Flour made from wheat is so largely used that it is one of the most important items in the housekeeper's list of food supplies. The processes of milling have changed a good deal within the last twenty-five years. We now have what is called low milling, high milling, and half-high milling. Low milling is the old process of grinding between two stones, and gives us the old-process, or pastry, flour. High milling is the new process of cracking the wheat between rollers. Flour made by the first process is smooth to the touch, and when pressed into a ball in the hand, retains its shape. This flour is particularly nice for cake and pastry, but the ordinary brands do not make good bread. There is a process followed by many millers, called half-high milling, which gives flour good for all pur- poses. Nothing is better for bread than the best quality of the new-process flour. There are dozens of mills all over the country making an equally good article. Housekeepers should remember this; and when they become accustomed to one brand, if it proves satis- factory, they should not change for an unknown brand. It is frequently the case that the flour from one mill will require a little different treatment from that made in another. Bread-making demands so much care that a housekeeper should take no chances in the work. The best flour is the cheapest, as there is no waste* in using it. ABOUT FOOD. 93 New flour will not make so good bread as that which has been kept for a few months after milling. New flour made from good wheat will have a very sweet, nutty flavor ; but it is a difficult matter to make light, delicate bread of it. The dough will be sticky, and what cooks term " runny." Flour should be kept in a cool, dry room, the barrel being placed on a 1'ow rack, so that there shall be a free circulation of air under it. The best flour will have a tinge of yellow; reject flour that has a grayish color. A flour that retains the greater part of the wheat is made in Lockport, N. Y. It is sold under the name of "Franklin Mills Entire Wheat Flour." It is dark- colored, and makes a rather brown bread or muffin. The bread made of it is very sweet and nutritious. The dough must be made much softer than with the ordinary flour, and the beating and kneading be very thorough. Rye Flour and Meal. Rye flour is used extensively in some parts of the country. It is a fine-bolted flour made of rye. The treatment of it in bread is about the same as that of the entire-wheat flour. Rye meal is used much more than the flour in all the New England States except Connecticut, where the flour is used very commonly. Outside of New England it is difficult to get the meal. You order meal, and almost invariably they will send you flour. For muffins, Boston brown bread, and mush, the meal is indispensable. Only a small quantity should be bought at a time, and the meal should be kept in a cool, dry place. Graham. Graham is one of the most uncertain of the bread materials with which we have to deal. A large part of it is made by mixing a poor quality of flour with coarse 94 MISS PARLOA'S KITCHEN COMPANION.

AI-modernized reading of the original text

Flour made from wheat is so largely used that it is one of the most important items in the housekeeper's list of food supplies. The processes of milling have changed a good deal within the last twenty-five years. We now have what is called low milling, high milling, and half-high milling. Low milling is the old process of grinding between two stones, and gives us the old-process, or pastry, flour. High milling is the new process of cracking the wheat between rollers. Flour made by the first process is smooth to the touch, and when pressed into a ball in the hand, retains its shape. This flour is particularly nice for cake and pastry, but the ordinary brands do not make good bread. There is a process followed by many millers, called half-high milling, which gives flour good for all purposes. Nothing is better for bread than the best quality of the new-process flour. There are dozens of mills all over the country making an equally good article. Housekeepers should remember this; and when they become accustomed to one brand, if it proves satisfactory, they should not change for an unknown brand. It is frequently the case that the flour from one mill will require a little different treatment from that made in another. Bread-making demands so much care that a housekeeper should take no chances in the work. The best flour is the cheapest, as there is no waste in using it. New flour will not make so good bread as that which has been kept for a few months after milling. New flour made from good wheat will have a very sweet, nutty flavor ; but it is a difficult matter to make light, delicate bread of it. The dough will be sticky, and what cooks term " runny." Flour should be kept in a cool, dry room, the barrel being placed on a 1'ow rack, so that there shall be a free circulation of air under it. The best flour will have a tinge of yellow; reject flour that has a grayish color. A flour that retains the greater part of the wheat is made in Lockport, N. Y. It is sold under the name of "Franklin Mills Entire Wheat Flour." It is darkcolored, and makes a rather brown bread or muffin. The bread made of it is very sweet and nutritious. The dough must be made much softer than with the ordinary flour, and the beating and kneading be very thorough. Rye Flour and Meal. Rye flour is used extensively in some parts of the country. It is a fine-bolted flour made of rye. The treatment of it in bread is about the same as that of the entire-wheat flour. Rye meal is used much more than the flour in all the New England States except Connecticut, where the flour is used very commonly. Outside of New England it is difficult to get the meal. You order meal, and almost invariably they will send you flour. For muffins, Boston brown bread, and mush, the meal is indispensable. Only a small quantity should be bought at a time, and the meal should be kept in a cool, dry place. Graham. Graham is one of the most uncertain of the bread materials with which we have to deal. A large part of it is made by mixing a poor quality of flour with coarse

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