Principles of food preparation

Note. All the richer derivatives of the bread dough should have a longer time allowed for the rising. No definite number of minutes can be given. The test is that the mixture shall double in bulk. These richer mixtures are more suited for home work. Plainer derivatives of the quick-process dough are the raised buns or rolls, which are allowed to rise in the pans until feather-light, after sufficient " second kneading " to give a fine grain; the Parker House rolls, which are made by rolling a sheet of the dough to half an inch in thickness, then spreading with butter, folding, and rolling again; lastly cutting out in circles, pressing a furrow across the middle with the handle of a wooden spoon, doubling over along the line of the furrow, and letting rise in the pan until feather-light before baking. Plain currant buns can be made by working in a handful of currants to the dough, and proceeding as for raised buns. Other variations can be experimented with as skill and experience are gained. TO JUDGE A LOAF OF BREAD In judging bread at county fairs. Farmers' Institute exhibits, or school contests, a score card should be used. This enumerates the various points to be observed in judging a loaf, and the number of credits given for each point. Many schools and colleges get up their own score cards, so that there is a great deal of variety; but though in the details there may be a lack of correspondence, there is general agreement in broadly judging every loaf on the three great essentials of flavor, appearance, and texture. SAMPLE SCORE CARDS Bread Score Card I Flavor Lightness Grain and texture Crust — color, depth, texture 1^ Crumb — color, moisture 10 Shape and size Total 100 Bread Score Card II 171 ...... 20 Flavor Doughiness and moisture Texture and Grain ^0 Lightness Sweetness Color Crust Shape and size Total 100 Bread Score Card III General Appearance ^^ Texture Color Elasticity of crumb |^ Flavor Odor ....:. -i^ Total 100 Further Study of Yeast Conditions which Affect the Growth of Yeast Blend one-half a compressed yeast cake with a small amount of water, and add this to one cupful of a thin batter, made of equal parts of flour and water. Divide into four parts — A, B, C, and D. 1. Freeze A by surrounding the vessel that holds it with a mixture of equal parts of finely chopped ice and coarse salt. After the batter has been frozen hard for ten or more minutes, allow it to thaw; then set the vessel in a warm place, or place it in warm water, as in the recipes for bread, and see whether the yeast plant has retained its vitality. 2. Boil part B for 1 m., allow it to cool, place in a favorable temperature as before, and note whether or not the life of the plant has been destroyed by boiling. 3. Add to C one teaspoonful of common salt, and place the mixture in a favorable temperature for growth. 4. Keep D for a control test under favorable conditions from the start. Note in each case the amount of gas, if any, given off. By-product of the Growth of Yeast