Buckeye cookery

The proportion of gluten in wheat, and consequently in flour, varies greatly in different varieties. Flour in which gluten is abundant will absorb much more liquid than that which contains a greater proportion of starch, and consequently is stronger; that is, will make more bread to a given quantity. Gluten is a flesh-former, ‘ and starch a heat-giver, in the nutritive processes of the body. Flour containing a good proportion of gluten remains compact when compressed in the hand, while starchy flour crumbles and lacks adhesive properties. Neither gluten or starch dissolve in cold water. The gluten is a grayish, tough, elastic substance. oe In yeast-bread, the yeast, in fermenting, combines with the sugar in mee the flour and the sugar which has been added to the flour, and carbonic acid gas and alcohol are produced. The gas tries to escape, but is confined by the elastic, strong gluten which forms the walls | of the cells in which it is held, its expansion changing the solid ~ dough into a light, spongy mass. The kneading process distributes the yeast thoroughly through the bread, making the grain even. The water used in mixing the bread softens the gluten, and cements all the particles of flour together, ready for the action of the car- ___ bonic acid gas. In baking, the loaf grows larger as the heat exa pands the carbonic acid gas, and converts the water into steam and the alcohol into vapor, but it, meantime, loses one-sixth of its weight by the escape of these through the pores of the bread. Some of the _ starch changes into gum, the cells of the rest are broken by the heat, the gluten is softened and made tender, and the bread is in _ the condition most easily acted upon by the digestive fluids. There is a great difference of opinion as to the comparative merits of bread made from fine flour, and Graham, or whole wheat BREAD-MAKING. flour. The latter is undoubtedly best for persons of sedentary lives, as the coarse particles stimulate the digestive organs, causing the fluids to flow more freely; while for those who follow active, out-of-door pursuits, the fine flour bread is probably best, being more nutritious and economical, because wholly digested. _ There is anold and true saying, that ‘‘she who has baked a good batch of bread has done a good days work.” Bread-making should stand at the head of domestic accomplishments, since the health and happiness of the family depends immeasurably upon good bread; and there is certain to come a time in the experience of every true, thoughtful woman when she is glad and proud of her ability to make nice, sweet loaves, free from soda, alum, and other _ injurious ingredients, or bitter regret that she neglected to learn, _ or was so unfortunate as not to have been taught, at least the first requisites of good bread-making. GRAHAM AND Corn BREAD. It is very desirable that every family should have a constant _ supply of bread made of unbolted flour, or rye and Indian corn. _ Most persons find it palatable, and it promotes health. For these coarse breads, always add a little brown sugar or molasses, and the amount given in the recipes may be increased according to taste. They rise quicker and in a less warm atmosphere than without _ sweetening. A little lard or butter improves bread or cakes made of Graham or Indian meal, rendering them light and tender. Graham rises rather more quickly than fine flour (as the whole wheat flour contains a larger proportion of gluten, and fermentation as 4s more rapid), and should not be allowed to rise quite as light. The pans should be greased more thoroughly for Graham and corn _ bread than for that made from fine flour. The fire should be steady and sufficient to complete the baking, and the oven hot when the _ bread is putin. A fresh blaze will burn the crust, while a steady