Three short courses in home making

but not boil, for G min tea or more, and white and shell is mixed m ad cold water it will aid in settling the ' The u tTee and tea are given so that tin r preparation with the girls andcomi value with the «oa. IS ! tea are. Loth i-ommonlv used in the homes, vO have the girls pr- a in the class, reciate the importance of proper cooking. 74 THREE SHORT COURSES IN HOME MAKING. METHOD OF WORK. Begin the lesson period with a discussion of the methods of pre- paring cakes and put the cake in the oven as soon as possible. While it is baking prepare the cocoa. If the cocoa is not to be served for some time, it can be kept hot or reheated over hot water. LESSON XVIII. YEAST BREAD. SUBJECT MATTER. Yeast bread is made light by the presence of a gas produced by the growth of yeast in the sponge or dough. Yeast is a microscopic plant which grows in a moist, warm temperature and feeds on starchy mate- rials such as are present in wheat. A portion of the starch is con- verted into sugar (thus developing new and pleasant flavors), and some is still further changed, giving off the gas upon which the light- ness of the bread depends. If the yeast is allowed to grow too long a time or the temperature is very hot, a souring of the dough may re- sult. This souring can be prevented by kneading the dough thor- oughly as soon as it has risen well or doubled in bulk or by putting it in a very hot oven to bake when it has reached this stage. If the dough becomes chilled, the yeast will not grow so well, and if the tem- perature of the dough should become hot the activities of the yeast would become arrested. A boiling temperature will destroy the growth of the yeast. Yeast develops in a natural state on the hops and other plants. It is prepared for market in the form of dry or moist cakes. The moist cakes must be kept very cold. For home use a liquid yeast is often prepared from the dry cakes. This has the advantage of being more active. When the yeast has been added to a batter it is spoken of as a sponge. When the batter has had enough flour added so that it can be handled it is called a dough. If the bread is to be made in a few hours, the yeast is made up at once into a dough. If it is to stand overnight, a sponge is often started first. More yeast is required for quick rising. Under ordinary circumstances one yeast cake is suffi- cient for 1 quart of liquid. Thorough kneading and baking are both essential to the success of the bread. PRELIMINARY PLAN. Arrange tos have the class meet the afternoon before to start the sponge and come early in the morning to care for the dough. Begin the study of flour, yeast, and bread in a previous class period, cor- relating the work with geography, nature study, or some other sub- ject. Either white or whole-wheat flour may be used for the breads. 75 U « DP /: (I'o»|jir*-l with di 1 dry ; J! ip warm 2 ' ip flour •_■ t ibl< lard .»r butl ! quart w .n.-r or milk * aided Flour , oougfa t'> i: dough. At noon put a drj ttkinac p When it u Ida cup rer, and put in ;> warn plai i igfal This will us. Jn thi- evening w hen .i lai I; when lukewarm add the cup i flour to k' Mix 1 .. ! knead it into