The new practical housekeeping

It is claimed that bran in Graham flour often proves an irritant to delicate digestive organs. In whole wheat flour we have the entire food principle of the grain without the hull. The cold blast process of milling gives us this flour of a very superior quality. Whole wheat flour bread should be made in every particular like patent or new process flour bread, and baked in loaves, twists. or fancy rolls. It is very delicious baked in the form of muffins and eaten warm. GRAHAM BREAD. The sponge for Graham bread should be of white flour and prepared in the same manner as the ferment for white flour bread. When light add sugar and salt to taste, and work in Graham flour until the dough becomes elastic and clinging and is sufficiently stiff Let stand till perfectly risen, then shape into loaves by rolling gently under the hand on a well floured molding board, and place in greased baking pans. Less flour is required in proportion to the **wetting," for Graham than for white bread. And unless Graham dough is of the proper consistency, the bread when baked will be moist, sticky and insipid, or dry, rough and unpalatable. The correct proportions are a little more than two measures of Graham flour to one measure of "wetting." Most of the Graham flour in the markets is made of inferior wheat and is unfit for use. To be sure of good Graham flour buy of mills which use selected wheat and make it a specialty. When this is used the Graham and Brown Breads are the most wholesome, nutritious and appetizing of all breads. In steaming brown breads not made with yeast, put them on over cold water as they rise while water is quickly brought to the boiling point. The latter must be kept at this point till bread is done, three or four hours at least. OAT, CORN AND BARLEY BREAD. Fermented bread can be made of oat, corn, or barley meal or flour, care being taken to add wetting in proportion to the demands of the grain. When corn or oat meal is used, pour boiling water over it, and let it swell for at least an hour before adding yeast. Any of these make delicious mufiins or bread to be eaten warm. Oat meal, pearled barley, and corn grits well cooked and made into bread by adding whole wheat flour, may be baked in muffin pans or rolled thin and baked in crisp rolls. Rye bread is made like wheat bread, from three to three and a half measures to one of wetting being required. It requires longer time to ferment or rise and it will not be so light and spongy as wheat bread. When bread is ready for baking, it is desirable to fix the air ceils as soon as possible by heat ; but it does not follow that to do this it should be put in a very hot oven and a crust immediately formed on the loaves. A too sudden formation of crust interferes with the penetration of heat and prevents the coagulation of the albumen in the cell walls by which their permanence is established and secured.