pyuig the most important place 
 amonor them, has our first atten- 
 tion. In order to understand the 
 
 conditions of flour and 
 
 Structure . . r u i 
 
 the science ot bread 
 
 making, we must first 
 
 Gra.in • ^u ^ ^ 
 
 examme the structure 
 
 of the wheat grain, which is the 
 fruit of the wheat plant. It con- 
 sists first of an outside layer of 
 bran, the "epidermis" or "cuti- 
 cle;" then an inner layer of 
 bran, which difiers from the " cuti- 
 cle" in containing assimilable min- 
 eral matter and is called the 
 " epicarp." Next comes the last 
 of the great enveloping layers of 
 
ii BREAD AND BREAD MAKING 
 
 the grain, composed of well rounded 
 cells, inside of which is that portion 
 of the grain richest in albuminoids. 
 The great bulk of the centre of 
 the grain is light in color, con- 
 taining more starch granules and 
 less glutin. While starch and 
 glutin are found intimately associ- 
 ated throughout the entire grain, 
 glutin is more abundant near the 
 bran layers, and starch near the 
 centre. The inner portion^ the 
 "endosperm," holds the "germ" or 
 embryo, the life-spark of the grain ; 
 which, under suitable conditions, 
 will develop into a living wheat 
 plant. The remaining part of the 
 "endosperm" holds the food upon 
 which the plant lives until it is able 
 to obtain nourishment from other 
 sources. 
 
 In this country many 
 Spring and . . r i ^ 
 
 varieties ot wheat are 
 winter , ^ r 
 
 pfrown, but tor our pur- 
 Whed ^ ' 1 • 1 1 
 
 pose two kinds only 
 
 need be considered : the hard spring 
 and the soft winter wheats. The 
 
IV HE AT g 
 
 first is sown in the spring and har- 
 vested during the late summer, 
 while the winter wheat is sown in 
 the fall, remains in the ground all 
 winter, and is harvested about the 
 same time as spring wheat. Jago 
 gives a comparative analysis as fol- 
 lows : 
 
 Winter Spring 
 
 Wheat Wheat 
 
 Fat 1.48 1.56 
 
 Starch 63.71 65.86 
 
 Cellulose 303 2.93 
 
 Sugar 2.57 2.24 
 
 Albumin, insoluble in alcohol f^"" '^^"^'' 10.70 7.1Q 
 
 , ,, ■ , , , -< nitrogenous 
 Albumin, soluble in alcohol I matter 4-^3 4 4° 
 
 Moisture 12.08 14 08 
 
 Mineral matter 1.60 1.74 
 
 The care of the grain 
 The Care of . ^ .... , 
 
 previous to miUmg has 
 
 TTr< / ^ great influence over the 
 Wheat Grain ^ , , xr .i- 
 
 starch orranules. If the 
 
 o 
 
 wheat is exposed to moisture or 
 allowed to sprout, the starch 
 granules become pitted or lined, and 
 are more or less changed into 
 dextrin. Flour made from such 
 wheat produces a heavy, moist 
 bread, which molds quickly and 
 becomes damp and rather thread- 
 like when a mass is pulled from the 
 
lo BREAD AND BREAD MAKING 
 
 centre of the loaf. These breads 
 are hable to the common diseases 
 of bread, even when great care and 
 cleanhness is observed. 
 
 With our present pro- 
 MilUng cess of milHng we get a 
 
 greater proportion of 
 glutin from a given quantity of 
 wheat than by the old-fashioned 
 system. But to preserve the color 
 of the flour, the outside layers of 
 the grain containing the mineral 
 matter are rejected. Thus it will 
 be seen that while many white 
 flours contain nearly as much glutin 
 as whole wheat flour, they lack this 
 one important constituent. We are 
 also enabled to make a stronger 
 flour from spring than from winter 
 wheat, — one capable of taking up 
 much more moisture, consequently 
 making a greater volume of bread 
 and of better strength. It seems, 
 however, but a few years since that 
 spring wheat flour was cheap and 
 objectionable. It was difficult to 
 mill, soft and sticky, and the glutin 
 
had little or no power of holding- 
 water ; even pounding or kneading 
 would not render it elastic. Bread 
 made from the old spring wheat 
 flour spread out down one's hands 
 like soft rye. To give shape to the 
 loaf deep pans were used. We 
 observe in these days, however, 
 directly the opposite : spring- wheat 
 yields most quickly to kneading and 
 working, and may be made into 
 loaves which easily retain their 
 shape even without a support : in 
 fact, such loaves are frequently 
 baked without pans on the floor of 
 an ordinary baker's oven. 
 
 This modern method of milling 
 also removes the germ, which still 
 further decreases the mineral and 
 fattv matter in the flour. 
 
 Analysis of Pure Sample of Germ given by 
 Church 
 
 In I'jo Parts 
 
 Water 12.5 
 
 Albuminoids, diastase 35.7 
 
 Starch with soace dextrin and maltose 31.2 
 
 Fat or oil 13. i 
 
 Cellulose 18 
 
 Mineral matter 5.7 
 
12 BREAD AND BREAD MAKING 
 
 '' More than half this mineral 
 matter was phosphoric acid." Oil 
 and phosphoric acid are two very 
 necessary dietetic constituents, and 
 as the wheat itself contains less fat 
 than is usually given for a perfect 
 diet, discarding the germ is to be 
 regretted, especially among people 
 who use dry bread, or various 
 syrups or sweets in the place of 
 butter. The majority of us, how- 
 ever, wisely butter our bread. The 
 thinner the bread and the thicker 
 the butter, sometimes the better, 
 especially for those people who are 
 inclined to be anaemic, or those who 
 wish to add to their fat. The but- 
 ter thus spread on bread, which 
 necessarily must be masticated, is 
 much more diorestible and more 
 quickly assimilated than would be 
 the same quantity of cream taken 
 on soft foods or alone. To sum it 
 all up, if we wish to make a very 
 white flour, we must do so at the 
 expense of several of the most im- 
 portant constituents of the wheat. 
 
IV HE AT 13 
 
 Comparative Analysis by Yeo of Fine and 
 Whole Wheat Flour 
 
 Fine Whole 
 
 Flour Wheat 
 
 Water r2 o 14.0 
 
 Proteids 9.3 14.9 
 
 Fat 08 1.6 
 
 Carbo-hydrates (starch, sugar, etc.,) .... 76.5 66.2 
 
 Fibre 0.7 i 6 
 
 Mineral matter 0.9 1.7 
 
 The albuminoids, also called 
 proteids and nitrogenous foods, 
 consist of albumin, glutin, casein 
 and diastase. This latter substance 
 being an enzyin (an unorganized 
 ferment), which has the power of 
 chancrinpf or transforminor starch into 
 a suofar. 
 
 The albuminoids are flesh or 
 muscle forming foods, building and 
 repairing the tissues of the body, 
 and assisting in the formation of 
 the fluids. Under certain condi- 
 tions, however, they may also 
 contribute to the muscular and 
 nervous energy, and in turn pro- 
 duce heat. 
 
 The carbo-hydrates, sugars and 
 starches, also called the amyloids, 
 with the fats would be non-nitro- 
 
14 BREAD AND BREAD MAKING 
 
 genoLis or carbonaceous foods, 
 which are capable of yielding- heat 
 and force, widiout, however, enter- 
 ing into the structure of the tissues. 
 In other words, they are not tissue 
 builders. All the carbo-hydrates 
 are converted into forms of suear, 
 before they are assimilable. 
 
 In selecting flour you 
 should choose not only 
 that which is rich in albu- 
 minoids, but see that the glutin is 
 of first quality. To test, make a 
 ball of dough from a half cup of 
 flour and sufficient water to moisten ; 
 knead and work well ; form into 
 a biscuit ; then quickly twist or 
 break it into halves. If strong, it 
 will break with a crack ; and this 
 is good flour. If soft, poor flour, 
 it will sort of stretch apart, and 
 break without a sound. If it is 
 impossible to make a ball to test 
 the flour, take a portion in the hand 
 and press it firmly ; if, when you 
 open the hand, it falls apart, is 
 rather " irrainy " or oranulated, and 
 
IVHFAT 15 
 
 does not pack, it is good bread, 
 biscuit or muffin flour. 
 
 Look next to the color ; 
 Color a rich creamy, yellow 
 
 flour should be used for 
 bread, rolls and biscuits of all kinds, 
 a lighter tint for pastry. Avoid 
 flours of a blue white or greyish 
 tint ; they are poor and cheap. 
 
 Genuine pastry flour is 
 
 vf/ ^^ a pale yellowish white, 
 Floar ^ ^ ^, , ., 
 
 nne and starchy, easily 
 
 retaining the form of the hand upon 
 pressure. This may be purchased 
 at the ordinary grocery stores under 
 the name of ** pastry flour." It is 
 sold in cartons or small bags ; rarely 
 ever in bulk. In small communities, 
 where ''genuine pastry " is unob- 
 tainable, a soft winter wheat flour 
 may be used in its place; but never a 
 bread flour. In making fine pastry, 
 cakes and such light mixtures as 
 cream puffs, pop overs or German 
 puffs, the best results are obtained 
 from real pastry flour. 
 
lO BREAD AND BREAD MAKING 
 
 Whole Wheat 
 
 In some milling pro- 
 
 cesses, where Whole 
 Wheat Flour is made, 
 not only the outer coat of the grain 
 is removed, but the germ also, which 
 latter is mixed with a certain amount 
 of middling or farina and sold as 
 breakfast food. Whole wheat flour 
 is of a dark brown color, rather 
 coarse, and should be free from 
 bran ; in other words, the outside 
 coat of bran is peeled off, and the 
 remaining portion of the grain 
 ground into flour. This flour 
 contains all the albuminoids and the 
 nutritive mineral matter. While 
 the bran which is peeled off may 
 contain some mineral matter, its 
 greater portion is woody fibre or 
 cellulose, which is indigestible ; 
 consequently it is unfit for food, 
 and should not be taken by per- 
 sons who have a weak digestion, or 
 whose intestines are easily irritated. 
 Bread made from whole wheat flour 
 might be called a perfect diet for the 
 adult ; and is far better for children 
 
IV HE AT 17 
 
 than white bread. To nursing 
 mothers, it Is a necessity, as it sup- 
 plies the alkahne phosphates which 
 contribute to the formation of the 
 required salts In the body. It con- 
 tains also the necessary elements 
 for the building of the bone and 
 teeth structure. Bread made from 
 this flour should be used by those 
 who are inclined to be anaemic, 
 especially children inclined to rick- 
 etts, and those whose teeth are 
 decaying ; and, as we have said, 
 this bread will supply phosphates 
 to the milk far better than any 
 ordinary white bread. 
 
 Most Graham Flour 
 Graham g^j^ j^^ ^^^ markets is 
 rlour . r ,. , 
 
 composed oi a little 
 
 white flour and a goodly quantity 
 of bran mixed with a certain pro- 
 portion of "shorts," ''middlings," 
 or fine farina, whichever you choose 
 to call them, as they all mean one 
 and the same thing. These bran 
 particles are Indestructible, and so 
 irritate the intestines that all mate- 
 
1 8 BREAD AND BREAD MAKING 
 
 rials are hurried throuoh without 
 time for digestion or absorption. 
 Consequently this bread is not to 
 be recommended in any great quan- 
 tity to any class of people. 
 
 ^ ^, In purchasinor different 
 
 different n - ^ 
 
 rlours HI open market, 
 
 cMmOUnts of J r ^ ^ r 
 
 1 una that one sort ot 
 fine flour will require 
 four quarts of flour to each quart of 
 liquid to make a good dough ; of 
 another sort, lightly blended winter 
 and spring wheat flour, three quarts 
 of flour ; while of a third, containincr 
 a large proportion of spring wheat 
 well milled and in good condition, 
 two quarts only will be required. 
 For the above reasons, a pro- 
 fessional baker, in giving a recipe 
 for bread, always gives the measure 
 of liquid, allowing flour to make a 
 batter or dough as required ; no cer- 
 tain quantity of flour can be stated, 
 as in damp years or wet climates, a 
 rather damp grain is produced, 
 which makes a sticky flour ; and of 
 such it will require a greater quan- 
 
IV HE AT 19 
 
 tity to make a dough of definite 
 consistency. A good dry blended 
 flour makes a perfect, light loaf, one 
 that will keep for many days without 
 becoming clammy or moldy. 
 
 Any housewife can, by very little 
 practice, learn to determine quickly 
 the quality of flour, so that she need 
 not be at a loss to select that which 
 will eive her bread of a uniform 
 quality. 
 
 The liquids used in 
 Liquids bread making may be 
 water, milk, half milk 
 and half water, or whey. It is 
 never necessary, with our present 
 patent flours, to use potatoes or 
 potato water ; in fact, it is rather ob- 
 jectionable, and frequently unwhole- 
 some. If milk is used, it must be 
 scalded, not boiled, and allowed to 
 cool to about blood temperature 
 (98° Fahr.) before adding the yeast. 
 Water may be used lukewarm, or 
 it may be boiled and cooled. 
 
 The French use water in pref- 
 erence to milk, or milk and water. 
 
20 BREAD A\D BREAD MAKING 
 
 Salt acts as a guard 
 Salt keeper, holding, as it 
 were, the acdon of the 
 yeast. Bread sponged over night 
 is not so liable to " sour" if salt is 
 added ; salt is entirely unnecessary, 
 however, if the bread is to be made 
 quickly in the morning. 
 
 Sugar will increase the 
 Sugar rapidity of fermenta- 
 tion, but spoils the 
 flavor of the bread. 
 
 Albumin, in the form of 
 Albumin white of ^.gg, as it is 
 usually added in making 
 rusk or tea biscuits, especially in 
 connection with the shortenino- used, 
 retards the action of the yeast, and 
 a much lonorer time must therefore 
 be allowed for the raisinor of bis- 
 cuits, cinnamon bun, and articles of 
 this kind, than for ordinary bread 
 or biscuits. 
 
YEAST 21 
 
 YEAST 
 
 In this country we have at pres- 
 ent the German compressed yeasts, 
 which are sold in almost every city 
 and town. They are as a rule well 
 made and easily used. Being com- 
 pressed, they contain much more 
 yeast in a small space than ordi- 
 nary home-made yeasts, conse- 
 quently, enable the housewife to 
 make bread in a third or a quarter 
 of the time. Yeast is a plant be- 
 longing to the fungi ; it grows by 
 budding ; during the process of 
 growth, when mixed with mate- 
 rials containing albumin and sugar, 
 or substances easily converted or 
 broken down into sugar, it pro- 
 duces " fermentation." The flour 
 may be called the soil in which the 
 plant feeds and grows ; and if it is 
 allowed to remain too long at one 
 temperature and in one condition, 
 like all other living things it becomes 
 exhausted, and the yeast plant is 
 killed by its own excretions. We 
 
2 2 BREAD AND BREAD MAKING 
 
 then have sour, offensive bread, 
 liousewives must be taught to 
 take the dough when it is at its 
 height, when it has doubled its bulk 
 and is very Hght. The dough must 
 not stand until it falls ; if it has even 
 the slightest semblance of weak- 
 ness, it has passed beyond its best 
 stage. If at any time when the 
 dough is just at its height, the 
 housewife has not time to give it 
 attention, a handful of flour may be 
 added, the dough thoroughly 
 beaten ; it may then stand thirty 
 to forty minutes longer without 
 injury. It is always better to make 
 the sponge or dough in the morn- 
 ing, as the kitchen is more uniform 
 in temperature, and the housewife 
 can more readily watch it. The 
 sun certainly must have some good 
 influence over the bread ; so, from 
 a healthful standpoint alone, I should 
 say, always make the bread early in 
 the morning rather than at night. 
 
 The yeast plant is a very elemen- 
 tary structure, is one of the sim- 
 
YEAST 23 
 
 plest known plants. It is quite 
 difficult to decide whether or not 
 these simple forms are animal or 
 vegetable, as they almost wander 
 over the border lines of both. 
 One of the great differences is, 
 however, that plants are able to 
 derive sustenance from inorcranic 
 compounds. They can take their 
 carbon from carbon dioxide, and 
 they can draw their nitrogen from 
 ammonia, while animals can in no 
 way use carbon or nitrogen for the 
 building of their tissues, unless 
 these elements are presented to 
 them in the form of organic com- 
 pounds. In Nature's great school 
 of economy, plants live and develop 
 on materials excreted by animals. 
 Animals, in turn, must subsist either 
 on these vegetable substances, 
 breaking them down, or on the 
 bodies of other animals which have 
 been built up from the vegetable 
 world. Yeast, then, being able to 
 derive its nutriment from inorganic 
 bodies, is placed at once in the 
 
24 BREAD AND BREAD MAKING 
 
 vegetable kinodom ; and is, like all 
 plants, capable of building up com- 
 plex compounds from simple ones. 
 During the growth of a plant, there 
 is a continual a.bsorption of heat. 
 Now, yeast, in this particular, pre- 
 sents directly the opposite ; for, 
 during the entire process of fermen- 
 tation, the temperature of the liquid 
 rises. For this reason we are taught 
 not to place the bread in too warm 
 a place, or it will "sour" quickly. 
 The name applied to the genus 
 of the yeast fimgi is saccharoinyces ; 
 so called because they receive their 
 greatest nourishment from the sac- 
 charine solutions, and convert the 
 sugar present into alcohol. Com- 
 pressed cakes as we buy them are 
 in a resting stage. To give a 
 kindergarten simile, I might com- 
 pare the ordinary German yeast 
 cake, which must be used fresh to be 
 good, to the plants taken from the 
 yard in the fall and hung in the cellar 
 during the winter. They remain in a 
 dormant condition, but are capable 
 
YEAST 25 
 
 of again growing when planted into 
 suitable soil. The yeast in the cake 
 is quiet, as it were, but is capable 
 of growing the moment it is mixed 
 with the ordinary sponge. Like all 
 plants, it is killed by extreme heat, 
 and its growth is retarded by extreme 
 cold. It grows best and quickest 
 at temperatures between 75° and 
 85° (Fahr.). Bread is sweet and 
 good when the temperature is even 
 from beginning to end. Yeast has 
 no effect upon pure glutin flour. I 
 doubt, however, if a pure glutin 
 flour could be used if it were made. 
 There must be a slight percentage 
 of starch. I have found by repeated 
 experiments that, if the dough is 
 thoroughly washed, thereby remov- 
 ing all elements except the glutin, 
 the yeast plant is incapable of 
 producing fermentation ; of course, 
 durinor this washincr, all the other 
 substances capable of being con- 
 verted into suofar have been washed 
 out. Such doughs remain quiet 
 until putrefaction shows itself 
 
26 BREAD AND BREAD MAKING 
 
 ^^SALT RISING^' OR EMPTYINGS 
 
 This sponge or leavening is made 
 by fermenting flour and water or 
 milk without the addition of ordi- 
 nary yeast. The true conditions 
 of this fermentation are not ex- 
 actly known. Judging from the 
 odor produced, bacteria play an im- 
 portant part in the "fermentation." 
 Then, too, the wild yeast plants of 
 the air find this an exceedingly good 
 resting place, and grow with great 
 rapidity. It has been observed by 
 one writer that the yeast plants 
 found in this dough do not repro- 
 duce by budding. Whether or not 
 this bread is wholesome, is an open 
 question. We know this, that in a 
 perfectly clean room (and by this we 
 mean a room surgically clean, one 
 free as nearly as possible from all 
 germ contaminations) it is almost 
 impossible to make good ''empty- 
 ings." Carry the basin from this 
 room to one where the floor is 
 covered with carpet, especially if the 
 
** SALT RISING" OR EMPTYINGS 27 
 
 carpet has not been carefully cleaned 
 or shaken recently, and almost im- 
 mediately you will have a pitcher full 
 of foaming "emptyings." We fully 
 realize that many persons have 
 eaten bread made after this method 
 for years, and are, perhaps, in fairly 
 good health. The question is, then, 
 what would they have been if, 
 instead, they had always used good 
 bread ? The effect of heat upon 
 bread greatly influences its digesti- 
 bility. "Salt rising" bread will 
 not bake as easily or quickly as 
 that made with yeast. The crust 
 is always light, soft and the crumb 
 moist ; seeming to hold much more 
 w^ater than other breads. 
 
 This sponge, made from the wild 
 yeast floating in the air, and un- 
 wholesome yeasts used in bread 
 making, are the frequent causes of 
 indigestion. This bread then should 
 be used but sparingly, if at all. 
 
28 BREAD AND BREAD MAKING 
 
 BREAD 
 
 After the selection of the flour, 
 the yeast and the Hqiiid, there re- 
 mains still the manipulation, to make 
 a perfect loaf. 
 
 __ First comes the mixinor, 
 
 Mtxinq or . , i- r 
 
 spongmg or kneaamg oi 
 
 nea mg ^^^^ bread. Each litde 
 
 grain of flour must be surrounded 
 by a volume of water to hydrate the 
 starch, to dissolve the sugar and 
 albumin, and to moisten the glutin, 
 which causes them to adhere and 
 form a dough. We cannot use 
 water alone in sufficient quantity to 
 effect this ; it must be supplemented 
 by kneading, which is really the 
 most important part of bread mak- 
 ing. In most households, the hands 
 are used for this purpose ; but, 
 where large quantities of bread are 
 to be made, a bread kneader or 
 dough machine Is an absolute neces- 
 sity. These can be purchased in all 
 sizes, from one making six loaves to 
 one with capacity for one hundred. 
 When the doueh becomes elastic 
 
BREAD 29 
 
 and loses its stickiness, it has been 
 kneaded sufficiently long and is 
 ready for its first standing. The 
 excellence of the bread depends up- 
 on the thoroughness of this knead- 
 ing ; it controls the air cells in the 
 bread, and its capacity for expansion. 
 Bread that is simply stirred and 
 poured into a pan, even when light, 
 is not visibly larger in bulk than 
 when first poured in ; while the ordi- 
 nary well kneaded bread is capable 
 of expanding from two to three times 
 its original bulk. 
 
 __ . ^ Stir in sufficient fiour 
 
 Mechanics of , i 1 i 
 
 „ ^ to make a douorh that 
 
 Kneading , , 
 
 may be turned onto a 
 
 board sprinkled with fiour ; then 
 
 iiour the hands. Draw the doueh 
 
 farthest from you over into the 
 
 centre several times, and then turn 
 
 the whole mass half around. Draw 
 
 it again from the opposite side 
 
 toward the centre ; and press it 
 
 down either with the finders or the 
 
 ball of the hand, then half turn again, 
 
 and repeat this, with a sort of 
 
30 BREAD AND BREAD MAKING 
 
 rockiiii^ motion, until the doiieH 
 has been thoroughly and evenly 
 kneaded. This will take at least 
 fifteen minutes. At first, you must 
 add flour, just a little at a time ; 
 but after the douo-h has lost its 
 stickiness, knead it on a dry board. 
 When it ceases to stick on pres- 
 sure, the kneading may be discon- 
 tinued. 
 
 After the dough has had 
 Molding its first standing, turn 
 out carefully onto the 
 board ; cut off sufficient to make 
 one loaf. Roll it out under the 
 hand until smooth and well shaped 
 for the pan in which it is to be baked, 
 and into which place it at once. 
 Stand it back in the same warm 
 place (75°Fahr.) until it has doubled 
 its bulk, covering it with a light 
 cloth. 
 
 The baking of the bread 
 taking, is of the greatest im- 
 portance, as the yeast 
 plant must, during the process, be 
 thoroughly killed ; otherwise, it is 
 
BREAD 31 
 
 capable of setting up fermentation 
 in the stomach, destroying the diges- 
 tion of other starchy foods already 
 in the stomach. Yeast is destroyed 
 at the temperature of 2i2°Fahr. 
 While the heat of the oven may be 
 300°Fahr., it must be remembered 
 that bread contains a laree amount 
 of water, and water at sea level bolls 
 at 2i2°Fahr. If the oven is too hot 
 and the loaves large, the crust sur- 
 rounding win prevent the heat from 
 penetrating to the centre of the loaf. 
 Thus one frequently finds upon 
 plunging the thermometer into a hot 
 loaf that it will not register over 1 80° 
 to 200°Fahr; consequently the yeast 
 germs may not be killed ; such bread 
 is very unwholesome. Dry yeast, of 
 course, is able to stand a much higher 
 temperature than yeast suffused 
 with water; so that the yeast plant in 
 bread is much more easily killed 
 than it would be in a dry yeast cake. 
 The outside of the loaf, or crust, is 
 much more easily digested than the 
 inner portion or crumb. During 
 
32 BREAD AND BREAD MAKING 
 
 the process of baking, the starch 
 has been converted into dextrin, 
 which is the first step in the diges- 
 tion of starches after the cookine 
 or rupturing of the "cells." For 
 this reason we give toast, pulled 
 bread or zwieback to invalids. 
 
 These may be called pardy digest- 
 ed breads. 
 
 There are several ways of test- 
 ing the oven without a thermom- 
 eter. The old-fashioned baker's 
 method was to throw flour on the 
 floor of the oven ; if it browned 
 quickly, say in three minutes, with- 
 out taking fire, the oven was suffi- 
 ciently heated. The ordinary cook 
 may hold her hand in the oven while 
 she slowly counts twenty ; or you 
 may use a thermometer and put the 
 bread in when it reofisters 280° 
 Fahr., or with an indicator, when 
 the hand registers 8. Bread in the 
 shallow French bread pans must be 
 baked in a quick oven (360° Fahr.) 
 thirty minutes, and should brown at 
 once ; while when baked in square 
 
DREAD 3Z 
 
 loaves, it should be placed in an oven 
 of slower heat (280° Fahr.) and re- 
 main there at least ten minutes 
 before it browns. When the oven is 
 too hot, a large loaf will become 
 crusted, and the crust will form a 
 non-conductor which will prevent 
 the heat from penetrating; hence a 
 loaf burned on the outside is fre- 
 quently unbaked in the centre. 
 When the bread is done, it should 
 immediately be removed from the 
 pans and tipped up, so that the air 
 may circulate freely around each 
 loaf. Do not cover the bread, even 
 with a light cloth, as in this way the 
 moisture is held, destroying the 
 crispness of the crust and making 
 the crumb rather heavy. Bread 
 keeps best when gradually cooled 
 and then placed in a clean, light, 
 cool closet. Do not ''air'' your 
 bread boxes after they have been 
 scrubbed and scalded ; dry and 
 close them. Dust frequently car- 
 ries germs of mold, which grow on 
 and contaminate the bread. 
 
34 BREAD AND BREAD MAKING 
 
 DISEASES OF BREAD 
 
 In our grandmother's day, when 
 floors were not carpeted and walls 
 w^ere white-washed, not papered, 
 diseases of bread as well as dis- 
 eases of fruits and vecretables, were 
 by far more rare than they are to- 
 day. Our modern civilization ren- 
 ders it more necessary to be very 
 particular about the care of our 
 food. The abnormal conditions are 
 very frequently due to the impuri- 
 ties which exist in the flour, in the 
 bread-pans, on the board, and in 
 the coverinors used for the bread. 
 Mildew produced by fungus growth 
 is one of the common diseases of 
 bread, when wrapped in ordinary 
 linen or cotton cloths. The cloth 
 becomes quickly contaminated, im- 
 parting a sour, unpleasant flavor to 
 the bread. There can be but little 
 doubt that such bread is unwhole- 
 some and should not be eaten. 
 
 There are many diseases that are 
 due to fungoid growths directly on 
 
DISEASES OF DREAD 35 
 
 the bread, such as the common 
 molds. These may be produced by 
 lack of care ; they grow quickly 
 on bread that has not been thor- 
 oughly baked, or that has been put 
 into a box before it was thoroughly 
 cooled ; on bread that has been 
 allowed to cool in a room where 
 sweeping has been done during the 
 cooling, or where people have passed 
 in and out from barnyards or stables ; 
 it may also be produced by resting 
 the bread to cool on a table that 
 has not been thoroughly cleansed or 
 dusted. Moldy bread, even if 
 toasted or cooked, will produce dis- 
 arrangements of the stomach, and 
 consequently should not be used. 
 There is another class of breads 
 which we call musty ; they are 
 scarcely moldy, but they smell sour, 
 are unappetizing and will, if eaten, 
 produce undesirable effects in the 
 stomach. All these conditions are 
 favored by dampness and darkness. 
 For this reason I have told you to 
 keep your bread or your zwieback 
 
3^ BREAD AND BREAD MAKING 
 
 m a light place ; in fact, bread 
 should never be kept in the cellar. 
 It will mold in a few days, and be 
 rendered unfit for food; while, if 
 kept in a dry, light place, it will 
 keep in good condition from seven 
 to eight days. ' 
 
 Whole wheat bread, in summer 
 especially, if the wheat grain itself 
 has not been in good condition pre- 
 vious to the milling, will produce in 
 the bread small red patches. The 
 centre of the loaf will be sodden 
 and gummy, and will develop a sort 
 of stringy condition ; it is said by 
 one writer that this condition comes 
 from a micro-oro^anism which has 
 the power of producing a butyric 
 acid ; it is brought about without 
 doubt by lack of care, both as to yeast 
 and bread or as to flour. The germ 
 usually exists in the yeast ; and I 
 am almost prepared to think that 
 home-made yeast, in this genera- 
 tion, is absolutely unfit for use, un- 
 less made by an expert. Changing 
 yeast will frequently stop these 
 
DISHASES OF BREAD 37 
 
 Stringy conditions. Scrupulous 
 cleanliness alone will remove all 
 danger. For instance, a bread 
 cloth is used to cover over the 
 bread this week. It seems per- 
 fectly clean, is folded up, put into 
 the dresser drawer and broucrht out 
 next week. In the meantime it 
 has accumulated the micro-orean- 
 isms necessary for the production 
 of bread diseases. The bread is 
 thus contaminated and the eerms 
 are not destroyed by the baking, 
 as the cloth is used after the baking. 
 Bread pans should be scalded pre- 
 vious to the making of the sponge. 
 The board upon which the dough 
 is turned should be thoroughly 
 cleaned before using. The baking 
 pans are of less account, as they 
 come in more direct contact with 
 extreme heat. 
 
 There is still another disease 
 which is to-day quite puzzling to 
 the housewife. This forms in the 
 centre of the bread ; the mass be- 
 comes brownish, sticky, stringy and 
 
38 BREAD AND BREAD MAKING 
 
 has a very peculiar odor. It is 
 
 produced by bacteria, which flourish 
 
 most rapidly in an alkaline medium. 
 
 This bread should not be used as 
 
 food, as it irritates the intestines 
 
 and frequently produces diarrhoea. 
 
 Indigestion may be brought on by 
 
 eating bread having any one of 
 
 these diseases. 
 
 After the bread has 
 
 ^ , cooled put it, without 
 "Bread . ^ . ' ^ . 
 
 wrappmg, m a pertectly 
 
 clean tin box ; or it may be slipped 
 
 into clean unbleached muslin bao^s 
 
 o 
 
 and hung in a dry closet. These bags 
 must be w^ashed and scalded after 
 each usinor. Bread is much better 
 if it is allowed to dry out and then 
 re-moistened, as it were, at serving 
 time. The long French loaf may 
 become perfectly hard, but if put 
 in the oven ten minutes before meal 
 time will be crisp, tender and deli- 
 cate without being heavy. Do not 
 keep bread in stone or wood in a 
 damp cellar. 
 
RECIPES 39 
 
 RECIPES 
 
 Home Made Yeast 
 
 Grate four grood sized potatoes 
 into one quart of boiling water. 
 Boil five minutes, stirring constantly. 
 When cool, add a half cup of sugar, 
 two tablespoonfuls of salt and a half 
 cup of yeast or one compressed 
 yeast cake dissolved in a half cup of 
 cool water. Put a saucer over the 
 jar, place it in a warm place, 6S" 
 Fahr., and stir down the mixture 
 each time it comes to the top until 
 the fermentation stops. Bottle, 
 cork and keep in a cold place. 
 
 Nineteenth Century Bread 
 
 Scald one pint of milk (i8o° 
 Fahr.), being careful not to allow it 
 to boil ; add one 
 pint of water. When 
 this mixture is luke- 
 warm, add one cake 
 Square Pan of compressed yeast 
 
 dissolved in four tablespoonfuls of 
 cool water, a level teaspoonful of 
 
40 BREAD AND BREAD MAKING 
 
 salt, and suiTicient whole wheat flour 
 (about one quart) to make a stiff 
 batter. Beat continuously for five 
 minutes ; cover and stand in a warm 
 place ; in winter, three hours, in 
 summer two and a half hours will 
 
 French Pan 
 
 be sufficient. Then stir in slowly 
 sufficient flour to make a doueh. 
 Turn this out on the baking board ; 
 knead continuously until you have 
 a soft, elastic loaf. Divide into four; 
 mold each portion into a loaf; put 
 into greased pans ; cover, and stand 
 in a warm place one hour, or until 
 it has doubled its bulk, and feels 
 very light when you pick it up in the 
 hand. Brush the top with water, 
 and bake in a moderately quick oven 
 three-quarters of an hour. Turn 
 from the pans ; rest the loaf so that 
 the air will pass around it ; and allow 
 it to cool. Keep in a clean tin box. 
 If home made yeast Is used add a 
 
RECIPES 41 
 
 half cupful, make the same, but allow 
 the sponge to stand over night. 
 
 White Bread 
 
 Scald a pint of milk as before ; add 
 one pint of water, a level teaspoon- 
 ful of salt, and one compressed yeast 
 cake dissolved ; then add a quart of 
 flour. Beat for five minutes ; then 
 continue adding flour until you have 
 a dough sufficiently thick for knead- 
 ing. Knead thoroughly until it is 
 soft and elastic. The grain will be 
 finer and the dough whiter if you 
 pound it for at least five minutes 
 with a good strong potato masher ; 
 
 or you may lift it in your hand and 
 throw it on the board. Put it into 
 a bowl or pan ; cover it and stand 
 It in a warm place, 75° Fahr., for 
 three hours. Divide into four loaves, 
 and put each Into a greased pan. 
 Cover and stand aside for one hour ; 
 
42 BREAD AMD BREAD MAKING 
 
 if in a square pan, bake in a mod- 
 erately quick oven three-quarters 
 of an hour ; if in along French pan, 
 in a quick oven thirty minutes. 
 
 Bread Sticks 
 
 Bread sticks may be made either 
 from the nineteenth century or 
 white bread dough. Roll a portion 
 
 of the do u oil 
 out in the 
 hands, making 
 it the size of 
 a lead pencil. Cut it the length of 
 the bread stick pan, and put each 
 one in its own compartment. Let 
 them stand thirty minutes ; brush 
 with water, and bake in a quick 
 oven fifteen minutes. 
 
 Old Maids 
 
 When your plain bread dough is 
 light and ready for molding, pull off 
 quite large bits and shape them 
 into round biscuits at least six 
 inches in diameter and about a half 
 inch thick. Flour your bread 
 
RECIPES 43 
 
 cloth ; put them down ; cover, and 
 let them stand until very light, 
 about one hour ; then bake them 
 slowly on the griddle. They may 
 be turned two or three times while 
 baking. 
 
 Another way of baking old maids 
 is to make them into smaller bis- 
 cuits, and place them to rest in 
 large crumpet or muffin rings. 
 They may then be baked in the 
 rings. When eating, pull them 
 apart ; do not cut them. 
 
 Graham Bread 
 
 To make one loaf of araham 
 bread, take one pint of white 
 sponge; stir insuf- 
 ficien t crraham 
 Hour to make a 
 batter that is diffi- 
 cult to stir but not 
 sufficiently stiff to knead ; add a 
 tablespoonful of molasses. Pour into 
 a greased square pan ; let it stand 
 one hour, and bake in a moderate 
 oven three-quarters of an hour. 
 
44 BREAD AND BREAD MAKING 
 
 Corn Heal Loaf Bread 
 
 Put a pint of milk or water over 
 the fire to boil. When boIHna-, stir 
 in two-thirds of a measuring cup- 
 ful of granulated corn meal ; cook 
 just as you would mush. Take it 
 from the fire, and add one pint of 
 scalded milk ; add a level teaspoon- 
 ful of salt. When it is lukewarm, 
 add one small com- 
 pressed yeast cake 
 dissolved in four 
 tablespoonfuls of 
 cool water ; add a pint of white 
 flour ; beat thoroughly ; cover, and 
 stand in a warm place three hours. 
 Now add sufficient white bread 
 flour to make a dough. Take it out 
 on the board, and knead it thor- 
 oughly and carefully until it loses 
 its stickiness, and becomes elastic. 
 Make it at once into two loaves ; 
 place each in a greased square 
 bread pan ; cover and stand in a 
 warm place one and a half hours, 
 or until very light. Brush with 
 water, and bake in a moderately 
 
RECIPES 45 
 
 quick oven three-quarters of an 
 hour. 
 
 Oat Meal Bread 
 
 Oat meal bread is made in pre- 
 cisely the same manner as corn 
 meal bread, substituting a cup of 
 rolled oats for the quantity of corn 
 meal. 
 
 Golden Loaf of South Carolina 
 
 Boil three good sized white 
 potatoes until tender ; drain, dry 
 and press them through a colander 
 or vegetable press. This should 
 measure a half pint. Scald one 
 pint of milk ; add to it two table- 
 spoonfuls of butter, and pour grad- 
 ually into the potato. If you now can 
 press this through a fine sieve, so 
 much the better for the loaf Add 
 a tablespoonful of sugar, and when 
 the mixture is lukew^arm add six 
 well beaten eggs and one com- 
 pressed yeast cake dissolved in four 
 tablespoonfuls of water. Now add 
 sufficient flour to make a batter ; 
 beat continuously for five minutes ; 
 
46 BREAD AND BREAD MAKING 
 
 then add more flour until you have 
 a soft dough, which take out on the 
 board and work carefully until it is 
 light and elastic. Put into a bowl ; 
 cover and stand in a warm place 
 until it has doubled its bulk, about 
 three and a half hours. Then divide 
 it into halves ; mold each half 
 very lightly ; put into greased pans ; 
 cover, and when lieht ao^ain (in 
 about one hour) bake in a moder- 
 ate oven for three-quarters of an 
 
 hour. 
 
 Rye Bread 
 
 Scald a half pint of milk (i 80° 
 Fahr.) and add a half pint of water ; 
 when lukewarm, add half a cake 
 of compressed yeast, dissolved in 
 two tablespoonfuls of cool water; add 
 a half teaspoonful of salt, and then 
 stir in sufficient rye flour to make a 
 batter. Beat thoroughly ; cover 
 and stand aside for three hours. 
 Then add sufficient rye flour to 
 make a doucrh stiff enough to knead. 
 Knead thoroughly ; pound it, if 
 you can, for five minutes. Shape 
 
RECIPES 47 
 
 it at once into loaves ; put into 
 greased pans. Stand aside for one 
 hour, or an hour and a half, until 
 very light ; brush with water ; and 
 bake in a moderately quick oven 
 for one hour. Handle much the 
 same as whole wheat. 
 
 Swedish Bread 
 
 Scald one pint of Indian meal 
 with one pint of boiling water. 
 Cover and cool slowly. Add a 
 quart of warm water, a saltspoon 
 of salt, one cake of compressed 
 yeast ; dissolved in a quarter cup 
 of warm water. Now stir in rye 
 meal until you have a dough. 
 Knead well, usine araham flour on 
 the board. Break off a bit, about 
 a pint ; roll it out into a thin sheet, 
 the size of a dinner plate. Place 
 it on a cloth cover for one hour and 
 bake in a moderately quick oveMi 
 (300° Fahr.) for forty minutes. 
 
/ 
 
 48 BREAD AND BREAD MAKING 
 
 SMALL BREADS 
 Vienna Rolls 
 
 Scald one pint of milk (i8o^ 
 Fahr.) ; take it from the fire, and 
 add two ounces (two rounding table- 
 spoonfuls) of butter. When luke- 
 warm, add one yeast cake dissolved 
 
 in four table- 
 spoonfuls of 
 cool water, 
 a half tea- 
 spoonful of 
 salt and sufficient flour to make as 
 soft a dough as you can conven- 
 iently knead. Knead for ten min- 
 utes. This, like the bread, will be 
 finer if pounded a portion of the 
 time. Put the douirh back into the 
 bowl, and when it has doubled its 
 bulk (about three and a half hours) 
 turn it carefully on the board. Pinch 
 off a little piece ; make it into a 
 round biscuit ; stand it in a greased 
 pan, and so continue until the pan is 
 filled. Allow plenty of room for 
 swelling so the rolls may not touch 
 
SMALL BREADS 49 
 
 each other. Cover and stand aside 
 
 one and a half hours. They should 
 
 now be very light. With a sharp 
 
 knife, cut each biscuit across the 
 
 top both ways ; brush them with 
 
 white of ecre and water beaten to- 
 
 gether ; run into a quick oven, and 
 
 bake twenty minutes. If you wish 
 
 them highly glazed, when they are 
 
 done, brush them again with water 
 
 and white of ^gg, and run them 
 
 back for a few minutes into the 
 
 oven. 
 
 Pocket Book Rolls 
 
 Rub two tablespoonfuls (two 
 ounces) of butter into one quart 
 and a pint of good bread flour. 
 Make a well in the centre. Have 
 a pint of milk scalded and luke- 
 warm ; add to it one small yeast 
 cake dissolved in four tablespoonfuls 
 of cool water ; add a half teaspoon- 
 ful of salt ; mix this together, and 
 pour it into the well in the centre of 
 the flour. Do not stir ; toss a little 
 flour all over the top from the sides 
 of the bowl ; cover, and stand 
 
50 BREAD AND BREAD MAKING 
 
 aside for three hours ; then stir In 
 all the flour ; kne"ad and work the 
 dough for fifteen minutes until it 
 becomes soft and elastic. Then 
 pound with a potato masher for 
 five minutes ; roll out in a sheet 
 half an inch thick ; cut with a 
 round cutter. With the handle 
 of a knife press down through 
 the centre of each little round 
 making a depression. Brush one 
 side lightly with butter ; fold the 
 other over, pocket book fashion ; 
 place them in a greased pan 
 far enough apart not to touch. 
 Cover ; stand in a warm place 
 for one hour, or until very light. 
 Brush the tops with milk, and 
 bake in a quick oven fifteen min- 
 utes. 
 
 French Potato Rolls 
 
 Pare two good sized potatoes ; 
 cover them with boiling water ; 
 boil five minutes. Drain off this 
 water, and throw it away. Now 
 cover with one pint of boiling 
 water ; boil until the potatoes are 
 
SMALL BREADS 5 1 
 
 soft and mealy. Drain, saving the 
 water. Mash the potatoes and 
 add to them one pint of scalded 
 milk ; beat until smooth. Now add 
 the water in which they were 
 boiled. Add a level teaspoonful of 
 salt, and, when the mixture is luke- 
 warm, one cake of compressed 
 yeast dissolved in four tablespoon- 
 fuls of water ; add a pint and a 
 half of good bread flour ; beat 
 thoroughly ; cover and stand in a 
 warm place for two hours. Now 
 add sufficient flour to make a soft 
 dough ; knead as lightly as possi- 
 ble until the mixture loses its sticki- 
 ness. Put this back into a bowl ; 
 and, when it has doubled its bulk 
 (one and a half to two hours), 
 pinch off by tablespoonfuls ; make 
 into tiny little rolls. Put into a 
 greased French roll pan ; cover, 
 and when very light, run into a 
 quick oven for fifteen minutes. The 
 dough must be as soft as possible 
 without being sticky. 
 
52 BREAD AND BREAD MAKING 
 
 French Rolls 
 
 Scald one and a half pints of 
 milk ; when it is lukewarm, add 
 one yeast cake dissolved in two 
 tablespoonfuls of warm water ; 
 stir in sufficient flour to make a 
 crood batter ; beat thoroughly ; 
 cover and stand in a warm 
 place until very light (about two 
 hours) ; now add another half pint 
 of milk that has been scalded and 
 is lukewarm and a teaspoonful of 
 salt. Rub two tablespoonfuls of 
 butter into a pint of flour, and stir 
 this in ; then go on adding flour 
 until you have a dough stiff enough 
 to knead. Knead and pound for at 
 least fifteen minutes. Put it back in- 
 to the bowl ; cover, and when it has 
 doubled its bulk (about two and a 
 half to three hours) roll it out care- 
 fully into long narrow strips. Have 
 each roll as thick as your two 
 fingers and four inches long. Place 
 them in a pan so that they will not 
 touch each other. Cover the pan, 
 and when they are very light, bake 
 
SMALL BREADS 53 
 
 them in a quick oven about fifteen 
 
 minutes. Pans can be purchased 
 
 that are just the size and shape of 
 
 the rolls. 
 
 Crumpets 
 
 Scald one pint of milk ; add three 
 tablespoonfuls of butter ; when 
 lukewarm, add one cake of com- 
 pressed yeast dissolved in four 
 tablespoonfuls of water ; add a 
 half teaspoonful of salt. Now add 
 sufficient flour to make a batter that 
 will drop from a spoon (about two 
 and a half cups). Beat thoroughly, 
 cover and stand aside for two 
 hours. Heat the griddle slightly ; 
 grease crumpet rings, and place 
 them on top. Put two tablespoon- 
 fuls of batter in each ring ; bake 
 slowly on one side then turn them 
 rings and all ; as soon as they are 
 sufficiently baked remove the rings ; 
 push the crumpets on one side of 
 the griddle so that you may again fill 
 the other side. Bake slowly for ten 
 minutes ; and they are ready to 
 serve. Pull apart ; do not cut. 
 
54 /^Ri:.-^n ./w* AV\V-.//^ .\r-//v7.vc; 
 
 English Muffins 
 
 English muffins are niaae after 
 this same recipe. The rin^s used 
 are smaller, and they are filled at 
 least half full with batter, and are 
 not turned durino- the bakiiiL;', but 
 are [)laced in a bakin^' pan, and 
 cooked in the oven. 
 
 German Horns 
 
 Scald one pint oi milk ; add to it 
 three tablespoonfuls of butter, a 
 tablespoonful ofsuoarand when the 
 milk is lukewarm add one com- 
 pressed yeast cake dissolved In four 
 tablespoonfuls of cold water. Now 
 stir in sufficient tlour (a little over a 
 pint) to make a dou;^h that you can 
 take out on the board and knead 
 until it loses its stickiness, adding 
 llour, of course, as you need. This 
 douoh must be fine grained and 
 light, and will require at least fifteen 
 minutes continuous kneading". Put 
 it back into the bowl ; cover, and 
 stand in a warm place for three 
 
SM/1LL HRI-ADS 55 
 
 hours. TLirn the doiii^h out lii^litly 
 imU) a b(jard ; roll it out in a sheet a 
 lialf inch thick ; cut it into crescent 
 shajjed Ijiscuits ; place them in 
 greased shallow baking pans where 
 they cannot possibly touch each 
 other ; cov^jr and stand in a warm 
 j>lace for thirty minutes. They must 
 be very light. Run them into a quick 
 oven. While they are baking, beat 
 together a tablespoonful of sugar, 
 one of white of Gg(s and one of milk. 
 Have r(,^ady chojjped fine at least 
 three dozen blanched almonds. 
 When the rolls have been in the 
 oven ten minutes, take them out ; 
 brush each one quickly with tlie ^gg 
 mixture, and dust them thickly with 
 the chopped almonds. The almonds 
 must be sprinkled o\er the moment 
 the roll is brushed, as the heat of 
 the roll will quickly dry the glazing 
 and then the almonds wnW not stick. 
 Now put them back into the oven 
 for ^WQ minutes, and the rolls will 
 be golden brown. These ar(i the 
 nicest of all rolls to serve without 
 
56 BREAD AND BREAD MAKING 
 
 butter with salad or cold meats for 
 eveninor collations. 
 
 Nuns' Puffs 
 
 Scald a half pint of milk ; add one 
 rounding tablespoonful of butter ; 
 when lukewarm, add two eggs well 
 beaten, and one cake of compressed 
 yeast, dissolved in four tablespoon- 
 fuls of lukewarm water. Now stir 
 in gradually sufficient flour (about 
 one and a half cups) to make a stiff 
 batter, or rather a soft dough, one 
 that can be worked up with a spoon, 
 not with the hands. Dip out or cut 
 off spoonfuls of this ; drop into 
 greased gem pans ; cover and st ind 
 in a warm place for one hour. Bake 
 in a quick oven thirty minutes. 
 They must be very light before 
 going into the oven. 
 
 Unleavened Bread 
 
 Unleavened bread Is bread made 
 without fermentation ; in other 
 words, no means is taken, save the 
 ordinary kneading and beating 
 to aerate the dous^h. Mix the 
 
SMALL BREADS 57 
 
 flour with sufficient water to make 
 a dough that is rather stiff; then 
 knead or work it to the proper 
 consistency. In many places, especi- 
 ally in the South where Maryland 
 biscuits are used once or twice a 
 day, a machine called a "brake," 
 composed of two rolls, is used for 
 this purpose. It flattens the dough 
 into a long strip ; then it is folded 
 over, rolled out aeain, and folded 
 again. This may now be made into 
 biscuits, and baked in a moderate 
 oven, and you would then have 
 Maryland biscuits ; or it may be 
 rolled out into very thin sheets, cut 
 into square crackers, pricked with 
 a fork, baked in a moderate oven, 
 producing what are called Virginia 
 biscuits or water crackers ; or, if 
 worked with a sort of spiked ma- 
 chine, cutting as well as kneading 
 the dough, then made into round, 
 very thin cakes and quickly baked, 
 you would have an ordinary matza 
 or Passover bread. The southern 
 breads are usually shortened. 
 
58 BREAD AND BREAD MAKING 
 
 Whole wheat Hour may be made 
 into whole wheat crackers by fol- 
 lowine this same method. The 
 dough should be rolled very thin 
 and cut into small square crackers, 
 and baked in a moderate oven. If 
 the dough is baked in a quick oven 
 it will puff up, be much lighter, but 
 will not keep so long. 
 
 Egg Crackers 
 
 Sift one quart of flour. Beat the 
 yolks of three eggs, and add to them 
 about three-quarters of a pint of 
 thick sweet cream ; knead and beat 
 until smooth. Roll out into a very 
 thin sheet ; cut into round crackers ; 
 prick, and bake in a quick oven. 
 Serve warm. 
 
 Salt Rising Bread 
 
 Stir two tablespoonfuls of corn 
 meal into a half pint of water that 
 has been scalded and slightly cooled 
 (to about 130° Fahr.); add half a 
 teaspoonful of salt ; mix thoroughly. 
 This should be made in a pitcher. 
 
SMALL BREADS 59 
 
 Cover the pitcher with a saucer, 
 stand in a bowl, surround it with 
 warm water at the temperature of 
 160° Fahr. Keep this in a warm 
 place either over night or for five 
 or six hours. If you make it early 
 in the morning, say six o'clock, it 
 will be ready to use by eleven. 
 Then scald one quart of milk ; stand 
 it aside until lukewarm ; add a tea- 
 spoonful of salt and sufficient flour 
 to make a batter that will drop from 
 the spoon. Beat thoroughly ; turn 
 in the salt rising; beat continuously 
 for three minutes ; then cover, and 
 stand in a pan of warm water about 
 two hours ; then add sufficient flour 
 to make a dough ; knead thorough- 
 ly, and continuously until smooth 
 and elastic. Divide into four loaves ; 
 mold, and place each in a square 
 greased pan ; cover again with a 
 towel ; stand in a very warm place, 
 and when light, bake in an oven at 
 300° Fahr., for one hour. 
 
 This must be kept very much 
 warmer than yeast bread. 
 
6o BREAD AND BREAD MAKING 
 
 THE SECOND COOKING OF 
 BREAD 
 
 Zwieback 
 
 Zwieback may be made from 
 plain bread, or bread that has been 
 slightly sweetened. The bread 
 must be made in small loaves, and 
 thoroughly baked. When one day 
 old, cut It into slices a half inch 
 thick ; place these slices in large 
 baking pans that have been lined 
 with soft brown paper ; put them 
 into a mild oven until thoroughly 
 dry ; then increase the heat until 
 they are a golden brown to the very 
 centre. To keep them, put into 
 perfectly clean bags, and hang in a 
 dry, light closet. 
 
 Toast 
 
 Dry toast may be made in pre- 
 cisely the same way as zwieback, 
 but must be served warm. Do not 
 butter the toast however w^hile it is 
 hot ; wait until it has slightly cooled ; 
 
THE SECOND COOKING OF BREAD 6i 
 
 Otherwise, the oily butter will render 
 the bread less dio^estible. 
 
 Water Toast 
 
 Slightly dry the bread in the 
 oven ; then toast it quickly over a 
 clear lire ; dip each piece quickly 
 in boiling water ; dish on a heated 
 plate ; spread lightly with butter, 
 and send to the table. 
 
 Milk Toast 
 
 This may be made from slices of 
 bread, or may be made from or- 
 dinary pulled bread, manipulating 
 it the same as for water toast, cov- 
 ering it, however, with milk that 
 has been heated (not to boiling 
 point) and very slightly salted. 
 
 Cream Toast 
 
 Cut the bread into slices a half 
 inch thick ; dry them, and then 
 quickly brown. Put them into a 
 heated dish. Have ready to each 
 two slices from a square loaf, a 
 half pint of milk in a double boiler ; 
 
 ^ 
 
62 BREAD AND BREAD MAKING 
 
 add a teaspoonful of corn starch 
 moistened in a little cold milk ; add 
 this to the hot milk, and cook until 
 smooth ; take this from the fire ; 
 allow it to cool a little ; add a table- 
 spoonful of butter, and pour quickly 
 over the bread. Serve at once. 
 
 Pulled Bread 
 
 Whittle the outside crust from a 
 long loaf of well baked bread ; then 
 with two forks pull the bread apart 
 '^ _ down the cen- 
 
 r ^ tre of the loaf. 
 
 ,^" Divide these 
 .^ — „. - halves again 
 
 into quarters ; then cut into eighths. 
 Place these ragged strips in a bak- 
 ing pan that has been lined widi 
 brown paper ; then in the oven ; 
 allow them to dry to the very centre. 
 Then close the door, and make them 
 a golden brown. Each piece must 
 be crisp to the very centre, or it 
 is not sufficiently done. 
 
SIVEET BREAD CAKES 63 
 
 SWEET BREAD CAKES 
 
 Coffee Cakes 
 
 Dissolve one small compressed 
 yeast cake in four tablespoonfuls of 
 warm water ; then stir in sufficient 
 flour to make a biscuit ; knead this 
 biscuit into a little loaf; with a 
 sharp knife, cut it across and almost 
 through, both ways. Drop this, 
 with the cut side up, into a good 
 sized pitcher of warm water. The 
 biscuit will go direcdy to the bot- 
 tom ; but, in a few moments, the 
 yeast plant will begin to grow, 
 making the dough lighter, and it 
 will come to the surface, at which 
 time it is ready to use. This will 
 take thirty minutes. Put one pound 
 of pastry flour into a bowl ; make a 
 well in the centre ; into this well put 
 four ounces of butter, a tablespoon- 
 ful of sugar, two tablespoonfuls of 
 milk, five eggs beaten without sep- 
 arating until very light. Lift the 
 biscuit on a skimmer or in your 
 hand and drop it into this mass. 
 
64 BREAD AND BREAD MAKING 
 
 Now, with your two lingers and 
 thumb, work the whole until per- 
 fectly smooth, taking in gradually 
 the flour. This will make a soft, 
 delicate dough ; manipulate it thor- 
 oughly in the bowl ; it should not 
 be sufficiently dry to knead on a 
 board. Cover it, and stand in a 
 warm place over night. Turn it 
 out onto the board next morninor • 
 cut off about two tablespoonfuls 
 and roll this out under your hand 
 into a long roll about as thick 
 as your finger and a half yard 
 long. Make it a little thinner in 
 the centre ; fold the two ends to- 
 gether, and roll under your hand 
 until it is thoroughly twisted and has 
 a rope-like or twisted appearance. 
 Put the two ends together ; place 
 them in a pan where they will not 
 touch each other ; cover and stand 
 in a warm place until very light. 
 Bake in a quick oven fifteen minutes. 
 The dough may be made into rolls 
 the same as bread sticks, and baked 
 in bread stick pans ; or it may be 
 
SU/EET BREAD CAKES 65 
 
 made into a shorter roll, folded in 
 the centre ; then twisted like a rope, 
 and put into a bread stick pan. 
 When they are baked, pour over a 
 small quantity of melted sugar or 
 fondant. The melted sugar is made 
 by adding a tablespoonful of hot 
 water to a half pound of powdered 
 sugar ; stand this over the fire 
 until it becomes moist and suffi- 
 ciently liquid to pour. These cakes 
 are exceedingly good dipped in 
 chocolate icing. 
 
 German Cinnamon Bun 
 
 Scald a half pint of milk ; while 
 hot, add two ounces of butter, two 
 tablespoonfuls of sugar. When luke- 
 warm, add half of a compressed 
 yeast cake dissolved in two table- 
 spoonfuls of warm water, and three 
 eggs well beaten without separat- 
 ing. Now add sufficient flour (about 
 two cups) to make a good dough ; 
 the dough must be elastic but soft. 
 Knead and manipulate it, either 
 with your hand or a spoon, keeping 
 
66 BREAD AND BREAD MAKING 
 
 it III the bowl.. Cover, and stand 
 in a warm place until it has doubled 
 its bulk (about four hours). Turn 
 this out lightly onto a board ; roll 
 it Into a sheet ; spread the sheet 
 with butter ; then cover It thor- 
 oughly with sugar. For this quan- 
 tity at least one cup must be used. 
 Then dust it lightly w^ith cinnamon, 
 and sprinkle over a few clean, dry 
 currants. Roll up into a long roll ; 
 cut into biscuits one and a half 
 inches long, and place endwise in 
 small round pans that have been 
 thoroughly greased. Cover these, 
 and stand in a w^arm place for at 
 least one and a half hours ; then 
 bake In a moderate oven for one 
 hour. The quantity given may be 
 baked in three small round tin pans, 
 and will turn out as one cake ; pull 
 these apart with a fork. 
 
 Common Dutch Cake 
 
 Rub two tablespoonfuls of butter 
 Into one pound of pastry flour ; mix 
 a- teaspoonful of allspice and a 
 
SIVEET BREAD CAKES 67 
 
 quarter of a pound of granulated 
 sugar, and, if you like, a teaspoon- 
 ful of caraway seed ; add them to 
 the flour and butter, and mix thor- 
 oughly. Scald a half pint of milk. 
 When lukewarm, add half of a 
 compressed yeast cake dissolved in 
 four tablespoonfuls of cool water. 
 Turn this into the flour ; mix, add- 
 ing a half pound of cleaned currants. 
 Knead thoroughly, having the 
 dough soft but elastic. Grease 
 thoroughly a turk's head or a round 
 cake mold, line with buttered or 
 oiled paper, allowing it to come up 
 a little above the top of the pan. 
 Put in the dough ; stand it in a 
 warm place ; cover, and when it 
 has doubled its bulk (about two 
 hours) bake in a moderate oven one 
 hour. 
 
68 BRBAD AND BREAD MAKING 
 
 QUICK BREADS WITH BAKING 
 POWDER 
 
 Baking Powder Loaf 
 
 Add three rounding teaspoonfuls 
 of baking powder to two quarts of 
 flour, either white or whole wheat. 
 Sift three times ; add a level tea- 
 spoonful of salt ; mix thoroughly. 
 If while bread, add sufficient water 
 to just moisten ; knead quickly Into 
 two loaves ; put into greased pans ; 
 brush the top with milk, and bake 
 in a moderate oven one hour. If 
 you use whole wheat flour, dissolve 
 a tablespoonful of molasses in the 
 water before you begin to mix ; 
 and finish as for white bread. 
 
 « 
 Milk Biscuit 
 
 Rub one rounding tablespoonful 
 (one ounce) of butter into one quart 
 of bread flour ; add two rounding 
 teaspoonfuls of baking powder, a 
 level teaspoonfid of salt, and mix 
 thoroughly. Now see that your 
 
QUICK BREADS 69 
 
 oven is very hot. Grease a shallow 
 pan ; get your rolling pin and cutter 
 and your small pastry brush ; add 
 slowly sufficient milk to make a 
 dough that is moist but not wet, 
 about a cup and a quarter. Turn 
 the doueh onto a floured board ; 
 ^-^^.^ knead very 
 
 quickly; roll 
 out into a 
 sheet a half 
 
 inch thick ; cut into small biscuits ; 
 stand them in a pan where they will 
 not" touch each other; brush the 
 tops with milk and bake in a quick 
 oven twenty minutes. These bis- 
 cuits should expand three times 
 their original bulk, be brown top 
 and bottom, and thoroughly baked 
 at the sides, but of licrht color. 
 
 Whole Wheat Milk Biscuits 
 
 These may be made after the 
 same recipe. 
 
 Rye Milk Biscuits 
 
 These, also, may be made after 
 the same general plan, using more 
 
^o BREAD AND BREAD MAKING 
 
 or less moisture, according to the 
 quality and kind of the flour. 
 
 Whole Wheat Gems 
 
 Grease iron gem pans, and put 
 them into a very hot oven. Put 
 one pint of ice water into a bowl, 
 and stir in hastily, beating rapidly, 
 a half pint of whole wheat flour. 
 Pour this into the hot gem pans, 
 and bake in a quick oven fifteen to 
 twenty minutes. 
 
 Breakfast Muffins 
 
 Separate two eggs ; beat the 
 yolks for a moment ; add a half pint 
 of milk, then one and a half cups 
 of white bread flour and beat thor- 
 oughly ; add a tablespoonful of 
 melted butter, a half teaspoonful of 
 salt, a rounding teaspoonful of bak- 
 ing powder. Beat for about two min- 
 utes. Stir in carefully the well 
 beaten whites of the eo-ors. Pour 
 this mixture into twelve greased 
 gem pans, and bake in a moderately 
 quick oven twenty minutes. 
 
QUICK BREADS 1i 
 
 Corn Muffins 
 
 Corn muffins are made exaclly 
 the same as plain breakfast muffins, 
 using one cup of corn meal and a 
 half cup of flour. 
 
 Rice Muffins 
 
 To make rice muffins, add to the 
 breakfast muffin mixture, just before 
 addincr the baking powder, one cup 
 of cold boiled rice ; beat thoroughly. 
 
 Oat Heal Gems 
 
 To make oat meal o-ems, add a 
 cup of left over oat meal porridge 
 in the place of the rice. 
 
 Fruit Gems 
 
 Separate two eggs ; add to the 
 yolks a half pint of milk ; mix, and 
 add a half cup of chopped dates, or 
 figs, or raisins. Now add one cup 
 of whole wheat flour, a half cup of 
 white flour ; or you may add a half 
 cup of graham flour, or use a cup 
 and a half of whole wheat flour ; 
 beat thoroughly ; add one rounding 
 
72 BREAD AND BREAD MAKING 
 
 tcaspoonful of baking powder, and 
 then fold in the well beaten whites 
 of the eo-g-s. Bake in twelve greased 
 gem pans in a moderately quick 
 oven twenty minutes. Rye meal 
 may be used in the place of whole 
 wheat flour, or you may use it 
 half and half. 
 
 Plain Corn Bread 
 
 Separate two eggs ; add to the 
 yolks a tablespoonful of butter 
 melted and a half pint of milk ; 
 then one cup of white corn meal, 
 and a half cup of white bread 
 flour ; beat thoroughly ; add a 
 rounding teaspoonful of baking 
 powder, and fold in the well 
 beaten whites of two eggs. Pour 
 into a greased shallow pan, and 
 bake in a moderately quick oven 
 thirty minutes. Cut into squares, 
 and serve hot. 
 
 Buttermilk Bread 
 
 Put one pint of yellow corn meal 
 into a bowl ; pour in a half pint of 
 
QUICK BREADS 73 
 
 boiling water ; this must just mois- 
 ten, not wet, the meal ; add two 
 roundinor tablespoonfuls of shorten- 
 ing. Dissolve an even teaspoonful 
 of soda in two tablespoonfuls of 
 warm water, and add it to a cup 
 and a half of thick sour milk or 
 buttermilk ; stir this into the corn 
 meal, and pour at once into a 
 shallow pan. Bake in a quick oven 
 a half hour. 
 
 Sally Lunn 
 
 Scald one pint of milk ; add to it 
 two tablespoonfuls of butter ; when 
 lukewarm, add one compressed 
 yeast cake dissolved in four 
 tablespoonfuls of cold water. Stir 
 in, beating all the while, three 
 half pint cupfuls of flour. Cover, 
 and stand aside for three hours ; 
 separate and beat four eggs, add 
 the yolks, then the whites, and stand 
 again for one hour ; then pour care- 
 fully into greased layer cake pans, 
 and bake in a moderately quick 
 oven fifteen to twenty minutes. 
 
74 BREAD AND DREAD MAKING 
 
 The quantity given should make 
 six layers. In pouring it out be 
 careful not to break the air bubbles 
 in the dough, pour it as gently as 
 possible. If these cakes are wanted 
 for breakfast they may be mixed at 
 night, using one-half the quantity 
 of the yeast ; then, the first thing in 
 the morning, add the eggs. They 
 may stand for an hour and then be 
 baked. If needed for lunch, they 
 may be made in the morning. 
 When done, take from the pan, 
 butter lightly one layer ; place an- 
 other layer on top, butter lightly ; 
 and another layer. To serve, cut 
 down as you would layer cake or 
 pie, or pour the mixture into a 
 Turk's head and bake in a more 
 moderate oven for three-quarters 
 of an hour. Cut as you would 
 sponge cake, using a heated sharp 
 steel knife. Baked in gem pans 
 this makes the very lightest sort of 
 luncheon muffins. In small pans, 
 of course, a more thorough baking 
 is insured. 
 
STEAMED BREADS ^5 
 
 STEAMED BREADS 
 
 Oat Heal Brown Bread 
 
 Mix one pint of Pettijohn's 
 Breakfast Food, one pint of Quaker 
 Oats, a half pint of granulated 
 yellow corn meal and a half pint of 
 whole wheat ; add a teaspoonful of 
 salt. Dissolve a tea- 
 spoonful of baking- soda 
 in two tablespoonfuls of 
 warm water, add it to a 
 half pint of New Orleans 
 molasses, stir and add it to a pint 
 of thick sour milk ; mix with the 
 dry ingredients ; turn into a brown 
 bread mold, and boil or steam con- 
 tinuously for four hours. Very 
 good. 
 
 Boston Brown Bread 
 
 Mix a half pint of Yankee rye 
 with a half pint of granulated corn 
 meal and the same quantity of 
 whole wheat flour. Measure a 
 level teaspoonful of bicarbonate of 
 soda, dissolve it in a tablespoonful 
 
76 b:iead and bread making 
 
 of warm water ; add it to a cup 
 of New Orleans molasses ; mix, 
 and add to one pint of thick sour 
 milk or buttermilk. Add a tea- 
 spoonful of salt ; pour this into the 
 dry ingredients ; mix thoroughly ; 
 turn into a greased brown bread 
 mold ; tie down the cover. Place 
 in a steamer, or in a kettle and 
 partly surround the mold with boil- 
 ing water, and boil continuously 
 for four hours. If you are without 
 a mold, a five pound baking pow- 
 der tin may be used, or an ordi- 
 nary long ten cent milk kettle ; or 
 you may use an ordinary round 
 pudding mold, one having a funnel 
 or standard in the centre. 
 
QUICK BREADS IVITH EGGS 77 
 
 QUICK BREADS WITH EGGS 
 Mush Bread 
 
 Put one pint of milk in a double 
 boiler ; stir in slowly a half pint 
 of corn meal ; cook until you have 
 a smooth mush (about five minutes); 
 take from the fire ; add the yolks 
 of four eggs slightly beaten ; then 
 fold in carefully the well beaten 
 whites. Turn this into a baking 
 dish, and bake in a moderately 
 quick oven twenty to twenty-five 
 minutes. Serve at once. This must 
 be served in the dish in which it is 
 baked, and be helped with a spoon. 
 
 Dodgers 
 
 Put into a bowl one pint of south- 
 ern corn meal, and into the centre 
 of this a rounding tablespoonful of 
 shortening; pour over sufficient boil- 
 ing water to just moisten ; it must 
 not be very wet. Cover, and let 
 it stand until cool. Beat one egg 
 without separating until light ; add 
 four tablespoonfuls of milk. Stir 
 
78 BREAD AMD BREAD MAKING 
 
 this Into the meal. The meal must 
 now be sufficiently thick to drop 
 from a spoon, not pour. Drop it 
 by spoonfuls, into a greased pan. 
 Bake in a moderately quick oven 
 a half hour. It must be sufficiently 
 thick to retain the shape of the 
 spoon, as it is dropped into the pan. 
 
 German Puffs 
 
 Beat four eggs without separat- 
 ing until well mixed, add a half 
 pint of milk and pour gradually 
 into a half pint of pastry flour ; mix 
 well and strain throucrh a sieve 
 
 back into the 
 first bowl. 
 Have iron 
 g e m pans 
 well heated, fill half full with this 
 thin batter and bake in a moder- 
 ately quick oven, for forty minutes. 
 Pop Overs are made in precisely 
 the same way, using two Instead of 
 four eggs. These may be used as 
 breakfast muffins, or served with a 
 sauce as dessert. 
 
INDEX 
 
 79 
 
 INDEX 
 
 Albumin 
 
 Baking 
 
 Baking Powder T.oaf . 
 
 Biscuit ... 
 
 Milk 
 Biscuits, Rye Milk . 
 
 Whole Wheat Milk 
 Boston Brown Bread 
 Bread 
 
 Baking 
 
 Boston Brown 
 
 Buttermilk 
 
 Corn . 
 
 Cornmeal Loaf 
 
 Diseases of . 
 
 Graham . 
 
 Mechanics of Kneading 
 
 Mixing or Kneading 
 
 Molding 
 
 Mubh 
 
 Nineteenth Century 
 
 Oatmeal . 
 
 Oatmeal Brown . 
 
 Pulled . 
 
 Rye . 
 
 Second Cooking of 
 
 Sticks 
 
 Swedish . 
 
 Sweet Bread 
 
 To Keep 
 
 Unleavened 
 
 White . 
 Breads, small 
 
 Steamed 
 Breakfast Muffins 
 Bun. Cinnamon, German 
 
 PAGE 
 
 20 
 
 30 
 68 
 68 
 68 
 69 
 69 
 
 75 
 28 
 
 30 
 
 75 
 72 
 72 
 
 44 
 34 
 43 
 29 
 28 
 30 
 77 
 39 
 45 
 75 
 62 
 46 
 60 
 42 
 47 
 63 
 39 
 56 
 41 
 48 
 
 75 
 70 
 
 65 
 
8o 
 
 INDEX 
 
 Buttermilk Bread 
 Cake, Dutch, common 
 Cakes, Coffee 
 
 Sweet Bread . 
 Care of tbe Wheat Grain 
 Cinnamon Bun, German 
 Coffee Cakes 
 Color of Flour . 
 Common Dutch Cake 
 Corn Bread, plain 
 Corn-meal Loaf Bread 
 Corn Muffins . 
 Crackers, Egg 
 Cream Toast . 
 Crumpets 
 
 Different Amounts of Liquid 
 Diseases of Bread 
 Dodgers 
 
 Dutch Cake, common 
 Egg Crackers 
 Emptyings 
 English Muffins 
 Flour, color of 
 
 Graham . 
 
 Selecting . 
 
 Pastry . 
 
 Wheat, analysis . 
 
 Whole Wheat 
 French Potato Rolls 
 French Rolls 
 Fruit Gems 
 Gems, Fruit 
 
 Oatmeal . 
 
 Whole Wheat 
 German Cinnamon Bun 
 German Horns 
 German Puffs 
 Golden Loaf of South Carolina 
 Graham Bread 
 
INDEX 
 
 8i 
 
 Graham Flour 
 Home-made Yeast 
 Horns, German 
 Kneading 
 
 Mechanics of 
 Liquids 
 
 Liquids, different amounts of 
 Loaf, Baking Powder 
 Mechanics of Kneading 
 Milk Biscuit 
 Milk Toast 
 
 Milling .... 
 
 Mixing or Kneading 
 Molding .... 
 Muffins, Breakfast 
 Corn 
 English 
 Rice 
 Mush Buead . 
 Nineteenth Century Bread 
 Nuns' Puffs . 
 Oatmeal Bread 
 Oatmeal Brown Bread 
 Oatmeal Gems 
 Old Maids 
 Pastry Flour 
 Plain Corn Bread 
 Pocket Book Rolls 
 Puffs, German 
 
 Nuns' 
 Pulled Bread ' 
 Quick Breads, with baking powd 
 Quick Breads, with eggs . 
 Recipes .... 
 Rice Muffins . 
 Rolls, French 
 
 French Potato . 
 Pocket Book 
 Vienna 
 
 PAGB 
 
 39 
 54 
 
 28 
 29 
 
 19 
 18 
 68 
 
 29 
 68 
 61 
 10 
 
 28 
 
 30 
 70 
 
 71 
 
 54 
 71 
 
 77 
 39 
 55 
 45 
 75 
 71 
 42 
 
 15 
 
 72 
 
 49 
 78 
 56 
 62 
 68 
 77 
 39 
 71 
 52 
 50 
 49 
 48 
 
82 
 
 INDEX 
 
 Rye Bread 
 
 Rye Milk Biscuits . 
 
 Sally Lunn . 
 
 Salt 
 
 Salt Rising 
 
 Salt Rising Bread 
 
 Second Cooking of Bread 
 
 Selecting Flour 
 
 Small Breads 
 
 South Carolina, Golden I.oaf of 
 
 Spring and Winter Wheat . 
 
 Steamed Breads 
 
 Sticks, Bread 
 
 Structure of the Grain 
 
 Sugar 
 
 Swedish Bread 
 
 Sweet Bread Cakes 
 
 To Keep Bread 
 
 Toast 
 
 Cream 
 
 Milk . 
 
 Water 
 Unleavened Bread 
 Vienna Rolls 
 Water Toast 
 Wheat 
 
 Care of the Grain 
 
 Flour, analysis 
 
 Milling 
 
 Spring and Winter 
 
 Structure of the Grain 
 White Bread . 
 Whole Wlieat Flour . 
 Whole Wheat Gems 
 Whole Wheat Milk Biscuit 
 Yeast .... 
 
 Home-made 
 Zwieback 
 
List of Household Books 
 
 Published by 
 Arnold & Company 
 
 Mrs. Rarer s Cook Book 
 
 A Manual of Home Economies. By 
 
 Mrs. S. T. Rorer, Principal of the Phila- 
 deljDhia Cooking School, author of Canning 
 and Preserving, Hot Weather Dishes, etc. 
 i2mo, nearly 600 pages, with portrait of 
 the author and elaborate index ; water- proof 
 and grease-proof covers, ;^i.75- 
 
 This is an eminently practical 
 book. It embodies the experience 
 and study of the author in all the 
 years that she has been teaching 
 and lecturing so successfully before 
 the public. The book has become 
 as famous as the author. It is a 
 standard of excellence, in that it 
 is full of the brightest things in 
 cookery ; the recipes are absolutely 
 reliable, and the general instruc- 
 tions to housekeepers of the most 
 helpful and necessary character. 
 
Canning and Preserving 
 
 By Mrs. S. T. Rorer, author of Mrs. 
 Rorer's Cook Book, Hot Weather Dishes, 
 etc. 121110., with index, cloth covers, 
 75 cents; paper covers, 40 cents. 
 
 In this volume Mrs. Rorer dis- 
 cusses at greater length than is 
 allowed in the limits of her work 
 on cooking in general, the canning 
 and preserving of fruits and vege- 
 tables, with the kindred subjects 
 of marmalades, butters, fruit J2nies 
 and syrups, drying and pickling. 
 As in her Cook Book, the recipes 
 are clearly and simply given, 
 while an exhaustive index affords 
 easy reference to every subject. 
 
 "A useful little volume for the 
 preserving season. Mrs. Rorer's 
 exhaustive information on the sub- 
 jects of preserves, pickles, jellies, 
 syrups, and canned goods gener- 
 ally, is here placed at the service 
 of the public in a cheap and 
 convenient form. ' ' — Philadelphia 
 Inquirer. 
 
Hot Weather Dishes 
 
 By Mrs. S. T. Rorer, author of Mrs. 
 Rorer's Cook Book, Canning and Preserv- 
 ing, etc. i2mo., with index, cloth covers, 
 75 cents; paper covers, 40 cents. 
 
 Its name tells the whole story. 
 It is the only book of the kind. 
 Hot weather seems to suspend the 
 inventive faculty of even the best 
 housekeepers, and at a season 
 when the appetite needs every 
 help and encouragement this book 
 will be found of the greatest use. 
 Full of suggestions for tempting 
 and dainty dishes, with recipes 
 for presenting the substantial in 
 palatable forms. Contains a com- 
 plete index to all the recipes. 
 
 " A seasonable and appetizing 
 book, entitled Hot Weather 
 Dishes, by Mrs. Rorer, has just 
 been issued. It contains table 
 recipes for summer use. Salads, 
 vegetables, dishes of hot, or pre- 
 viously prepared meats, piquant 
 sauces, fruit omelets and summer 
 desserts are particularly attract- 
 ive." — Philadelphia Ledger. 
 
Made-Over Dishes 
 
 How to transform the left overs into 
 palatable and wholesome dishes. With 
 many new and valuable recipes. By 
 Mrs. S. T. RORER, author of Mrs. 
 Rorer's Cook Book, New Salads, etc. 
 Long i6mo., index; cloth, 50 cents. 
 
 We quote from the author's introduction : 
 "Economical marketing does not 
 mean the purchase of inferior 
 articles at a cheap price, but of a 
 small quantity of the best materials 
 found in the market; these mate- 
 rials to be wisely and economically 
 used. Small quantity and no 
 waste, just enough and not a piece 
 too much, is a good rule to remem- 
 ber. In roasts and steaks, how- 
 ever, there will be, in spite of 
 careful buying, bits left over, that 
 if economically used, may be con- 
 verted into palatable, sightly and 
 wholesome dishes for the next 
 day's lunch or supper. 
 
 "Never purchase the so-called 
 tender meat for stews, Hamburg 
 steaks or soups; nor should you 
 purchase a round or shoulder 
 steak for broiling, nor an old 
 chicken for roasting. Select a fowl 
 for a fricassee, a chicken for roast- 
 ing, and a so-called spring chicken 
 for broihng. Each has its own 
 individual price and place." 
 
Cakes^ Cake Decorations 
 and Desserts 
 
 A Manual for Housewives. Simple and 
 up to date. By Charles H. King. 
 i2mo., illustrated by engravings of 
 numerous decorated pieces, with a sil- 
 houette chart for the guidance of the 
 learner ; bound in cloth, stamped, ;^i.50. 
 
 Mrs. Rorer says of this book : 
 
 " It has every virtue necessary 
 for a home manual, is simple, 
 plain and economical. The plates, 
 so well described, will enable 
 even an inexperienced person 
 after a few trials to ice and 
 decorate a cake, equal to an 
 expert. Mr. King has covered 
 the entire field of cake-baking, 
 cake-decorating, sugar-boiling and 
 sugar-spinning, with recipes for 
 fine candies. The book con- 
 tains twenty-one plates and many 
 patterns. I know of no other 
 book which covers this field, and 
 advise those doing fancy work 
 to secure its help." 
 
Household Accounts 
 
 A simple method of recording the daily 
 expenses of the family. Printed and 
 ruled in excellent form, and bound in 
 manilla boards, 25 cents. 
 
 This is perhaps the best book 
 of the kind ever introduced. With 
 it there is an end to disputes 
 with the butcher or groceryman on 
 settling day. The book contains 
 ruled pages, systematically and 
 simply divided into spaces in 
 which are kept the purchases for 
 each day of milk, butter, eggs, 
 meat, groceries, vegetables, etc. 
 The daily expenses total up for 
 the months, and the months for 
 the year. There are other forms 
 for recording expenses of help, 
 light, heat and general house- 
 hold expenditures in table and 
 bed linens, china and kitchen 
 utensils, etc. 
 
 Mrs. Rorer says it is what 
 every housekeeper ought to have. 
 It is not only a satisfactory method 
 of knowing the cost of maintain- 
 ing the household, but it leads to 
 a better economy in expenditure. 
 
)9*cA4 WQI 
 
1 copy DEL. TO CAT. DIV. 
 DEC. 14 1901 
 
 OEC. 19 1902 
 
LIBRARY OF CONGRESS