A handbook of home economics

How will you help destroy flies and mosquitoes? MARMALADE Orange Marmalade 5 large oranges. 2 qts. water. 2 lemons. 2 Ibs. sugar. Slice oranges thin, add juice of lemons and pour over the water. Let stand 24 h. (uncovered except by a thin cloth) . Cook until the rind is tender and let stand 24 h. longer. Add the sugar and cook gently until it jellies. This should make six glasses. Peach Marmalade Peel peaches, halve; measure. To 6 qts. peaches take one quart water, cook gently one hour, add half the quantity of sugar, cook one hour, stirring often. Rhubarb with Pineapple Marmalade 4 Ibs. rhubarb. 4 Ibs. sugar. 1 pineapple. Cut pineapple fine and rhubarb into half -inch pieces, cook together until tender, add sugar, and cook until it thickens slightly. Add a very little water when beginning to cook. What must you do to the glasses before pouring in the marmalade? Why must this be done? How should the glasses be covered? Name other kinds of marmalade. BREAD In our work with marmalade we have been very careful to destroy anything that might cause fermentation in our finished product. Now we are going to work with just the opposite idea in mind. Our earlier lessons in doughs have been where the carbon dioxide was quickly formed and quickly escaped. When we study bread, we find that even the quickest process requires several hours, and frequently six to eight hours pass before the finished loaves come from the oven. The foundation of good bread is good flour and good yeast; let either of these be poor and the result is a partial failure. By good yeast is meant fresh, pure yeast which will grow rapidly and help to produce the carbon dioxide we want, and only that. Yeast is a tiny plant that grows very rapidly but cannot be seen without a microscope; to develop thus rapidly it must have a warm, not hot, atmosphere, with plenty of food and drink. As it grows in the dough it splits up the sugar in the mixture, and from this comes the carbon dioxide which makes the bread light. A certain amount of alcohol is also thrown off, but this escapes before the bread is thoroughly baked. Remember first the three necessary ingredients in good bread: good flour, good yeast, milk or water; then the three accessories which are added to make it taste better: sugar, salt, shortening. The kneading is necessary to make the gluten elastic, for without this we could not have spongy bread. If possible, let this be done in the home with the breadmixer, leaving the hand-kneading to the end of the process when the dough is shaped into loaves. Bread Made with Milk or Water 2 c. boiling water, or 1 tbsp. sugar. 1 c. milk and 1 c. water. Y% tbsp. salt. 1 tbsp. butter. % yeast cake. 1 tbsp. lard. J4 c. lukewarm water. About 6 c. sifted flour. Place shortening, sugar, and salt in a large bowl, pour in the boiling water, or boiling water and scalded milk. When the mixture is blood warm, add the dissolved yeast cake and 5 c. flour. Stir till thoroughly mixed, using a knife or wooden spoon. Add remaining flour, mix, turn on a floured board, leaving a clean bowl. Knead until the mixture is smooth and elastic to the touch, and bubbles may be seen under the surface.