Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Mix all the dry ingredients, sifting the baking powder in the white flour. Add molasses mixed with milk and water; last, add raisins. Mix well and steam or bake in well greased tins from 2 to 2% hours. For baking, set tins on one heavy pan; cover with another pan, and bake in low temperature of 260 to 275 degrees Fahr. BRAN BREAD WITH RAISINS (ONE GALLON BATCH)* For flour blend take 6 pounds white bread flour 5 pounds whole wheat flour 2 pounds wheat bran 1 pound potato flour Work like Batch No. 1, using ingredients as given, and handle dough in the same way. WHOLE MEAL RAISIN BREAD* Use 14 pounds strong whole wheat meal; or, if flour appears weak, add flve pounds hard spring wheat bread flour, leaving out a proportionate amount of the meal. WHOLE WHEAT AND WHITE BREAD WITH RAISINS* Take half whole wheat flour, or two-thirds whole wheat and from one-third to a half white bread flour to make up 14 to 14% pounds flour. mjT BEEAD COMBINATION* Take 9 pounds good white bread flour 2% pounds wheat meal 21/2 pounds pure rye flour Use ingredients as given for No. 1, with from 8 to 12 ounces of coarsely chopped nuts and one pound of small raisins. From the formula given a very good plain health bread can be made without the raisins; and another variety can be made using from 12 ounces to one pound of honey in place of the sugar in No. 1, or 1% pint honey in No. 2, which would make a Plain, or Raisin Bread with Honey. As the darker grades of flour ferment and ripen more quickly than the white bread flours, the fermentation must be closely watched, and the doughs handled cool and young, and breads must not be given high proof in the pans before baking to make a good well flavored bread. *P. S. — The various combinations of flours, bran, whole meal, whole wheat, and nut bread, all to be used like No. 1, leaving out the 14 to 14% pounds white flour. Taboo Use of Word Glucose W. p. Cutler, secretary of the "American Manufacturers' Association of Products from Com," calls attention to the word "glucose" as used indiscriminately by the authors of cook books, and submits the following for future guidance of said authors: * • » I trust you will pardon me, for calling your attention to the fact that the word "glucose" is no longer recognized, as a proper characterization for a combination of dextrose-glucose, dextrine, and maltose, resulting from the manufacture of syrup from the starch of com. All legal authorities now use the term "Corn Syrup" in accordance with the following definition: "Washington, D. C, February 13, 1908. "We have each given careful consideration to labeling, under the pure food law, of the thick viscous syrup obtained by incomplete hydrolysis of the starch of corn, and composed essentially of dextrose, maltose and dextrine. "In our opinion it is lawful to label this syrup as 'Corn Syrup'; and if to the corn syrup there is added, a small percentage of refiners' syrup, a product of the cane, the mixture, in our judgment, is not misbranded if labeled 'Com Syrup with Cane Flavor.' "George B. Coeteltou, Secretary of the Treasury. "James Wilson, Secretary of Agriculture. "Oscar S. Steaus, Secretary of Commerce and Labor." The reason for this definition was that the word "glucose" being in effect "dextrose" could not properly be applied to a combination of dextrose-glucose, dextrine, and maltose, for the further reason that it was one ingredient and the law requires that no combination of ingredients can be named for one of the ingredients. Furthermore it has been found that the word "glucose" carries with it a prejudice on the part of the consumer, who does not understand what it really is.