Return to the bowl, cover with a clean cloth and a board or tin cover, let it rise over night in a tempera- ture of 65° F. Or, use a whole yeast cake and let it rise for 2 or 3 h., or until 2 3/2 times its original size. 80 A HANDBOOK OF HOME ECONOMICS Turn on floured board, knead, shape in loaves or bis- cuits, place in greased pans, having the pans nearly full. Let the dough rise to double its size, and bake in a hot oven. This will make a large loaf of bread and a pan of biscuit. What is the protein of wheat called? What are the two carbohydrates? What are the two chief classes of flour? What is the difference between them? Describe the appearance of gluten. Name three varieties of yeast. Which would you take with you far out in the coun- try? Why? Graham Bread 2J^ c. boiling water. 1 tbsp. salt. 2 tbsp. shortening. About 4J/£ c. white flour. J/£ cake yeast. Y^ c- lukewarm water✪ Graham Bread. Make a sponge of this over night. In the morning add 1 c. molasses and enough Graham flour to make a stiff batter, about 1^ c. (If very coarse, the flour should be sifted.) Put in greased pans and let it rise until double in bulk. Bake 1 h. This will make two loaves. If very dark molasses is used, add J^ c. sugar to the shortening and salt, and use only J^ c. molasses in morning. A HANDBOOK OF HOME ECONOMICS 81 What is Graham flour? Why bake in small rather than large loaves? How should you care for the bread when it is baked? Why is bread more digestible the day after it is baked? Quick Bread 1 pt. warm water or milk (scalded). 1 tsp. salt. 2 tsp. sugar. 2 tsp. shortening ( beef fat or lard). 2 yeast cakes (dissolved in 1 c. of the liquid). Flour to make a soft dough✪ Quick Bread. Mix and knead like any bread. Put in a warm place and watch carefully; when light, knead, shape in small loaves, let rise again until a little more than double in size, and bake in a moderate oven 40 to 45 minutes. The whole process should not take much over two hours. Why does this bread rise so much more rapidly? Give the signs by which you should know a good loaf of bread. 1. 2. 3. 4. What causes sourness in bread? 82 A HANDBOOK OF HOME ECONOMICS THE CARE OF THE BEDROOM The only room in which we are likely to pass six to ten hours daily, without any change, is our sleeping- room. No other room in the whole house should be more carefully selected or better ventilated than this. The best of all is to sleep out of doors, but only a few can do this, and we must try to make the air in our rooms as much like outdoor air as we possibly can. In selecting our sleeping-room let us have a sunny exposure, with windows, if possible, on two sides, and the space so planned that a bed may fit in without standing in front of one window. If we can, let us have a hardwood floor, or a painted one, with a few rugs that can be easily cleaned; if this is not possible, the floor may be covered with a good matting. The furnishings should be light, simple, and such as may be easily cleaned. The walls should be of soft tone, and the curtains light, so that the air will pass through readily.

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Return to the bowl, cover with a clean cloth and a board or tin cover, let it rise over night in a temperature of 65° F. Or, use a whole yeast cake and let it rise for 2 or 3 h., or until 2½ times its original size. Turn on floured board, knead, shape in loaves or biscuits, place in greased pans, having the pans nearly full. Let the dough rise to double its size, and bake in a hot oven. This will make a large loaf of bread and a pan of biscuit. What is the protein of wheat called? What are the two carbohydrates? What are the two chief classes of flour? What is the difference between them? Describe the appearance of gluten. Name three varieties of yeast. Which would you take with you far out in the country? Why? Graham Bread 2J^ c. boiling water. 1 tbsp. salt. 2 tbsp. shortening. About 4J/£ c. white flour. J/£ cake yeast. Y^ c- lukewarm water. Make a sponge of this over night. In the morning add 1 c. molasses and enough Graham flour to make a stiff batter, about 1^ c. (If very coarse, the flour should be sifted.) Put in greased pans and let it rise until double in bulk. Bake 1 h. This will make two loaves. If very dark molasses is used, add J^ c. sugar to the shortening and salt, and use only J^ c. molasses in morning. What is Graham flour? Why bake in small rather than large loaves? How should you care for the bread when it is baked? Why is bread more digestible the day after it is baked? Quick Bread 1 pt. warm water or milk (scalded). 1 tsp. salt. 2 tsp. sugar. 2 tsp. shortening ( beef fat or lard). 2 yeast cakes (dissolved in 1 c. of the liquid). Flour to make a soft dough. Mix and knead like any bread. Put in a warm place and watch carefully; when light, knead, shape in small loaves, let rise again until a little more than double in size, and bake in a moderate oven 40 to 45 minutes. The whole process should not take much over two hours. Why does this bread rise so much more rapidly? Give the signs by which you should know a good loaf of bread. What causes sourness in bread? THE CARE OF THE BEDROOM The only room in which we are likely to pass six to ten hours daily, without any change, is our sleepingroom. No other room in the whole house should be more carefully selected or better ventilated than this. The best of all is to sleep out of doors, but only a few can do this, and we must try to make the air in our rooms as much like outdoor air as we possibly can. In selecting our sleeping-room let us have a sunny exposure, with windows, if possible, on two sides, and the space so planned that a bed may fit in without standing in front of one window. If we can, let us have a hardwood floor, or a painted one, with a few rugs that can be easily cleaned; if this is not possible, the floor may be covered with a good matting. The furnishings should be light, simple, and such as may be easily cleaned. The walls should be of soft tone, and the curtains light, so that the air will pass through readily.

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A handbook of home economics