B. The baking powder mixtures are cooked best in a hot oven, 225° C. (437° F.). Some of the gas is not released until the mixture is heated, and then it is released suddenly. If the temperature is too low the mixtures dry out over the top before raising. METHOD OF DEVELOPING LABORATORY WORK. Have the women bring in the recipes they are using for quick breads and show how they conform to the above general rules when the measures are accurately made, and the flour the same. Many of the Avomen have probably trained their judgment so that they just " mix." Have them measure the amounts of ingredients their judg- ment tells them are correct and see how nearly they conform with the amoimts stated above. Have the women prepare in class the mixtures with which they are least familiar and try to have represented a standard example of each group. It is especially important that the jn-oducts should be up to standard in a group in which the standards tend to be low. Lesson 2. The Use of Whole Wheat and Graham Flours. AIM. To give the women an appreciation of the differences in behavior and food value of the different kinds of wheat flour. POINTS TO be brought OUT. 1. Variations in wheat flour are due to: A, Kinds of wheat used: (1) Winter wheat or soft wheat is loAver in gluten-forming constituents. (2) Spring wheat or hard wheat is higher in gluten-forming constituents. B. Method of milling, determining — (1) Parts of grain ground. (2) Blending of streams of flour. 2. Milling of flour: A. The simplest process or the grinding of the whole grain be- tween two stones or rollers results in Graham flour ^ so-called after Sylvester Graham, who was an advocate of the use of this type of flour in the nineteenth century. B. The next step in the milling is the removal of a portion of the bran from the flour by bolting. This results in the so-called USE AND PREPARATION OF FOOD. 129 whole-wheat -jioui\ from which 10 per cent of the grain containing a hirge portion of the outer bran coat has been removed. C. White foil)' is prepared bj^ removing both the bran and the dark germ portion of the grain. In order to accomplish this suc- cessfully it was found that the Avhole grain should not be pulverized before sifting, but that tlie bran and germ should be separated as completely as possible from the endosperm portion before it is ground. The milling process by which this is accomplished is called the gradual reduction process. In it the clean wheat is run through a series of rollers set at graduated distances apart. This product from each of these rolls is sifted to separate the bran and flattened germ from the granular endosperm portion. The endosperm por- tion is then ground in separate streams and blended. During the war all these streams were blended in a straight of flour which con- tained 74 per cent of the grain. Ordinaril}'^, onh' 71 per cent of the grain is found in white flour. The grades are : (1) Patents are the best flours. The short patents have higher bread-making power and are more expensive than the long patents. (2) Straight run is made by blending all the streams. (3) Clear grades and Red Dog four are the cheaper grades of low bread-making power. 3. Comparison of different kinds of wheat flour :

AI-modernized reading of the original text

B. The baking powder mixtures are cooked best in a hot oven, 225° C. (437° F.). Some of the gas is not released until the mixture is heated, and then it is released suddenly. If the temperature is too low the mixtures dry out over the top before raising. Have the women bring in the recipes they are using for quick breads and show how they conform to the above general rules when the measures are accurately made, and the flour the same. Many of the women have probably trained their judgment so that they just " mix." Have them measure the amounts of ingredients their judgment tells them are correct and see how nearly they conform with the amounts stated above. Have the women prepare in class the mixtures with which they are least familiar and try to have represented a standard example of each group. It is especially important that the products should be up to standard in a group in which the standards tend to be low. Lesson 2. The Use of Whole Wheat and Graham Flours. AIM. To give the women an appreciation of the differences in behavior and food value of the different kinds of wheat flour. POINTS TO be brought OUT. 1. Variations in wheat flour are due to: A, Kinds of wheat used: (1) Winter wheat or soft wheat is lower in gluten-forming constituents. (2) Spring wheat or hard wheat is higher in gluten-forming constituents. B. Method of milling, determining — (1) Parts of grain ground. (2) Blending of streams of flour. 2. Milling of flour: A. The simplest process or the grinding of the whole grain between two stones or rollers results in Graham flour ^ so-called after Sylvester Graham, who was an advocate of the use of this type of flour in the nineteenth century. B. The next step in the milling is the removal of a portion of the bran from the flour by bolting. This results in the so-called whole-wheat flour from which 10 per cent of the grain containing a large portion of the outer bran coat has been removed. C. White flour is prepared by removing both the bran and the dark germ portion of the grain. In order to accomplish this successfully it was found that the whole grain should not be pulverized before sifting, but that tlie bran and germ should be separated as completely as possible from the endosperm portion before it is ground. The milling process by which this is accomplished is called the gradual reduction process. In it the clean wheat is run through a series of rollers set at graduated distances apart. This product from each of these rolls is sifted to separate the bran and flattened germ from the granular endosperm portion. The endosperm portion is then ground in separate streams and blended. During the war all these streams were blended in a straight of flour which contained 74 per cent of the grain. Ordinarily, onh' 71 per cent of the grain is found in white flour. The grades are : (1) Patents are the best flours. The short patents have higher bread-making power and are more expensive than the long patents. (2) Straight run is made by blending all the streams. (3) Clear grades and Red Dog four are the cheaper grades of low bread-making power. 3. Comparison of different kinds of wheat flour :

Use and preparation of food