A Course of Lectures on the Principles of Domestic Economy and Cookery

it will make a tougher dough, either in the form of pie crust or bread than a flour which has the most starch in it. It is more nutritious than starchy flour, so that if you want tender, rather white pastry and bread, you must make up your minds to sacrifice some of the nutritious elements of the flour. All through the West the flour which is marketed is made, I think, from the entire wheat, and that is more thoroughly good, and more nutritious, than the so-called choice pastry flour. In the West you have a better flour than we at the East do, if we depend upon the Eastern mills. There are some very good brands of flour made in New York State, but as a rule they are not so full of gluten and not so nutritious as the Western flours. Where flour is made from winter wheat, which lies in the ground all winter long and gathers more of the mineral elements of the soil than spring wheat does, the flour is superior. The pie is now heaped full of sliced apples by using about half a dozen rather small apples. I suppose you think this is a rather extravagant way to make a pie, but you do not need to put so many apples in unless you want to; we want a nice thick pie. This is cinnamon that I am using for flavoring. Put two heaping tablespoonfuls of sugar on top of the apples in the pie. Finally brush the top of the pie, either with beaten egg or with a little sugar and water dissolved, and put it into the oven to bake. BREAD MAKING. Now take your recipe for bread making. Use the compressed yeast which you buy at the grocery store. For two small loaves of bread or a large pan of biscuit use a whole cake of yeast. Dissolve the yeast in lukewarm water, a cupful of lukewarm water. Then add enough flour to form a thick batter; that will be about a cupful of flour; a thick batter which