History and present status of instruction in cooking in the public schools of New York city . ittle crumb, and shouldnot be too close-grained. If the bread be heavy it will be difficult to digest. Thewhole wheat bread is more nutritious because it contains more gluten which givesns muscle and phosphate of lime which builds up bones and teeth. Sour bread isindigestible. We should not eat fresh bread because it is difficult to digest, nor bread that issour as the acid is bad for the stomach. We can save all stale pieces of bread and use theiu for pudding stuffiing and alsofor rolling croquettes.
History and present status of instruction in cooking in the public schools of New York city . ittle crumb, and shouldnot be too close-grained. If the bread be heavy it will be difficult to digest. Thewhole wheat bread is more nutritious because it contains more gluten which givesns muscle and phosphate of lime which builds up bones and teeth. Sour bread isindigestible. We should not eat fresh bread because it is difficult to digest, nor bread that issour as the acid is bad for the stomach. We can save all stale pieces of bread and use theiu for pudding stuffiing and alsofor rolling croquettes. L. McF. Experiments with yeast.—Put some yeast in pure molasses. No action. Fill another glass with lukewarm water add one teaspoon of molasses and a smallpiece of yeast. Stand in a warm place. Bubbles rise to the top, notice a smell of alcohol. The liquid is in a state of fer-mentation. Put a little of this liquid on a slide glass and examine under the microscope. Wefind a great many cells, the yeast plants. U. S. Dept. of Agn., Bui. 56, Office of Expt. Stations Plate II o O. o
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectc, booksubjectcookery
