As yeast is a plant, it is necessary to keep the dough at the proper temperature to obtain desired results. For quick action it should be kept warm by setting in a warm place, in warm water or by wrapping the bowl. If the tempera- ture is too low, the action is slow and the dough may not rise sufficiently in time for baking. If it is too high, there is greater tendency for the dough to sour. A thermometer is a great help in controlling the temperature. A common bath thermometer with large stem can be obtained at most drug stores for 25 cents. When used it should be taken out of the wooden case and thrust into the dough. When it is desired to postpone the baking, the dough may be set in a cool place, between 50° and 60°, to prevent further rising and loaves or biscuits made when wanted or when convenient, allowed to rise in the pan and baked. It is often desirable to hold a part of the dough over night or longer, to have hot biscuits for breakfast or other meal. 214 LESSONS IN COOKING Kneading Kneading is for the purpose of mixing and perfectly blending all the ingredients so that the yeast will be thoroughly distribute throughout the entire mass, and the action be the same in all parts of the dough, thus making the texture fine and even throughout. The first kneading mixes and blends the materials, the last perfects the grain. The action of kneading should be such as to get the greatest results from the least expenditure of energy by the worker; in other words, to make each motion count to its fullest extent. The dough should be folded toward one, rolled away, moving the entire mass under the hands at the same moment. The action consists of three montions: ist, folding (the dough is folded toward one), 2nd, rolling (rolled away from one under pressure of the hands), 3rd, turning (the dough is turned quickly so that it lays length- wise from the kneader). This seems a complicated action, but if practiced, becomes very simple. Punching and pound- ing dough is useless waste of energy, affecting only a very small portion of the dough with each strenuous motion. It is not so much the time given to the kneading as the way it is done which counts, for more can be accomplished by kneading in the proper way for 5 m than in 4ouble or treble that time by misdirected motions. Bread Mixers Bread mixers may be used to advantage and will save much time and energy if one finds turning a crank easier than kneading. Housekeepers inexperienced in bread mak- ing usually have better success with a bread mixer than in kneading by hand. There is not so much danger of adding too much •.'lour, thus making a very stiff dough which does not rise properly and gives a tough, hard loaf. THE CORRECT POSITION AND METHOD FOR KNEADING BREAD. FEBBUAEY MENUS 215 Baking Baking bread kills the yeast plant, prevents further fer- mentation, expands the gas, thus making the bread light, sets the gluten cell walls, and develops the flavor. Thor- ough baking is absolutely necessary to produce good, whole- some, digestible bread. A pound loaf should bake i h in a moderate oven, a pan of biscuit, according to their size, from 20 to 30 m. If the oven is too hot when the bread is put in there will be heavy streaks through it, and the crust will burst at the point of least resistance, usually along the top or side.

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As yeast is a plant, it is necessary to keep the dough at the proper temperature to obtain desired results. For quick action it should be kept warm by setting in a warm place, in warm water or by wrapping the bowl. If the temperature is too low, the action is slow and the dough may not rise sufficiently in time for baking. If it is too high, there is greater tendency for the dough to sour. A thermometer is a great help in controlling the temperature. A common bath thermometer with large stem can be obtained at most drug stores for 25 cents. When used it should be taken out of the wooden case and thrust into the dough. When it is desired to postpone the baking, the dough may be set in a cool place, between 50° and 60°, to prevent further rising and loaves or biscuits made when wanted or when convenient, allowed to rise in the pan and baked. It is often desirable to hold a part of the dough over night or longer, to have hot biscuits for breakfast or other meal. Kneading Kneading is for the purpose of mixing and perfectly blending all the ingredients so that the yeast will be thoroughly distribute throughout the entire mass, and the action be the same in all parts of the dough, thus making the texture fine and even throughout. The first kneading mixes and blends the materials, the last perfects the grain. The action of kneading should be such as to get the greatest results from the least expenditure of energy by the worker; in other words, to make each motion count to its fullest extent. The dough should be folded toward one, rolled away, moving the entire mass under the hands at the same moment. The action consists of three montions: ist, folding (the dough is folded toward one), 2nd, rolling (rolled away from one under pressure of the hands), 3rd, turning (the dough is turned quickly so that it lays lengthwise from the kneader). This seems a complicated action, but if practiced, becomes very simple. Punching and pounding dough is useless waste of energy, affecting only a very small portion of the dough with each strenuous motion. It is not so much the time given to the kneading as the way it is done which counts, for more can be accomplished by kneading in the proper way for 5 m than in double or treble that time by misdirected motions. Bread Mixers Bread mixers may be used to advantage and will save much time and energy if one finds turning a crank easier than kneading. Housekeepers inexperienced in bread making usually have better success with a bread mixer than in kneading by hand. There is not so much danger of adding too much flour, thus making a very stiff dough which does not rise properly and gives a tough, hard loaf. THE CORRECT POSITION AND METHOD FOR KNEADING BREAD. Baking Baking bread kills the yeast plant, prevents further fermentation, expands the gas, thus making the bread light, sets the gluten cell walls, and develops the flavor. Thorough baking is absolutely necessary to produce good, wholesome, digestible bread. A pound loaf should bake i h in a moderate oven, a pan of biscuit, according to their size, from 20 to 30 m. If the oven is too hot when the bread is put in there will be heavy streaks through it, and the crust will burst at the point of least resistance, usually along the top or side.

Lessons in cooking through preparation of meals