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

in this respect with compressed yeast as it loses its life very quickly after becoming light. Bread will rise better in a deep vessel, such as a pail or a stone crock, than in a broad flat pan. Always oil the dishes used for raising it in. Each time that bread rises it loses some of its sweetness and nutritive value, so the fewer times it is allowed to rise the better, if light enough to be digestible. Some cooks prefer flour that has been delicately browned for setting the sponge for bread. A good bread kneader is one of the best investments in cooking utensils. It saves time and strength and makes better bread. “In the making of raised or yeast bread, milk should not be used in place of water. The use of milk is an additional expense and it makes the bread much less wholesome. Milk bread does not keep sweet so long after baking as does that made with water and it ferments more readily in the stomach.” In cakes and crusts where milk is used with yeast, sour milk may be substituted for sweet with the same results. To aid fermentation, a little sugar may be used in starting bread, but not enough to cover the sweet taste of the flour. At a great altitude, bread rises very quickly; and requires less yeast. Do not allow bread to get over light, even if it does not become sour; for the sweet taste will be destroyed, and if in the loaf, it will fall in the oven. Whole wheat and graham bread will be lighter if ⅓ white flour is used; and if white flour alone is used for the sponge the bread will not be so apt to sour. Whole wheat and graham bread need to be mixed stiffer than white and must not be allowed to become very light or they will fall in the oven and have a hollow place in the loaf. Bread from whole wheat and graham flour requires slower and longer baking. Whole wheat, graham or rye bread may be