Twenty lessons in domestic science

For Apfel-Kuchen use recipe and method for roll dough. Roll the dough about one-half inch thick, place in pans, brush plentifully with butter and sprinkle with sugar. Core, peel and cut into slices apples that are easily cooked tender. Cut the slices in halves and lay them closely overlapping over the dough. Sprinkle again with sugar and cinnamon. When light, bake in moderate oven. If soft winter wheat flour is used more will be required. LESSON No. 4 Domestic Science Carbohydrates Norwegian Rye Bread 1 cake yeast s 2 cups rye flour 2 cups Graham flour 1 cup molasses 1 tablespoon sugar 1 tablespoon salt 3 medium boiled and mashed potatoes Preparation: Sift the flours, salt and sugar together. Pour and beat in well as much hot water as the flour will take up, making a stiff batter. Add the mashed potatoes and molasses ; when this is luke warm add the softened yeast. Let stand over night. In the morning add one cup of milk or water and enough white flour to make it right consistency. Let stand till double in bulk. Shape into loaves; let rise and then bake in moderate oven one and a quarter hours. Salt-Rising Bread Explanatory; The leavening for salt-rising bread is established by a process of fermentation which is set up in the flour and water or flour and milk. . Bacteria plays an important part in this process, and the yeast plants of the air or wild yeast find the batter a good medium for development. It has been established, too, that in a surgically clean room it is almost impossible to produce the necessary ferment. The same batter placed in a room far from clean will foam up in' a short time. Salt-rising bread requires more heat while in the process of fermentation and a much longer time to bake than yeast breads. Method : Stir two tablespoons of corn meal into a half pint of water that has been heated to 130 degrees Fahr. Add one-half teaspoon of salt and mix well. Make this in a tall pitcher ; cover with a dish and surround with water at about 160 degrees Pahr. Keep over night in a warm place. Then warm one quart of milk and to it add one teaspoon of salt and sufficient warm flour to make a heavy batter. Add the emptyings and beat five minutes. Cover and stand in a warm place for about two hours. Then add flour to make a very, soft dough. Knead till smooth and elastic. Divide into four loaves. Place each in individual loaf pan ; cover with a towel; keep in warm place. When light bake one hour in moderate oven. Lesson Number Five Proteins Milk Milk contains all of the food principles but they are not in the right proportion to make it a perfect food for an adult. Skim milk is whole milk from which the fat has been removed. It may usually be bought for half the price of whole milk. Buttermilk is the milk left after the butter fat has been removed from the cream by churning. Commercial buttermilk is made by adding certain lactic acid bacteria to whole or skimmed milk. Certified milk is milk which is certified to be pure, clean milk, to contain comparatively few bacteria and none of these to be disease producing. Certified milk sells for about twice as much as ordinary milk. Pasteurized milk is milk heated in a sterile container to 165 degrees Fahr. for 15 minutes or to a little lower temperature for a longer time.