Twenty lessons in domestic science

If this icing is made on a bright sunny day all of the extra egg white will be required, but in damp heavy weather about half only may be required. This is sufficient for two large cakes. Ail measures level unless otherwise specified. Lesson Number Four Carbohydrates Yeast Breads YEAST, Explanatory: In the development of yeast SUGAR is the SPUR. SALT the BRIDLE. Necessary conditions for the propagation of the yeast germ are warmth and moisture— product is C02+C2H80, carbon dioxid and alcohol. The yeast plant thrives on sugar and converted starch which is in the flour. As it developes the process produces carbon dioxid gas, alcohol and a lactic acid — later on another change produces acetic fermentation due to bacteria and known as souring. A tiny bit of soda may be used to overcome this tendency. But the formation of acetic acid must be regarded as an accident due to carelessness. However, the tiny bit, of soda will do no harm. Diseases of Bread. Care must be taken to insure against the development of foreign bacteria and moulds by a sanitary cleanliness of vessels and coverings with which jloUghs are surrounded. The conditions which will spoil jellies and preserves and cause themto mold will produce dangerous conditions in breads and flours. Such conditions are induced by dark and damD storage places. When once the bread utensils are infected only a thorough overhauling will eradicate the fungus. The common disease from fungus growth develops first in the center of the loaf. The growth permeating the entire loaf, causing a stringy, pasty condition. COMPRESSED YEAST is skimmed from fermented rye and pressed. Each cake of compressed yeast is estimated to contain fifty billion yeast cells. Compressed yeast is frequently adulterated by the addition of starch or flour. Present day conditions make it unnecessary for the housewife to use home-made yeast as the compressed yeast is as rapid as the best homemade soft yeast, and far more dependable. The dry yeasts found in the market are scientifically prepared and as economical as those made at home. One of the frequent faults in bread making is the use of too much yeast. In making rolls, rusks or buns in which eggs and shortening are used, start the dough with a sponge. The grain will be finer and the bread whiter if well kneaded, due to the aeration or bringing in of oxygen to the dough. The sponge or dough should be set away in a warm (75 degrees Fahr.) moist place until leavened to double its bulk. In the absence of the proof-box as used by bakers for bread raising, a good substitute may be had in the oven of the gas range by placing LESSON No. 4 , Domestic Science Carbohydrates * a disli of hot water. under the lower shelf or rack of the oven; the. oven is hot to be heated or lighted. A cupboard is very easily arranged with open or slatted shelves for this purpose where no gas range is in use. A great many housewives now make use of the fireless cookers for setting the sponge and dough to rise, but for pans of bread or rolls there is nothing quite equal to the proofing cupboard, as it insures against drafts and does away with the covering of the pans. A large crock or jar is to be preferred for the setting of sponges or doughs as the stoneware is not susceptible to varying temperature.