Courtety cf Mrs. Heuy S. Browne. Fig. 22. — " Who says boys can't cook ? " This is the way the club planned their contests. Miss James thought it better to wait until the in- structor in household economics came from the State College to talk to the Woman's Club and to visit the school. When Miss James received a letter saying that Miss 42 FOOD AND HEALTH Travers would be there on a certain date, each pupil who wished to engage in the contest made a loaf by the rule used at home, and brought it to school to be judged on the day of the visit. Miss Travers used a score put on the blackboard, and explained that, for an accu- rate contest, all the loaves should be made by one recipe. She gave a demonstration of her own rule, Courtesy of the Department of Foods and Cookery, Teachers College, Coliunbia University. Fig. 23. — A loaf of this shape and size bakes evenly. making the bread. from the materials that the club had supplied. She explained that hers was a good and exact recipe, though probably no better than many of those familiar to the mothers of Pleasant Valley. The mothers had been invited to the school ; and many of them were present and enjoyed the demon- stration and the lecture. They helped by asking practical questions. A bread score. This is the Bread Score as Miss Travers explained it. Do you understand it .? LUNCHEON AT SCHOOL 43 BREAD SCORE CARD L General Appearance 15% 1. Shape 2.5 % 2. Size 2.5 % 3. Crust 10.0% (a) Color (b) Smoothness IL Internal Appearance SS % 1. Depth of crust 10% 2. Texture (lightness) IS % 3. Crumb 30% . V [Moisture 1 . ^. (^M Elasticity) (^5 %> (b) Color . . ( 5 %) m. Flavor . 30% 100% If you read it carefully you can see that all the points mentioned are important, and that the different per cents show the importance of the points when compared with each other. What are the points in good bread ? Notice the shape of the loaves in the picture (Fig. 23). A loaf of this shape and size bakes evenly. The crust should be a golden brown and tender rather than hard and tough. The color of the crumb — the inside of the loaf — should be creamy rather than snow white ; the holes, ^ Courtesy of Department of Foods and Cookery, Teachers College, Columbia University. See, also. Bulletin 25, University of Illinois. 44 FOOD AND HEALTH small and evenly distributed ; and when the crumb is pressed between the thumb and finger, it should be soft and springy, but not doughy. Some people like a rather open, dry bread, and others a closer and moister grain ; but it must be baked through to the very center, in any case. And the flavor — who can describe ex- actly the sweet, almost nutty taste of good bread, free Courtesv of the Extension Department, Ohio State University. Fig. 24. — I has a poor shape and 'texture; 2, good shape and texture; 3 has a poor shape. from a taint of yeast or sourness ! We all enjoy it when it is perfect. It is indeed a science and an art to make it so. What is the value of white bread as food? Even before scientists explained to us the true value of bread, the human race had learned to prize bread made from ground wheat. Bread is called the " staffs of life," as you know. Bread made from other grains is useful and palatable. In the pioneer days of America, " brown " bread was made largely from corn and rye LUNCHEON AT SCHOOL 4S meal ; and we enjoy this kind of bread even now. We may have whole wheat, or graham, or rye alone ; but white flour bread is our main dependence.^ Hear what the scientists say. What does bread contain ? Bread made from white flour contains all the stuff^s necessary in food.

AI-modernized reading of the original text

Courtety cf Mrs. Heuy S. Browne. Fig. 22. — " Who says boys can't cook ? " This is the way the club planned their contests. Miss James thought it better to wait until the instructor in household economics came from the State College to talk to the Woman's Club and to visit the school. When Miss James received a letter saying that Miss Travers would be there on a certain date, each pupil who wished to engage in the contest made a loaf by the rule used at home, and brought it to school to be judged on the day of the visit. Miss Travers used a score put on the blackboard, and explained that, for an accurate contest, all the loaves should be made by one recipe. She gave a demonstration of her own rule, [illustration: Fig. 23. — A loaf of this shape and size bakes evenly]. making the bread. from the materials that the club had supplied. She explained that hers was a good and exact recipe, though probably no better than many of those familiar to the mothers of Pleasant Valley. The mothers had been invited to the school ; and many of them were present and enjoyed the demonstration and the lecture. They helped by asking practical questions. A bread score. This is the Bread Score as Miss Travers explained it. Do you understand it? BREAD SCORE CARD L General Appearance 15% 1. Shape 2.5 % 2. Size 2.5 % 3. Crust 10.0% (a) Color (b) Smoothness IL Internal Appearance SS % 1. Depth of crust 10% 2. Texture (lightness) IS % 3. Crumb 30% . V [Moisture 1 . ^. (^M Elasticity) (^5 %> (b) Color (5%) III. Flavor 30% 100% If you read it carefully you can see that all the points mentioned are important, and that the different per cents show the importance of the points when compared with each other. What are the points in good bread ? Notice the shape of the loaves in the picture (Fig. 23). A loaf of this shape and size bakes evenly. The crust should be a golden brown and tender rather than hard and tough. The color of the crumb — the inside of the loaf — should be creamy rather than snow white ; the holes, ^ Courtesy of Department of Foods and Cookery, Teachers College, Columbia University. See, also. Bulletin 25, University of Illinois. small and evenly distributed ; and when the crumb is pressed between the thumb and finger, it should be soft and springy, but not doughy. Some people like a rather open, dry bread, and others a closer and moister grain ; but it must be baked through to the very center, in any case. And the flavor — who can describe exactly the sweet, almost nutty taste of good bread, free [illustration: Fig. 24. — 1 has a poor shape and texture; 2, good shape and texture; 3 has a poor shape]. from a taint of yeast or sourness ! We all enjoy it when it is perfect. It is indeed a science and an art to make it so. What is the value of white bread as food? Even before scientists explained to us the true value of bread, the human race had learned to prize bread made from ground wheat. Bread is called the "staff of life," as you know. Bread made from other grains is useful and palatable. In the pioneer days of America, " brown " bread was made largely from corn and rye 4S meal ; and we enjoy this kind of bread even now. We may have whole wheat, or graham, or rye alone ; but white flour bread is our main dependence.^ Hear what the scientists say. What does bread contain? Bread made from white flour contains all the stuffs necessary in food.

Food and health