Science of food & cookery

Dissolve the yeast in 2 teaspoons water, add the warm milk, and beat in the Graham flour to a smooth batter. Cover, and set in a warm room for il/2 hours. Add the salt, the warm molasses, and the oil, and beat into the sponge. Have the raisins soaked overnight, and warmed. Mix all the ingredients with a heavy spoon until thoroughly mixed. Cover, and let rise until, when tapped sharply, it begins to sink. Then work down well. Put at once into an oiled pail with tight-fitting cover, and steam for 2 hours. Turn out on an oiled pie tin, and bake in the oven for 15 minutes, fy cup of rye meal can be substituted for the rye flour and the bran, when on hand. QUICK METHOD BREAD (for Class Work) Y4 cup warm water 1 teaspoon sugar 1/4 cake compressed yeast 1 teaspoon melted vegetable fat Scant 1/4 teaspoon salt J4 cup white bread flour 1 cup entire wheat flour Dissolve the yeast in 1 tablespoon water, add the warm liquid, and beat in the white flour to a smooth batter. Cover, and set in a warm place until the sponge is light and full of bubbles, which will require about 30 to 35 minutes. Add the salt, the sugar, and the fat, and mix well. Add the entire wheat flour (reserving a large spoonful for the board), and mix into a dough. Knead until very elastic, then place immediately in an oiled (i-pound) bread tin. Brush over the top with an oiled brush, set in a warm place to rise until about double its bulk, and bake in a medium oven. Under favorable conditions, this process requires but 2 to 2*^ hours in which to have the bread complete. GLUTEN BISCUIT 4 cups strong white bread flour 1l/3 cups cold water Mix to a dough ; then break and pull apart until very elastic and "rubbery," and let soak in water for l/2 hour. Wash out the starch, changing the water (pouring it off slowly, so as not to lose any of its gluten) until the water runs clear. Wring out as much water as possible, place the gluten in a large soup bowl with a tight-fitting plate or bowl over the top, and let stand in a cold place overnight to ripen. Drain well. Wet a cutting board thoroughly, and lay the gluten on it. Cut into small squares, about the breadth of the thumb nail, lay in an oiled baking pan, leaving plenty of space between, and bake in a slow oven until crisp and a very light golden color. DIABETIC BREAD (Strong in Gluten) Take the above "ripe" gluten, work in warm water to take off the chill, drain well, and put into a bowl. Dissolve 1 cake compressed yeast in 1½ tablespoons water, add 1 tablespoon flour, and make smooth. Work this into the gluten with ½ teaspoon salt. Then work in gradually 1 cup flour by pulling the gluten apart and dipping it into the flour, until all the flour is absorbed in the gluten. Then work in 2 tablespoons melted vegetable fat in like manner. Put into an oiled bowl, cover, and set in a warm room to rise. When very light, work down, and let rest until it begins to rise again. Then mold into a loaf, and put into a pan for baking. Let rise until light, and bake in a good oven. CUT ZWIEBACK