Buckeye cookery

That this flour is the most economicai for use, there is no doubt among those who have tried it. The hard spring wheat makes a much stronger flour than any of the soft varieties of spring or winter wheat, because it contains a larger portion of gluten and less starch; anda given quantity will make | from fifteen to twenty per cent. more loaves of bread of the same size and | weight than the best winter wheat flour. This fact is what has given Minnesota bakers’ grades their popularity. Another advantage possessed by this flour, especially for family use, is that bread from it does not become stale and dry as soon as that made froin winter wheat, but retains its moisture and good table qualities much longer ae [illustration: KITCHEN UTENSILS.] The following in regard to the New Process Flour is from George H, ALA KITCHEN UTENSILS. Christian, Esq., who has spent years in studying the best methods in use in this country and Europe, and is the largest manufacturer in the United . States: “In regard to the economy of the New Process Flour, made from Minnesota spring wheat, it is claimed, and I believe has been established, that the best qualities will make forty or fifty pounds of bread to the barrel more than flour from the best quality of winter wheat. This is explained by its superior affinity for water which, being held in that much greater quantity in the bread, insures its keeping moist for a long time. Perhaps it might interest the scrupulous housewife to know that the New Process Flour is cleaner, all of the shell or bran being taken away before this kind of flour is made by the mill-stones. The authorities give the chemical analysis as 20 parts gluten, 50 parts starch, 10 parts dextrine, glucose, etc., 5 parts salts, fatty material, etc., and 15 parts water, for flour made from the best Minnesota spring wheat by the new process. The above percentage of gluten is nearly double that of flour made from the soft varieties of wheat (that of Minnesota is of the hard). Gluten is the most important compound of flour, and is the substance which renders the dough firm, and gives it sufiicient consistency to hold the gases, generated by fermentation, long enough to make it rise well, and ensure a light palatable bread. It is well known also that bread from spring wheat is sweeter. The percentage of gluten in New Process Flour is more than in flour made of the same wheat by the old process.”’ KITCHEN UTENSILS. The following is a list of the utensils needed in every well-furnished kitchen. Of course an ingenious housewife will make fewer do excellent service, but all these save time and labor, and make the careful preparation of food easier. In buying tinware and kitchen utensils generally, it is econemy to purchase the best at first. The very best double plate tinware will last a lifetime, while the poor cheap kind will not last a year. The lowpriced earthenware, particularly that which looks like the substance of a common brick when broken, is worthless. The solid, strong stoneware costs perhaps a quarter more, but it is worth ten times as much as the other. It is also much better for milk than tin. WOODEN WARE. ‘One bread board. One small paddle for coffee. ~ One rolling pin. One meat-board. One small spoon for stirring pudding- | One board upon which to cut bread, sauce. prepare vegetables, etc. — Two large spoons. Three buckets for sugars. One potato-pounder. One chopping tray. One lemon squeezer. Two large and one small wash-tubs. One wash-board. One wringer. One mush stick (hard wood). EARTHEN AND STONE WARE. One crock, two gallon, for mixing | One bean-pot. ’ cake. One bowl. Two crocks, one gallon each. One bowl, four quarts. Two crocks, two quarts, Three bowls, one quart. Two three-gallon jars. Three bowls, one pint each. _ Two two-gallon jars. One nest of three baking dishes, dif- Two one-gallon jars. ferent sizes. Two two-quart jirs.