The third process is the " new patent " — or Haxall.
By this method the outer husk of the wheat is removed,
after which the cleaned grain is cut by a system of
knives, v/hich reduces it to a fine powder without the
injurious effect of heating. This flour swells more than
that made by the "old process," as it contains more of
334 ^-^^ ^^ TTERN COOK-BOOK.
the gluten of the wheat, so ihal the same measure will
make a greater quantity of bread than the St. Louis
flour. It is, therefore, cheaper in the end, although it
costs more per barrel ; and it makes the whitest bread.
There have been many variations of the Haxall process,
but all are included under the term " new process
flour."
Yet another method of converting wheat into flour has
been recently introduced in New York and is highly
recommended by physicians and scientists. The outer
husk of the wheat (of which only the choicest kinds are
used) is removed, and the grains are pulverized by a
compressed cold-air blast, which dashes them into atoms
with tremendous force. This is called " whole wheat "
flour, the name indicating that the whole of the nutritive
part of the wheat is retained. It is not sifted like other
flour, but is pulverized into all the varieties of crushed
wheat and coarse and fine granulated ; and each variety,
even the finest flour, contains all that is valuable as food.
Bread made with this flour has been found very sweet,
light and spongy, with none of the objectionable features
of Graham bread. The " Arlington," the " Franklin "
and some other brands of whole-wheat flour are highly
recommended by those familiar with them.
Good flour should not be pure white in color, but of a
creamy, yellowish shade. If flour feels damp, clammy
and sticky and gradually forms into lumps that are hard
to sift out, it is not of the best quality. Flour of high
grade holds together in a mass when squeezed in the
hand and retains the impression of the fingers and even
of the indentations of the skin much longer than poor
flour. Haxall flour has a fine consistency and runs
BREAD. 335
easily through the sieve or. fingers like velvety meal,
while good St. Louis flour feels oily and soft. All house-
keepers agree that flour is not improved by long standing
and that it should be bought in quantities corresponding
to the number of persons in the household, that it may
be used within a reasonable length of time. For a small
family it is wisest to buy it in twenty-five pound sacks, or
at most by the quarter-barrel. Flour should be kept in a
dry, cool place, should be well covered and should never
be used without sifting.
The next essential element in bread-making is the
YEAST.
Page 146
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The third process is the " new patent " — or Haxall. By this method the outer husk of the wheat is removed, after which the cleaned grain is cut by a system of knives, v/hich reduces it to a fine powder without the injurious effect of heating. This flour swells more than that made by the "old process," as it contains more of
the gluten of the wheat, so that the same measure will make a greater quantity of bread than the St. Louis flour. It is, therefore, cheaper in the end, although it costs more per barrel ; and it makes the whitest bread. There have been many variations of the Haxall process, but all are included under the term " new process flour."
Yet another method of converting wheat into flour has been recently introduced in New York and is highly recommended by physicians and scientists. The outer husk of the wheat (of which only the choicest kinds are used) is removed, and the grains are pulverized by a compressed cold-air blast, which dashes them into atoms with tremendous force. This is called " whole wheat " flour, the name indicating that the whole of the nutritive part of the wheat is retained. It is not sifted like other flour, but is pulverized into all the varieties of crushed wheat and coarse and fine granulated ; and each variety, even the finest flour, contains all that is valuable as food. Bread made with this flour has been found very sweet, light and spongy, with none of the objectionable features of Graham bread. The " Arlington," the " Franklin " and some other brands of whole-wheat flour are highly recommended by those familiar with them.
Good flour should not be pure white in color, but of a creamy, yellowish shade. If flour feels damp, clammy and sticky and gradually forms into lumps that are hard to sift out, it is not of the best quality. Flour of high grade holds together in a mass when squeezed in the hand and retains the impression of the fingers and even of the indentations of the skin much longer than poor flour. Haxall flour has a fine consistency and runs easily through the sieve or fingers like velvety meal, while good St. Louis flour feels oily and soft. All housekeepers agree that flour is not improved by long standing and that it should be bought in quantities corresponding to the number of persons in the household, that it may be used within a reasonable length of time. For a small family it is wisest to buy it in twenty-five pound sacks, or at most by the quarter-barrel. Flour should be kept in a dry, cool place, should be well covered and should never be used without sifting.
The next essential element in bread-making is the
YEAST.