The practical side of the question may be studied in Mrs. Lincoln's
well-known books, in Miss Farmer's Boston Cooking-School Cook
Book, in iSIrs. Ewing's Bread and Bread Making, or in any of the
good recipe books on the market. Excellent individual recipes by
INIiss Spring may be found in the American Kitchen Magazine for
April, 1898.
Further references that will be found useful in presenting the sub-
ject, and making it attractive and interesting, are : "Wheat : Commer-
cial Geography, Chisholm ; Commercial GeogTaphy, Tilden ; Scribner's
Monthly, vol. 22, p. 531 ; Popular Science Monthly, vol. 50, p. 101.
Flour: The Nation, vol. 5-1, p. -12^. Yeast: Huxley. Manchester Sci-
ence Lectures. Bread : Lippincott, vol. 58, p. 704. Bread in the
East: Penny Magazine, vol. 3, p. 2. Bread in Spain: Once a Week,
vol. 1, p. 217. Bread and Cake Ti'aditions: American Kitchen Maga-
zine, vol. 7, p. 3. Tortillas: American Kitchen Magazine, vol. 7,
p. 195 ; Boy Traveller in Mexico, Knox, p. 56. Festal Cakes : All the
Year Kound, vol. 40, p. 79. Biscuit Making (History of Crackers):
Chambers's Journal, April, 1899.
BREAD
Bread was one of tlie earliest foods of man. That it was
used long before history was written, the discoveries of
modern times have shown ns. In Switzerland, in the lake
dwellings of prehistoric times, there have been f onnd stones
for grinding meal and baking bread, and even bread itseK,
in the form of ronnd cakes. The first mention of bread in
literature is in Genesis, in the words of Abraham to the
angels, "I will fetch a morsel of bread." The Egyptians
knew the art of breadmakiug, and baked loaves and cakes
in great variety of form and flavor. One ancient Greek
writer names sixty-two kinds of bread in use ; and in Eome
there Avere many bakeries, where not only was the baking
of bread done, bnt the grain was pounded and sifted, to
prepare it for use.
In our own day bread is found in a great variety of forms,
many of them characteristic of certain nations; familiar
BREAD 239
examples are the black bread of Germany, the oat cakes of
Scotland, the hard rye cakes of northern Sweden, baked
only twice in the year, and the passover cakes or unleavened
bread of the Jews. Bread forms the staple food of a large
section of the human race, and is often the only means of
subsistence of the very poor. Mr. Goodfellow, in some
investigations made in London, found that in the worst
districts fifteen per cent of the children ate only bread for
the twenty-one meals of the week, while forty per cent more
had other food only two or three times a week.
Page 113
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The practical side of the question may be studied in Mrs. Lincoln's well-known books, in Miss Farmer's Boston Cooking-School Cook Book, in Mrs. Ewing's Bread and Bread Making, or in any of the good recipe books on the market. Excellent individual recipes by Miss Spring may be found in the American Kitchen Magazine for April, 1898.
Further references that will be found useful in presenting the subject, and making it attractive and interesting, are : "Wheat : Commercial Geography, Chisholm ; Commercial Geography, Tilden ; Scribner's Monthly, vol. 22, p. 531 ; Popular Science Monthly, vol. 50, p. 101. Flour: The Nation, vol. 5-1, p. 424. Yeast: Huxley. Manchester Science Lectures. Bread : Lippincott, vol. 58, p. 704. Bread in the East: Penny Magazine, vol. 3, p. 2. Bread in Spain: Once a Week, vol. 1, p. 217. Bread and Cake Traditions: American Kitchen Magazine, vol. 7, p. 3. Tortillas: American Kitchen Magazine, vol. 7, p. 195 ; Boy Traveller in Mexico, Knox, p. 56. Festal Cakes : All the Year Round, vol. 40, p. 79. Biscuit Making (History of Crackers): Chambers's Journal, April, 1899.
Bread was one of tlie earliest foods of man. That it was used long before history was written, the discoveries of modern times have shown ns. In Switzerland, in the lake dwellings of prehistoric times, there have been found stones for grinding meal and baking bread, and even bread itself, in the form of round cakes. The first mention of bread in literature is in Genesis, in the words of Abraham to the angels, "I will fetch a morsel of bread." The Egyptians knew the art of breadmakiug, and baked loaves and cakes in great variety of form and flavor. One ancient Greek writer names sixty-two kinds of bread in use ; and in Eome there were many bakeries, where not only was the baking of bread done, but the grain was pounded and sifted, to prepare it for use.
In our own day bread is found in a great variety of forms, many of them characteristic of certain nations; familiar
examples are the black bread of Germany, the oat cakes of Scotland, the hard rye cakes of northern Sweden, baked only twice in the year, and the passover cakes or unleavened bread of the Jews. Bread forms the staple food of a large section of the human race, and is often the only means of subsistence of the very poor. Mr. Goodfellow, in some investigations made in London, found that in the worst districts fifteen per cent of the children ate only bread for the twenty-one meals of the week, while forty per cent more had other food only two or three times a week.