Principles of cookery

Sometimes it is more convenient to use a small portion of yeast and allow the dough to rise for a longer time, and again to use more yeast and thus do the work more quickly. Until the scientists decide which is really the better method, the- housekeeper will find it desirable to vary the quantity of yeast according to her conditions. Time, temperature, and quantity of yeast must be considered, — if one must be diminished, the others should be increased. For common use, a short process is to be preferred to the old custom of letting the dough rise oyer night, BREAD. When it rises by day we can regulate the temperature and stop the process at the right time. One yeast cake to one pint of liquid and about three pints of flour, will make two medium-sized loaves of bread, which can be completed inside of six hours. BREAD MAKING MACHINE. When necessary, a dough well risen and ready to shape may be cut down and put in a refrigerator or other cold place and thus held in check for several hours without injury. Sometimes half the bread may be shaped in a loaf and the remainder in rolls and the pans containing the latter set away in a cool place for several hours before baking that they may be hot for a later meal. When first mixed, dough is kneaded just enough to blend all ingredients, then it is put back in the bowl, Holding Dough in Check Kising Kneading Shaping brushed over with water or with melted fat and covered while it is rising. Such precautions aid in preventing the formation of a dry crust caused by the evaporation of the water on the surface during the process of rising. The bowl containing the dough may be set in a pan of warm water which is changed often enough to keep the temperature even. When the dough must stand over night in a cool kitchen, the bowl may be wrapped in a blanket to prevent the escape of heat. Much time is doubtless wasted in kneading doughs, though it seems to be agreed that this process works all ingredients together and thus give a better texture to the bread. To knead work the edges of the dough little by little toward the center, pull it over, press down into the mass and press it away with one hand while turning the whole around with the other. When the dough is smooth, elastic, and rises quickly when pressed and does not stick to the hand then it is done. After the dough is double in bulk it should be kneaded enough to redistribute the air bubbles which have run together and formed larger ones, and to shape it for baking. At this stage no flour should be added, for here much time would be required to work in a little flour, and that is why long kneading has been thought necessary. Dip the fingers in soft fat if the dough inclines to stick, as one would do when pulling candy. Tg §hape biscuits or rolls, first make smooth round BREAD. balls, then by gentle rolling and pressiire make the finger rolls — then farther extend till the strips can be twisted or left as sticks for soup. Thus one form may be developed from another.