fDiffereut grains used — which best, and why.
Visit to a mill.
Method of milling.
Different kinds of Hour.
Test for good flour.
Which flour hest for bread.
Why graham flour will not take the place of whole
wheat.
Use of pastry flour.
Extravagance of using prepared flour.
j Experiment to separate gluten from starch.
^Test for starch.
i Burning flour, to show presence of water and min-
' era! matter.
Chemistry —
Uses
Stale yeast . . .
[Story of its discovery.
[Visit to a brewery.
(Study of different cultures under the microscope.
Its appearance — growth and comparison with other
plants.
Action in bread making.
Experiments — growth in ice water, boiling, and
lukewarm water.
Alcoholic fermentation — experiments — collect and
test CO: — distill for alcohol.
.Acetous formation— souring of dough.
Leaven.
Bread making.
Fermenting liquors.
Cause of— bacteria present.
III.
Physiology
Economy of.
Practical value
of science in
the home.
Digestibility . I
Value as food
Crust and crumb — experiments to show presence of
dextrin.
Toasted bread.
Fresh and stale bread.
Slack baked — experiments using crumb of under-
done bread to raise dough.
Sour bread.
Heavy and compact bread.
Mastication — experiment with saliva.
{Muscle and bone forming — heat giving. (See charts
and bulletins issued by United States Department
of Agriculture.)
Comparative value of different kinds of bread.
("Homemade more wholesome and economical.
I Left-over bread and crumbs used for stuffing and simple deserts and
| digestible deserts, especially valuable for children.
[Stale-bread crumbs, for dipping croquettes, etc.
Xever will use boiling water in mixing the batter for the dough.
Will bake bread in small loaves to get more crust.
Will never eat hot, fresh bread, underdone nor sour bread.
Will make use of left-overs.
Will know which kind of bread will give most nutriment to the
body.
"Bread is the staff of life;
The honor of the husband,
And the pride of the wife."
. E. B., Teacher.
52
PUPIL'S EXERCISE ON LESSON ON BREAD.
Bread, — Bread can be traced almost as far back, as tbe first man. In different
parts of tbe world, the natives use tbe cereal, which is the most abundant in their
country. It is but a small portion of the world, that enjoys the luxury of good
wheat flour. We should therefore, be thankful to our forefathers; who first planted
the wheat, and enlightened the process of " Bread Making." We should show our
gratitude, by trying to enlighten it still more.
The people in the northern part of Sweeden, bake their bread twice a year, and
when eaten is like a brick. In Lapland, oats and the inner bark of the pine tree,
are ground, mixed, and made into large, flat cakes, cooked over a fire. In Iceland,
tbe iceland-moss, is used, as we use flour. In some parts of the east, quite a quan-
tity of buckwheat is used. In Italy chestnuts. Rice-bread is the chief food, of the
Chinese.
The nourishment of bread, depends wholly upon its preparation. Bread should
be light; heavy bread, is very difficult to digest. The more compact the bread, the
more indigestible it is.
Page 37
Presented as published in 1899. 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
A modernized reading is not available for this page yet. You are seeing the original text.
fDiffereut grains used — which best, and why.
Visit to a mill.
Method of milling.
Different kinds of Hour.
Test for good flour.
Which flour hest for bread.
Why graham flour will not take the place of whole
wheat.
Use of pastry flour.
Extravagance of using prepared flour.
j Experiment to separate gluten from starch.
^Test for starch.
i Burning flour, to show presence of water and min-
' era! matter.
Chemistry —
Uses
Stale yeast . . .
[Story of its discovery.
[Visit to a brewery.
(Study of different cultures under the microscope.
Its appearance — growth and comparison with other
plants.
Action in bread making.
Experiments — growth in ice water, boiling, and
lukewarm water.
Alcoholic fermentation — experiments — collect and
test CO: — distill for alcohol.
.Acetous formation— souring of dough.
Leaven.
Bread making.
Fermenting liquors.
Cause of— bacteria present.
III.
Physiology
Economy of.
Practical value
of science in
the home.
Digestibility . I
Value as food
Crust and crumb — experiments to show presence of
dextrin.
Toasted bread.
Fresh and stale bread.
Slack baked — experiments using crumb of under-
done bread to raise dough.
Sour bread.
Heavy and compact bread.
Mastication — experiment with saliva.
{Muscle and bone forming — heat giving. (See charts
and bulletins issued by United States Department
of Agriculture.)
Comparative value of different kinds of bread.
("Homemade more wholesome and economical.
I Left-over bread and crumbs used for stuffing and simple deserts and
| digestible deserts, especially valuable for children.
[Stale-bread crumbs, for dipping croquettes, etc.
Xever will use boiling water in mixing the batter for the dough.
Will bake bread in small loaves to get more crust.
Will never eat hot, fresh bread, underdone nor sour bread.
Will make use of left-overs.
Will know which kind of bread will give most nutriment to the
body.
"Bread is the staff of life;
The honor of the husband,
And the pride of the wife."
. E. B., Teacher.
52
PUPIL'S EXERCISE ON LESSON ON BREAD.
Bread, — Bread can be traced almost as far back, as tbe first man. In different
parts of tbe world, the natives use tbe cereal, which is the most abundant in their
country. It is but a small portion of the world, that enjoys the luxury of good
wheat flour. We should therefore, be thankful to our forefathers; who first planted
the wheat, and enlightened the process of " Bread Making." We should show our
gratitude, by trying to enlighten it still more.
The people in the northern part of Sweeden, bake their bread twice a year, and
when eaten is like a brick. In Lapland, oats and the inner bark of the pine tree,
are ground, mixed, and made into large, flat cakes, cooked over a fire. In Iceland,
tbe iceland-moss, is used, as we use flour. In some parts of the east, quite a quan-
tity of buckwheat is used. In Italy chestnuts. Rice-bread is the chief food, of the
Chinese.
The nourishment of bread, depends wholly upon its preparation. Bread should
be light; heavy bread, is very difficult to digest. The more compact the bread, the
more indigestible it is.