History and present status of instruction in cooking in the public schools of New York city

The smaller the loaves, the more crust, which is easier to digest. The large loaves, are not apt, to be thoroughly cooked in the center; the yeast plant has not been killed. When eaten, the yeast will go on growing, in our stomach, changing starch into sugar, the sugar into alcohol and gas, then the alcohol into vinegar, thus caus- ing disorder in the stomach. Bread should be thoroughly masticated, the starch, while being chewed, will be changed, by the action of the ptyalin, into sugar, sugar being the easier to digest. Stale bread is preferable at all times, it will crumble easier, and the juices of the stomach can operate much better. Bread that has become too stale, for table use, should not be thrown away, it can be used for many different purposes, it may be used for puddings, stuffings, toast and rolling croquettes. "The Baker," — in olden times, was respected in the community, and occupied a high position. F. L. Recipe for tvhole wheat bread. — 1 pint lukewarm water; 1 teaspoonful salt; 1 or 3 cakes yeast ; flour enough to make a batter. Directions: Put water and salt into a large bowl add salt. Mix yeast with a little water and add. Stir in enough flour to make a drop batter. Beat until full of bubbles. Cover frith clean towel. Stand in warm place until light. Now add flour enough to make a dough. Knead until smooth and elastic. Put into greased bowl cover and stand aside until two or three times its original size. Divide into small loaves mold to fit the pan. Cover stand aside. When light bake in a hot oven for 30 m. Good bread should have much crust and little crumb, and should not be too close-grained. If the bread be heavy it will be difficult to digest. The whole wheat bread is more nutritious because it contains more gluten which gives us muscle and phosphate of lime which builds up bones and teeth. Sour brend is indigestible. We should not eat fresh bread because it is difficult to digest, nor bread that is sour as the acid is bad for the stomach. We can save all stale pieces of bread and use them for pudding stuffiing and also for rolling croquettes. L. McF. Experiments with yeast. — Put some yeast in pure molasses. No action. Fill another glass with lukewarm water add one teaspoon of molasses and a small piece of yeast. Stand in a warm place. Bubbles rise to the top, notice a smell of alcohol. The liquid is in a state of fer- mentation. Put a little of this liquid on a slide glass and examine under the microscope. We find a groat many cells, these are the yeast plants. U. S. Dept. of Agn.. Bui. 56, Office of Expt. Stations Plate III. U. S. Dept. of Agri., Bui. 56, Office of Expt. Stations. Plate IV. ig. 2.-Cross Sectijn of a Grain of Wheat as seen under the Microscope. Drawn by H. S 53 Some of them have sent out new cells like buds from them like other cells. Allow this liquid to stand for a day or so we get a strong odor of vinegar. Mix yeast with ice Avater add flour as food and put it in the ice box. Mix yeast with lukewarm water add flour as food and put it in a warm place. Mix yeast with boiling water add flour as food and stand aside. Examine these three glasses. In the first no bubbles are seen. In the second full of bubbles. In the third no bubbles are seen.