When milk is used in making bread, scald the milk in a double boiler ✪ Milk Bread; then cool it until lukewarm, and proceed as directed for water bread. THE HEAT FOR BAKING 261 TIME-TABLE Baking Bread, Cake, and Puddings Loaf bread 40 to 60 m. Bread pudding . . . . 1 hr. Rolls, biscuit . . 10 to 20 " Rice and tapioca . . . 1 " Graham gems 30 " Indian pudding . 2 to 3 " Ginger-bread . 20 to 30 •' Plum " . . 2 to 3 " Sponge cake . 45 to 60 " Custards . . . . 15 to 20 m Plain 30 to 40 " Steamed brown bread . 3 hrs Fruit " . 2 to 3 hrs. Steamed puddings 1 to 3 " Cookies . . . 10 to 15 m. Pie crust . . . about 30 m LESSON XXI REVIEW OF BREAD What is the meaning of bread ? From what grains is bread made? Why does wheat make the best bread ? What is gluten ? What is fermentation? How is bread dough made light? How many kinds of fermenta- tion? What is yeast ? What conditions are necessary to enable yeast to grow in flour? What change takes place in the flour when yeast is added to dough ? How can we tell when dough is raised enough? What happens if it should rise too long? Why do we bake bread ? What foods require to be baked in a very hot oven ; a hot oven; a moderate oven? What kind of fire do we need for quick baking ? What for baking meat ? What for baking puddings ? What is pastry ? How do you make plain pastry ? What would you do if any- thing baked too rapidly? What are the objections to pastry as food? Can it be made in a wholesome manner ? 262 LESSON XXII FISH CHEMICAL COMPOSITION Fish Water Protein Fat Ash Salmon 51.2 14.6 9.5 0.9 Mackerel 43.7 11.4 3.5 .7 Bluefish . . . ■ 40.3 9.8 0.6 .7 Shad 39.6 10.3 5.4 .8 Herring 37.3 10.0 5.9 .8 Halibut 61.9 15.1 4.4 .9 Cod 58.5 10.6 0.2 .8 Haddock 40.0 8.2 0.2 .6 Whitefish 39.4 12.5 3.6 .9 Bass 40.1 11.5 1.3 .7 Flounder 35.8 6.3 0.3 .6 Salt Cod 40.3 16.0 0.4 1.2 Boneless Codfish 54.4 22.1 0.3 1.7 Water Protein Fat Ash Halibut Boneless Cod Salmon f Salmon Cod Salt Cod Herring i Halibut Boneless Cod Halibut Shad I Whitefish Salmon Salmon Halibut [Shad Mackerel Whitefish Whitefish I Herring f Bluefish Bass Mackerel I Cod \ Salt Cod Mackerel Bass [ Mackerel Bass Cod Bluefish I Bluefish Haddock Shad Salt Cod | Bass Shad Herring f Boneless Cod [ Boneless Cod Whitefish Bluefish t Flounder f Haddock Herring Haddock / ^^^ \ Flounder Flounder Flounder 1 Haddock Salt Cod Fish, on account of its abundance, cheapness, and whole- someness, is invaluable as an article of food. It is pound for pound less nutritious and less stimulating than meat, but is 263 264 SCHOOL KITCHEN TEXTBOOK

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When milk is used in making bread, scald the milk in a double boiler ; then cool it until lukewarm, and proceed as directed for water bread. THE HEAT FOR BAKING TIME-TABLE Baking Bread, Cake, and Puddings Loaf bread 40 to 60 m. Bread pudding . . . . 1 hr. Rolls, biscuit . . 10 to 20 " Rice and tapioca . . . 1 " Graham gems 30 " Indian pudding . 2 to 3 " Ginger-bread . 20 to 30 •' Plum " . . 2 to 3 " Sponge cake . 45 to 60 " Custards . . . . 15 to 20 m Plain 30 to 40 " Steamed brown bread . 3 hrs Fruit " . 2 to 3 hrs. Steamed puddings 1 to 3 " Cookies . . . 10 to 15 m. Pie crust . . . about 30 m LESSON XXI REVIEW OF BREAD What is the meaning of bread ? From what grains is bread made? Why does wheat make the best bread ? What is gluten ? What is fermentation? How is bread dough made light? How many kinds of fermentation? What is yeast ? What conditions are necessary to enable yeast to grow in flour? What change takes place in the flour when yeast is added to dough ? How can we tell when dough is raised enough? What happens if it should rise too long? Why do we bake bread ? What foods require to be baked in a very hot oven ; a hot oven; a moderate oven? What kind of fire do we need for quick baking ? What for baking meat ? What for baking puddings ? What is pastry ? How do you make plain pastry ? What would you do if anything baked too rapidly? What are the objections to pastry as food? Can it be made in a wholesome manner ? LESSON XXII FISH Fish Water Protein Fat Ash Salmon 51.2 14.6 9.5 0.9 Mackerel 43.7 11.4 3.5 .7 Bluefish . . . ■ 40.3 9.8 0.6 .7 Shad 39.6 10.3 5.4 .8 Herring 37.3 10.0 5.9 .8 Halibut 61.9 15.1 4.4 .9 Cod 58.5 10.6 0.2 .8 Haddock 40.0 8.2 0.2 .6 Whitefish 39.4 12.5 3.6 .9 Bass 40.1 11.5 1.3 .7 Flounder 35.8 6.3 0.3 .6 Salt Cod 40.3 16.0 0.4 1.2 Boneless Codfish 54.4 22.1 0.3 1.7 Water Protein Fat Ash Halibut Boneless Cod Salmon f Salmon Cod Salt Cod Herring i Halibut Boneless Cod Halibut Shad I Whitefish Salmon Salmon Halibut [Shad Mackerel Whitefish Whitefish I Herring f Bluefish Bass Mackerel I Cod \ Salt Cod Mackerel Bass [ Mackerel Bass Cod Bluefish I Bluefish Haddock Shad Salt Cod | Bass Shad Herring f Boneless Cod [ Boneless Cod Whitefish Bluefish t Flounder f Haddock Herring Haddock / ^^^ \ Flounder Flounder Flounder 1 Haddock Salt Cod Fish, on account of its abundance, cheapness, and wholesomeness, is invaluable as an article of food. It is pound for pound less nutritious and less stimulating than meat, but is

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