The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

advertised as pure gluten have been found to contain as high as 63 and 75 per cent. of starch. A pure gluten flour for making yeast bread is out of the question. Flour made from new wheat will for a time improve with age, but after a certain period it begins to deteriorate; so it is not best to lay in a too large supply at once. Keep flour in a warm, dry place, as all bread, cakes and pastry are lighter made from dry flour. “For use in bread-making the superfine white flour is not the best. Its use is neither healthful nor economical. Fine flour bread is lacking in nutritive elements to be found in bread made from the whole wheat. It is a frequent cause of constipation and other unhealthful conditions.” BREAD--YEAST Suggestions Bread should not be set over night when there is the least possibility of its becoming light enough to fall before it can be attended to in the morning. Dough mixed stiff at first requires double the quantity of yeast of that started with a sponge, but as this method has several advantages it is becoming the favorite. Beat the batter very thoroughly for either method, as that has much to do with the lightness of the bread. Keep bread at all stages at as even a temperature as possible and away from draughts of air. A large pasteboard box is an excellent thing to set it into. A moist atmosphere is most favorable for raising bread. Keep bread covered close to prevent a crust from forming over the top. Paper is better than cloth to exclude the air. To hasten the rising of bread, use a larger quantity of yeast rather than a higher temperature. Above 90 degrees the bacteria which were in the flour or yeast may begin to grow and the bread will be sour. Given more time and raised at a lower temperature, bread will be sweeter and of a finer texture. Attend to bread at every stage as soon as light, before it begins to fall; exercise especial care