To measure a teaspoon or tablespoon of dry ingredients, dip the spoon into the same, and with the edge of a case knife turned toward the tip of the spoon, brush off all that extends above its edge. For one half spoonful, divide with a knife lengthwise of the spoon, and push out one half ; divide halves crosswise for quarters. The term "sifted flour" implies that flour is sifted once before measuring. In combining ingredients, three movements are employed, de- scribed as follows: 1. Stirring, a circular motion made with a spoon through the ingredients, continued until all are blended. 2. Beating, a turning of ingredients over and over rapidly by means of a spoon or .an egg whip, to inclose air by continually bringing the under part to the surface, allowing the utensil used to be brought constantly in contact with the bottom of the dish, and up through the whole mixture. 3. Folding, a turning over and over of the ingredients; best accomplished by a vertical, downward motion of spoon or whip, bringing it up through the mixture, and each time allowing it to come in contact with the bottom of the dish, repeating until all is thoroughly blended. This is a slower movement than that of beating, and its object is so to mix ingredients that the air already introduced may not escape. 97 XIII. BREAD "There is more religion in a loaf of good bread than many think." BREAD constitutes one of the most important articles of diet, and deserves more attention than it receives. Considering the conveniences that exist everywhere, and the widespread knowledge of bread making, it seems unnecessary and wrong to put poor bread on the table. One has well said, "Homemade bread requires care and attention ; then you have the real staff of life." Weight for weight, bread must be regarded as one of the most nutritious of foods. The fact that more than1 three fifths of the loaf of bread consists of solid nutriment, and less than two fifths water, gives it a special place in the list of foods; and no animal food, and but few vegetable foods, can be compared with it. 1 Bulletin No. 28, United States Department of Agriculture. 98 SCIENCE of FOOD awf COOKERY THE BEST FLOUR Wheat is the most important cereal used in American and European countries, where it occupies the same position in the, dietary as does rice among the Oriental peoples. When a good grade of flour is mixed with water and kneaded, the gluten of the wheat becomes very elastic; and it is this elasticity that holds in the dough the gas formed by the leaven, until the dough is sufficiently light and porous. Wheat contains the most tenacious gluten of any of the cereals, and hence is best adapted to the making of yeast-raised bread. Rye contains a strong gluten, and next to wheat, is best adapted to the making of raised bread; but because of its strong flavor, it is usually mixed with a greater quantity of wheat flour. Corn, oats, barley, rice, etc., lack the tenacity of gluten found in wheat and rye, and therefore cannot be used alone to good advantage, in yeast-raised bread. In bread making, they are used chiefly to give variety and flavor, the proportion of these flours used being generally about one fourth or one third.

AI-modernized reading of the original text

To measure a teaspoon or tablespoon of dry ingredients, dip the spoon into the same, and with the edge of a case knife turned toward the tip of the spoon, brush off all that extends above its edge. For one half spoonful, divide with a knife lengthwise of the spoon, and push out one half ; divide halves crosswise for quarters. The term "sifted flour" implies that flour is sifted once before measuring. In combining ingredients, three movements are employed, described as follows: 1. Stirring, a circular motion made with a spoon through the ingredients, continued until all are blended. 2. Beating, a turning of ingredients over and over rapidly by means of a spoon or .an egg whip, to inclose air by continually bringing the under part to the surface, allowing the utensil used to be brought constantly in contact with the bottom of the dish, and up through the whole mixture. 3. Folding, a turning over and over of the ingredients; best accomplished by a vertical, downward motion of spoon or whip, bringing it up through the mixture, and each time allowing it to come in contact with the bottom of the dish, repeating until all is thoroughly blended. This is a slower movement than that of beating, and its object is so to mix ingredients that the air already introduced may not escape. BREAD "There is more religion in a loaf of good bread than many think." BREAD constitutes one of the most important articles of diet, and deserves more attention than it receives. Considering the conveniences that exist everywhere, and the widespread knowledge of bread making, it seems unnecessary and wrong to put poor bread on the table. One has well said, "Homemade bread requires care and attention ; then you have the real staff of life." Weight for weight, bread must be regarded as one of the most nutritious of foods. The fact that more than three fifths of the loaf of bread consists of solid nutriment, and less than two fifths water, gives it a special place in the list of foods; and no animal food, and but few vegetable foods, can be compared with it. 1 Bulletin No. 28, United States Department of Agriculture. THE BEST FLOUR Wheat is the most important cereal used in American and European countries, where it occupies the same position in the, dietary as does rice among the Oriental peoples. When a good grade of flour is mixed with water and kneaded, the gluten of the wheat becomes very elastic; and it is this elasticity that holds in the dough the gas formed by the leaven, until the dough is sufficiently light and porous. Wheat contains the most tenacious gluten of any of the cereals, and hence is best adapted to the making of yeast-raised bread. Rye contains a strong gluten, and next to wheat, is best adapted to the making of raised bread; but because of its strong flavor, it is usually mixed with a greater quantity of wheat flour. Corn, oats, barley, rice, etc., lack the tenacity of gluten found in wheat and rye, and therefore cannot be used alone to good advantage, in yeast-raised bread. In bread making, they are used chiefly to give variety and flavor, the proportion of these flours used being generally about one fourth or one third.

Science of food & cookery