Lemon Sauce

1/2 Cup Sugar. 1 Tablespoon Cornstarch.

1 1/2 Cups Boiling Water. 1 Teaspoon Butter.

1 1/2 Teaspoons Lemon Juice.

Mix sugar and cornstarch; add boiling water gradually, stirring until thickened. Boil five minutes. Add butter and lemon juice. Serve.

Plum Pudding

2 Cups Finely Chopped Suet.

2 Cups Seeded Raisins, washed and dried.

2 Cups Currants, washed and dried. 1 Cup Finely Cut Citron.

1 1/3 Cups Brown Sugar. 1 Cup Flour. 1 Grated Nutmeg. 1 Tablespoon Salt. 1 Tablespoon Mace. 1 Tablespoon Cinnamon.

3 Cups Bread Crumbs. 1/4 Cup Cream.

6 Eggs, beaten separately. 1 Cup Orange Juice.

Rind 1 Orange.

Rind 1 Lemon.

Mix the fruit and flour, which has been sifted with the seasonings. Moisten the bread crumbs with the cream, add the beaten yolks of eggs, sugar, suet, orange juice and fruit mixture. Fold in the stiffly beaten egg whites. Steam six hours in a large mold. Serve with hard sauce or lemon sauce.

Bread Making

Preparation Of White Bread

In previous lessons, attention has been paid to the making of bread mixtures, requiring no kneading. In today's Lesson, directions for kneaded bread are given. A bread mixer saves time and labor and does away with the handling of the dough with the hands.

School Recipe.

MATERIALS:

2 Tablespoons Scalded Milk.

1 Tablespoon Boiling Water.

1 Teaspoon Butter. 1/5 Teaspoon Salt. 1/2 Teaspoon Sugar.

1 Yeast Cake mixed with

1 Tablespoon Lukewarm Water. 2/3 Cup Flour (plus).

Bread

To be able to make a perfect loaf of bread should be the ambition of every girl. Bread is called the Staff of Life because it plays such an important part in our daily diet.

Well baked bread and butter with a glass of milk provides a wholesome luncheon for a growing child. Bread and milk fed children are usually healthy and happy.

Yeast And Its Action

Review Lesson on Yeast and Bread Making.

Compressed Yeast is usually obtained from the froth of beer.

Recipe For Home Made Yeast

5 Small or 4 large grated Potatoes. 1/2 Cup Sugar. 2 Tablespoons Salt.

1 Quart Boiling Water. 1 Yeast Cake mixed with 1/2 cup lukewarm water.

Add grated potatoes to boiling water and boil 5 minutes, while stirring. Cool, add sugar, salt and yeast cake mixture. Pour into a stone or glass jar, cover and let stand in a warm place for 3 hours or more. Each time mixture reaches top of jar, stir it down. Do this until fermentation ceases, then put away in a cool place. Cover.

Use 1/2 cup of this in place of one yeast cake when making bread or biscuits.

Use until there is only 1/2 cupful left, then prepare according to recipe above, using 1/2 cupful of home made yeast in place of the yeast cake.

Mechanical processes in bread making are:

1. Mixing.

2. Beating.

3. Kneading and Molding.

Mixing

The flour should be thoroughly mixed with a sufficient quantity of liquid that each grain of flour may be thoroughly hydrated (water-soaked), the sugar dissolved and the gluten sufficiently moistened.

Beating

The mixture should be thoroughly beaten to enclose as much air as possible and to distribute these air cells. Beating the mixture will make it elastic. The longer it is beaten the less kneading is required.

Kneading

The mixture should be kneaded thoroughly to make the gluten elastic, to break the bubbles and to distribute evenly the carbon dioxide, thereby forming a fine-grained loaf.

Molding is simply the shaping of the dough into loaves.

Baking

Bread is baked: 1. To cook the starch. 2. To expand the gases and to harden the cell walls. 3. To kill the yeast plants. 4. To evaporate the alcohol formed. 5. To brown the crust.

Working Directions To Be Followed By All Odd Numbered Girls

You are to prepare a loaf of White Broad. Your partner will also prepare one.

See Recipe on Front Page.

Measure the salt, butter and sugar into your small saucepan, measure and add to it the scalded milk and boiling water, which the housekeeper has heated for you. (Be sure to measure all the spoon will hold of milk and water.) Let it stand until lukewarm.

Measure a tablespoon of lukewarm water into your muffin tin and be sure it is neither hot nor cold when tested with your finger.

Break the yeast cake into small pieces; add it and mix it with the lukewarm water in your muffin tin or custard cup (see FIGURE 1); add it to the liquids in the saucepan, which should be lukewarm.

Measure the flour into a strainer placed over the saucepan containing the liquids; shake half the flour into it; beat mixture thoroughly with the wooden spoon. Add the other half and beat vigorously again. Add flour until, when dough is touched with your finger, it will not stick to it. Dust your board with flour. Knead the dough until it is smooth and clastic. Be careful not to add too much flour.

When thoroughly kneaded, put into saucepan. Put saucepan into your dish pan 1/3 full of water that is hot to your finger and still not hotter than you can bear to hold your finger in for a minute. (See FIGURE 2.)

Cover saucepan; allow mixture to stand until it has risen to double its bulk. While mixture is rising, butter your bread pan. (See FIGURE 3.)

When mixture has doubled its bulk, knead again, shape into a loaf, put into bread-pan, write your name on a piece of paper and drop it on top of mixture in the pan.

Place on baking sheet; put baking sheet in a warm place, cover it with a cloth and let it rise again to double its bulk. Put in the oven and bake from 25 to 30 minutes.

You are to WIPE the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

Note Book Work

Cost of Preparing Home Recipe for Bread: