History and present status of instruction in cooking in the public schools of New York city . portion uses wheat flour and eats light the grains the use of chestnuts, Iceland moss, barks oftrees, roots of plants. Processes inbread making. Mixing. Kueadini Raising Baking. [Neatness and care in measuring for lukewarm of batter for different kinds of bread.(Proper handling of the spoon. Reasons for. Different methods simplest and least to tell when sufficiently from diseased m
History and present status of instruction in cooking in the public schools of New York city . portion uses wheat flour and eats light the grains the use of chestnuts, Iceland moss, barks oftrees, roots of plants. Processes inbread making. Mixing. Kueadini Raising Baking. [Neatness and care in measuring for lukewarm of batter for different kinds of bread.(Proper handling of the spoon. Reasons for. Different methods simplest and least to tell when sufficiently from diseased machines used. rReasons for. iTemperature required. ^Length of time depending on quantity of yeast. I Effect of too long raising. (.Necessity of covering the dough. Size of loaf and loaves better— of Effect of too hot or too cool an of time for baking. Effect of heat in baking, cooking of starch—forma-tion of dextrin in crust—killing of underdone bread. U. S. Dept. of Agri., Bui. 56, Office of Expt Stations Plate II. ^;N ^m. Bunch of Wheat. Drawn by A. P. 51 Flour. Manufacture ( II. Different grains used—which best, and why. Visit to a mill. Method of milling. Different kinds of flour. Test for good flour. Which flour best for bread. Why graham flour will not take the place of whole of pastry of using prepared flour. (Experiment to separate gluten from for starch. ]Burning flour, to show presence of water and min-l eral matter. Yeast. History Biology /Story of its discovery.\Visit to a brewery. Study of different cultures under the raicro8coj) appearance—growth and comparison with otherplants. Chemistry — Action in bread makingExperiments—growth i lukewarm fermentation—experiments test CO2—distill for formation—souring of dough, ice water, boiling, and -collect and { liquors. .Stal
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectc, booksubjectcookery
